Nettle (Urtica dioica L.) as a functional bioactive food ingredient: Applications in food products and edible films, characterization, and encapsulation systems

Stinging or common nettle (Urtica dioica L.) is an annual plant and has different applications in traditional medicine and human diet as a highly nutritious food. This medicinal herb is considered as a rich source of biologically active compounds. In the present paper, the effect of enriching with nettle on the bio-functional properties of food products such as bakery, dairy, and meat formulations was reviewed. The using of nettle in the fabrication of bioactive edible films and coating was investigated. Different carriers using for nettle extract encapsulation as well as the characteristics of the nettle seed gum were also studied. The results showed that the antioxidant properties of food products such as the phenolic content and free radical scavenging activity were significantly improved through the enrichment with nettle and its bioactive extract prepared by different methods. Nettle extract was also used as an active ingredient to fabricate edible films and coatings with a high bioactivity using for the preservation of food products increasing their shelf life. Different carriers such as nanoliposomes and chitosan-based particles were employed for the encapsulation of bioactive compounds derived from nettle. The structure and functionality of the nettle seed gum as a novel hydrocolloid were also investigated. Generally, this review showed that the nettle as a rich source of bioactive molecules can be employed as a multi-functional ingredient to develop superfoods with health-promoting attributes.