Microencapsulation of Purple Mashua Extracts Using Andean Tuber Starches Modified by Octenyl Succinic Anhydride

<div>Effect of IDT and encapsulant proportion on antioxidant capacity (a) and <svg height="9.25202pt" id="M84" style="vertical-align:-3.29111pt" version="1.1" viewbox="-0.0498162 -5.96091 13.2081 9.25202" width="13.2081pt" xmlns="http://www.w3.org/2000/svg" xmlns:xlink="http://www.w3.org/1999/xlink"><g transform="matrix(.013,0,0,-0.013,0,0)"><path d="M483 97L471 123C436 91 401 65 392 65C388 65 384 74 390 106C414 239 444 378 457 429L455 433C444 433 429 436 416 439C392 444 368 448 344 448C281 448 204 415 152 376C71 315 23 205 23 103C23 21 57 -12 85 -12C114 -12 149 6 185 34C231 70 285 119 329 183H331L309 81C292 0 308 -12 326 -12C350 -12 421 24 483 97ZM374 387C370 363 356 291 345 261C315 193 181 50 139 50C124 50 110 71 110 118C110 224 153 331 218 379C238 394 271 402 301 402C329 402 359 394 374 387Z"></path></g><g transform="matrix(.0091,0,0,-0.0091,5.993,3.132)"><path d="M698 334C698 397 680 451 655 451C627 451 602 424 602 397C602 389 605 383 614 371C622 360 624 340 624 317C624 161 546 47 458 47C419 47 389 69 389 125C389 142 391 162 397 185L457 430L451 435L380 421L315 164C301 107 266 47 222 47C182 47 153 69 153 126C153 137 157 162 161 185C166 214 179 265 197 334C203 358 208 385 208 407C208 433 201 451 176 451C124 451 64 404 24 348L44 320C86 366 113 382 121 382C126 382 128 381 128 374C128 368 126 356 122 341C102 266 88 204 81 164C77 143 73 121 73 107C73 23 131 -12 187 -12C234 -12 281 10 322 45C343 5 383 -12 422 -12C559 -12 698 174 698 334Z"></path></g></svg> (b) of PME powder.</div>

International Journal of Food Science

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Figure 2

Figure 2: Microencapsulation of Purple Mashua Extracts Using Andean Tuber Starches Modified by Octenyl Succinic Anhydride 