## 3 Results
### Scanning Electron Microscopy of Microcapsules  
Morphological analysis was used to observe the surface morphology in addition to the internal and external structure of the microcapsules (Figure 3). Analyzing the micrographs, the most common morphology of microcapsules was hemispherical with a dented surface and a continuous wall. We observed two different types of microcapsule morphologies: particles with a smooth and rounded surface (the aqueous fruit extract) and particles with a concave, collapsed and irregular surface (the rest of the extracts). In addition, in the current study, the micrographs mainly showed outer surfaces without any obvious cracks on all the particles and therefore did not lead to rupture, which is essential for the better protection of the encapsulated bioactive molecule [66]. Furthermore, the observed microcapsules without wrinkles illustrated the heat resistance and good protection of the selected core materials [67]. The wrinkling may have been due to the drying and cooling mechanism of the microcapsules in the spray dryer [51]. Similarly, [PERSON] et al. [68] mentioned that several circumstances can influence the surface morphology and particle size of spray-dried microparticles such as inlet air temperature. Accordingly, rigid microcapsules and porous surfaces were obtained as a result of high inlet air temperatures between 173 and 200 \({}^{\circ}\)C [69]. It is interesting to highlight that samples tend to waste their moisture faster when the drying temperature of microencapsulation is high, resulting in the efficiency of the encapsulation technique and the entrapment of biomolecules within the core [70]. Similarly, previous studies have shown similar characteristics of spray-dried Tucuma (_Astrocaryum vulgare_ Mart.) co-products using maltodextrin [66] and spray-dried powder capsules of methanolic extracts of chipilin (_Crotalaria longirostrata_) leaves encapsulated with different encapsulating agents [71]. Microcapsules of ethanolic extracts looked more compressed compared to microcapsules of aqueous extracts. In addition, [PERSON] et al. [66] confirmed that some microparticles can be seen with a continuous surface and others with a wrinkled surface. The microstructure of dried encapsulated extracts mainly depends on the type of encapsulation and the drying process [57]. Within this context, [PERSON] et al. [72] found the structure of maltodextrin-coated microencapsulates of blue maize phenolics to be spherical with pronounced depressions. According to the observations of [PERSON] et al. [73], the irregular structure of the microcapsules increases their solubility properties in a food matrix to enhance the functional properties of the food.  
\begin{table}
\begin{tabular}{c c c} \hline
**Microcapsules** & **D [4,3] (\(\upmu\)m)** & **Span** \\ \hline Leaves (EtOH) & 11.97 \(\pm\) 1.58 & 1.94 \(\pm\) 0.05 \\ Fruits (EtOH) & 8.82 \(\pm\) 0.07 & 1.95 \(\pm\) 0.01 \\ Seeds (EtOH) & 60.96 \(\pm\) 102.33 & 22.35 \(\pm\) 45.05 \\ Leaves (H\({}_{2}\)O) & 7.98 \(\pm\) 0.12 & 1.76 \(\pm\) 0.009 \\ Fruits (H\({}_{2}\)O) & 12.36 \(\pm\) 0.54 & 1.93 \(\pm\) 0.02 \\ Seeds (H\({}_{2}\)O) & 9.09 \(\pm\) 0.16 & 1.76 \(\pm\) 0.003 \\ \hline \end{tabular}
\end{table}
Table 3: Particle size of okra microcapsules.