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

Table 6

Analysis of variance of the effect of temperature (°C) and wall material (%), adjusted to a quadratic model, on the content of encapsulated phenolic compounds recovered after the encapsulation process.

Source	DF	Sum of squares	Mean squares		value
Model	5	25942.68	5188.54	9.62	0.0049
A-inlet temperature	1	4597.07	4597.07	8.52	0.0224
B-% WM	1	3279.71	3279.71	6.08	0.0431
AB	1	2240.55	2240.55	4.15	0.0809
A^2	1	13524.35	13524.35	25.07	0.0016
B^2	1	3934.76	3934.76	7.29	0.0306
Residual	7	3776.05	539.44
Lack of fit	3	3731.52	1243.84	111.74	0.0003
Pure error	4	44.53	11.13
Total	12	29718.72