Physicochemical properties of functional yoghurt fortified with microencapsulated moringa and black cumin oils

El-shiekh, Ahmed F.; Omar, Mamdoh A.; Mansour, A. I.; Ahmed, M. A.; Mohammed, D. M.; El-Messery, T. M.

doi:10.21608/ajar.2024.237090.1265

	Physicochemical properties of functional yoghurt fortified with microencapsulated moringa and black cumin oils
Al-Azhar Journal of Agricultural Research
Volume 48, Issue 3, October 2023, Page 564-574 PDF (1.11 MB)
Document Type: Original Article
DOI: 10.21608/ajar.2024.237090.1265
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Authors
Ahmed F. El-shiekh¹; Mamdoh A. Omar ¹; A. I. Mansour²; M. A. Ahmed²; D. M. Mohammed³; T. M. El-Messery⁴
¹Dairy Department, Faculty of Agriculture, Al-Azhar University, (Cairo), Egypt.
²Dairy Department, Faculty of Agriculture, Al-Azhar University (Assiut), Egypt.
³Nutrition and Food Sciences Department, National Research Centre, Giza, Egypt.
⁴Dairy Department, National Research Centre, Cairo, Egypt.
Abstract
Microcapsules of Moringa oleifera (moringa) and Nigella sativa (Black Cumin) Oils were microencapsulated using maltodextrin (MD), whey protein concentrate and gum Arabic (GA) as carrier agents using freeze drier. The microcapsules were added to yoghurt. The characteristics of either the microcapsules or the yoghurt Functional Yoghurt Fortified were studied. The characterization of micro emulsions with different concentrations of moringa and Nigella sativa (Black Cumin) oils revealed stable emulsions with negative zeta potentials (-31.4 to -41.8 mV for moringa oil and -32.1 to -37.0 mV for black cumin oil). Particle sizes ranged from 442.5 to 550.7 nm for Moringa oleifera oil and 312.5 to 642.1 nm for Nigella sativa (Black Cumin) oil. Encapsulation efficiency was highest at 5% oil concentration but decreased at higher concentrations. Adding encapsulated Moringa oleifera and Nigella sativa (Black Cumin) oils to yoghurt affected its fermentation, viscosity, pH, and acidity. The yoghurt fortified with the oils showed microbiological properties and absence of harmful bacteria. Sensory evaluation indicated that an optimal concentration of 4% for both oils enhanced flavor and texture. Overall, the addition of encapsulated oils improved the nutritional value and potential health benefits of yoghurt.
Keywords
Yoghurt; Physical encapsulation; Freeze drier


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