Table 3.
Phenolic compounds, IC50, microencapsulation efficiency and stability time properties of microcapsules obtained by spray drying using different encapsulating agents
| Treatment | Encapsulating agents | Phenolic compound (mg GA g−1 powder) |
IC50 (mg mL−1) |
Microencapsulation efficiency (%) |
Stability time at 4 °C (year) |
Stability time at 30 °C (year) |
|---|---|---|---|---|---|---|
| T1 | MD–GA | 1.38 ± 0.0a | 13.34 ± 0.42a | 85.95 ± 0.43b | 4.42 ± 0.49bc | 0.77 ± 0.07bc |
| T2 | MD–GC | 1.23 ± 0.04ab | 13.35 ± 0.47a | 89.83 ± 0.89ab | 3.44 ± 0.57cd | 0.63 ± 0.08c |
| T3 | MD–CSP | 1.06 ± 0.12bc | 16.35 ± 0.79b | 78.28 ± 0.98c | 8.88 ± 0.64a | 1.43 ± 0.08a |
| T4 | MD-PC | 0.89 ± 0.10c | 16.95 ± 0.28b | 75.10 ± 1.16c | 1.31 ± 0.36ed | 0.27 ± 0.06d |
| T5 | MD–SP | 1.16 ± 0.23abc | 13.96 ± 0.81a | 92.77 ± 2.03a | 0.7 ± 0.03e | 0.16 ± 0.006d |
| T6 | MD | 1.17 ± 0.04abc | 13.99 ± 0.53a | 65.40 ± 0.41d | 5.95 ± 0.86b | 0.99 ± 0.12b |
| LSD | 0.298 | 1.72 | 4.49 | 2.22 | 0.32 |
MD maltodextrin, GA gum Arabic, SP soy protein, CSP cocoa shell pectin, PC protein Cajanus cajan seeds, GC gum Cajanus cajan seeds