Physicochemical, textural, and sensory characteristics of ice cream incorporated with Nigella sativa seed oil microcapsules

Journal of Food Processing and Preservation

Volumn 45, Issue 10, 2021, Pages

  Makouie, Sina ^a   Alizadeh, Mohammad ^a   Khosrowshahi, Asghar ^a   Maleki, Omid ^a  

^a URMIA UNIVERSITY   (Iran)

Author keywords

[No Author keywords available]

Indexed keywords

ANTIOXIDANTS; DAIRIES; ICE CONTROL; MICROSTRUCTURE; OILS AND FATS; SENSORY ANALYSIS; TRACE ELEMENTS;

ANTI-OXIDANT ACTIVITIES; BENEFICIAL COMPOUNDS; FUNCTIONAL PROPERTIES; ICE-CREAM PRODUCTIONS; IRREGULAR SHAPE; OXIDATIVE STABILITY; PHENOLIC CONTENT; SENSORY CHARACTERISTICS;

ICE;

EID: 85113807789     PISSN: 01458892     EISSN: 17454549     Source Type: Journal    
DOI: 10.1111/jfpp.15804     Document Type: Article

References (58)

1. Ahmad, A., Husain, A., Mujeeb, M., Khan, S. A., Najmi, A. K., Siddique, N. A., Damanhouri, Z. A., & Anwar, F. (2013). A review on therapeutic potential of Nigella sativa: A miracle herb. Asian Pacific Journal of Tropical Biomedicine, 3, 337–352.
2. Akalın, A. S., Karagözlü, C., & Ünal, G. (2008). Rheological properties of reduced-fat and low-fat ice cream containing whey protein isolate and inulin. European Food Research and Technology, 227, 889–895.
3. Al-Ali, A., Alkhawajah, A. A., Randhawa, M. A., & Shaikh, N. A. (2008). Oral and intraperitoneal LD50 of thymoquinone, an active principle of Nigella sativa, in mice and rats. Journal of Ayub Medical College Abbottabad, 20, 25–27.
4. AOAC. (1990). Official methods of analysis. The Association of Official Analytical Chemists (15th ed.).
5. AOAC. (2000). Official methods of analysis. AOAC Int (17th ed.).
6. AOCS. (2003). Official methods and recommended practices of American Oil Chemists Society. AOAC Champaign (4th ed.).
7. Azari-Anpar, M., Khomeiri, M., Ghafouri-Oskuei, H., & Aghajani, N. (2017). Response surface optimization of low-fat ice cream production by using resistant starch and maltodextrin as a fat replacing agent. Journal of Food Science and Technology, 54, 1175–1183.
8. Bakal, S. N., Bereswill, S., & Heimesaat, M. M. (2017). Finding novel antibiotic substances from medicinal plants—antimicrobial properties of Nigella sativa directed against multidrug resistant bacteria. European Journal of Microbiology and Immunology, 7, 92–98.
9. Bourgou, S., Pichette, A., Marzouk, B., & Legault, J. (2010). Bioactivities of black cumin essential oil and its main terpenes from Tunisia. South African Journal of Botany, 76, 210–216.
10. Çam, M., İçyer, N. C., & Erdoğan, F. (2014). Pomegranate peel phenolics: Microencapsulation, storage stability and potential ingredient for functional food development. LWT-Food Science and Technology, 55, 117–123.
11. Chaturvedi, U. C., Shrivastava, R., & Upreti, R. K. (2004). Viral infections and trace elements: A complex interaction. Current Science, 10, 1536–1554.
12. Cheikh-Rouhou, S., Besbes, S., Hentati, B., Blecker, C., Deroanne, C., & Attia, H. (2007). Nigella sativa L.: Chemical composition and physicochemical characteristics of lipid fraction. Food Chemistry, 101, 673–681.
13. Codex Alimentarius Commission. (1999). Report of the sixteenth session of the Codex Committee on fats and oils. Retrieved from http://www.codexalimentarius.org/codexhome/en/. Last accessed on 4 December 2013.
