Taste masking efficacy of encapsulation of black seed oil in alginate beads

INTRODUCTION: Black seed oil (BSO) is known for its wide range of therapeutic and prophylactic applications, but it has pungent and bitter taste. In this research, BSO was encapsulated within wet and dried alginate beads to mask the unpleasant taste of the oil. OBJECTIVES: The aim of this study is...

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Main Authors:	Alkhatib, Hamzeh, Doolaanea, Abd Almonem, Mohamed, Farahidah, Akkawi, Muhammad Eid
Format:	Conference or Workshop Item
Language:	English English
Published:	2018
Subjects:	RS Pharmacy and materia medica
Online Access:	http://irep.iium.edu.my/68607/ http://irep.iium.edu.my/68607/1/4IPRC.pdf http://irep.iium.edu.my/68607/6/IPRC%202018%20Hamzeh.pdf

id	iium-68607
recordtype	eprints
spelling	iium-686072018-12-19T00:49:06Z http://irep.iium.edu.my/68607/ Taste masking efficacy of encapsulation of black seed oil in alginate beads Alkhatib, Hamzeh Doolaanea, Abd Almonem Mohamed, Farahidah Akkawi, Muhammad Eid RS Pharmacy and materia medica INTRODUCTION: Black seed oil (BSO) is known for its wide range of therapeutic and prophylactic applications, but it has pungent and bitter taste. In this research, BSO was encapsulated within wet and dried alginate beads to mask the unpleasant taste of the oil. OBJECTIVES: The aim of this study is to evaluate the palatability of the beads in terms of smell, taste, after taste, texture, and taste masking efficiency of the beads in adult volunteers. METHODS: Total of six volunteers were involved in palatability test. Five-point Likert scales were used to assess all aspects of the palatability. Volunteers were also asked to give taste score, i.e. how strong they feel the taste of the beads (from 0 to 100), considering BSO liquid as 100. RESULTS: Encapsulation in alginate beads with both form of wet and dried beads significantly improved the oil properties of smell, taste and the aftertaste feeling in addition to the ability of taste masking (p < 0.05). Dried BSO-alginate beads improved smell of BSO and the ability to mask its taste more than the wet beads. However, there was no significant difference for the taste and aftertaste feeling between each of the wet beads and dried beads (p > 0.05). Encapsulation of BSO in alginate beads did not decrease evaluation of the texture feeling in the mouth for each form of wet and dried beads (p > 0.05). On average, the wet and dried beads had a taste feeling of 58.2±31.2% and 41.2±26.5% respectively of the taste feeling of the pure BSO. The improvement in the taste of the oil was significant (p < 0.05) after the encapsulation in alginate beads for each case (wet and dried). CONCLUSION: Encapsulation of BSO in alginate beads significantly improved the oil palatability without using any flavor, sweetener or color. 2018-08-25 Conference or Workshop Item NonPeerReviewed application/pdf en http://irep.iium.edu.my/68607/1/4IPRC.pdf application/pdf en http://irep.iium.edu.my/68607/6/IPRC%202018%20Hamzeh.pdf Alkhatib, Hamzeh and Doolaanea, Abd Almonem and Mohamed, Farahidah and Akkawi, Muhammad Eid (2018) Taste masking efficacy of encapsulation of black seed oil in alginate beads. In: 4th International Pharmaceutical Research Conference 2018, 25th-26th August 2018, Cyberjaya, Malaysia. (Unpublished)
repository_type	Digital Repository
institution_category	Local University
institution	International Islamic University Malaysia
building	IIUM Repository
collection	Online Access
language	English English
topic	RS Pharmacy and materia medica
spellingShingle	RS Pharmacy and materia medica Alkhatib, Hamzeh Doolaanea, Abd Almonem Mohamed, Farahidah Akkawi, Muhammad Eid Taste masking efficacy of encapsulation of black seed oil in alginate beads
description	INTRODUCTION: Black seed oil (BSO) is known for its wide range of therapeutic and prophylactic applications, but it has pungent and bitter taste. In this research, BSO was encapsulated within wet and dried alginate beads to mask the unpleasant taste of the oil. OBJECTIVES: The aim of this study is to evaluate the palatability of the beads in terms of smell, taste, after taste, texture, and taste masking efficiency of the beads in adult volunteers. METHODS: Total of six volunteers were involved in palatability test. Five-point Likert scales were used to assess all aspects of the palatability. Volunteers were also asked to give taste score, i.e. how strong they feel the taste of the beads (from 0 to 100), considering BSO liquid as 100. RESULTS: Encapsulation in alginate beads with both form of wet and dried beads significantly improved the oil properties of smell, taste and the aftertaste feeling in addition to the ability of taste masking (p < 0.05). Dried BSO-alginate beads improved smell of BSO and the ability to mask its taste more than the wet beads. However, there was no significant difference for the taste and aftertaste feeling between each of the wet beads and dried beads (p > 0.05). Encapsulation of BSO in alginate beads did not decrease evaluation of the texture feeling in the mouth for each form of wet and dried beads (p > 0.05). On average, the wet and dried beads had a taste feeling of 58.2±31.2% and 41.2±26.5% respectively of the taste feeling of the pure BSO. The improvement in the taste of the oil was significant (p < 0.05) after the encapsulation in alginate beads for each case (wet and dried). CONCLUSION: Encapsulation of BSO in alginate beads significantly improved the oil palatability without using any flavor, sweetener or color.
format	Conference or Workshop Item
author	Alkhatib, Hamzeh Doolaanea, Abd Almonem Mohamed, Farahidah Akkawi, Muhammad Eid
author_facet	Alkhatib, Hamzeh Doolaanea, Abd Almonem Mohamed, Farahidah Akkawi, Muhammad Eid
author_sort	Alkhatib, Hamzeh
title	Taste masking efficacy of encapsulation of black seed oil in alginate beads
title_short	Taste masking efficacy of encapsulation of black seed oil in alginate beads
title_full	Taste masking efficacy of encapsulation of black seed oil in alginate beads
title_fullStr	Taste masking efficacy of encapsulation of black seed oil in alginate beads
title_full_unstemmed	Taste masking efficacy of encapsulation of black seed oil in alginate beads
title_sort	taste masking efficacy of encapsulation of black seed oil in alginate beads
publishDate	2018
url	http://irep.iium.edu.my/68607/ http://irep.iium.edu.my/68607/1/4IPRC.pdf http://irep.iium.edu.my/68607/6/IPRC%202018%20Hamzeh.pdf
first_indexed	2023-09-18T21:37:22Z
last_indexed	2023-09-18T21:37:22Z
_version_	1777412910247575552

Taste masking efficacy of encapsulation of black seed oil in alginate beads

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