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

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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....

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Bibliographic Details
Main Authors:	Mohammed, Nameer Khairullah, Muhialdin, Belal J., Meor Hussin, Anis Shobirin
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

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