Effects of different mixing methods towards black seed oil-alginate emulsion characteristics.

• Main Authors: Mohd Rus, Shaiqah, Haris @ Harith, Muhammad Salahuddin, Alkhatib, Hamzeh, Mohamed Nasir, Nur 'Abidah, Abu Bakar, Mohd Rushdi, Mohmad Sabere, Awis Sukarni, Mohd Rus, Anika Zafiah, Doolaanea, Abd Almonem
• Format: Conference or Workshop Item
• Language: English; English; English; English
• Published: Wolters Kluwer Health 2019
• Subjects: RS Pharmacy and materia medica
• Online Access: http://irep.iium.edu.my/75507/1/ICPRP-2019-ALL-Abstracts.pdf; http://irep.iium.edu.my/75507/7/ICPRPP_tentative%20programme.pdf; http://irep.iium.edu.my/75507/8/ID%20NO.%2053_LOA%202019.pdf; http://irep.iium.edu.my/75507/9/Dr%20Shaiqah%20%20Outline.pdf; http://irep.iium.edu.my/75507/; https://www.jpbsonline.org/text.asp?2020/12/6/852/299974
• Institution: Universiti Islam Antarabangsa Malaysia

Introduction: Black seed oil (BSO) contains active ingredient, thymoquinone which is well-known for its antioxidant property. The bitter taste of BSO makes it hard for the consumers especially children and elderly to consume it daily. Therefore, BSO is encapsulated in alginate beads in micrometre s...