Fig. 1
From: Microencapsulation of antioxidant phenolics from tamarind seed peels using chia gum and maltodextrin
(A) In vitro release profile of phenolic content from the prepared microcapsules in simulated gastric fluid (SGF) and simulated intestine fluid (SIF), (B, C) Storage stability of the total phenolic content and total antioxidant activity of the TSPE and the prepared microcapsules stored at 40 °C for 8 weeks. TSPE: Tamarind seed peel extract M: Maltodextrin-microcapsule; M/CG: Maltodextrin-Chia gum microcapsule and CG: Chia gum microcapsule. Values are provided as means ± SD (n = 4). Different letters in the same column are statistically different at (P < 0.01).
