## 8 Microencapsulation of _C. ternatea_'s Phytochemical  
The free form of anthocyanins and other bioactive compounds is susceptible to auto-oxidation and other destruction, which limits its active component bioavailability, physical properties, especially its color, industrial applications, and causes the product to be unstable upon storage [71]. Microencapsulation technology is able to control the release properties of active compounds which improves the bioavailability of the delivered active ingredients [76]. Microencapsulation in food industry application can be defined as a process whereby various food materials can be stored within a microscopic-size shell or coating for protection and/or later release. Microencapsulation technology is applied for ingredient protection, to avoid degradation due to exposure from environmental factors such as water, oxygen, heat, and light. Technically, it is carried out to improve the active materials' shelf-life. Microencapsulation can play a role in preventing reactions and undesirable interactions between active food ingredients and food components. Subsequently, microencapsulation is also applied to control the delivery of a food ingredient, which is known as controlled release or controlled delivery [15].  
Microencapsulation is also specifically a process to enclose small particles, a liquid, or a gas within a layer of coating or within a matrix [15]. Several encapsulation processes are available to combine the shell and core materials into microcapsules, which generally are atomization, spray coating, coextrusion, or emulsion-based processes [77]. Previous studies have reported how microencapsulation affects the physicochemical properties of _C. ternatea_ flower extract, which are shown in Table 5. Various coating agents and their formulations, as well as the drying methods (Figure 3), showed different abilities to retain the active components' bioavailability and stabilize the physical properties, especially the color intensity.  
\begin{table}
\begin{tabular}{c c c c} \hline \hline \multirow{2}{*}{**Extract**} & \multicolumn{2}{c}{**Microencapsulation Method**} & \multirow{2}{*}{**Notes for Recommendation**} & \multirow{2}{*}{**References**} \\ \cline{2-2} \cline{4-4}  & **Coating Agent** & & & \\ \hline \multirow{8}{*}{Water extract} & 20\% maltodextrin, 19\% maltodextrin and 1\% cassava starch, 1\% maltodextrin, and 5\% gelatin (_{\textit{w}}\)/w of extract) & Spray drying & The retention of anthocyanins for all treatments are \(>\)90\% and the gelatin–maltodextrin formulation had 140 \({}^{\circ}\)C, Outlet temperature \(\pm\)92 \({}^{\circ}\)C, feed rate 5 mL/min & \\ \hline \multirow{8}{*}{Acidic extract (Acidic acid)} & Maltodextrin 100\%, & Vacuum oven drying & The retention of anthocyanins for all treatments are \(>\)90\% and the gelatin–maltodextrin formulation had 13 \\  & Arabic gum 100\%, and combination of & Under 0.085 pa, 45 \({}^{\circ}\)C, 24 h & \\ \cline{1-1}  & maltodextrin 60\%, and & Freeze drying & \\ \cline{1-1}  & Arabic gum 40\% & \(-\)80 \({}^{\circ}\)C, 24 h & \\ \cline{1-1}  & & & \\ \cline{1-1}  & & & \\ \hline \multirow{8}{*}{Water extract} & Sodium alginate (1–2\% (_{\textit{w}}\)/\(\textit{v}\))) and calcium chloride (1.5–5\% (_{\textit{w}}\)/\(\textit{v}\))) & The beads with 10\% _C. ternatea_ extract, 1.5\% alginate, and 3\% CaCl\({}_{\textit{2}}\) showed the highest encapsulation efficiency, maximal antioxidant capacity, physicochemical properties, and improved the biological activity. \\ \cline{1-1}  & & & \\ \cline{1-1}  & & & \\ \cline{1-1}  & & & \\ \cline{1-1}  & & & \\ \hline \hline \end{tabular}
\end{table}
Table 5: _C. ternatea_ extract microencapsulation in diverse methods and coating agents.