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

This study was conducted to investigate the functional properties of ice cream incorporated with encapsulated Nigella sativa seed oil (NSO). Incorporation of NSO microcapsules into ice cream at 3% and 5% (w/w) resulted in significant changes in the pH, acidity, antioxidant activity, and phenolic content of the samples. The most pronounced outcome of phenolic incorporation was a notable improvement in the antioxidant activity and the phenolic content of ice creams. The overrun, melting resistance, cohesiveness increased along with trace elements like Fe and Zn with high NSO microcapsules incorporation. In contrast, no notable change was observed in the firmness of the control and ice cream with 3% NSO microcapsules. SEM images of microcapsules showed slab-like irregular shapes. Given the functional and nutritional developments in ice cream with generally acceptable results of oxidative stability and sensory analysis, it is concluded that enrichment with NSO microcapsules up to 3% (w/w) can be functional. Novelty impact statement The interest in adding beneficial compounds such as antioxidants, phenolics, phytosterols, etc. to dairy products has been a global trend in recent years. Hence Nigella sativa seed oil microcapsules (up to 3% (w/w)) can be used as an ingredient in ice cream production because of providing functional and nutritional developments along with acceptable results of oxidative stability and sensory analysis.