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

To decrease global fruit processing wastes, particularly citrus peel waste accounting for 50% weight of fresh fruits, have appeared as a promising and sustainable source for the industrial potential of biological valorisation into fuels or chemicals. For this purpose, this study aimed to evaluate the effects of the addition of citrus peel essential oils on the fatty acid profile of microencapsulated anchovy oil by spray drying at 0, 5, and 10 weeks of storage at ambient temperature (24 +/- 1 degrees C). GC-MS analysis shows that the most 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 were determined as 25.14%, 30.32%, 26.52%, and 30.87% for the control, grapefruit, lemon, and orange treatment groups, respectively. Although the ratio of sigma PUFA/sigma SFA was observed to vary between 0.48 and 0.94 in all groups, the ratio of sigma n6/n3 was in the range of 0.10 for grapefruit and 0.58 for orange. The best citrus essential oils were grapefruit that preserved the content of PUFA in microencapsulated anchovy oil. Therefore, it is suggested that grapefruit EOs can be used effectively to preserve fish oil quality and extend the shelf life of microencapsulated fish oil.