Influence of Different Carrier Agents on the Physical, Chemical, Bioactive, and Colorimetric Properties of White Acai Powders Produced via Freeze Drying and Spouted Bed Drying

ABSTRACT The different carrier agents used in the production of powdered products result in their distinct physicochemical features. Hence, we aimed to evaluate the influence of four carrier agents (modified starch, MS; maltodextrin, MA; gum arabic, GA; and hydrolyzed collagen, HC) on the production of white acai (WA) powder via freeze drying and spouted bed drying. The yield, moisture content, total polyphenol content (TPC), antioxidant activity (AAT), hygroscopicity, solubility, fluidity, color, and chemical structures of all WA powders were evaluated. The yield (≥ 75.40%) and moisture content (≤ 4.93 g 100 g −1 ) of freeze‐dried powders did not differ statistically ( p > 0.05), regardless of the carrier agent used. The addition of MS or HC to spouted bed drying increased the yield (≥ 42.70%), and the moisture content of the corresponding WA‐HC powder was ≥ 6.00 g 100 g −1 . The WA‐MS powders were least soluble (≤ 48.96%) and hygroscopic (≤ 13.73 g 100 g −1 ). The WA‐MA and WA‐GA powders showed higher TPC (≥ 8.52 mg EAG g −1 ) and AAT (≥ 42.75 μmol ET g −1 ). In addition, they were more soluble (≥ 94.36%), hygroscopic (11%–15% according to the Carr index), and preserved the original color of the pulp better than those of the other formulations. The chemical structures of all WA powders were the same as those of the WA pulp. This indicates the efficient encapsulation of bioactive compounds and the preservation of the functional groups of the original raw material, even after drying. The findings highlight WA powder for diversifying açaí‐derived products and suggest potential process improvements.