Characterization of nanoemulsion of Nigella sativa oil and its application in ice cream

Abstract

The aim of this study was to develop ice‐cream product fortified with a Nigella sativa oil (NSO) nanoemulsion at four ratios (0% control, 3%, 5% and 10%). The NSO nanoemulsion stabilized by combinations of gum arabic, sodium caseinate, and Tween‐20 at three ratios (5%, 10%, and 15%) of emulsifiers. The results showed that 10% nanoemulsion has the highest stability and zeta potential (−31.92), and lowest change of PDI (0.182). The 5% nanoemulsion showed the lowest particle size (175.83 µm). The result demonstrated that NSO nanoemulsion improved the ice‐cream physical properties and consumer acceptability. Among the different samples, sensory evaluation revealed that ice‐cream sample of 5% nanoemulsion received more acceptability from the panelist. This results demonstrated ice cream can be fortified with NSO nanoemulsion. This means it could be used as a functional ice cream with manifold NSO health benefits.

Effect of Curcumin Nanoemulsions Stabilized with MAG and DAG-MCFAs in a Fructose-Induced Hepatic Steatosis Rat Model

“…It has been reported that NE diameter can be reduced by increasing sonication time; similarly, the PDI remained in a range between 0.1 and 0.2, indicating stability as observed in Figure 2 . It has been stated that producing a NE in the range of 20 to 200 nm provides benefits in terms of stability, a translucent appearance, bioavailability of lipophilic compounds, and a PDI of <0.5 indicates particle size distribution under a monomodal shape [ 35 ]. Entrapment efficiency (%EE) was determined to be 76%; nevertheless, this cannot be compared to data from Esperón-Rojas et al (2020) [ 27 ] since quantification of encapsulated curcumin was not determined.…”

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

“…The pH of the samples decreased significantly during storage time due to the presence of ascorbic acid and phenolic substances including ellagic acid and gallic acid, which have intrinsic acidic properties (Sagdic et al, 2012 Tween-20 and its application in ice cream (Mohammed et al, 2020). low whip speed, poor taste, and less stable mixing which may coagulate during processing (Marshall et al, 2003).…”

“…sativa oil can be attributed to the presence of WPI and gum that act as stabilizing and emulsifying agents. NSO provided additional stabilizer and emulsifier agents which improved the properties of the ultimate product (Mohammed et al, 2020). Likewise, NSO trace elements (Fe, Zn, Mn) possess four major functions as stabilizers, contribution in hormonal function, structural elements, and cofactors in enzymes (Erkaya et al, 2012).…”

“…Some studies have been conducted to develop functional ice cream using herbal oils. In view of the literature, Mohammed et al (2020) investigated the application of N. sativa oil nanoemulsions in ice cream (Mohammed et al, 2020). Moreover, the effect of roselle extracts on the selected quality characteristics of ice cream was evaluated (Singo & Beswa, 2019).…”

Influence of different combinations of wall materials on encapsulation of Nigella sativa oil by spray dryer

“…According to Oliveira et al (2018), selection the optimum formulation of wall materials is usually conducted based on its performance for encapsulating a particular core material. Usually, wall materials comprise proteins (whey proteins, sodium caseinate [SC], soy proteins and gelatine) and hydrocolloids (modified starch and Arabic gum [AG]) (Mohammed, Muhialdin, & Meor Hussin, 2020; Mohammed, Tan, Manap, Muhialdin, & Hussin, 2020). Hydrolysed starches (lactose [LAC], glucose, corn syrup solids and maltodextrin [MD]) are commonly added as secondary wall material for enhancing drying properties (Fu et al, 2020; Oliveira et al, 2018; Shao et al, 2019).…”