Stability of yerba mate extract, evaluation of its microencapsulation by ionic gelation and fluidized bed drying.

Studies show that yerba mate () has high antioxidant capacity occasioned by its high contents of total phenolic compounds. Microencapsulation, specifically ionic gelation, since it does not use heating during process, is considered as an alternative for preserving and applying the extract. The purpose of this study was to evaluate general characteristics and stability of hydroalcoholic extract of yerba mate, conduct the extract microencapsulation by ionic gelation followed by microparticle fluidized bed drying.

Release of anthocyanins from the hibiscus extract encapsulated by ionic gelation and application of microparticles in jelly candy.

Microparticles containing anthocyanin extract from Hibiscus sabdariffa L. (HE) were produced by the ionic gelation method by dripping-extrusion (D) and atomization (A). Double emulsion (HE/rapeseed oil/pectin) and a cross-linked solution (CaCl) were used.

Encapsulating anthocyanins from Hibiscus sabdariffa L. calyces by ionic gelation: Pigment stability during storage of microparticles.

Hibiscus extract (HE) has a strong antioxidant activity and high anthocyanin content; it can be used as a natural pigment, also adding potential health benefits. The objective of this work was the microencapsulation of HE anthocyanin by ionic gelation (IG) using two techniques: dripping-extrusion and atomization, both by means of a double emulsion (HE/rapseed oil/pectin) and a cross-linked solution (CaCl). Particles (77-83% moisture content) were conditioned in acidified solution at 5, 15 and 25°C, absence of light, and evaluated for anthocyanins and color for 50-days.