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Formulation with sage tea-loaded fish oil-based microcapsules to delay oxidation

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Abstract

Fish (Engraulis encrasicolus) 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 (p < 0.05). Among the microencapsulated samples, the highest peroxide value (PV) was measured as 20.24 meq O2/kg for S1 at the 11th week of the experimental period. Moreover, statistical differences between the control (25.93 meq O2/kg) and S1 samples were observed (p < 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.

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Availability of data and materials

The data that support the findings of this study are available from the corresponding author, upon reasonable request.

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Abbreviations

S1:

1% Sage oil with fish oil

S2:

2% Sage oil with fish oil

S3:

3% Sage oil with fish oil

FFA:

Free fatty acids

PV:

Peroxide value

TBA:

Thiobarbituric acid

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Acknowledgements

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Funding

This study was supported by Cukurova University (Project Number: FBA-2019-11949).

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Authors and Affiliations

  1. Department of Seafood and Processing Technology, Faculty of Fisheries, Çukurova University, 01330, Balcali, Adana, Turkey

    Mustafa Durmus, Yilmaz Ucar, Ali Riza Kosker, Yesim Ozogul & Gulsun Ozyurt

  2. Fatsa Faculty of Marine Science, Ordu University, Ordu, Turkey

    Yilmaz Ucar

  3. Faculty of Tourism, Department of Gastronomy and Culinary Arts, Van Yüzüncü Yıl University, Van, Turkey

    Zafer Ceylan

Authors
  1. Mustafa Durmus
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  2. Yilmaz Ucar
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  3. Ali Riza Kosker
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  4. Yesim Ozogul
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  5. Gulsun Ozyurt
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  6. Zafer Ceylan
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Contributions

Mustafa Durmus: Original draft preparation, review and editing; Yilmaz Ucar: Conceptualization, Software (chemical analyses), Writing; Ali Riza Kosker: Software (statistical analyses), Writing; Yesim Ozogul: Conceptualization; Writing; Gulsun Ozyurt: Conceptualization; Writing; Zafer Ceylan: Conceptualization; Writing.

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Correspondence to Mustafa Durmus.

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Durmus, M., Ucar, Y., Kosker, A.R. et al. Formulation with sage tea-loaded fish oil-based microcapsules to delay oxidation. J Food Sci Technol 60, 474–483 (2023). https://doi.org/10.1007/s13197-022-05629-4

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