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. 2023 Jun 22;12(13):2448. doi: 10.3390/foods12132448

Table 3.

Analysis of variance (ANOVA) for the effects of the temperature (X1) and carrier-to-oil ratio (X2) on the observed physical parameters of SBO powders produced with gum arabic (GA), β-cyclodextrin (β-CD), and a mixture thereof (GA:β-CD) at the 95% confidence level.

Carrier Source of Variation Product Yield Encapsulation Efficiency Moisture Content Hygroscopicity Solubility Bulk Density
F-Ratio p-Value F-Ratio p-Value F-Ratio p-Value F-Ratio p-Value F-Ratio p-Value F-Ratio p-Value
GA X1 50.37 p < 0.01 25.64 p < 0.01 3327.28 p < 0.01 213.77 p < 0.01 16.41 p < 0.01 18.90 p < 0.01
X2 32.26 p < 0.01 22.41 p < 0.01 7240.24 p < 0.01 5918.49 p < 0.01 37.38 p < 0.01 17.34 p < 0.01
X1X2 6.68 0.01 7.55 0.01 1228.75 p < 0.01 2116.88 p < 0.01 2.22 0.15 1.67 0.24
β-CD X1 66.93 p < 0.01 9.49 0.01 1676.33 p < 0.01 11,146.59 p < 0.01 25.97 p < 0.01 35.84 p < 0.01
X2 68.59 p < 0.01 55.82 p < 0.01 169.28 p < 0.01 3528.58 p < 0.01 70.87 p < 0.01 12.15 p < 0.01
X1X2 19.90 p < 0.01 4.32 0.03 28.62 p < 0.01 1392.99 p < 0.01 0.61 0.67 0.33 0.85
GA:β-CD (1:1) X1 3.84 0.06 21.56 p < 0.01 10,781.50 p < 0.01 2523.17 p < 0.01 156.66 p < 0.01 29.78 p < 0.01
X2 127.38 p < 0.01 95.86 p < 0.01 2501.44 p < 0.01 1329.92 p < 0.01 70.91 p < 0.01 25.96 p < 0.01
X1X2 8.06 p < 0.01 21.99 p < 0.01 395.41 p < 0.01 549.17 p < 0.01 5.79 0.01 2.71 0.10

Effect of temperature (X1); effect of carrier-to-oil ratio (X2).

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