Hydrolyzed Karaya Gum: Gelatin Complex Coacervates for Microencapsulation of Soybean Oil and Curcumin

Table 2

Kinetics characteristics of peroxidation of soybean oil in microcapsules with different drying methods and shell : core ratios.

	Control	OD1	OD2	OD4	FD1	FD2	FD4
Induction (h)	9	15	18	21	21	24	27
Maximum peroxidation (h)	18	21	24	27	27	30	36
Inhibition of peroxidation (%)	0	25.0 ± 0.4^f	49.2 ± 0.2^e	55.3 ± 0.2^d	69.5 ± 0.5^c	71.5 ± 0.9^b	78.9 ± 0.1^a

Results are expressed as mean ± standard deviation (n = 3). Means in the same row with different letters are significantly different based on Duncan multiple range test.