14. Devi, K. N., Sarma, H. N., & Kumar, S. (2008). Estimation of essential and trace elements in some medicinal plants by PIXE and PIGE techniques. Nuclear Instruments and Methods in Physics Research Section B: Beam Interactions with Materials and Atoms, 266, 1605–1610.
15. Di Criscio, T., Fratianni, A., Mignogna, R., Cinquanta, L., Coppola, R., Sorrentino, E., & Panfili, G. (2010). Production of functional probiotic, prebiotic, and synbiotic ice creams. Journal of Dairy Science, 93, 4555–4564.
16. Erkaya, T., Dağdemir, E., & Şengül, M. (2012). Influence of Cape gooseberry (Physalis peruviana L.) addition on the chemical and sensory characteristics and mineral concentrations of ice cream. Food Research International, 45, 331–335.
17. Favaro-Trindade, C. S., de Carvalho Balieiro, J. C., Dias, P. F., Amaral Sanino, F., & Boschini, C. (2007). Effects of culture, pH and fat concentration on melting rate and sensory characteristics of probiotic fermented yellow mombin (Spondias mombin L) ice creams. Food Science and Technology International, 13, 285–291.
18. Gerige, S. J., Gerige, M. K. Y., & Rao, M. (2009). GC-MS Analysis of Nigella sativa seeds and antimicrobial activity of its volatile oil. Brazilian Archives of Biology and Technology, 52, 1189–1192.
19. Ghandehari Yazdi, A. P., Barzegar, M., Ahmadi Gavlighi, H., Sahari, M. A., & Mohammadian, A. H. (2020). Physicochemical properties and organoleptic aspects of ice cream enriched with microencapsulated pistachio peel extract. International Journal of Dairy Technology, 73, 570–577.
20. Gharby, S., Harhar, H., Guillaume, D., Roudani, A., Boulbaroud, S., Ibrahimi, M., & Charrouf, Z. (2015). Chemical investigation of Nigella sativa L. seed oil produced in Morocco. Journal of the Saudi Society of Agricultural Sciences, 14, 172–177.
21. Goff, H. D., & Hartel, R. W. (2013). Ice cream. Springer Science & Business Media.
22. Goraya, R. K., & Bajwa, U. (2015). Enhancing the functional properties and nutritional quality of ice cream with processed amla (Indian gooseberry). Journal of Food Science and Technology, 52, 7861–7871.
23. Goyal, A., Sharma, V., Sihag, M. K., Tomar, S. K., Arora, S., Sabikhi, L., & Singh, A. K. (2015). Development and physico-chemical characterization of microencapsulated flaxseed oil powder: A functional ingredient for omega-3 fortification. Powder Technology, 286, 527–537. https://doi.org/10.1016/j.powtec.2015.08.050
24. Gremski, L. A., Coelho, A. L. K., Santos, J. S., Daguer, H., Molognoni, L., do Prado-Silva, L., Sant'Ana, A. S., da Silva Rocha, R., da Silva, M. C., Cruz, A. G., Azevedo, L., do Carmo, M. A. V., Wen, M., Zhang, L., & Granato, D. (2019). Antioxidants-rich ice cream containing herbal extracts and fructooligossaccharides: Manufacture, functional and sensory properties. Food Chemistry, 298, 125098. https://doi.org/10.1016/j.foodchem.2019.125098
25. Guo, J., Li, P., Kong, L., & Xu, B. (2020). Microencapsulation of curcumin by spray drying and freeze drying. LWT, 132, 109892.
26. Hosseini, M. H., Razavi, S. H., & Mousavi, M. A. (2009). Antimicrobial, physical and mechanical properties of chitosan-based films incorporated with thyme, clove and cinnamon essential oils. Journal of Food Processing and Preservation, 33, 727–743.
