Vol. 12, Issue 11 (2023)

Author(s):
Ishita Singh Jaryal and Sneh Barche

Abstract:
Basil seeds (Ocimum basilicum L.) have gained increasing attention in recent years due to their diverse nutritional profile and versatile applications in the food industry. This comprehensive review synthesizes the current body of knowledge surrounding basil seeds, focusing on their nutritional composition, health-promoting properties and culinary applications. The review begins by highlighting the nutritional content of basil seeds, including essential nutrients such as proteins, fibers, vitamins, and minerals. Special emphasis is placed on unique bioactive compounds present in basil seeds, elucidating their potential health benefits and therapeutic applications. Furthermore, the paper delves into the functional properties of basil seeds, exploring their role in food formulation and product development. The gel-forming ability of basil seeds, in particular, is discussed for its relevance in creating innovative food textures and structures. The review explores traditional and contemporary uses of basil seeds in diverse cuisines, ranging from beverages and desserts to savory dishes. Innovations in culinary techniques that harness the unique properties of basil seeds for enhancing food quality and sensory experiences are highlighted. Moreover, the paper discusses the potential challenges and future directions in the utilization of basil seeds in the food industry. Considerations related to sourcing, quality control, and consumer acceptance are addressed to provide a holistic perspective for industry stakeholders. In conclusion, this comprehensive review serves as a valuable resource for researchers, food scientists, and industry professionals interested in understanding the nutritional spectrum and culinary applications of basil seeds. The synthesis of existing knowledge provides a foundation for future research and development, paving the way for the widespread adoption of basil seeds as a functional ingredient in the food industry.