ABSTRACT Noni seed oil (NSO) obtained from the seeds of Morinda citrifolia is emerging as a valuable yet underexploited ingredient in the nutraceutical and functional food sectors. Rich in polyunsaturated fatty acids—particularly linoleic acid—along with phytosterols, tocopherols, and diverse phenolic compounds, NSO exhibits notable therapeutic activities. This review outlines the botanical characteristics and nutritional importance of noni seeds and evaluates conventional and green extraction techniques, emphasizing their impact on oil quality and bioactive retention. This review also discusses physicochemical stability concerns, especially oxidative degradation and sensory limitations. Encapsulation technologies are highlighted as effective approaches to enhance NSO stability, shelf life, dispersibility, and bioavailability, enabling its incorporation into functional foods, beverages, dairy products, and cosmetic formulations. Valorization of noni seeds as a by‐product offers economic and environmental benefits by reducing agro‐industrial waste and creating additional market value. However, large‐scale processing challenges, regulatory gaps, consumer acceptance, and limited clinical evidence remain major barriers to widespread application. Overall, NSO demonstrates strong potential as a multifunctional food ingredient, warranting further clinical validation and technological optimization for large‐scale commercialization.
Palanisamy et al. (Mon,) studied this question.