Spray drying process impact on encapsulation and acceptability of Nigella sativa Oil

Microencapsulation improves the stability of liquid food by moving it to a free form of powder. In the current study, Nigella sativa Oil (NSO) emulsion mixture was spray dried under various operating conditions, including inlet air temperature (IAT) of 130, 145, and 160 degrees C, wall material (WM), 10, 15, and 20%; feed rate (FR), 6, 9, and 12mL/min; and needle speeds (NS) of 6, 8, and 10s. The conditions of 130 degrees C (IAT), 15% (WM), 9mL/min (FR), and 6 s (NS) produced the highest encapsulation efficiency (EE) of 89.51 +/- 0.90%. At 160 degrees C (IAT), 15% (WM), 9mL/min (FR), as well as 8 s (NS), the minimum EE was observed to be 79.15 +/- 0.61%, and the maximum model predicted value of (EE) was 89.46 +/- 0.80%. IAT has a substantial impact on EE while improving the oxidative quality of spray-dried microcapsule (SDM) samples. The SDM sample sensory scores fell within acceptable limits. Therefore, the spray-drying method developed from Nigella sativa Oil can be recommended for different fortifying food products.