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

Table 1

Encapsulation efficiency, total phenol content, and antioxidant capacity of purple mashua extracts spray dried with native and OSA-modified starches.

Starch	Encapsulation efficiency (%)	Total phenol content (mg/g)	Antioxidant capacity (μmol Trolox/g)
Native yellow oca	^c	^b	^c
OSA-modified yellow oca	^b	^c	^b
Native pink oca	^c	^c	^b
OSA-modified pink oca	^a	^b,c	^a
Native yellow olluco	^c	^a	^d
OSA-modified yellow olluco	^b	^a	^e

Data show the . Data with different letters in the same column indicate a significant difference (). The spray drying process was performed at 140°C IDT and 4% starch.