Characterization of nanoemulsion of Nigella sativa oil and its application in ice cream
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....
| Main Authors: | , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
John Wiley and Sons
2020
|
| Online Access: | http://psasir.upm.edu.my/id/eprint/88140/ http://psasir.upm.edu.my/id/eprint/88140/1/ABSTRACT.pdf |
| _version_ | 1848860562243452928 |
|---|---|
| author | Mohammed, Nameer Khairullah Muhialdin, Belal J. Meor Hussin, Anis Shobirin |
| author_facet | Mohammed, Nameer Khairullah Muhialdin, Belal J. Meor Hussin, Anis Shobirin |
| author_sort | Mohammed, Nameer Khairullah |
| building | UPM Institutional Repository |
| collection | Online Access |
| description | 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. |
| first_indexed | 2025-11-15T12:47:12Z |
| format | Article |
| id | upm-88140 |
| institution | Universiti Putra Malaysia |
| institution_category | Local University |
| language | English |
| last_indexed | 2025-11-15T12:47:12Z |
| publishDate | 2020 |
| publisher | John Wiley and Sons |
| recordtype | eprints |
| repository_type | Digital Repository |
| spelling | upm-881402022-05-18T03:47:16Z http://psasir.upm.edu.my/id/eprint/88140/ Characterization of nanoemulsion of Nigella sativa oil and its application in ice cream Mohammed, Nameer Khairullah Muhialdin, Belal J. Meor Hussin, Anis Shobirin 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. John Wiley and Sons 2020 Article PeerReviewed text en http://psasir.upm.edu.my/id/eprint/88140/1/ABSTRACT.pdf 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 https://onlinelibrary.wiley.com/doi/10.1002/fsn3.1500 10.1002/fsn3.1500 |
| spellingShingle | Mohammed, Nameer Khairullah Muhialdin, Belal J. Meor Hussin, Anis Shobirin Characterization of nanoemulsion of Nigella sativa oil and its application in ice cream |
| title | Characterization of nanoemulsion of Nigella sativa oil and its application in ice cream |
| title_full | Characterization of nanoemulsion of Nigella sativa oil and its application in ice cream |
| title_fullStr | Characterization of nanoemulsion of Nigella sativa oil and its application in ice cream |
| title_full_unstemmed | Characterization of nanoemulsion of Nigella sativa oil and its application in ice cream |
| title_short | Characterization of nanoemulsion of Nigella sativa oil and its application in ice cream |
| title_sort | characterization of nanoemulsion of nigella sativa oil and its application in ice cream |
| url | http://psasir.upm.edu.my/id/eprint/88140/ http://psasir.upm.edu.my/id/eprint/88140/ http://psasir.upm.edu.my/id/eprint/88140/ http://psasir.upm.edu.my/id/eprint/88140/1/ABSTRACT.pdf |