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This study investigates the microencapsulation and storage stability of polyphenols extracted from grape wastes using vibration nozzle microencapsulation with sodium alginate and calcium chloride. The optimization of microbead formation was achieved through an experimental design approach, focusing on various parameters such as pressure and frequency. Results indicated that encapsulated polyphenols exhibited significantly improved stability compared to free polyphenols, particularly when chitosan was added

Author

amarmajeed.17

Language

EN