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Storage stability of the encapsulated Black Cumin ( Nigella Sativa L . ) seed oil powder by spray drying

Black cumin (Nigella sativa L.) seed contains both fixed and essential oils, proteins, alkaloids and saponin. Thymoquinone, the major component of the essential oil, is responsible for most of the antioxidant activity and has anti-inflammatory, chemo-sensitization and chemo-preventive potential effects. The process parameters such as maltodextrin concentration (20 to 60%), gum Arabic concentration (20 to 60%) and drying inlet air temperature (135 to 190C) affected the encapsulation of the black cumin seed oil. The optimum condition for the encapsulation was found to be 50% maltodextrin, 60% gum Arabic and 138C drying inlet air temperature. Storage stability of the optimized powder was analyzed. Moisture content, water activity, peroxide value, antioxidant activity and colour were checked during the storage of the powder for a period of 30 days. There was slight increase in moisture content, water activity and peroxide value during the storage. There was insignificant degradation in antioxidant activity and colour of the powder.