Spray-Dried Microencapsulation of Oregano (<i>Lippia graveolens</i>) Polyphenols with Maltodextrin Enhances Their Stability during <i>In Vitro</i> Digestion

<div>Response surface for (a) yield (%) and (b) encapsulated phenolic compound in microencapsulated oregano (<i>Lippia graveolens</i>) extracts.</div>

Journal of Chemistry

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Figure 1

Figure 1: Spray-Dried Microencapsulation of Oregano (<i>Lippia graveolens</i>) Polyphenols with Maltodextrin Enhances Their Stability during <i>In Vitro</i> Digestion 

Figure 1 | Spray-Dried Microencapsulation of Oregano (Lippia graveolens) Polyphenols with Maltodextrin Enhances Their Stability during In Vitro Digestion 