Table 1 Total phenolic content (TPC), surface phenolic content (SPC), encapsulation efficiency (EE), and total antioxidant activity (TAA) of Tamarind seed peel extract (TSPE) encapsulated in different ratios of Maltodextrin (M) and Chia gum (CG) using the freeze-drying technique.

From: Microencapsulation of antioxidant phenolics from tamarind seed peels using chia gum and maltodextrin

Sample

Wall: TSPE

ratio

TPC

mg GAE

SPC

mg GAE

EE

(%)

TAA

µmol TE

using DPPH

TAA

retention %

Using

DPPH

TAA

µmol TE

using

ABTS

TAA

retention %

using

ABTS

TSPE

–

40.0 ± 2.2a

–

–

32.0 ± 2.2a

100.0a

51.2 ± 2.5a

100.0a

M

5.0:1

35.0 ± 2.0b

4.2 ± 0.21a

88.0a

27.5 ± 2.0b

86.0b

45.2 ± 2.1b

88.2b

M + CG

2.5 + 2.5:1

37.5 ± 2.1a

3.7 ± 0.17b

90.0b

29.1 ± 2.3a

91.0c

48.4 ± 2.3a

94.5a

CG

5.0:1

38.5 ± 1.7a

1.9 ± 0.10c

95.0c

30.7 ± 2.0a

96.0d

50.6 ± 2.0a

98.8a

  1. Values are presented as means ± SD (n = 4); results in the same column with different superscripts (a, b, c) are significantly different at (p < 0.01).
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