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

<div>Antioxidant capacity of microencapsulated extracts during the in vitro digestion process.</div>

Journal of Chemistry

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Figure 4

Figure 4: Spray-Dried Microencapsulation of Oregano (<i>Lippia graveolens</i>) Polyphenols with Maltodextrin Enhances Their Stability during <i>In Vitro</i> Digestion 

Figure 4 | Spray-Dried Microencapsulation of Oregano (Lippia graveolens) Polyphenols with Maltodextrin Enhances Their Stability during In Vitro Digestion 