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

AbstractMicroencapsulation 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...
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Autor*in:	Fareed Afzal [verfasserIn] Muhammad Imran [verfasserIn] Muhammad Kamran Khan [verfasserIn] Muhammad Haseeb Ahmad [verfasserIn] Gebremichael Gebremedhin Hailu [verfasserIn]

Format:	E-Artikel
Sprache:	Englisch

Erschienen:	2024

Schlagwörter:	Nigella sativa microencapsulation efficiency spray drying sensory acceptability oxidation Food Chemistry

Übergeordnetes Werk:	In: Cogent Food & Agriculture - Taylor & Francis Group, 2015, 10(2024), 1
Übergeordnetes Werk:	volume:10 ; year:2024 ; number:1

Links:	Link aufrufen Link aufrufen Link aufrufen Journal toc

DOI / URN:	10.1080/23311932.2024.2330610

Katalog-ID:	DOAJ09866283X

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520			\|a AbstractMicroencapsulation 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.
650		4	\|a Nigella sativa
650		4	\|a microencapsulation efficiency
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650		4	\|a sensory acceptability
650		4	\|a oxidation
650		4	\|a Food Chemistry
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spelling	10.1080/23311932.2024.2330610 doi (DE-627)DOAJ09866283X (DE-599)DOAJ288d45d639b64f6b842bd40b54ab4d4b DE-627 ger DE-627 rakwb eng TP368-456 Fareed Afzal verfasserin aut Spray drying process impact on encapsulation and acceptability of Nigella sativa Oil 2024 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier AbstractMicroencapsulation 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. Nigella sativa microencapsulation efficiency spray drying sensory acceptability oxidation Food Chemistry Agriculture S Food processing and manufacture Muhammad Imran verfasserin aut Muhammad Kamran Khan verfasserin aut Muhammad Haseeb Ahmad verfasserin aut Gebremichael Gebremedhin Hailu verfasserin aut In Cogent Food & Agriculture Taylor & Francis Group, 2015 10(2024), 1 (DE-627)823698661 (DE-600)2818682-5 23311932 nnns volume:10 year:2024 number:1 https://doi.org/10.1080/23311932.2024.2330610 kostenfrei https://doaj.org/article/288d45d639b64f6b842bd40b54ab4d4b kostenfrei https://www.tandfonline.com/doi/10.1080/23311932.2024.2330610 kostenfrei https://doaj.org/toc/2331-1932 Journal toc kostenfrei GBV_USEFLAG_A SYSFLAG_A GBV_DOAJ GBV_ILN_20 GBV_ILN_22 GBV_ILN_24 GBV_ILN_31 GBV_ILN_39 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_95 GBV_ILN_105 GBV_ILN_110 GBV_ILN_151 GBV_ILN_161 GBV_ILN_213 GBV_ILN_224 GBV_ILN_230 GBV_ILN_285 GBV_ILN_293 GBV_ILN_602 GBV_ILN_2014 GBV_ILN_2055 GBV_ILN_4012 GBV_ILN_4037 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4249 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4367 GBV_ILN_4700 AR 10 2024 1
allfields_unstemmed	10.1080/23311932.2024.2330610 doi (DE-627)DOAJ09866283X (DE-599)DOAJ288d45d639b64f6b842bd40b54ab4d4b DE-627 ger DE-627 rakwb eng TP368-456 Fareed Afzal verfasserin aut Spray drying process impact on encapsulation and acceptability of Nigella sativa Oil 2024 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier AbstractMicroencapsulation 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. Nigella sativa microencapsulation efficiency spray drying sensory acceptability oxidation Food Chemistry Agriculture S Food processing and manufacture Muhammad Imran verfasserin aut Muhammad Kamran Khan verfasserin aut Muhammad Haseeb Ahmad verfasserin aut Gebremichael Gebremedhin Hailu verfasserin aut In Cogent Food & Agriculture Taylor & Francis Group, 2015 10(2024), 1 (DE-627)823698661 (DE-600)2818682-5 23311932 nnns volume:10 year:2024 number:1 https://doi.org/10.1080/23311932.2024.2330610 kostenfrei https://doaj.org/article/288d45d639b64f6b842bd40b54ab4d4b kostenfrei https://www.tandfonline.com/doi/10.1080/23311932.2024.2330610 kostenfrei https://doaj.org/toc/2331-1932 Journal toc kostenfrei GBV_USEFLAG_A SYSFLAG_A GBV_DOAJ GBV_ILN_20 GBV_ILN_22 GBV_ILN_24 GBV_ILN_31 GBV_ILN_39 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_95 GBV_ILN_105 GBV_ILN_110 GBV_ILN_151 GBV_ILN_161 GBV_ILN_213 GBV_ILN_224 GBV_ILN_230 GBV_ILN_285 GBV_ILN_293 GBV_ILN_602 GBV_ILN_2014 GBV_ILN_2055 GBV_ILN_4012 GBV_ILN_4037 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4249 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4367 GBV_ILN_4700 AR 10 2024 1
