Microencapsulation of plum (Prunus salicina Lindl.) phenolics by spray drying technology and storage stability
Plum (Prunus salicina Lindl.) is one of the important fruits in the temperate zone. This fruit is widely cultivated in China, Japan, Spain, Chile, the United States, and other countries. Plum fruit presents high levels of phenolic compounds and anthocyanins, as well as strong antioxidant capacities (Bobrich et al., 2014; Lozano et al., 2009). Furthermore, plum polyphenols can inhibit colorectal aberrant crypt foci formation (Banerjee et al., 2016) and xanthine oxidase activities (Li et al., 2016). However, phenolic compounds are unstable and susceptible to oxidation, polymerization, condensation reaction when exposed to light, oxygen, or high temperatures, thus undermining their biological activity.