Fig. 3.

Variation of total (a) and superficial (b) betacyanins (Bc) and betaxanthins (Bx) in microcapsules prepared with succinylated starch (S), phosphorylated starch (P), and N-Lok^® starch (N), during storage of 40 °C. Different capital or lower case letters between parentheses indicate significant difference (p ≤ 0.05) among kinetics of betacyanins or betaxanthins, respectively. Legends ns and * indicate non-significant and significant modification with time. Error bars correspond to standard errors