allfieldsGer	10.1080/23311932.2024.2330610 doi (DE-627)DOAJ09866283X (DE-599)DOAJ288d45d639b64f6b842bd40b54ab4d4b DE-627 ger DE-627 rakwb eng TP368-456 Fareed Afzal verfasserin aut Spray drying process impact on encapsulation and acceptability of Nigella sativa Oil 2024 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier AbstractMicroencapsulation 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. Nigella sativa microencapsulation efficiency spray drying sensory acceptability oxidation Food Chemistry Agriculture S Food processing and manufacture Muhammad Imran verfasserin aut Muhammad Kamran Khan verfasserin aut Muhammad Haseeb Ahmad verfasserin aut Gebremichael Gebremedhin Hailu verfasserin aut In Cogent Food & Agriculture Taylor & Francis Group, 2015 10(2024), 1 (DE-627)823698661 (DE-600)2818682-5 23311932 nnns volume:10 year:2024 number:1 https://doi.org/10.1080/23311932.2024.2330610 kostenfrei https://doaj.org/article/288d45d639b64f6b842bd40b54ab4d4b kostenfrei https://www.tandfonline.com/doi/10.1080/23311932.2024.2330610 kostenfrei https://doaj.org/toc/2331-1932 Journal toc kostenfrei GBV_USEFLAG_A SYSFLAG_A GBV_DOAJ GBV_ILN_20 GBV_ILN_22 GBV_ILN_24 GBV_ILN_31 GBV_ILN_39 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_95 GBV_ILN_105 GBV_ILN_110 GBV_ILN_151 GBV_ILN_161 GBV_ILN_213 GBV_ILN_224 GBV_ILN_230 GBV_ILN_285 GBV_ILN_293 GBV_ILN_602 GBV_ILN_2014 GBV_ILN_2055 GBV_ILN_4012 GBV_ILN_4037 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4249 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4367 GBV_ILN_4700 AR 10 2024 1
allfieldsSound	10.1080/23311932.2024.2330610 doi (DE-627)DOAJ09866283X (DE-599)DOAJ288d45d639b64f6b842bd40b54ab4d4b DE-627 ger DE-627 rakwb eng TP368-456 Fareed Afzal verfasserin aut Spray drying process impact on encapsulation and acceptability of Nigella sativa Oil 2024 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier AbstractMicroencapsulation 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. Nigella sativa microencapsulation efficiency spray drying sensory acceptability oxidation Food Chemistry Agriculture S Food processing and manufacture Muhammad Imran verfasserin aut Muhammad Kamran Khan verfasserin aut Muhammad Haseeb Ahmad verfasserin aut Gebremichael Gebremedhin Hailu verfasserin aut In Cogent Food & Agriculture Taylor & Francis Group, 2015 10(2024), 1 (DE-627)823698661 (DE-600)2818682-5 23311932 nnns volume:10 year:2024 number:1 https://doi.org/10.1080/23311932.2024.2330610 kostenfrei https://doaj.org/article/288d45d639b64f6b842bd40b54ab4d4b kostenfrei https://www.tandfonline.com/doi/10.1080/23311932.2024.2330610 kostenfrei https://doaj.org/toc/2331-1932 Journal toc kostenfrei GBV_USEFLAG_A SYSFLAG_A GBV_DOAJ GBV_ILN_20 GBV_ILN_22 GBV_ILN_24 GBV_ILN_31 GBV_ILN_39 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_95 GBV_ILN_105 GBV_ILN_110 GBV_ILN_151 GBV_ILN_161 GBV_ILN_213 GBV_ILN_224 GBV_ILN_230 GBV_ILN_285 GBV_ILN_293 GBV_ILN_602 GBV_ILN_2014 GBV_ILN_2055 GBV_ILN_4012 GBV_ILN_4037 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4249 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4367 GBV_ILN_4700 AR 10 2024 1
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authorswithroles_txt_mv	Fareed Afzal @@aut@@ Muhammad Imran @@aut@@ Muhammad Kamran Khan @@aut@@ Muhammad Haseeb Ahmad @@aut@@ Gebremichael Gebremedhin Hailu @@aut@@
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callnumber-first	T - Technology
author	Fareed Afzal
spellingShingle	Fareed Afzal misc TP368-456 misc Nigella sativa misc microencapsulation efficiency misc spray drying misc sensory acceptability misc oxidation misc Food Chemistry misc Agriculture misc S misc Food processing and manufacture Spray drying process impact on encapsulation and acceptability of Nigella sativa Oil
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topic_title	TP368-456 Spray drying process impact on encapsulation and acceptability of Nigella sativa Oil Nigella sativa microencapsulation efficiency spray drying sensory acceptability oxidation Food Chemistry
topic	misc TP368-456 misc Nigella sativa misc microencapsulation efficiency misc spray drying misc sensory acceptability misc oxidation misc Food Chemistry misc Agriculture misc S misc Food processing and manufacture
topic_unstemmed	misc TP368-456 misc Nigella sativa misc microencapsulation efficiency misc spray drying misc sensory acceptability misc oxidation misc Food Chemistry misc Agriculture misc S misc Food processing and manufacture
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title	Spray drying process impact on encapsulation and acceptability of Nigella sativa Oil
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title_full	Spray drying process impact on encapsulation and acceptability of Nigella sativa Oil
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title_sort	spray drying process impact on encapsulation and acceptability of nigella sativa oil
callnumber	TP368-456
title_auth	Spray drying process impact on encapsulation and acceptability of Nigella sativa Oil
abstract	AbstractMicroencapsulation 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.
abstractGer	AbstractMicroencapsulation 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.
abstract_unstemmed	AbstractMicroencapsulation 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.
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title_short	Spray drying process impact on encapsulation and acceptability of Nigella sativa Oil
url	https://doi.org/10.1080/23311932.2024.2330610 https://doaj.org/article/288d45d639b64f6b842bd40b54ab4d4b https://www.tandfonline.com/doi/10.1080/23311932.2024.2330610 https://doaj.org/toc/2331-1932
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Spray drying process impact on encapsulation and acceptability of Nigella sativa Oil

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