Efficacy of black cumin in edible film and edible coating formulation - a review

¹ Department of Food Technology and Bio-Chemical Engineering, Jadavpur University, Kolkata, West Bengal, India
² Department of Food Safety, Kolkata Municipal Corporation, West Bengal, India

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Abstract

Recent advances in edible films and edible coatings have piqued interest for their ability to offer benefits similar to those of their plastic counterparts, which carry a negative perception due to environmental concern. Abundance of volatile oils, fibres, alkaloids, minerals and vitamins in black cumin (Nigella sativa) bestows potential antioxidant, antimicrobial and other health promoting activities that not only increases the nutritional profile of foods, but also enhances shelf life. The integration of black cumin (Nigella sativa) derivatives—including extract, essential oil, and seed cake—at concentrations ranging from 0.5% to 12% w/w into biopolymer-based edible film and edible coating matrices comprising protein, polysaccharide, chitosan, and pectin has demonstrated significant enhancement in functional attributes, notably antioxidant activity, antimicrobial potency, and optical barrier efficacy. Nonetheless, precise formulation optimization is imperative to counteract potential deleterious impacts on film structural integrity and organoleptic properties. This review delineates the advancement of Nigella sativa-based edible films and edible coatings exhibiting bioactive functionalities conducive to human health and food safety, thereby offering a sustainable alternative to conventional harmful plastic-derived packaging systems.