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

<div>Micrographs of the microparticle structure of phenolic compounds of oregano (L<i>ippia graveolens</i>) produced with maltodextrin 10 DE as wall material, using spray drying.</div>

Journal of Chemistry

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Figure 2

Figure 2: Spray-Dried Microencapsulation of Oregano (<i>Lippia graveolens</i>) Polyphenols with Maltodextrin Enhances Their Stability during <i>In Vitro</i> Digestion 

Figure 2 | Spray-Dried Microencapsulation of Oregano (Lippia graveolens) Polyphenols with Maltodextrin Enhances Their Stability during In Vitro Digestion 