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Improving Oxidative Stability of Polyphenolic Fraction of Apple Pomace by Encapsulation Using Naturally Occurring Polymers

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Figure

Figure 1. Setup for the subcritical water extraction of Apple pomace.
Table 1. Some physico-chemical properties of spray dried powders of subcritical water extract and extract encapsulated in HPβ-Cyclodextrin
Figure 2. The density of powder as a function of time under 5 cycles with purge fill pres-sure of 19.50 psig and equilibrating rate at 0.020 psig per minute
Figure 3. Cumulative distribution of particle size percent vs the upper limit of each size class from the HELOS and RODOS particle size analyser using density values of 1.50 g/cm3 (SWE + HPβ-CD powder) and 1.56 g/cm3 (SWE powder)
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