Changes in fatty acid profiles of microencapsulated fish oilsprepared with citrus essential oils using a spray dryer

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Durmuş M.

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, vol.57, pp.1-8, 2022 (SCI-Expanded)

  • Publication Type: Article / Article
  • Volume: 57
  • Publication Date: 2022
  • Doi Number: 10.1111/ijfs.16083
  • Journal Name: INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
  • Journal Indexes: Science Citation Index Expanded (SCI-EXPANDED), Scopus, Academic Search Premier, Aerospace Database, Agricultural & Environmental Science Database, Aquatic Science & Fisheries Abstracts (ASFA), BIOSIS, Biotechnology Research Abstracts, CAB Abstracts, Chemical Abstracts Core, Communication Abstracts, Compendex, Food Science & Technology Abstracts, INSPEC, Metadex, Veterinary Science Database, Civil Engineering Abstracts
  • Page Numbers: pp.1-8
  • Çukurova University Affiliated: Yes

Abstract

To decrease global fruit processing wastes, particularly citrus peel waste accounting for 50% weight offresh fruits, have appeared as a promising and sustainable source for the industrial potential of biologicalvalorisation into fuels or chemicals. For this purpose, this study aimed to evaluate the effects of the addi-tion of citrus peel essential oils on the fatty acid profile of microencapsulated anchovy oil by spray dryingat 0, 5, and 10 weeks of storage at ambient temperature (241°C). GC–MS analysis shows that themost common volatile components of lemon, grapefruit and orange essential oils were d-limonene(27.82%), limonene glycol (21.55%) and d-limonene (61.69%), respectively. Initial PUFA values weredetermined as 25.14%, 30.32%, 26.52%, and 30.87% for the control, grapefruit, lemon, and orange treat-ment groups, respectively. Although the ratio ofΣPUFA/ΣSFA was observed to vary between 0.48 and0.94 in all groups, the ratio ofΣn6/n3 was in the range of 0.10 for grapefruit and 0.58 for orange. Thebest citrus essential oils were grapefruit that preserved the content of PUFA in microencapsulatedanchovy oil. Therefore, it is suggested that grapefruit EOs can be used effectively to preserve fish oil qual-ity and extend the shelf life of microencapsulated fish oil