Freeze drying technique for microencapsulation of Garcinia fruit extract and its effect on bread quality

► Garcinia cowa fruit extract was microencapsulated using freeze drying technique. ► Encapsulates yielded higher free (above 85%) and net (above 90%) HCA recovery. ► Bread with whey protein isolate encapsulates exhibited better qualitative characteristics. ► Whey protein isolate as wall material yielded higher HCA retention.