Comparative study of cinnamon and paprika oleoresins encapsulated by spray chilling and particles from gas saturated solutions techniques: evaluation of physical characteristics and oleoresins release in food simulated media

Experimental data from a thesis chapter aimed at producing microparticles for encapsulating cinnamon and paprika oleoresins via two distinct techniques: spray chilling and gas-saturated solutions, using lipid carriers as the wall material. Data refer to the microparticle characterizations based on size, morphology, encapsulation efficiency, and flowability.