We want to congratulate o AIU graduate, Mohammad Shahidul Islam, for his most recent achievement. Mohammad was awarded with a “Certificate of Excellence in Reviewing” by “Archives of Current Research International Journal”, in recognition of an outstanding contribution to the quality of the journal.
Article title:
Review on Natural Emulsifiers from Niger Seed Oil (Guizotia abyssinica): A Sustainable
Alternative for Food Applications
ABSTRACT
Aims: To evaluate the emulsification properties, oxidative stability, and functional performance of Niger seed oil (Guizotiaabyssinica) as a natural alternative to synthetic emulsifiers in food applications, and to compare its efficacy with conventional plant-based and synthetic emulsifiers. Niger seed oil (Guizotiaabyssinica) has emerged as a promising plant-based emulsifier due to its unique composition high linoleic acid, phospholipids, and natural antioxidants (tocopherols, polyphenols). This review evaluates its emulsification potential, comparing its performance with synthetic and conventional plant-based emulsifiers (e.g., soy lecithin, polysorbate 80). Niger seed oil demonstrates excellent interfacial activity, oxidative stability, and hypoallergenic properties, addressing health concerns linked to synthetic emulsifiers (e.g., gut microbiota disruption) and allergenic risks of soy/egg-derived alternatives. Challenges like lower phospholipid yield and supply chain limitations are discussed, along with solutions such as enzymatic modification. The study highlights Niger seed oil’s potential to meet clean-label demands in bakery, dairy, and pharmaceutical applications, advocating for further research to optimize extraction and commercialization. Niger seed oil exhibits superior potential as a clean-label emulsifier, combining effective functionality with health benefits. While enzymatic modification significantly improves performance, further optimization is needed for commercial adoption. This natural alternative could reduce reliance on synthetic additives in food processing while maintaining product quality.
