Table 2.
The effect of different ratios of maltodextrin (MD) to gum Arabic (GA) on the encapsulation yield (EY) and the retentions of total saponin content (TSC), total phenolic content (TPC), total flavonoid content (TFC) and total activity activity (TAA) of the encapsulated powder.
| Ratio of MD to GA g/g (WW) | EY (%) | TSC (%) | TPC (%) | TFC (%) | TAA (%) |
|---|---|---|---|---|---|
| 1:0 | 51.29 ± 4.52 a | 41.70 ± 0.95 a | 42.60 ± 0.12 a | 20.50 ± 0.40 a | 25.25 ± 1.35 a |
| 1:1 | 61.97 ± 4.24 a | 61.58 ± 1.33 bc | 57.85 ± 1.25 bc | 50.79 ± 1.12 b | 47.16 ± 2.78 b |
| 3:2 | 56.82 ± 3.06 a | 64.00 ± 1.39 b | 59.66 ± 0.73 b | 51.14 ± 1.28 b | 40.95 ± 1.75 c |
| 7:3 | 62.15 ± 4.32 a | 61.57 ± 1.27 c | 59.04 ± 1.39 b | 43.84 ± 0.77 c | 35.84 ± 2.41 c |
| 4:1 | 57.63 ± 4.63 a | 60.29 ± 0.44 c | 55.41 ± 0.30 c | 36.92 ± 0.78 d | 28.40 ± 0.71 a |
Values in a column not sharing a superscript letter (a, b, c, d) are significantly different from each other (p < 0.05).