Results 61 to 70 of about 3,274,511 (196)
Microbiology Indonesia, 2010 This study aimed to analyze the antimicrobial activity of black cumin (Nigella sativa) extracts in inhibiting the growth of pathogenic and spoilage bacteria. Black cumin was extracted by using steam distillation, single solvent extraction, and continuous
SEDARNAWATI YASNI +2 more
doaj +1 more source
Food Science &Nutrition, Volume 14, Issue 9, September 2026.Nanoencapsulation of the essential oils produced nanocapsules with small particle sizes and high encapsulation efficiency. Nanoencapsulation of the essential oils reduced microbial counts in the burger samples. The chitosan nanocapsules of essential oils enhanced total phenolic content and antioxidant properties in the burger samples.
Samira Malekiazar +4 more
wiley +1 more source
, 2021 Plenty of black cumin cake was generated as a natural waste material after pressing the oil. Nigella sativa (black cumin) seeds and cakes are of precious nutritional value as they contain proteins, phenolics, essential amino acids, and bioactive ...
Shim, Jae-Han +2 more
core +1 more source
Comprehensive Reviews in Food Science and Food Safety, Volume 25, Issue 5, September 2026.ABSTRACT Low water activity ingredients, including dried fruits, vegetables, herbs, and spices, are widely used in ready‐to‐eat (RTE) and non‐RTE foods. Although low water activity limits microbial growth, bacterial pathogens can survive for extended periods in these products.
Heidy M. W. den Besten +7 more
wiley +1 more source
Russian Journal of Agricultural and Socio-Economic Sciences, 2020 The components for wound closure consist of albumin, collagen, omega 3, and omega 6. Black cumin oil (habattussauda or Nigella sativa) has been known to contain much of oleic and linoleic fatty acids, the kind of fatty acids available abundantly in ...
Suprayitno E.
doaj +1 more source
eFood, Volume 7, Issue 4, August 2026.This review aims to evaluate the anti‐inflammatory potential of these spice blends, emphasizing their synergistic mechanisms, and to investigate how cultivation practices, post‐harvest processing, and environmental stressors shape their medicinal efficacy. By addressing this gap, it seeks to provide a comprehensive framework for integrating traditional
Qudrat Ullah +5 more
wiley +1 more source
Caseinate-Stabilized Emulsions of Black Cumin and Tamanu Oils: Preparation, Characterization and Antibacterial Activity [PDF]
Polymers, 2019 Caseinate-stabilized emulsions of black cumin (Nigella sativa) and tamanu (Calophyllum inophyllum) oils were studied in terms of preparation, characterization, and antibacterial properties. The oils were described while using their basic characteristics, including fatty acid composition and scavenging activity.
Urbánková, Lucie +4 more
openaire +3 more sources
Encapsulation of Nigella sativa Essential Oil by Complex Coacervation Using Gelatin and Gum Arabic
Journal of Food Science, Volume 91, Issue 8, August 2026.ABSTRACT This study aimed to encapsulate Nigella sativa essential oil (NSEO) using gelatin (Ge) and gum arabic (GA) via complex coacervation to produce NSEO microcapsules (NSEO‐MCs), optimize encapsulation conditions, characterize the microcapsules, and evaluate antimicrobial activity.
Neslihan Mutlu, Ümmü Gülsüm Koç
wiley +1 more source
Feeding of black cumin (nigella sativa L.) and its effects on poultry production and health
, 2020 Black cumin (Nigella sativa L.) is a perennial and autogamous plant belonging to Umbelliferae family growing in Central Asia and Europe as a medicinal plant with seeds and oil used in treating several diseases and employed in food industry.
Seidavi, A. +11 more
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Cogent Food & AgricultureBlack cumin (Nigella sativa) is an herbaceous spice that is grown worldwide, including in Ethiopia. To date, only small numbers of improved varieties of black cumin seeds have been produced by farmers in Ethiopia, and their composition has not been ...
Lelise Asefa, Habtamu Fekadu Gemede
doaj +1 more source