Bioactive Compounds of Fennel Seeds: Their Current Status, Biofunctional Properties, Novel Processing Technologies, and Application

Abstract: Fennel seeds are well known for their aromatic qualities. They have a rich history of culinary and pharmaceutical use, dating back to ancient civilisations, such as the Romans and Egyptians. These seeds are native to the Mediterranean region and available in diverse varieties worldwide; they are a nutritional powerhouse, containing significant quantities of carbohydrates, proteins, and dietary fibre. They are also a rich source of bioactive compounds, including anethole, fenchone, and limonene, which contribute to their therapeutic potential. Fennel seeds have demonstrated their effectiveness in addressing multiple digestive disorders and shown promise in combating severe ailments, like cancer and cardiovascular diseases. Different extraction methods, including cold plasma, ultrasound, and critical fluid extraction, hold promise for extracting fennel seed oil. In the culinary sphere, fennel seeds are prized for their ability to enhance the flavour of foods, like bread and yoghurt. The essential oil derived from fennel seeds is used for a wide range of applications and can function as a preservative, extending the shelf life of various food products. This review aimed to provide a detailed overview of the botanical traits, dietary makeup, and different medicinal effects of fennel seeds, which can further help to explore the relevant gaps and open doors to the research and exploration of the potential applications of fennel seeds. Additionally, this study aimed to investigate emerging extraction technologies that could enhance the yield of fennel seeds’ oil, further paving the way to new explorations in the area of novel food product development.