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    Chemical and physical characterization of microencapsulated Spirulina fermented with Lactobacillus plantarum
    (Elsevier, 2023) Ozyurt, Gulsun; Uslu, Leyla; Durmus, Mustafa; Sakarya, Yetkin; Uzlasir, Turkan; Kuley, Esmeray
    Spirulina fermented by lactic acid bacteria (LAB) stands out among innovative fermented products with bioactive properties. In addition, the fermentation of algae with LAB has a significant effect on protein, essential amino acid content, essential fatty acid, etc. Changes in nutritional components, colour and morphological appearances of unfermented and fermented Spirulina as a result of microencapsulation with different ratios of coating material were investigated. The fermentation of wet Spirulina was carried out with Lactobacillus plantarum FI 8595 at 37 degrees C for 72 h under anaerobic condition. Microencapsulation of unfermented (USp) and fermented Spirulina (FSp) was performed by spray drying using 170 degrees C air inlet temperature, 20 mL/min feed flow rate and different ratios of maltodextrin. After fermentation, there was an increase in dry matter and crude ash contents unlike the protein content. Aspartic acid, histidine and lysine concentrations were found to be significantly higher in FSp compared to USp. The main fatty acids in USp and FSp were palmitic (27.39-31.11 %), gamma linolenic (17.41-18.93 %), linoleic (8.11-10.45 %) and palmitoleic acids (4.36-5.05 %). A significant decrease was observed in the phycocyanin content of Spirulina after fermentation. However, the highest total organic acid content was observed in spray dried fermented Spirulina groups (9-22 g/100 g). Increasing maltodextrin (MD) concentrations caused a significant reduction in moisture content of USp and FSp and provided more effective drying. In addition, with the increase of MD addition, the essential/nonessential amino acid ratio raised from 0.83 to 1.26 and from 0.72 to 0.76 in USp and FSp, respectively. According to the SEM results, it was observed that the fermented Spirulina were coated more effectively with the coating material. In addition, fermentation and microencapsulation revealed positive effects on colour properties of Spirulina. Therefore, it can be concluded that microencapsulation of fermented Spirulina has significant potential for the production of new functional foods.
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    Wheat Germ Oil for Enhanced Stability of Microencapsulated Fish Oil During Spray Drying and Optimization of Coating Component Ratios
    (Springer, 2025) Ozyurt, Gulsun; Daday, Mine Taykurt; Sakarya, Yetkin; Kuley, Esmeray
    Wheat germ oil (WGO) was added to improve resistance to oxidation and thermal deterioration in the spray drying of fish oils (FO), and appropriate coating material combinations were investigated in microencapsulation. FO and WGO blends were encapsulated using different ratios of maltodextrin (MD) and gum arabic (GA), with a fixed amount of whey protein isolate (WPI). The PV and TBARs' values of fish oil microcapsules with WGO were significantly lower than those of the control groups without WGO. After emulsification and spray drying, EPA and DHA levels were significantly lower in groups without WGO, whereas the highest EPA and DHA content was observed in the group coated with 10% WGO and a 1WPI:2MD mixture. Microencapsulation efficiency (ME) ranged from 71.20 to 78.55%, with the highest ME in the MD-coated groups instead of GA. Although no large cracks or pores were observed in any microcapsule groups, the most uniform round and granular particles were seen in the combination of 10% WGO and 1WPI:2MD coating. Thermogravimetric analysis demonstrated improved thermal stability of the core material, with shifts in peak positions suggesting interactions between wall and core materials. Increasing WGO raised thermal decomposition temperatures, enhancing stability. In conclusion, MD was found to be more suitable than GA for fish oil microencapsulation with WPI due to its higher microencapsulation efficiency, more favorable particle morphology, and greater oxidative and thermal stability.