Abstract
The black seeds are manifesting healthy properties and nutritional values. Black seed oil composition varied among volatile and fixed components that awarded it is more useful properties and less stable. Encapsulation is a better application to preserve oil against oxidation. This research aimed to protect oil using micro or nano-capsules and enhanced its characteristics. Also, to determine the antimicrobial, anti-mycotic, and anti mycotoxigenic impacts of capsulated materials. Oil has gained by a cold pressed technique. Oil characteristics, total phenolic, total flavonoids, antioxidant, and fatty acid compositions in the crude, micro, and nano-capsule were evaluating. Oil and emulsion antimicrobial and antifungal were determining against toxigenic fungi and pathogenic bacteria. The emulsion droplets evaluation had been done using the electron microscope. Tocotrienols and tocopherols were a presence in four types (alpha; beta; gamma; delta). The oil-emulsion types' stability and its oxidative properties, recorded as peroxide and thiobarbituric values, showed fewer changes in oil drops. Reducing the effect of aflatoxins were higher for the nano emulsion, the inhibition ration reached 60.5% in compared to 56% for crude oil.