Microencapsulation of Nigella sativa seeds oil containing thymoquinone by spray‐drying for functional yogurt production |
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Authors: | Abdol‐Samad Abedi Marjan Rismanchi Mehrnoush Shahdoostkhany Abdorreza Mohammadi Hedayat Hosseini |
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Affiliation: | Department of Food Science and Technology, National Nutrition and Food Technology Research Institute, Shahid Beheshti University of Medical Sciences, Tehran, Iran |
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Abstract: | 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. |
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Keywords: | Functional yogurt microencapsulation Nigella sativa seeds oil spray‐drying thymoquinone |
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