## 1 Introduction  
Microencapsulation is defined as the process of surrounding a core component with one or more coating materials. This technique aims to protect, store, and release components with various biological, chemical, or physical properties in a controlled manner. Microencapsulation is used in numerous fields such as the food industry; the main reasons for this use are increasing the stability of ingredients, extending the shelf life of products, and preserving their contents [1, 2]. In the microencapsulation process, the drying method is one of the most important steps. Drying methods are critical factors that affect the quality, stability, and shelf life of microencapsulated products in general [3; 4; 5]. The main techniques commonly used in the microencapsulation process are spray drying, freeze-drying, coaervation, fluidized bed coating, and supercritical fluid technology. Freeze-drying, or lyophilization, is a widely used technique for microencapsulation, especially for heat-sensitive and volatile compounds. One of the most significant advantages of freeze-drying is that it operates at low temperatures. This minimizes the thermal degradation of sensitive bioactive compounds, ensuring that their structural integrity and functionality are maintained during the drying process. Many sensitive ingredients, such as probiotics and essential oils, are better preserved when freeze-dried [6; 7]. Microencapsulation is a process used in olive oil for various purposes, especially to improve the quality of the product, expand its uses, and protect its health benefits. The main reasons for microencapsulation in olive oil include protection against microorganisms, the prevention of oxidation, and the stability of nutrients [8]. Microencapsulation is also used to extend the shelf life of olive oil. Oxidation is a process that negatively affects the quality and nutritional profile of olive oil. Since the active ingredients in olive oil are sensitive to external environmental factors, microencapsulation helps consumers to take food safety measures by preventing the degradation of nutrients in olive oil [9]. The aroma and flavor of olive oil can be preserved for longer periods of time thanks to microencapsulation, which allows food businesses in particular to improve their product quality. The wall material has a direct impact on the microencapsulation efficiency. Several studies show that the proper choice of wall material improves the performance of the microencapsulation process [10]. The wall material protects the active ingredients against environmental influences, shielding them from damage caused by oxidation, moisture, and light. Especially for essential oils or bioactive ingredients that tend to degrade easily, the choice of an effective wall material is essential [11; 12]. The choice of wall material affects the dissolution rate and release dynamics of the active ingredients. For example, some wall materials allow for the production of microcapsules that are water-sensitive and have slow-release properties [13]. Maltodextrin and whey protein isolate are widely used in the food industry as preferred wall materials in microencapsulation processes. The combined use of these materials not only increases the microencapsulation efficiency, but also provides significant benefits in protecting active compounds [14]. Microencapsulated components have been shown to be released in a more controlled manner under certain conditions [15]. Microencapsulation can help determine the rate at which aroma components are released under targeted conditions. Parameters such as surface properties and capsule wall thickness can influence the diffusion of aroma components, controlling how they are released over a given time period [16]. This is especially important in applications such as aromotherapy and the food industry to ensure a fresh and long-lasting aroma. In previous studies, the microencapsulation of orange essential oil using modified rice starch helped to preserve the components and better retain the aroma characteristics [17].