Determination of Fatty Acids Changes During Storage of Microencapsulated Fish Oils Prepared with Sage Essential Oil in Different Proportions

Abstract

In this study, the determining of changes in the fatty acid composition of fish oil powder which was enabled by the microencapsulation method of fish oil prepared by adding sage essential oil was aimed. Anchovy oils were mixed with sage essential oil in concentrations of 1, 2, and 3%, and these mixings were microencapsulated using a spray-dryer, and as a result, fish oil powder was obtained. The fish oil powders were stored at room temperature (24±1 oC) and their oxidation levels and fatty acid parameters were investigated for 12 weeks. Thus, the antioxidant effect of sage essential oil used in different concentrations was observed during storage. It was determined that saturated fatty acids (SFA) and monounsaturated fatty acids (MUFA) in microcapsules increased and polyunsaturated fatty acids (PUFA) decreased with the storage period. Among the treatment groups, the highest increase and decrease were observed in the ADA1 group, although this change was slower due to the increased concentration of sage essential oil. It was determined that fish oils microencapsulated with sage essential oil gave better results than the control group. In addition, it was determined that sage essential oil mask the smell of fish oil used in the study.

Keywords

• sage tea
• anchovy oil
• microencapsulation
• fatty acid