Properties of an Emulsion Gel with Gracilaria fisheri Agar, Whey Protein Isolate and Black Seed Oil

Omar, Noorain Nasuha
Ibrahim, Nor Hayati
Mohamad, Nizaha Juhaida
Achudan, Shamini Nair
Amin, Amiza Mat

Jurnal Gizi dan Pangan
Vol. 18 No. Supp.1 (2023)

Gracilaria fisheri agar has beneficial potential for human health; however, its application in food products needs to be incorporated into an emulsion gel due to its low gel strength. A response surface methodology with a central composite design was utilized to prepare emulsion gels containing 4–6% Gracilaria fisheri Agar (AGF), 4–8% Whey Protein Isolate (WPI) and 10–20% Black Seed Oil (BSO). The optimum levels of AGF, WPI, and BSO were determined to be 6%, 4% and 10% respectively to give the preferred gel strength of 966.24 g, water holding capacity of 96.12%, and DPPH antioxidant activity of 59.16%.