Investigation of physicochemical properties and oxidative stability of encapsulated Nigella sativa seed oil

Abstract

The present reports on the microencapsulation of Nigella sativa seed oil (NSO) by freeze‐drying via whey protein isolate (WPI), Arabic gum (AG) and Zedo gum (ZG) mixture aimed at producing the optimum sample. The desirability function results showed that the mixture of 27.36% WPI, 32.64% AG without ZG and 40% oil resulted in the production of the optimum sample with minimum Z‐average, PDI, and a* and maximum zeta potential, encapsulation efficiency, and b*. The findings demonstrated that lower particle size and particle dispersion index were obtained at higher amounts of AG and WPI with the least a*. The structural and morphological characteristics of the optimum sample were featured by FT‐IR and SEM analyses. The C16:0, C18:1 and C18:2 were the main fatty acids in the NSO. Despite the oxidative stability of encapsulated NSO descended after 6 days at 70°C, the peroxide and p‐anisidine values were in acceptable range after freeze‐drying.

Physicochemical, textural, and sensory characteristics of ice cream incorporated with Nigella sativa seed oil microcapsules

“…Then, the extra homogenization was taken place for 10 min at full sonicator power (200.0 Watt, 24 kHz) via an ultrasound homogenizer (UP200; Hielscher, Teltow, Germany) equipped with an impulse generator 14 mm in diameter. The solutions were freeze-dried and then analyzed to obtain the optimum sample (Makouie et al, 2020).…”

Formation of Nigella Sativa L. seed oil nanoemulsion‐based delivery systems by sonication: Factors affecting particle size and stability

“…It has wide applications in Iran's food and pharmaceutical industries. The seeds of this plant contain large amounts of essential fatty acids such as linolenic acid, antioxidants, and vitamins (Makouie et al, 2021).…”

Preparation of temperature‐sensitive fragrance nanocapsules and its controllable release property

“…[14][15][16][17][18] Encapsulation method could also increase the stability of core materials, prolong their storage time, decrease the possibility of allergy caused by direct contact and achieve controllable release of core materials. [19][20][21][22] Therefore, encapsulation method has been widely used to improve storage stability. [23][24][25][26][27] The as prepared nanocapsules contain an active core material in any physical state surrounded by one layer or multilayers polymeric membrane ranging from several nanometres to micrometres.…”

“…Physical barrier methods, such as encapsulation technique, can effectively protect the fragrances from volatilization and meanwhile ingredients of fragrance were well kept 14–18 . Encapsulation method could also increase the stability of core materials, prolong their storage time, decrease the possibility of allergy caused by direct contact and achieve controllable release of core materials 19–22 . Therefore, encapsulation method has been widely used to improve storage stability 23–27 .…”