Comparison Of Freeze Drying and Foam Mat Drying
for Kinnow Peel Polyphenols Encapsulation and Determining Potential Use Of Microcapsules in Functional Food Development
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In this study, Kinnow peel polyphenols were extracted using hot water and encapsulated within maltodextrin matrix by using two different methods, namely, freeze drying and foam mat drying. Different levels of temperature and core:shell were used for obtaining the powders. A comparative study was conducted for investigating the encapsulation efficiency of both the methods used. Parameters analyzed included percentage yield (Y, %), microencapsulation efficiency (ME, %), moisture content and browning index.
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