Table 1.

Twelve-trial PBD to study the effects of 11 factors on the encapsulation efficiency EE (%) and activity of the liposomal Flavourzyme (LAPU⁻¹) as responses

Run no.	pH	Cholesterol/lecithin (w/w)	Lecithin (% w/w)	Enzyme/lecithin (w/w)	Stirring time (min)	Temperature (°C)	Speed of stirrer (rpm)	Ratio of stirrer to tank diameter	Homogenization (rpm)	Way of enzyme addition	Centrifugation condition (×1,000 g)	Encapsulation efficiencya	Activity of the liposomal flavourzyme
1	8	0.05	4	0.2	5	50	1000	0.9	10000	A	40	16.47 ± 0.96	0.59
2	8	0.1	2	0.1	5	50	500	0.45	10000	A	45	5.44 ± 0.27	0.61
3	6	0.1	4	0.2	15	50	500	0.9	0	A	45	22.21 ± 2.63	0.67
4	8	0.05	4	0.1	5	60	500	0.9	0	B	45	8.73 ± 1.10	0.14
5	8	0.1	2	0.1	15	50	1000	0.9	0	B	40	9.33 ± 0.54	0.10
6	8	0.1	4	0.2	15	60	500	0.45	10000	B	40	5.83 ± 0.89	0.16
7	6	0.1	4	0.1	5	60	1000	0.45	0	A	40	8.82 ± 1.43	0.17
8	6	0.05	4	0.1	15	50	1000	0.45	10000	B	45	16.44 ± 0.97	0.29
9	6	0.05	2	0.1	15	60	500	0.9	10000	A	40	9.27 ± 2.01	0.1
10	8	0.05	2	0.2	15	60	1000	0.45	0	A	45	9.33 ± 2.1	0.16
11	6	0.1	2	0.2	5	60	1000	0.9	10000	B	45	4.99 ± 0.32	0.1
12	6	0.05	2	0.2	5	50	500	0.45	0	B	40	7.55 ± 0.54	0.13

^aConfidence limit: 99 %