Spray drying process impact on encapsulation and acceptability of Nigella sativa Oil

Abstract

Microencapsulation improves the stability of liquid food by moving it to a free form of powder. In the current study, Nigella sativa Oil (NSO) emulsion mixture was spray dried under various operating conditions, including inlet air temperature (IAT) of 130, 145, and 160 °C, wall material (WM), 10, 15, and 20%; feed rate (FR), 6, 9, and 12 mL/min; and needle speeds (NS) of 6, 8, and 10 s. The conditions of 130 °C (IAT), 15% (WM), 9 mL/min (FR), and 6 s (NS) produced the highest encapsulation efficiency (EE) of 89.51 ± 0.90%. At 160 °C (IAT), 15% (WM), 9 mL/min (FR), as well as 8 s (NS), the minimum EE was observed to be 79.15 ± 0.61%, and the maximum model predicted value of (EE) was 89.46 ± 0.80%. IAT has a substantial impact on EE while improving the oxidative quality of spray-dried microcapsule (SDM) samples. The SDM sample sensory scores fell within acceptable limits. Therefore, the spray-drying method developed from Nigella sativa Oil can be recommended for different fortifying food products.

Keywords:

• Nigella sativa
• microencapsulation efficiency
• spray drying
• sensory acceptability
• oxidation

SUBJECTS:

• Food Chemistry
• Agriculture and Food
• Food Packaging

REVIEWING EDITOR:

• M. Luisa Escudero-Gilete, Universidad de Sevilla, SPAIN

Acknowledgments

The authors acknowledge support from the Department of Food Science, GCUF, for carrying out all research activities.

Authors’ contributions

Conceptualization: M.I. and G.G.H.; methodology: M.H.A.; software and validation, M.K.K.; formal analysis: M.H.A.; writing—original draft preparation: F.A.; writing—review and editing: M.H.A., G.G.H., and M.I.; supervision: M.I. All authors have read and agreed to the published version of the manuscript.

Disclosure statement

The authors declare that there are no conflicts of interest.

Data availability statement

All data related to this article are available in this manuscript.

Additional information

Funding

No funding was received.

Notes on contributors

Fareed Afzal

Fareed Afzal is a PhD Scholar in the Department of Food Science, Government College University Faisalabad, Pakistan. His specialization is in spray drying of food products.

Muhammad Imran

Muhammad Imran (PhD) is working as Associate Professor in Department of Food Science, Government College University Faisalabad, Pakistan. His specialization is in chemistry of edible fats and oils.

Muhammad Kamran Khan

Dr. Muhammad Kamran Khan (PhD) is working as Associate Professor in Department of Food Science, Government College University Faisalabad, Pakistan. His area of interest is exploring novel food technologies for food applications.

Muhammad Haseeb Ahmad

Dr. Muhammad Haseeb Ahmad (PhD) is working as Assistant Professor in Department of Food Science, Government College University Faisalabad, Pakistan. His area of interest is data mining in food analytics.

Gebremichael Gebremedhin Hailu

Dr. Gebremicheal Gebremedhin Hailu (PhD) is working in Department of Food Technology and Process Engineering, Oda Bultum University, Chiro, Ethiopia. His area of interest is in the disciple of food technology and process engineering.