Nigella sativa L.: AGRICULTURAL PRODUCTION, BIOACTIVE COMPOUNDS, AND APPLICATIONS IN FUNCTIONAL FOODS USING AN EYE-TRACKING AND EXPERIMENT BUILDER APPROACH

Abstract

Nigella sativa L., commonly known as black cumin, has attracted growing interest in food science due to its high functional potential. This chapter aimed to analyze the main aspects related to the bioactive composition and technological applications of Nigella sativa L. as a functional food, integrating an innovative approach to consumer analysis through the use of eye tracking combined with Experiment Builder software. The methodology adopted consisted of a narrative review of the scientific literature, covering studies on cultivation, soil and climate conditions, harvesting, post-harvesting, chemical composition, processing, and incorporation of Nigella sativa L. into functional food matrices, as well as research employing eye-tracking techniques in the evaluation of labels and nutritional claims. The results show that agronomic and technological factors directly influence the quality of the raw material and the concentration of bioactive compounds, with emphasis on thymoquinone, essential fatty acids, and phenolic compounds, associated with high antioxidant activity and beneficial health effects. Additionally, the application of Eye-Tracking allows for an objective understanding of consumer visual attention and perception of nutritional and functional information, contributing to the development of more effective products. It is concluded that Nigella sativa L. has high potential as a functional ingredient, and that the integration of agricultural production, food technology, and consumer behavior analysis is a promising strategy for innovation, sustainability, and health promotion.