# Fatty Acid and Aroma Profiles of Microencapsulated Olive Oils from Southeastern Anatolia: Effects of Cultivar Variations, Storage Time, and Wall Material Formulation

## TL;DR

This study examines how microencapsulation affects the fatty acid and aroma profiles of olive oils from two Turkish cultivars, showing that the process preserves quality and enhances stability.

## Contribution

The study provides new data on how microencapsulation influences aroma compounds and oxidative stability in olive oils.

## Key findings

- Microencapsulation improved oxidative stability compared to non-encapsulated oils.
- Oleic acid was the most abundant fatty acid in both oils and microcapsules.
- Microcapsules from different oils showed distinct aroma profiles.

## Abstract

The microencapsulation of olive oil plays an important role in food science and technology by controlling oxidative deterioration, improving emulsification, and preserving bioactive properties, ultimately benefiting product formulations in both the culinary and medical fields. This study is important in that it reveals the effect of the microencapsulation process on aroma compounds and provides a data set for investigating the potential use of powdered products. In this study, the microencapsulation of emulsions prepared with carbohydrate–protein-based coating materials of oils obtained from two different olive varieties (Nizip and Kilis Yaglik) grown in the Southeastern Anatolia Region of Turkey was carried out via the freeze-drying method. In the study, emulsions were formed using protein isolate (WPI) and maltodextrin (MD) at different ratios (1:1, 1:4, 1:10) as wall materials, and microcapsule powder products were obtained via the freeze-drying method. While the physical properties of the emulsions and microcapsules were examined, the oxidative stability, fatty acid profile, and aroma compounds were examined in oils and microcapsules. The changes in oxidative stability and aroma compounds were also monitored during storage (0, 45, and 90 days at room temperature). According to the data obtained, it was observed that the emulsion stability increased with increasing maltodextrin content. Similarly, the microencapsulation efficiency was also found to change in direct proportion to the maltodextrin ratio. Encapsulated samples showed better oxidative stability than oils. Oleic acid was the predominant fatty acid in both oils and microencapsulated products, followed by palmitic and linoleic acids. According to the aroma compounds, the microcapsules obtained from both types of oils were clearly separated from the oils.