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Microencapsulation of Nigella sativa seeds oil containing thymoquinone by spray‐drying for functional yogurt production
Author(s) -
Abedi AbdolSamad,
Rismanchi Marjan,
Shahdoostkhany Mehrnoush,
Mohammadi Abdorreza,
Hosseini Hedayat
Publication year - 2016
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/ijfs.13208
Subject(s) - thymoquinone , nigella sativa , maltodextrin , food science , emulsion , chemistry , spray drying , modified starch , starch , chromatography , traditional medicine , antioxidant , biochemistry , medicine
Summary The present work reports on the microencapsulation of Nigella sativa seeds oil containing thymoquinone ( TQ ) by spray‐drying, using modified starch ( MS ) and maltodextrin ( MD ) mixture as wall materials aimed at producing functional yogurt. First, the impact of different ratios of MS / MD on microencapsulation efficiency ( ME ) and TQ retention was investigated. The highest ME (90.10%) was found in microcapsules prepared from emulsion with 80/20 ratio of MS / MD ; however, the microcapsules prepared with 50/50 ratio was selected for considering TQ stability under storage conditions and functional yogurt production due to an acceptable ME (89.48%) and better TQ retention (61.12%). The results showed that the microcapsules stored at refrigerator temperature had the highest content of TQ after 4 weeks. Moreover, the results of chemical and sensory analysis suggest that N. sativa seeds oil microcapsules can be used for producing functional yogurt due to high stability of TQ and proper chemical and sensory properties.