Figure 1.

Electron micrographs showing the external morphological characteristics of un-encapsulated acacia tannin extract (A), encapsulated with native starch (B), and maltodextrin-gum-arabic (C) as viewed under field emission scanning electron microscope. At a scale bar at 20 μm, unencapsulated tannin extract revealed irregular shaped particles while starch encapsulated microparticles were bigger and most spherical in shape. On the other hand, maltodextrin-gum Arabic encapsulated microparticles showed flake-like structures.