Microencapsulation of Nigella sativa oleoresin by spray drying for food and nutraceutical applications

Edris, Amr E.; Kalemba, Danuta; Adamiec, J.; Piątkowski, Marcin

doi:10.1016/j.foodchem.2016.02.143

Cited by 125 publications

(84 citation statements)

References 30 publications

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“…Previous studies had conducted on the spray drying and co‐extrusion technologies of kenaf seed oil to prolong its oxidative stability (Chew & Nyam, ; Ng, Lau, Tan, Long, & Nyam, ). Spray drying is the most common and economically feasible approach that is appropriate for the industrial applications (Edris, Kalemba, Adamiec, & Piątkowski, ; Goyal et al., ). Numerous wall materials are accessible for spray drying microencapsulation.…”

Section: Introductionmentioning

confidence: 99%

Effect of Gum Arabic, β‐Cyclodextrin, and Sodium Caseinate as Encapsulating Agent on the Oxidative Stability and Bioactive Compounds of Spray‐Dried Kenaf Seed Oil

Chew

Tan

Nyam

2018

Journal of Food Science

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There is increasing research on the functional properties of crude kenaf seed oil, but the crude kenaf seed oil is not edible. This study offered in developing of microencapsulated refined kenaf seed oil by spray drying, which is suitable for food application. The microencapsulation of refined kenaf seed oil with healthier wall materials is beneficial in developing a diversity of functional food products and supplements.

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Section: Introductionmentioning

confidence: 99%

Effect of Gum Arabic, β‐Cyclodextrin, and Sodium Caseinate as Encapsulating Agent on the Oxidative Stability and Bioactive Compounds of Spray‐Dried Kenaf Seed Oil

Chew

Tan

Nyam

2018

Journal of Food Science

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“…[20] However, very few information is available and few studies only reported the process conditions for the microencapsulation of NSO. Edris et al [21] studied the microencapsulation of NSO by spray drying using gum Arabic and maltodextrin as encapsulating wall materials for food and nutraceutical applications. Abedi et al [22] reported production of functional yogurt with microencapsulated NSO using a mixture of modified starch and maltodextrin as wall materials.…”

Section: Introductionmentioning

confidence: 99%

Quality changes of microencapsulated Nigella sativa oil upon accelerated storage

Mohammed

Hussin

Tan

et al. 2017

International Journal of Food Properties

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Microencapsulation is frequently used to enhance the stability of liquid food by transforming it to a free-flowing powder. This study aimed to evaluate the effect of storage for 24 days at 65°C on the overall quality and stability of microencapsulated Nigella sativa oil (MNSO) compared to uncapsulated Nigella sativa oil (NSO). During storage time, the total oil was extracted from the MNSO and was examined every six days along with the uncapsulated NSO. The uncapsulated oil showed many changes to its properties including reductions in oxidative stability, content of bioactive compounds, and antioxidant activity, as well as changes in fatty acid composition. The same parameters were evaluated for MNSO, which showed increased stability and resistance under the same storage conditions. The results confirmed the efficacy of the microencapsulation in protecting the oil.

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“…Oleoresin extraction was performed using hexane solvent, at room temperature; then the extract was microencapsulated by emulsifying the black cumin oleoresin in a solution that contained Arabic gum and maltodextrin. The resulting product indicates a very good efficiency of oleoresin and volatile oil fraction in powder with application in food technology for obtaining fortified-nutraceutical food products (Edris et al, 2016).…”

Section: Medical Pharmacological and Nutritional Benefitsmentioning

confidence: 92%

Nigella sativa – a Plant with Personality in Biochemistry and Experimental Medicine Researches

Ahmadi¹,

Scurtu²,

Tulcan³

et al. 2016

BUASVMCN-VM

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Last decades often presented references to traditional medicine, or culinary use of natural resources for a better health status, prevention or treatment of different diseases. One of the natural plants came lately in the researches as a miracle salve: Nigella sativa. Also commonly known as black cumin, the most use of this plant are the seeds, such as, as powder, as oil extract, or as hydro or alcoholic extracts. Culinary usage of N. sativa is referring to the seeds used as spice. Medical usage of this plantis mostly used as oil or extracts administrated orally or intraperitoneal. The best demonstrated bioactive component is thymoquinone, an alkaloid, monotherpenoid compound, that seems to be the key of medical benefits of N. sativa. Experimental medicine proved that seeds of black cumin have health enhancement and pharmaceutical effects, being used in various disseases (cardiac, digestive and respiratory diseases; hepatic and renal tonic; inflammations; reproductive and neural disorders, analgesic; appetite stimulant; cancer prevention and treatment; spasmolytic and diabetes. Seeds (as powder, oil or hydro, alcoholic extracts) have been demonstrated that have antimicrobial, antiparasitic, antitumoral, antidiabetic, antioxidant, and anti-inflammatory action. N. sativa is easy to cultivate, storing, and offering diver potential of use as seed, seed oil, different type of seed extracts.

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Microencapsulation of Nigella sativa oleoresin by spray drying for food and nutraceutical applications

Cited by 125 publications

References 30 publications

Effect of Gum Arabic, β‐Cyclodextrin, and Sodium Caseinate as Encapsulating Agent on the Oxidative Stability and Bioactive Compounds of Spray‐Dried Kenaf Seed Oil

Effect of Gum Arabic, β‐Cyclodextrin, and Sodium Caseinate as Encapsulating Agent on the Oxidative Stability and Bioactive Compounds of Spray‐Dried Kenaf Seed Oil

Quality changes of microencapsulated Nigella sativa oil upon accelerated storage

Nigella sativa – a Plant with Personality in Biochemistry and Experimental Medicine Researches

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