Unraveling the biochemical composition and potential applications of sesame seeds and seed cake: a decade overview

Abstract

Sesame is the most widely produced oilseed crop with the highest oil content (83%–90%) in Asia, Africa. The seed contains a high amount of protein (19%–35%), dietary fiber (15%–20%), carbohydrate (14%–20%), polyunsaturated fatty acids, and micronutrients. It also contains lignans like sesamol, sesamin, and sesamolin, which protect the oil from oxidative rancidity. The seed also provides seed cake with nutritional value after oil extraction, which is used as a biopolymer in the applications of food packaging, bakery, and confectionary industries, as well as in the preparation of edible and coating films. It can replace commercial expanded polystyrene, which is non-biodegradable in nature. Being the richest source of nutrients, sesame seeds and oilseed cakes have been implemented in different food processing industries. The present review focused on the comprehensive study of biochemical compositions, anti-nutrients, phytochemicals, and antioxidants of sesame seeds and seed cakes and their applications in foods industries.