文章基本信息

标题：Characterization of nanoemulsion of Nigella sativa oil and its application in ice cream
本地全文：下载
作者：Nameer Khairullah Mohammed ; Belal J. Muhialdin ; Anis Shobirin Meor Hussin 等
期刊名称：Food Science & Nutrition
电子版ISSN：2048-7177
出版年度：2020
卷号：8
期号：6
页码：2608-2618
DOI：10.1002/fsn3.1500
出版社：John Wiley & Sons, Ltd.
摘要：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.
关键词：emulsifier;ice cream;nanoemulsion;Nigella sativa oil;physicochemical stability