Durmus Mustafa, Ucar Yilmaz, Kosker Ali Riza, Ozogul Yesim, Ozyurt Gulsun, Ceylan Zafer
Department of Seafood and Processing Technology, Faculty of Fisheries, Çukurova University, 01330 Balcali, Adana Turkey.
Fatsa Faculty of Marine Science, Ordu University, Ordu, Turkey.
J Food Sci Technol. 2023 Feb;60(2):474-483. doi: 10.1007/s13197-022-05629-4. Epub 2022 Nov 27.
Fish () oil was successfully microencapsulated using sage essential oils prepared in three different concentrations as 1% (S1), 2% (S2) and 3% (S3). The microencapsulated fish oil powders fabricated with spray drying were stored at room temperature (24 ± 1 °C) in order to determine the oxidative deterioration for 12 weeks. The highest microencapsulation efficiency was observed in the S3 (60.17%) as compared with other groups. Although the changes in free fatty acid (FFA) values were defined between 6.04 and 9.29% at the end of the storage period, the lowest FFA value was found in S2 samples ( < 0.05). Among the microencapsulated samples, the highest peroxide value (PV) was measured as 20.24 meq O/kg for S1 at the 11th week of the experimental period. Moreover, statistical differences between the control (25.93 meq O/kg) and S1 samples were observed ( < 0.05). The rapid increase in the thiobarbituric acid (TBA) value of fish powders was delayed by microencapsulation technique fabricated with spray drying. The use of sage essential oils within this combination effectively retarded the oxidation in fish oil powders at ambient storage, indicating cost-effective for the food industry. Therefore, encapsulation of fish oils with sage oil using the spray drying technique has improved oxidation stability of fish oil and can be used for food applications.
使用以三种不同浓度（1%（S1）、2%（S2）和3%（S3））制备的鼠尾草精油成功地对鱼油进行了微胶囊化。采用喷雾干燥法制备的微胶囊化鱼油粉末在室温（24±1℃）下储存，以测定12周内的氧化变质情况。与其他组相比，在S3组中观察到最高的微胶囊化效率（60.17%）。尽管在储存期结束时游离脂肪酸（FFA）值的变化在6.04%至9.29%之间，但在S2样品中发现最低的FFA值（<0.05）。在微胶囊化样品中，在实验期的第11周，S1组的最高过氧化值（PV）测定为20.24 meq O/kg。此外，观察到对照组（25.93 meq O/kg）和S1样品之间存在统计学差异（<0.05）。喷雾干燥微胶囊化技术延缓了鱼粉硫代巴比妥酸（TBA）值的快速增加。在这种组合中使用鼠尾草精油有效地抑制了鱼油粉末在常温储存时的氧化，表明对食品工业具有成本效益。因此，采用喷雾干燥技术用鼠尾草油对鱼油进行微胶囊化提高了鱼油的氧化稳定性，可用于食品应用。
