Influence of different combinations of wall materials on encapsulation of Nigella sativa oil by spray dryer

Abstract

AbstractThis study aimed to characterize six combinations of wall materials including maltodextrin (MD)/lactose (LAC) with Arabic gum (AG), sodium caseinate (SC) and whey protein concentrate to encapsulate Nigella sativa oil (NSO). The droplet size, viscosity and emulsion stability of NSO emulsion were evaluated. The encapsulated powders were characterized and microencapsulation efficiency (MEE), and morphology were evaluated. All the emulsions showed stability over the tested time with highest viscosity for MD‐AG and larger droplet size was for LAC‐SC blends. The highest MEE was obtained for MD‐SC was the 92.46% and lowest value for LAC‐AG was 68.42%. Moreover, the MD‐SC showed best solubility of 93.33% with the lowest moisture content of 1.63% while the moisture content for LAC‐AG was 2.06%. MD blends had smaller particle sizes ranged from 13.88 to 19.02 μm. with smooth surfaces and spherical shapes. This study revealed that all blends contained MD showed better properties than LAC.Practical applicationsThis study developed an encapsulation of Nigella sativa oil by using spray dryer technology using different types of wall materials to ensure the appropriate one based on the findings regarding the physicochemical properties. The encapsulated Nigella sativa oil can be used as an alternative for the chemical antioxidants in the market, their consumption can reduce the oxidation activity in the body. The active compound in the oil is believed to have strong biological activities. In addition, the technology used in this study can be applied to other types of oils and essential oils.