Acetylated starch and inulin as encapsulating agents of gallic acid and their release behaviour in a hydrophilic system

► The encapsulation efficiency was improved when acetyl groups were added to starch. ► The release profile fitted to First-order, Peppas and Higuchi models. ► The release mechanism was consistent with a non-Fickian diffusion. ► The GA release from microparticles in water was fast for all systems evaluated. ► According to release pattern, GA-microparticles could be used in dry mixes or instantaneous foods.