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

Sustainable Food Technology 2026 Open access

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Authors: Elham Azarpazhooh, Yeganeh Sabeghi, Masoud Najaf Najafi, Shahin Zomorodi, Soodabeh Einafshar, Danial Gandomzadeh, Xin Rui
DOI: 10.1039/d5fb00906e
Cited by: 11
References: 58

Abstract

Freeze-dried young barley leaf extract was microencapsulated with maltodextrin, whey protein isolate, and gum arabic. Optimized blends improved yield, antioxidant retention, and stability for functional foods, nutraceuticals, and instant drinks.

Fields of Study & Subjects

Microencapsulation and Drying Processes Proteins in Food Systems Food Drying and Modeling

Publication details

Journal / source
Sustainable Food Technology
Publisher
Royal Society of Chemistry (RSC)
Volume
4
Issue
2
Pages
2129–2145
Publication date
1 January 2026
Language
EN