Encapsulation techniques have been widely used to
reduce interactions of food components with environmental
factors, such as temperature, light, moisture, and oxygen, which cause lipid oxidation in food.[1–3] Spraydrying
is a well-established and commonly used technology
available for encapsulation processes in the food industry.
This method has paved the way for the production of powder
with high storage stability, easier handling for some
applications, and minimized transportation weight in comparison
with liquid concentrates.[