Investigation of physicochemical properties and oxidative stability of encapsulated Nigella sativa seed oil

Abstract

AbstractThe present reports on the microencapsulation of Nigella sativa seed oil (NSO) by freeze‐drying via whey protein isolate (WPI), Arabic gum (AG) and Zedo gum (ZG) mixture aimed at producing the optimum sample. The desirability function results showed that the mixture of 27.36% WPI, 32.64% AG without ZG and 40% oil resulted in the production of the optimum sample with minimum Z‐average, PDI, and a* and maximum zeta potential, encapsulation efficiency, and b*. The findings demonstrated that lower particle size and particle dispersion index were obtained at higher amounts of AG and WPI with the least a*. The structural and morphological characteristics of the optimum sample were featured by FT‐IR and SEM analyses. The C16:0, C18:1 and C18:2 were the main fatty acids in the NSO. Despite the oxidative stability of encapsulated NSO descended after 6 days at 70°C, the peroxide and p‐anisidine values were in acceptable range after freeze‐drying.