Encapsulation of Moringa oleifera Extract in Ca-Alginate Chocolate Beads: Physical and Antioxidant Properties

Figure 5

Radical scavenging capacity (I%) of chocolate alginate beads as affected by MLE concentration (0, 2, 4, and 6% ) and hardening time (2, 8, and 20 min). Different small letters indicate significant differences among samples of the same concentration, while different capital letters indicate significant differences among samples of the same hardening time at .