Does the Encapsulation of Chlorogenic Acids from Ilex paraguariensis Co-Product by Spray-Drying Increase Their Stability?

Bruna Trindade Paim1, Cristina Jansen-Alves1, Alexandra Lizandra Gomes Rosas1, Thamyres César de Albuquerque Sousa1, Yasmin Völz Bezerra Massaut1, Vandressa Alves2, Gustavo Henrique Fidelis dos Santos2, Vinícius Gonçalves Deon3, Vânia Zanella Pinto2, Adriana Dillenburg Meinhart1
1Department of Food Science and Agrotechnology (DCTA), Federal University of Pelotas (UFPEL), Pelotas, Rio Grande do Sul, 96105-900, Brazil
2Food Engineering, Graduate Program of Food Science and Technology (PPGCTAL), Federal University of Federal da Fronteira Sul (UFFS), 85301-970, Laranjeiras do Sul, Parana, 85304-120, Brazil
3Federal Institute of Santa Catarina (IFSC), Campus Xanxerê, Xanxerê, Santa Catarina, 89820-000, Brazil

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