Hello Darryl. Thanks for sharing such an interesting project. I was wondering if your study has been using/considering other plants/fruits/etc beside the Nigella sativa. I remember reading something similar about the use of edible polymers as a substitute of synthetic plastic for food packaging. Produce is coated with a thin film which carries antimicrobial and antioxidant agents. It also expands its shelf life. Also along these lines, a study carried at Oregon State University uses grape pomace to extract its dietary fiber and turn into powder to be added to food. The phenolics in pomace control microbial growth and keep fats from deteriorating. This powder has been added to yogurt and salad dressings to extend their shelf life. Any intersection with your Novel Packaging idea?
More here: http://www.robaid.com/tech/turning-winemaking-waste-into-food-supplements-and-flowerpots.htm