Wheat Germ Oil for Enhanced Stability of Microencapsulated Fish Oil During Spray Drying and Optimization of Coating Component Ratios

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dc.authoridÖzyurt, Gülsün/0000-0003-1073-115X
dc.authoridSAKARYA, Yetkin/0000-0002-5253-224X
dc.contributor.authorOzyurt, Gulsun
dc.contributor.authorDaday, Mine Taykurt
dc.contributor.authorSakarya, Yetkin
dc.contributor.authorKuley, Esmeray
dc.date.accessioned2026-02-27T07:33:30Z
dc.date.available2026-02-27T07:33:30Z
dc.date.issued2025
dc.description.abstractWheat 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.
dc.description.sponsorshipCukurova University [FBA-2024-15886]
dc.description.sponsorshipThis work was financially supported by the Scientific Research Projects of Cukurova University (FBA-2024-15886), Turkey.
dc.identifier.doi10.1007/s11947-025-04142-8
dc.identifier.issn1935-5130
dc.identifier.issn1935-5149
dc.identifier.issue1
dc.identifier.urihttp://dx.doi.org/10.1007/s11947-025-04142-8
dc.identifier.urihttps://hdl.handle.net/20.500.14669/4611
dc.identifier.volume19
dc.identifier.wosWOS:001632497000003
dc.indekslendigikaynakWeb of Science
dc.language.isoen
dc.publisherSpringer
dc.relation.ispartofFood and Bioprocess Technology
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.snmzKA_20260302
dc.subjectWheat germ oil
dc.subjectMicroencapsulation fish oil
dc.subjectSpray drying
dc.subjectomega-3 fatty acids
dc.subjectMorphological structure
dc.titleWheat Germ Oil for Enhanced Stability of Microencapsulated Fish Oil During Spray Drying and Optimization of Coating Component Ratios
dc.typeArticle

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