Insights into the basil seed: Unveiling its composition and promising role in the food industry

Abstract

This review delves into characterization of basil seeds and their ability to be isolated into valuable components such as mucilage, fixed oil, and residual meal. The aim of this study was to harness basil seed constituents and develop them into novel functional ingredients and nutraceuticals. The extraction, purification, and fractionation of basil seed mucilage polysaccharides reveal their functionality and expand the potential applications of these ingredients. Moreover, fixed oil derived from basil seeds has emerged as a noteworthy source of fatty acids, particularly omega-3 fatty acids, presenting itself as a viable alternative and plant-based reservoir of these essential nutrients. Gaining a thorough understanding of the background knowledge of basil seeds and their fractionation is crucial in the development of functional ingredients and nutraceuticals. Innovative characterization approaches can help food technologists maximize basil seed benefits by increasing mucilage production, sourcing fatty acids from nonaquatic sources, and isolating plant proteins. By expanding the horizons even further, this review explored novel methods for the creation of edible films, soluble dietary fibres, protein isolates, and microencapsulation systems. Tapping into the underutilized potential of basil seed, mainly used for propagation, enables its incorporation into food and opens new avenues to capitalize on its health benefits.