## 8 Microencapsulation of _C. ternatea_'s Phytochemical
### Drying Methods  
The drying process of a microcapsules solution system is an important step due to anthocyanins' long storage requirement before the manufacture and consumption of the product. Spray drying is a technique in which a mixture of the core material and wall material, or so-called encapsulation system or feed solution, is atomized and formed into a mist inside a drying chamber, where hot air is flowed to transform the mist into a powder [77]. In spray drying, the core material or the material of interest, usually the active compound, gets trapped inside the dried powder. This method can be used for different microencapsulating agents and materials; it is also considered economical and flexible, and can be scaled up easily. Numerous studies have been conducted on the optimization of anthocyanin microencapsulation using a spray dryer with different treatments. [PERSON] [13] spray dried anthocyanin extract from _C. ternatea_ with an inlet temperature of 140 \({}^{\circ}\)C and an outlet temperature of 82 \({}^{\circ}\)C, as well as combined gelatin and maltodextrin as coating agents, which showed the most appropriate physicochemical and morphological properties of the microcapsules. Another study microencapsulated _C. ternatea_ extract with an ultrasonic spray dryer outlet temperature of 90 \({}^{\circ}\)C and a wall material of 6% of Arabic gum indicated that the efficiency of antioxidant activity retention and antimicrobial activity was found to be active [79]. [PERSON] et al. [88] microencapsulated anthocyanin extract from blueberry (_Vacinium_ spp.) by spray drying with different inlet air temperatures, namely, 120, 140, and 160 \({}^{\circ}\)C, and maltodextrin as the coating agent. The result showed that the lowest degradation of anthocyanin and longest half-life during storage were indicated by drying at 140 \({}^{\circ}\)C. This treatment also showed better physical properties, namely, uniform particles, ensuring a better protection and retention of the active materials [88]. Another study microencapsulated anthocyanin extract from mulberry juice with microcrystalline cellulose and Arabic gum as the coating agent, and dried it at different inlet temperatures, namely, 120, 130, 140, 150, and 160 \({}^{\circ}\)C [89]. The microcapsules dried at 160 \({}^{\circ}\)C showed the highest total phenolic content, while those dried at 140 \({}^{\circ}\)C showed the highest total anthocyanin content [89]. Hence, in order to obtain the best properties of microencapsulated anthocyanin extract, the most appropriate inlet temperature to use for spray-drying the extract can be considered to be 140 \({}^{\circ}\)C.  
The drying process of a microcapsules' solution system is an important step due to anthocyanins' long storage requirement before the manufacture and consumption of the product. Spray-drying and freeze-drying methods are commonly used for encapsulation among various drying technologies. Spray drying is a simple, fast, low cost, flexible and scalable drying technology [90; 91], while freeze drying is more suitable for dry, thermosensitive compounds to preserve their functional properties [92]. Freeze drying is a drying process in which water is removed by sublimation from the frozen state (ice). Firstly, the food is frozen (solid phase) and then subjected to a high vacuum, whereby the water ice sublimates and evaporates directly without melting [93]. In the food industry, the interest in commercial freeze drying arises from the superior quality of the freeze-dried products compared to foods dehydrated by other methods. Freeze drying is conducted at low temperature, thus preserving flavor, color, and appearance, as well as minimizing thermal damage to heat-sensitive nutrients [93]. However, freeze drying is an expensive dehydration method. It is considered economically feasible merely in the case of high value-added products and whenever the superior quality of the product highlights the higher production cost [94]. Moreover, this method requires quite a long time, usually 4-12 h [95].