The Effect of Alginate Microcapsules of Linseed and Black Seed Oil on the Microbiological and Sensorial Properties of Chocolate Ganache During Storage

The application of bioactive natural oils in the food industry is limited due to their instability and poor solubility in hydrophilic media. This study aimed to investigate the effect of alginate microcapsules of linseed and black oil on microbial and sensorial properties of chocolate ganache during ۲۸ days of storage. The results showed that both evaluated oils had considerable antibacterial effects against tested microorganisms (Salmonella Typhimurium, Escherichia coli, Staphylococcus aureus, Aspergillus niger, and Candida albicans) and gram-negative than gram-positive bacteria were more resistant to linseed oil. Therefore, Black seed oil showed higher antibacterial activity and both linseed and black seed oil microcapsules had lower antibacterial effects than their free form. The incorporation of encapsulated oils in chocolate ganache was not significantly different from the control samples. Although, the free form has shown higher antibacterial activity, due to the characteristics of protecting the bioactivity of oils from undesirable conditions, controlled release, and marketability of the product, loading the oils in an alginate bead is a suitable way for the application of black seed and linseed oil in food products.

کلیدواژه ها:

Ganache ، Antibacterial ، Linseed oil ، Black seed oil ، Alginate bead