Enhancing yogurt health benefits with moringa and black seed oil nanoemulsions to improve fatty acids and microbial viability.

ABSTRACT: The increasing consumer demand for natural functional foods has prompted the development of fortified dairy products with improved nutritional and health benefits. This study designed and evaluated yoghurts fortified with cold-pressed moringa seed oil (MSO) and black seed oil (BSO) at 1.5 g /L, as well as their water-based nanoemulsions at 3 g Nanoemulsion powder/L, compared to a plain control. Phenolic profiles characterized by HPLC-MS revealed high levels of ellagic acid (23.5 mg/100 g), rutin (18.2 mg/100 g), and chlorogenic acid (21.4 mg/100 g) in MSO, and chlorogenic acid (19.8 mg/100 g), apigenin (16.7 mg/100 g), and naringenin (14.3 mg/100 g) in BSO. Nanoemulsions with 5% oil showed droplet sizes of 69.1 nm (MSO) and 38.1 nm (BSO) and zeta potentials above - 30 mV, confirming good c

SUBMITTER: Abd-Rabou HS 

PROVIDER: S-EPMC12579260 | biostudies-literature | 2025 Oct

REPOSITORIES: biostudies-literature