Application of Microencapsulation of Black Plum Peel Extract in the Production of Hard Candy and its Effect on Chemical Properties, Antioxidant Capacity, and Phenolic Compounds

Afsaneh Morshedi and Toktam Mohammadi-Moghaddam Microencapsulation in the food industry is a relatively new technique that plays a role in increasing the shelf life of active compounds during processing, as well as storing and delivering active agents to target sites in the body. The aim of this study was to use microencapsulated black plum peel (BPP) extract, rich in antioxidant compounds, to produce a functional hard candy and examine its chemical properties. For this purpose, maltodextrin, starch, pectin, and gelatin were used to produce the coating.