Accepted Manuscript Retention of saffron bioactive components by spray drying encapsulation using maltodextrin, gum Arabic and gelatin as wall materials Hamid Rajabi, Mohammad Ghorbani, Seid Mahdi Jafari, Alireza Sadeghi, Qadir Rajabzadeh PII: S0268-005X(15)00244-1 DOI: 10.1016/j.foodhyd.2015.05.033 Reference: FOOHYD 3019 To appear in: Food Hydrocolloids Received Date: 22 February 2015 Revised Date: 25 May 2015 Accepted Date: 27 May 2015 Please cite this article as: Rajabi, H., Ghorbani, M., Jafari, S.M., Sadeghi, A., Rajabzadeh, Q., Retention of saffron bioactive components by spray drying encapsulation using maltodextrin, gum Arabic and gelatin as wall materials, Food Hydrocolloids (2015), doi: 10.1016/j.foodhyd.2015.05.033. This is a PDF file of an unedited manuscript that has been accepted for publication. As a service to our customers we are providing this early version of the manuscript. The manuscript will undergo copyediting, typesetting, and review of the resulting proof before it is published in its final form. Please note that during the production process errors may be discovered which could affect the content, and all legal disclaimers that apply to the journal pertain.