Black sesame seeds: Nutritional value, health benefits, and food industrial applications

文献类型： 外文期刊

第一作者： Xu, Zhenxia

作者： Xu, Zhenxia;Li, Min;Jiang, Nanjie;Xiang, Xia;Deng, Qianchun;Li, Min;Gui, Changqing;Wang, Yunhai;An, Yuting

作者机构：

关键词： Black sesame seeds; Nutrition; Bioactivities; Food applications; Prospects

期刊名称：TRENDS IN FOOD SCIENCE & TECHNOLOGY （ 影响因子：15.4； 五年影响因子：18.4 ）

ISSN： 0924-2244

年卷期： 2024 年 153 卷

页码：

收录情况： SCI

摘要： Background: Black sesame seeds (BSS) have been considered a traditional health food with notable nutritional value and pharmacological properties for centuries, particularly in Asian countries like China. The growing demand for natural and functional foods has driven the market development of BSS products. Fully understanding the phytochemical constituents and biological activities of BSS advances its high-value utilization. Scope and approach: This review provides a systematic overview of BSS, highlighting the nutritional ingredients, health effects, and prospective food applications. Additionally, the review addresses current research limitations and proposes strategies for optimizing BSS utilization. Key findings and conclusions: BSS has a diverse nutritional profile, encompassing proteins, lipids, lignans, minerals, black pigments, and vitamins, with their content varying by cultivar and processing conditions. As an excellent nutritional resource of food, BSS exhibits prominent bioactivities demonstrated in animal and in vitro studies, including antioxidant, anti-cancer, anti-inflammatory, hepato and nephro protective and anti-obesity, neuroprotective, antidepressant, as well as lowering blood pressure and anti-diabetic effects. BSS also holds promise for various applications in the food industry, from nutritional supplements to innovative food packaging solutions. It is widely appreciated for its organoleptic properties and associated health benefits, making it an important ingredient in numerous food formulations, including sauces, bakery and dairy products, and beverages. Finally, the review indicates that better utilization of BSS is hindered by inadequate component analysis, limited health benefits research, lack of clinical studies on biological activities and toxicity, and the need for investigation into the effects of processing conditions on health-promoting properties.

分类号：

  • 相关文献
作者其他论文 更多>>

微信小程序