LC-MS/MS-driven metabolomic profiling and antibacterial efficacy of Nigella sativa (black seed) phytoconstituents against food-spoilage pathogens: A comprehensive structured review for biopreservation
DOI:
https://doi.org/10.14295/bjs.v6i4.966Keywords:
Nigella sativa, thymoquinone, LC-MS/MS, antibacterial activity, food biopreservationAbstract
Nigella sativa (black seed) has emerged as a promising candidate for food biopreservation due to its rich phytochemical diversity and documented antimicrobial properties. This comprehensive review synthesizes current knowledge on the phytoconstituents, LC-MS/MS metabolomic profiling, antibacterial efficacy, mechanisms of action, food system applications, and safety of N. sativa. Metabolomic investigations have annotated 52 metabolites spanning terpenoids, alkaloids, flavonoids, saponins, and fatty acids, with thymoquinone as the principal bioactive constituent. Antibacterial studies demonstrate potent, concentration-dependent activity against major food-spoilage bacteria, including Escherichia coli, Staphylococcus aureus, and Bacillus subtilis, with MICs ranging from 0.003% (μg mL-1) for essential oil to 2-8 mg mL-1 for extracts. Mechanistic insights reveal multi-target actions including membrane disruption, ROS generation, efflux pump inhibition, QS interference, and biofilm prevention. Applications across meat, dairy, bakery, and active packaging systems demonstrate shelf-life extension with acceptable sensory properties. Nigella sativa enjoys GRAS status with favorable toxicological profiles at traditional consumption levels. This review identifies critical knowledge gaps, including lack of standardized protocols and industrial-scale validation, and recommends priority research directions for translational food safety applications.
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