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Microencapsulation of Banana Passion Fruit (Passiflora tripartita Var Mollissima): A New Alternative as a Natural Additive as Antioxidant

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Figure

Table 1. Mix design according to the encapsulants proportion.
Table 2. Physical-chemical and microbiological characterization and AOA of the banana passion fruit pulp
Table 4. Linear polynomials for (ABTS 0, ABTS 6, ABTS difference).
Figure 2. Response surface: linear polynomials for (ABTS 0, ABTS 6, ABTS difference). MS: Modified Starch; MD: Maltodextrin
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