Physical characteristics of black cumin oil emulsions compared to sunflower and corn oils emulsions

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dc.authorid0000-0002-1005-3590en_US
dc.authorid0000-0001-6175-4015en_US
dc.authorid0000-0002-5431-8503en_US
dc.authorid0000-0001-5171-7587en_US
dc.contributor.authorVarlı, Mücahit
dc.contributor.authorSolak, Rukiye
dc.contributor.authorTuran, Semra
dc.contributor.authorRamadan, Mohamed Fawzy
dc.date.accessioned2023-06-22T08:22:04Z
dc.date.available2023-06-22T08:22:04Z
dc.date.issued2021en_US
dc.departmentBAİBÜ, Mühendislik Fakültesi, Gıda Mühendisliği Bölümüen_US
dc.description.abstractThis study aimed to investigate the physical properties of black cumin oil (Nigella sativa) emulsions at different oil: water (w/w) ratios. Black cumin oil (BCO) emulsions were prepared as 80:20, 70:30, 60:40 (w/w) water in oil using 0.1%, 0.25%, 0.5%, 1%, 2% and 3% (w/w) lecithin by high speed homogenizer. The emulsion capacity, emulsion stability, viscosity, droplet size, texture, and color were determined. The physical properties of BCO emulsions were compared to those of sunflower oil (SFO) and corn oil (CO) emulsions. The emulsion capacities of BCO emulsions (13.6-94.7%) were lower than the emulsion capacities of SFO emulsions (19.1-99.3%). Emulsion capacity, emulsion stability, and viscosity of SFO and CO emulsions increased with the increase of lecithin levels. However, in the BCO emulsions, irregular changes in emulsion capacities, emulsion stabilities, and viscosities were observed as the lecithin ratio increased. As the BCO content decreased in emulsions, L* value increased, and a* and b* values decreased. Heterogeneous distribution of droplet size was observed in BCO emulsions according to microscope images, and the particle size analysis results. Due to the health benefits of the BCO and valuable physical properties of BCO emulsions, they can be used in food or the cosmetic industry alone or as a combination with other vegetable oils.en_US
dc.identifier.citationVarlı, M., Solak, R., Turan, S., & Ramadan, M. F. (2021). Physical characteristics of black cumin oil emulsions compared to sunflower and corn oils emulsions. Journal of Food Measurement and Characterization, 15(4), 3207-3215.en_US
dc.identifier.doi10.1007/s11694-021-00900-2
dc.identifier.endpage3215en_US
dc.identifier.issn2193-4126
dc.identifier.issn2193-4134
dc.identifier.issue4en_US
dc.identifier.scopus2-s2.0-85103359309en_US
dc.identifier.scopusqualityQ2en_US
dc.identifier.startpage3207en_US
dc.identifier.urihttp://dx.doi.org/10.1007/s11694-021-00900-2
dc.identifier.urihttps://hdl.handle.net/20.500.12491/11180
dc.identifier.volume15en_US
dc.identifier.wosWOS:000635491800001en_US
dc.identifier.wosqualityQ3en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.institutionauthorVarlı, Mücahit
dc.institutionauthorSolak, Rukiye
dc.institutionauthorTuran, Semra
dc.language.isoenen_US
dc.publisherSPRINGERen_US
dc.relation.ispartofJournal of Food Measurement and Characterizationen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectNigella Sativaen_US
dc.subjectEmulsion Capacityen_US
dc.subjectEmulsion Stabilityen_US
dc.subjectViscosityen_US
dc.subjectMicroscope Imageen_US
dc.subjectColoren_US
dc.titlePhysical characteristics of black cumin oil emulsions compared to sunflower and corn oils emulsionsen_US
dc.typeArticleen_US

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