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Anthocyanin is a class of antioxidants that are widely found in the skin of cocoa fruit (Theobroma cacao L.). Anthocyanin degradation occurs not only during the extraction process from plant tissues but also during the storage process. The microencapsulation process can protect the active substance from environmental influences or improve the stability of the preparation. This study aims to characterize anthocyanin microcapsules from cocoa (Theobroma cacao L.) fruit peel using a complexdoi:10.22487/j24428744.2018.v4.i2.11077 fatcat:cuyzzwlp5zcghma25pal4duo4y