Chemical and physical characterization of spray dried fish oil with different combination ratios of wall component

The combination of wall materials used in the spray drying process can be recommended to increase the stability of functional oils and to ensure the best preservation of the nutraceutical compounds. For this purpose, maltodextrin (MD) and sodium caseinate (SC) combinations were studied for the spray drying of fish oil in this study. Microencapsulation efficiency (ME) ratio was similar in all groups. However, according to SEM images, group in formulated at 1SC:2MD ratio met all necessary conditions well such as no agglomeration, homogeneous distribution and spherical shape. There was no significant difference in terms of EPA and DHA contents of the groups. The lowest peroxide value (5.46 ± 1.00 mEq/kg) and TBA value (0.27 ± 0.02 mg MA/kg) was detected in the 1SC:2MD group. It was found that 1SC:2MD ratio for wall combination was more effective than 2SC:1MD and 1SC:1MD for encapsulation and maintaining the oxidative quality of fish oil. The results obtained in this study contribute to the optimization of spray drying of fish oil, which allows for more widespread use in the food industry. Novelty Impact Statement In this study, it was determined the right coating material combination in the spray drying process of fish oil and recommended as an effective combination for industrial‐scale production. Spray‐drying with MD and SC was at the desired form physically and chemically and 1SC:2MD combination showed better oxidative stability. In addition, morphology and color properties of 1SC:2MD were better than the other groups.