Characterization of nanoemulsion of Nigella sativa oil and its application in ice cream

Abstract 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 emul...

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Detalhes bibliográficos
Main Authors: Nameer Khairullah Mohammed, Belal J. Muhialdin, Anis Shobirin Meor Hussin
Formato: Artigo
Idioma:Inglês
Publicado em: Wiley 2020-06-01
Colecção:Food Science & Nutrition
Assuntos:
emulsifier
ice cream
nanoemulsion
Nigella sativa oil
physicochemical stability
Acesso em linha:https://doi.org/10.1002/fsn3.1500
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