The aim of this work was to investigate the microencapsulation efficiency (MEE) of different grades of broken rice (RB) and breadfruit (BB)-based maltodextrin as a coating material. using virgin coconut oil (VCO) as a model system. The VCO was generally found to be well microencapsulated using BB. RB or commercial (COM) maltodextrin at a core/wall material ratio of 1:3. https://parisnaturalfoodes.shop/product-category/rock-rose/