{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,9,24]],"date-time":"2026-09-24T11:13:50Z","timestamp":1790248430677,"version":"4.1.0"},"reference-count":28,"publisher":"SAGE Publications","issue":"7","license":[{"start":{"date-parts":[[2026,8,24]],"date-time":"2026-08-24T00:00:00Z","timestamp":1787529600000},"content-version":"tdm","delay-in-days":0,"URL":"https:\/\/journals.sagepub.com\/page\/policies\/text-and-data-mining-license"}],"content-domain":{"domain":["journals.sagepub.com"],"crossmark-restriction":true},"short-container-title":["Food sci. technol. int."],"published-print":{"date-parts":[[2026,10]]},"abstract":"<jats:p>This study optimized maltodextrin concentrations and drying temperatures for the encapsulation of rosemary phenolic compounds using spray drying. Subsequently, the work examined the impact of incorporating these encapsulated phenolics (at concentrations of 75 and 150\u2005ppm) into antioxidant-free frying oils on its quality throughout the frying process. Results showed that microcapsules with 10% maltodextrin concentration presented higher phenolic content and excellent encapsulation efficiency at 140\u2005\u00b0C inlet temperature. During frying, polar compounds increased by 7-fold for samples with 75\u2005ppm natural antioxidants and 4.1-fold for 150\u2005ppm over 18\u2005h of heating, contrasting with 35- and 28-fold for negative and positive controls, respectively. Despite an increase in total oxidation value with extended frying, oil samples containing natural antioxidants effectively controlled oxidation compared to control oil, confirmed by peroxide and thiobarbituric acid measurements up to 12\u2005h. Thiobarbituric acid showed significant positive correlation with polar compounds, free fatty acids, dienes, and trienes, while negatively correlating with linoleic and linolenic acids, validated by principal component analysis explaining 82% of cumulative variance, with PC1 and PC2 contributing 73.38% and 9.57% variance, respectively.<\/jats:p>","DOI":"10.1177\/10820132251384798","type":"journal-article","created":{"date-parts":[[2026,8,24]],"date-time":"2026-08-24T15:28:51Z","timestamp":1787585331000},"page":"780-792","update-policy":"https:\/\/doi.org\/10.1177\/sage-journals-update-policy","source":"Crossref","is-referenced-by-count":0,"title":["Microencapsulation of rosemary (\n                    <i>Rosmarinus officinalis<\/i>\n                    L\n                    <i>.<\/i>\n                    ) phenolic extract and exploring its potential as a natural antioxidant barrier for frying oil"],"prefix":"10.1177","volume":"32","author":[{"given":"Yasaman","family":"Kadivar","sequence":"first","affiliation":[{"name":"Isfahan University of Technology"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-9910-8019","authenticated-orcid":false,"given":"Sayed Amir Hossein","family":"Goli","sequence":"additional","affiliation":[{"name":"Isfahan University of Technology"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"179","published-online":{"date-parts":[[2026,8,24]]},"reference":[{"key":"e_1_3_3_2_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodchem.2007.03.056"},{"key":"e_1_3_3_3_1","volume-title":"Official Methods and Recommended Practices of the AOCS","author":"American Oil Chemists\u2019 Society (AOCS)","year":"1993","unstructured":"American Oil Chemists\u2019 Society (AOCS). (1993) Official Methods and Recommended Practices of the AOCS. Champaign, IL: American Oil Chemists' Society."},{"key":"e_1_3_3_4_1","doi-asserted-by":"publisher","DOI":"10.1002\/ejlt.202000011"},{"key":"e_1_3_3_5_1","doi-asserted-by":"publisher","DOI":"10.3390\/foods9081110"},{"key":"e_1_3_3_6_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.lwt.2009.01.004"},{"issue":"6","key":"e_1_3_3_7_1","first-page":"2543","article-title":"Effect of spray dryer inlet temperature and maltodextrin concentration on colour profile and total phenolic content of sapodilla (Manilkara zapota) powder","volume":"24","author":"Chong SY","year":"2017","unstructured":"Chong SY, Wong CW (2017) Effect of spray dryer inlet temperature and maltodextrin concentration on colour profile and total phenolic content of sapodilla (Manilkara