Optimisation of Beetroot Juice Encapsulation by Freeze-Drying

Abstract

beetroot juice; CPC -core phenolic compounds; DW -dry weight; EE -encapsulation effi ciency; GAE -gallic acid equivalents; OE -optimal encapsulate; RE -rutin equivalents; RP -reducing power; RSM -response surface methodology; SA -DPPH radical scavenging activity; SPC -surface phenolic compounds; SPI -soy protein isolate