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


Citation

Mohammed, Nameer Khairullah and Muhialdin, Belal J. and Meor Hussin, Anis Shobirin (2020) Characterization of nanoemulsion of Nigella sativa oil and its application in ice cream. Food Science and Nutrition, 8 (6). 2608 - 2618. ISSN 2048-7177

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.


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Additional Metadata

Item Type: Article
Divisions: Faculty of Food Science and Technology
DOI Number: https://doi.org/10.1002/fsn3.1500
Publisher: John Wiley and Sons
Keywords: Emulsifier; Ice cream; Nanoemulsion; Nigella sativa oil; Physicochemical stability
Depositing User: Ms. Nuraida Ibrahim
Date Deposited: 18 May 2022 03:47
Last Modified: 18 May 2022 03:47
Altmetrics: http://www.altmetric.com/details.php?domain=psasir.upm.edu.my&doi=10.1002/fsn3.1500
URI: http://psasir.upm.edu.my/id/eprint/88140
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