Fig. 5.

Fourier transform infrared spectra of the different encapsulated powders obtained by the nanoprecipitation technique. A) EWPC100, B) EWPC50, C) EWPI100 and D) EWPI50.

Legends: a) Tween 80, b) Crude extract, c) Pectin, d) whey protein concentrate; e) EWPC100- encapsulate in pectin and whey protein concentrate precipitated in absolute acetone; f) EWPC50 - encapsulate in pectin and whey protein concentrate precipitated in 50 % v/v acetone; g) whey protein isolate, h) EWPI100 - encapsulate in pectin and whey protein isolate precipitated in absolute acetone, i) EWPI50 - encapsulate in pectin and whey protein isolate precipitated in acetone 50 % v/v.