27. Hwang, J. Y., Shyu, Y. S., & Hsu, C. K. (2009). Grape wine lees improves the rheological and adds antioxidant properties to ice cream. LWT-Food Science and Technology, 42, 312–318.
28. Januário, J. G. B., Oliveira, A. S., Dias, S. S., Klososki, S. J., & Pimentel, T. C. (2018). Kefir ice cream flavored with fruits and sweetened with honey: Physical and chemical characteristics and acceptance. International Food Research Journal, 25, 179–187.
29. Kooti, W., Hasanzadeh-Noohi, Z., Sharafi-Ahvazi, N., Asadi-Samani, M., & Ashtary-Larky, D. (2016). Phytochemistry, pharmacology, and therapeutic uses of black seed (Nigella sativa). Chinese Journal of Natural Medicines, 14, 732–745.
30. Liu, X., Dong, M., Chen, X., Jiang, M., Lv, X., & Yan, G. (2007). Antioxidant activity and phenolics of an endophytic Xylaria sp. from Gingko biloba. Food Chemistry, 105, 548–554.
31. Lutterodt, H., Luther, M., Slavin, M., Yin, J. J., Parry, J., Gao, J. M., & Yu, L. L. (2010). Fatty acid profile, thymoquinone content, oxidative stability, and antioxidant properties of cold-pressed black cumin seed oils. LWT-Food Science and Technology, 43, 1409–1413.
32. Makouie, S., Alizadeh, M., Maleki, O., & Khosrowshahi, A. (2020). Investigation of physicochemical properties and oxidative stability of encapsulated Nigella sativa seed oil. Flavour and Fragrance Journal, 36, 233–242.
33. Marshall, R. T., Goff, H. D., & Hartel, R. W. (2003). Ice cream. Kluwar Academic.
34. McDougall, G. J., Shpiro, F., Dobson, P., Smith, P., Blake, A., & Stewart, D. (2005). Different polyphenolic components of soft fruits inhibit α-amylase and α-glucosidase. Journal of Agricultural and Food Chemistry, 53, 2760–2766.
35. Mohammed, N. K., Muhialdin, B. J., & Meor Hussin, A. S. (2020). Characterization of nanoemulsion of Nigella sativa oil and its application in ice cream. Food Science & Nutrition, 8, 2608–2618.
36. Mohammed, N. K., Tan, C. P., Abd Manap, Y., Alhelli, A. M., & Hussin, A. S. M. (2017). Process conditions of spray drying microencapsulation of Nigella sativa oil. Powder Technology, 315, 1–14.
37. Muse, M. R., & Hartel, R. W. (2004). Ice cream structural elements that affect melting rate and hardness. Journal of Dairy Science, 87, 1–10.
38. O’Connell, J. E., & Fox, P. F. (2001). Significance and applications of phenolic compounds in the production and quality of milk and dairy products: A review. International Dairy Journal, 11, 113–120.
39. Oussalah, M., Caillet, S., & Lacroix, M. (2006). Mechanism of action of Spanish oregano, Chinese cinnamon, and savory essential oils against cell membranes and walls of Escherichia coli O157: H7 and Listeria monocytogenes. Journal of Food Protection, 69, 1046–1055. https://doi.org/10.4315/0362-028X-69.5.1046
40. Piras, A., Rosa, A., Marongiu, B., Porcedda, S., Falconieri, D., Dessì, M. A., & Koca, U. (2013). Chemical composition and in vitro bioactivity of the volatile and fixed oils of Nigella sativa L. extracted by supercritical carbon dioxide. Industrial Crops and Products, 46, 317–323.
41. Ramadan, M. F., Asker, M. M. S., & Tadros, M. (2012). Antiradical and antimicrobial properties of cold-pressed black cumin and cumin oils. European Food Research and Technology, 234, 833–844.
42. Randhawa, M. A., & Alghamdi, M. S. (2011). Anticancer Activity of Nigella sativa (black seed)—A review. The American Journal of Chinese Medicine, 39, 1075–1091.
