Akademik Veri Yönetim Sistemi
International Dairy Journal, cilt.179, 2026 (SCI-Expanded, Scopus)
This study aimed to investigate the effects of storage with different packaging materials (glass, 2-layer, and 3-layer packaging) on the physical properties, compositional changes, free fatty acid (FFA) profiles, and volatile compounds of microencapsulated cream powders produced by spray drying. Over a 12-month storage period at 25 °C, it has been seen significant increases in moisture content, water activity, surface fat content, and wetting time, particularly in powders stored in glass and 2-layer packaging (BOPET/PE), while the 3-layer packaging (BOPET/MET PET/PE) showed better stability. Morphological analysis using SEM revealed increased surface roughness, cracks, and particle adhesion after six months. In terms of chemical changes, volatile free fatty acids and oxidation markers such as hexanal increased significantly during storage, especially in the glass and 2-layer packages, while the 3-layer packaging provided better protection against lipolysis and oxidation. A total of 14 volatile compounds, including acids, alcohols, ketones, lactones, and phenol, were detected, with acids being the dominant group. Storage promoted the accumulation of oxidation- and Maillard-reaction-related volatiles, particularly in less protective packaging. Results showed that storage time was the primary driver of powder property changes, while packaging type played a secondary but critical role. Overall, the 3-layer packaging most effectively preserved the quality and oxidative stability of microencapsulated cream powders over 12 months of storage. These findings highlight the importance of the storage time and packaging material on extending the shelf life and functional quality of high-fat dairy powders.