Current Research in Nutrition and Food Science - An open access, peer reviewed international journal covering all aspects of Nutrition and Food Science

Storage Stability of Spray Dried Nigella Sativa (Ranunculaceae Family) Instant Beverage Powder: Effect of Carrier Agents on the Physicochemical, Phenolic Compounds and Antioxidant Properties

Boshra Varastegani¹, Muhammad Lubowa¹, José António Teixeira², Azhar Mat Easa^1*

¹Food Technology Division, School of Industrial Technology, Universiti Sains Malaysia, Penang, Malaysia.

²Centro de Engenharia Biológica Universidade do Minho Campus de Gualtar, Braga Portugal.

Corresponding Author Email: azhar@usm.my

Abstract:

The study assessed the effect of carrier agent’s maltodextrin and gum Arabic on the storage stability of spray dried Nigella sativa powder packed in low-density polyethylene bags and stored at maximum 4°C for up to 12 months. At 0, 3, 6, 9, and 12 months intervals the samples were assessed for changes in caffeine content, moisture content, water activity, colour, solubility capacity, bulk density, and antioxidants activity as total phenolic content (TPC) and total flavonoid content (TFC). After 12 months storage, a 61-68% loss in TPC and TFC was observed and anti-oxidant activity had reduced by 70%-72%. Overall, water activity and moisture content increased with a decrease in total antioxidant activity, accompanied by a significant decrease in caffeine content. No significant changes were observed in solubility capacity and bulk density of N. sativa powder.

Keywords:

Spray-Drying; Nigella Sativa; Maltodextrin; Gum Arabic; Storage Stability; Antioxidant Activity

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