43. Razavi, B. M., & Hosseinzadeh, H. (2014). A review of the effects of Nigella sativa L. and its constituent, thymoquinone, in metabolic syndrome. Journal of Endocrinological Investigation, 37, 1031–1040.
44. Rudramurthy, G. R., Swamy, M. K., Sinniah, U. R., & Ghasemzadeh, A. (2016). Nanoparticles: Alternatives against drug-resistant pathogenic microbes. Molecules, 21, 836.
45. Sacchi, R., Caporaso, N., Squadrilli, G. A., Paduano, A., Ambrosino, M. L., Cavella, S., & Genovese, A. (2019). Sensory profile, biophenolic and volatile compounds of an artisanal ice cream (‘gelato’) functionalised using extra virgin olive oil. International Journal of Gastronomy and Food Science, 18, 100173.
46. Sagdic, O., Ozturk, I., Cankurt, H., & Tornuk, F. (2012). Interaction between some phenolic compounds and probiotic bacterium in functional ice cream production. Food and Bioprocess Technology, 5, 2964–2971.
47. Shaaban, H. A., Sadek, Z., Edris, A. E., & Saad-Hussein, A. (2015). Analysis and antibacterial activity of Nigella sativa essential oil formulated in microemulsion system. Journal of Oleo Science, 64, 223–232.
48. Shaviklo, G. R., Thorkelsson, G., Sveinsdottir, K., & Rafipour, F. (2011). Chemical properties and sensory quality of ice cream fortified with fish protein. Journal of the Science of Food and Agriculture, 91, 1199–1204.
49. Singo, T. M., & Beswa, D. (2019). Effect of roselle extracts on the selected quality characteristics of ice cream. International Journal of Food Properties, 22, 42–53.
50. Szefer, P., & Nriagu, J. O. (2006). Mineral components in foods. CRC Press.
51. Turina, A. D. V., Nolan, M. V., Zygadlo, J. A., & Perillo, M. A. (2006). Natural terpenes: Self-assembly and membrane partitioning. Biophysical Chemistry, 122, 101–113.
52. Ullah, R., Nadeem, M., & Imran, M. (2017). Omega-3 fatty acids and oxidative stability of ice cream supplemented with olein fraction of chia (Salvia hispanica L.) oil. Lipids in Health and Disease, 16, 1–8.
53. Ultee, A., Bennik, M. H. J., & Moezelaar, R. J. A. E. M. (2002). The phenolic hydroxyl group of carvacrol is essential for action against the food-borne pathogen Bacillus cereus. Applied and Environmental Microbiology, 68, 1561–1568.
54. Verzelloni, E., Tagliazucchi, D., & Conte, A. (2007). Relationship between the antioxidant properties and the phenolic and flavonoid content in traditional balsamic vinegar. Food Chemistry, 105, 564–571.
55. Vital, A. C. P., Santos, N. W., Matumoto-Pintro, P. T., da Silva Scapim, M. R., & Madrona, G. S. (2018). Ice cream supplemented with grape juice residue as a source of antioxidants. International Journal of Dairy Technology, 71, 183–189.
56. Wu, S. J., Ng, L. T., Huang, Y. M., Lin, D. L., Wang, S. S., Huang, S. N., & Lin, C. C. (2005). Antioxidant activities of Physalis peruviana. Biological and Pharmaceutical Bulletin, 28, 963–966.
57. Yan, L., Yu, D., Liu, R., Jia, Y., Zhang, M., Wu, T., & Sui, W. (2021). Microstructure and meltdown properties of low-fat ice cream: Effects of microparticulated soy protein hydrolysate/xanthan gum (MSPH/XG) ratio and freezing time. Journal of Food Engineering, 291, 110291.
58. Zhang, Z., Liao, L., Moore, J., Wu, T., & Wang, Z. (2009). Antioxidant phenolic compounds from walnut kernels (Juglans regia L.). Food Chemistry, 113, 160–165.