## 3 Results and Discussion
Among saturated fatty acids, palmitic acid (25.20-25.49%) was the most abundant, followed by stearic acid (1.59-1.66%), arachidonic acid (0.24-0.29%), myristic acid (0.16-0.18%), heptadecanoic acid (0.14-0.15%), docosanoic acid (0.12-0.13%), and pentadecanoic acid (0.07%). As shown in Table 1, a considerable retention of fatty acids was in encapsulated SBOs; the total saturated fatty acid content decreased by 0.21% in oil encapsulated with GA, while it increased by 0.06% and 0.05% in the oil encapsulated with \(\beta\)-CD and a mixture of GA and \(\beta\)-CD (1:1), respectively. The total polyunsaturated fatty acid content increased in all encapsulated oils, namely by 0.23% in the powders encapsulated with GA, by 0.49% in the \(\beta\)-CD powders, and by 0.71% in the powders using a mixture of GA and \(\beta\)-CD, but these differences were not significant. In contrast, the total monounsaturated fatty acid content decreased statistically significantly (\(p<0.05\)) in oil encapsulated with \(\beta\)-CD and a mixture of GA and \(\beta\)-CD (0.55 and 0.99%, respectively), while no significant difference was found when comparing the retention of individual monounsaturated fatty acids. It is likely that the intermolecular forces between carriers and fatty acids acids in oils leading to the formation of inclusion complexes, van der Waals and electrostatic interactions, hydrophobic transfer interactions, hydrogen bonding, release of conformational stresses, and exclusion of high-energy bonds in cavities contribute to their thermal stability [30]. For example, [PERSON] et al. [30] reported improved thermal stability of oleic acid due to host-guest interactions between oleic acid and \(\beta\)-CD. In addition, other lipophilic compounds present in SBO are also important for the preservation and conservation of oxidizable fatty acids, as they can delay or interrupt the oxidation of large unsaturated hydrocarbon chains, such as PUFAs [31; 32; 33; 34]. In addition, tocopherols can improve the oxidative stability of vegetable oils exposed to high temperatures because of their ability to transfer a hydrogen atom to peroxyl radicals faster than unsaturated fatty acids, resulting in hydroperoxides and tocopheroxyl radicals that are more stable than peroxyl radicals [35]. [PERSON] et al. [36] reported an antioxidant effect of the addition of \(\alpha\)-tocopherol to fish oil subjected to SD. In agreement with our results, [PERSON] et al. [37] also reported no significant effect of the SD method on the fatty acid composition in peony oil, which was characterized by a high PUFA content of \(\alpha\)-linolenic acid (39.24%) and x-linolenic acid (26.96%). [PERSON] et al. [38] and [PERSON] et al. [39] also reported that encapsulation by SD had no effect on the omega-3 fatty acid profile when different carriers were used, i.e., sodium caseinate and lactose, sunflower, pea, and soy proteins in combination with maltodextrin or whey protein. In contrast, [PERSON] et al. [40] reported that the SD of extra virgin olive oils significantly changed the fatty acid composition, and reduced the PUFA content by 5.3-69.6% depending on the olive variety. [PERSON] et al. [41] also reported a reduction in PUFAs in spray-dried linseed oil. The studies of [PERSON] et al. [42; 43] also reported significant changes in the fatty acid content of spray-dried pumpkin seed oil and evening primose oil. It is, therefore, important to select suitable carrier materials and operating SD parameters to reduce the loss of fatty acids. The \(\alpha\)-tocopherol content of the encapsulated SBOs varied between 63.65 and 89.37 mg/100 g (Figure 1). ANOVA showed that the mass concentration of \(\alpha\)-tocopherol decreased statistically significantly compared to the non-encapsulated oil (\(p<0.05\)). Furthermore, there were significant differences in \(\alpha\)-tocopherol content between oils encapsulated with different carriers.