Effects of Nigella sativa L. seed extracts on lipid oxidation and color of chicken meatballs during refrigerated storage

Investigation of potential use of by‐products from cold‐press industry as natural fat replacers and functional ingredients in a low‐fat salad dressing

“…These findings indicate that cold-press by-products, especially BOB and FOB, showed strong antioxidant effects and should be evaluated in food emulsions to improve oxidative stability and increase beneficial health properties. The previous research confirmed our conclusions Zwolan et al (2020). investigated the effects of black cumin seed extracts on lipid oxidation and color of chicken meatballs during refrigerated storage.…”

Using Adinandra nitida leaf extract to prevent heterocyclic amine formation in fried chicken patties

“…Many researchers have tested extracts from diverse types of plants and plant parts for use as food additives in protecting against protein carbonyl generation. 23,47 3.…”

Comparison of the Effect of Enhancing Dry Fermented Sausages with Salvia hispanica and Nigella sativa Seed on Selected Physicochemical Properties Related to Food Safety during Processing

“…Nigella sativa, commonly known as black cumin, has been widely employed for centuries for culinary and pharmaceutical purposes throughout the world [19,20]. Seeds are highly valuable due to their content of bioactive compounds with antimicrobial, antioxidant, antifungal, and anti-inflammatory properties [19,21]. The most active constituent present in seeds is thymoquinone.…”

“…Moreover, they also contain other active compounds such as carvacrol, p-cymene, 4-terpineol, trans-anethol, dithymoquinone, and thymohydroquinone, among others. In addition, they present amino acids, fats, reducing sugars, sterols, quinones, and essential minerals including calcium, copper, iron, and phosphorus and vitamins such as folic acid, niacin, pyridoxine, and thiamin [17,[21][22][23].…”