Table 2.

Result of the response variables of the atomised extracts.

Run	X 1	X 2	Encapsulation efficiency (%)	Total phenol content (mg/g)	Antioxidant capacity (μmol Trolox/g)	a w	Hygroscopicity (%)	Solubility (%)
1	3.5	126	72.73	3.09	28.54	0.44	4.71	6.90
2	10.5	126	51.72	2.42	22.59	0.39	5.17	5.08
3	3.5	154	80.33	7.84	47.83	0.27	1.29	9.12
4	10.5	154	35.29	2.29	18.08	0.30	9.82	4.73
5	2	140	84.31	4.17	40.22	0.31	5.69	8.61
6	12	140	53.33	1.96	18.07	0.34	8.80	4.34
7	7	120	59.18	3.21	30.56	0.38	7.59	4.34
8	7	160	60.61	2.09	21.06	0.29	9.93	6.54
9	7	140	71.74	3.18	30.32	0.35	6.23	7.12
10	7	140	69.57	3.23	31.02	0.35	6.36	8.09
11	7	140	70.83	3.02	31.96	0.34	6.40	7.68
12	7	140	69.81	3.20	31.06	0.35	6.12	7.39

X ₁: encapsulant proportion (OSA-modified pink oca starch); X₂: inlet drying temperature.