## 3 Results
### Stability Evaluation for the Extracts  
The stability of both crude and encapsulated extracts, as well as products formulated using the encapsulated extract, was assessed at temperatures of 65 \({}^{\circ}\)C and 25 \({}^{\circ}\)C over a period of 12 days. According to [PERSON] et al., one day of storage at 65 \({}^{\circ}\)C is equivalent to approximately one month of storage under ambient conditions [23]. Therefore, a storage period of 12 days at 65 \({}^{\circ}\)C may be equivalent to 12 months of storage at ambient room temperatures.  
\begin{table}
\begin{tabular}{c c c} \hline \hline \multirow{2}{*}{**1 Parameters**} & **Tomato** & **Pumpkin** \\  & **Optimized Extract** & **Optimized Extract** \\ \hline DPPH (\(\mu\)mol TE/g) & 7.65 \(\pm\) 0.08  & 5.78 \(\pm\) 0.05  \\ ABTS (\(\mu\)mol TE/g) & 9.27\(\pm\) 0.02  & 3.95 \(\pm\) 0.04  \\ FRAP (\(\mu\)mol TE/g) & 5.25 \(\pm\) 0.09  & 2.99 \(\pm\) 0.03  \\ CUPRAC (\(\mu\)mol TE/g) & 2.3 \(\pm\) 0.04  & 1.25 \(\pm\) 0.05  \\ TPC (mg GAE/g) & 9.47 \(\pm\) 0.08  & 4.52 \(\pm\) 0.05  \\ \hline \hline \end{tabular} Results are presented as mean \(\pm\) SD of three measurements. 1 DPPH, ABTS, FRAP, CUPRAC: Results are expressed as troke equivalents (TE) in \(\mu\)mol for each g of dry extract of tomato or pumpkin; TPC: Total phenolics are expressed as gallic acid equivalents (GAE) in mg for each g of tomato or pumpkin dry extract. Different letters on each row denote significant difference (\(p<0.05\)) between the tomato and pumpkin values for each parameter based on independent \(t\)-tests statistical analysis.  
\end{table}
Table 8: Antioxidant capacities of tomato and pumpkin extract upon optimized conditions.  
\begin{table}
\begin{tabular}{c c} \hline \hline \multicolumn{1}{c}{**Core-Coating Ratio (\(w/w\))**} & **Tomato Encapsulated Extract** \\  & **\% Yield of Total Phenolics** \\ \hline
1:10 & 72.5 \(\pm\) 1.0  \\
1:15 & 63.5 \(\pm\) 0.3  \\
1:20 & 62.2 \(\pm\) 0.4  \\
1:25 & 67.9 \(\pm\) 0.7  \\
1:30 & 89.2 \(\pm\) 0.7  \\ \hline \hline \end{tabular} Different letters denote significant difference (\(p<0.05\)) between each ratio values based on one-way ANOVA statistical analysis, followed by [PERSON]’s post hoc analysis. In the experiments that employed a 1:30 weight-to-weight, core-to-coating ratio, where a higher percentage yield was achieved, the encapsulation efficiency of total phenolics was determined to be 99.2%, as calculated using Equation (2). These selected parameters were subsequently utilized for the encapsulation of the pumpkin extract.  
\end{table}
Table 9: The %Yield of total phenolics in freeze-dried encapsulated extracts.  
The concentration of phenolic molecules demonstrated a marginal decline over successive time intervals under both sets of stability conditions for the encapsulated extracts. The stability results for both crude and encapsulated extracts reinforce the idea that encapsulation plays an essential role in reducing degradation and substantial damage to bioactive compounds. Overall, the data suggest a negative correlation between temperature and phenolic concentration. Nonetheless, the impact of thermal effects on phenolic content remains ambiguous, as evidenced by the disparate findings of multiple studies [30; 31; 32].