Optimization of maltodextrin–gum arabic–whey protein systems for freeze-drying microencapsulation of young barley leaf extract

Key Points

• Microencapsulation improves antioxidant retention in young barley leaf extract, enhancing nutritional value.
• Optimized blends achieved a yield increase of over 20%, compared to unoptimized mixtures.
• Analysis using freeze-drying techniques demonstrated increased stability of the encapsulated extract during storage.
• These findings imply potential for developing higher-quality functional foods and nutraceutical products.

Abstract