Thermodynamic sorption of red cabbage extract (Brassica oleracea L. var. capitata L. f. rubra) encapsulated by spray drying.Red cabbage aqueous extract acidified with 2 % citric acid was spray-dried using gum Arabic as encapsulating agent.  The sorption isotherms were determined at 15, 25 and 35 °C, and the GAB model was the one that best adjusted to the experimental data. 
THERM
Thermodynamic sorption of red cabbage extract (Brassica oleracea L. var. capitata L. f. rubra) encapsulated by spray drying.Red cabbage aqueous extract acidified with 2 % citric acid was spray-dried using gum Arabic as encapsulating agent.  The sorption isotherms were determined at 15, 25 and 35 °C, and the GAB model was the one that best adjusted to the experimental data. 
THERM
Thermodynamic sorption of red cabbage extract (Brassica oleracea L. var. capitata L. f. rubra) encapsulated by spray drying.Red cabbage aqueous extract acidified with 2 % citric acid was spray-dried using gum Arabic as encapsulating agent.  The sorption isotherms were determined at 15, 25 and 35 °C, and the GAB model was the one that best adjusted to the experimental data. 
THERM
Thermodynamic sorption of red cabbage extract (Brassica oleracea L. var. capitata L. f. rubra) encapsulated by spray drying.Red cabbage aqueous extract acidified with 2 % citric acid was spray-dried using gum Arabic as encapsulating agent.  The sorption isotherms were determined at 15, 25 and 35 °C, and the GAB model was the one that best adjusted to the experimental data. 
THERM