Influence of polysaccharides and storage during processing on the properties of mango seed kernel extract (microencapsulation)

► Encapsulation of mango seed kernel extracts in multiple emulsions was achieved. ► A mixture of gum arabic, maltodextrin and alginate gave good encapsulated properties. ► Interactions between polysaccharides strongly affected encapsulation efficiency. ► Storage of emulsions has a great effect on the UV spectrum of the emulsions. ► Storage of emulsions affected morphology of the encapsulation powder.