Encapsulation of Arctium lappa L. root extracts by spray-drying and freeze-drying using maltodextrin and Gum Arabic as coating agents and it’s application in synbiotic orange-carrot juice

The aim of this study was to investigate the effect of burdock root encapsulated extracts (microcapsules and Nanocapsules in concentrations of 0.5 and 1%) on the viability of probiotic bacteria, TPC, formalin and sensory properties of orange-carrot juice containing Lactobacillus acidophilus during cold storage. The tow coating materials, namely gum Arabic and maltodextrin were used to encapsulate extracts using spray-drying and freeze-drying techniques. The results of encapsulation phase showed that Nanocapsules had higher efficiency and antioxidant activity than microcapsules, but their density and moisture content were lower (p