The Multifunctional Potential of Nepeta crispa Willd. (Lamiaceae): A Comprehensive Review of its Phytochemistry, Bioactivities, and Transition to a Bioactive Material in Green Food Technology
الموضوعات :Zahra Hojati 1 , Alaleh Sadr Manuchehri Naeeni 2 , Leyla Alizadeh 3
1 - Department of Food Quality Control and Hygiene, Science and Research Branch, Islamic Azad University, Tehran, Iran
2 - 2 Department of Technology and Food Chemistry, Science and Research Branch, Islamic Azad University, Tehran, Iran
3 - Department of Food Quality Control and Hygiene, Science and Research Branch, Islamic Azad University, Tehran, Iran
الکلمات المفتاحية: Nepeta Crispa, essential oil, nanoencapsulation, antimicrobial activity, antioxidant activity, functional foods,
ملخص المقالة :
Nepeta crispa Willd., a native Iranian species of Lamiaceae, has been found to be a promising lead in the identification of natural bio-preservatives and functional food components. As a member of one of the abundant genera of the mint family, Nepeta species are traditionally used for their carminative, sedative, and anti-inflammatory properties, which are now increasingly being confirmed by modern pharmacological research. The medicinal efficacy of N. crispa is attributed primarily to its essential oil, oxygenated monoterpenes 1,8-cineole and nepetalactone isomers high in it, and phenolic compound-rich polar extracts, both of which are responsible for good antimicrobial and antioxidant activities. While 1,8-cineole gives antiseptic and anti-inflammatory effects, nepetalactones are responsible for good antimicrobial and repellent effects against insects, all of which together provide a good biochemical foundation for food preservation. While these advantages exist, immediate application of N. crispa essential oil is restricted by volatility, oxidative instability, and intense fragrance. Improvements in recent nanoencapsulation technologies, particularly with the pectin–WPC complexes, have introduced a promising method to address these limitations by improving stability, release regulation, and acceptability by senses. Application in fermented milk products such as doogh, N. crispa oil had greater antioxidant activity, antimicrobial inhibition, and consumer acceptability compared with the free form. Contributing complementary studies through N. crispa powder fortified yogurt further verify its application as a functional additive.
This review consolidates the phytochemical composition, bioactivities, and new technology applications of N. crispa, demoting its changing status from a traditional medicinal plant to a scientifically proven bioactive material for the clean-label systems of the food industry. Directions for the future point to standardization of extracts, determination of active ingredients, optimization for sensory properties, and industrial-scale validation to finally realize the potential of this precious indigenous species in green food technology.
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