Microencapsulation of rosemary (Rosmarinus officinalis L.) phenolic extract and exploring its potential as a natural antioxidant barrier for frying oil
This study optimized maltodextrin concentrations and drying temperatures for the encapsulation of rosemary phenolic compounds using spray drying. Subsequently, the work examined the impact of incorporating these encapsulated phenolics (at concentrations of 75 and 150 ppm) into antioxidant-free frying oils on its qualit...