Microencapsulation of Vanilla Oleoresin ( Andrews) by Complex Coacervation and Spray Drying: Physicochemical and Microstructural Characterization.

Vanilla is one of the most popular species in the world. Its main compound, vanillin, is responsible for its characteristic aroma and flavor and its antioxidant and biological properties. Vanillin is very unstable in the presence of oxygen, light, and humidity, which complicates its use and preservation.