zapota) powder. International Food Research Journal 24(6): 2543\u20132548.","journal-title":"International Food Research Journal"},{"key":"e_1_3_3_8_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.fbio.2015.07.002"},{"key":"e_1_3_3_9_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodchem.2011.05.093"},{"key":"e_1_3_3_10_1","doi-asserted-by":"publisher","DOI":"10.1111\/1750-3841.15470"},{"key":"e_1_3_3_11_1","doi-asserted-by":"publisher","DOI":"10.1007\/s11746-009-1362-y"},{"key":"e_1_3_3_12_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.indcrop.2016.08.032"},{"key":"e_1_3_3_13_1","doi-asserted-by":"publisher","DOI":"10.1080\/07373937.2012.663434"},{"key":"e_1_3_3_14_1","doi-asserted-by":"publisher","DOI":"10.1002\/elps.201700397"},{"key":"e_1_3_3_15_1","doi-asserted-by":"publisher","DOI":"10.3390\/pr9060924"},{"key":"e_1_3_3_16_1","doi-asserted-by":"publisher","DOI":"10.1007\/s11746-011-1788-x"},{"key":"e_1_3_3_17_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodchem.2020.127638"},{"key":"e_1_3_3_18_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.fbp.2013.08.003"},{"key":"e_1_3_3_19_1","doi-asserted-by":"publisher","DOI":"10.1111\/j.1365-2621.2005.01056.x"},{"key":"e_1_3_3_20_1","doi-asserted-by":"publisher","DOI":"10.1007\/s11947-017-1898-z"},{"key":"e_1_3_3_21_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.partic.2019.10.002"},{"key":"e_1_3_3_22_1","doi-asserted-by":"publisher","DOI":"10.1002\/ejlt.201900214"},{"key":"e_1_3_3_23_1","first-page":"922","article-title":"Variations in physicochemical characteristics of olive oil (cv \u201cMoroccan Picholine\u201d) according to extraction technology as revealed by multivariate analysis","volume":"4","author":"Sakar EH","year":"2022","unstructured":"Sakar EH, Khtira A, Aalam Z, et al. (2022) Variations in physicochemical characteristics of olive oil (cv \u201cMoroccan Picholine\u201d) according to extraction technology as revealed by multivariate analysis. Agricultural Engineering 4: 922\u2013938.","journal-title":"Agricultural Engineering"},{"key":"e_1_3_3_24_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodchem.2008.02.057"},{"key":"e_1_3_3_25_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodchem.2016.05.186"},{"key":"e_1_3_3_26_1","first-page":"1","volume-title":"Oxidative Stability and Shelf Life of Foods Containing Oils and Fats","author":"Schaich KM","year":"2016","unstructured":"Schaich KM (2016) Analysis of lipid and protein oxidation in fats, oils, and foods. In: Hu M, Jacobsen C (eds) Oxidative Stability and Shelf Life of Foods Containing Oils and Fats. The Netherlands, pp. 1\u2013131."},{"key":"e_1_3_3_27_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.lwt.2013.11.009"},{"key":"e_1_3_3_28_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.lwt.2013.11.002"},{"key":"e_1_3_3_29_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodres.2018.01.004"}],"container-title":["Food Science and Technology International"],"original-title":[],"language":"en","link":[{"URL":"https:\/\/journals.sagepub.com\/doi\/pdf\/10.1177\/10820132251384798","content-type":"application\/pdf","content-version":"vor","intended-application":"text-mining"},{"URL":"https:\/\/journals.sagepub.com\/doi\/full-xml\/10.1177\/10820132251384798","content-type":"application\/xml","content-version":"vor","intended-application":"text-mining"},{"URL":"https:\/\/journals.sagepub.com\/doi\/pdf\/10.1177\/10820132251384798","content-type":"unspecified","content-version":"vor","intended-application":"similarity-checking"}],"deposited":{"date-parts":[[2026,9,24]],"date-time":"2026-09-24T10:53:00Z","timestamp":1790247180000},"score":1,"resource":{"primary":{"URL":"https:\/\/journals.sagepub.com\/doi\/10.1177\/10820132251384798"}},"subtitle":[],"short-title":[],"issued":{"date-parts":[[2026,8,24]]},"references-count":28,"journal-issue":{"issue":"7","published-print":{"date-parts":[[2026,10]]}},"alternative-id":["10.1177\/10820132251384798"],"URL":"https:\/\/doi.org\/10.1177\/10820132251384798","relation":{},"ISSN":["1082-0132","1532-1738"],"issn-type":[{"value":"1082-0132","type":"print"},{"value":"1532-1738","type":"electronic"}],"subject":[],"published":{"date-parts":[[2026,8,24]]}}}