Optimization of spray‐drying conditions for green acerola concentrate juice: effect of temperature and maltodextrin
Spray drying of green acerola juice concentrate under optimized conditions enables the production of powders with improved yield, higher retention of bioactive compounds, and reduced hygroscopicity, highlighting its potential as a viable method for preserving acerola's nutritional and functional qualities. © 2025 The Author(s). Journal of the Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.
Authors
- Amanda Aparecida de Lima Santos (ORCID: https://orcid.org/0000-0001-8662-4911)
- Cassiano Rodrigues de Oliveira (ORCID: https://orcid.org/0000-0003-3306-1451)
- Jhenifer Cristina Carvalho Santos (ORCID: https://orcid.org/0000-0002-9060-3141)
- Jefferson Luiz Gomes Corrêa (ORCID: https://orcid.org/0000-0002-6818-6927)
- Fabrício Martins da Costa (ORCID: https://orcid.org/0000-0002-1966-8268)
- Letícia Fernandes de Oliveira (ORCID: https://orcid.org/0000-0002-0836-0276)
- María D.M.C. Ribeiro da Silva (ORCID: https://orcid.org/0000-0003-0482-0308)
- Matheus de Souza Cruz (ORCID: https://orcid.org/0000-0002-4125-3341)
Institutions
- Universidade Federal de Lavras (BR)
- Universidade Federal de Viçosa (BR)
- Federal University of São João del-Rei (BR)
Publication Details
- Journal
- Journal of the Science of Food and Agriculture
- Published
- 2025-11-28
- DOI
- https://doi.org/10.1002/jsfa.70354
- Primary Topic
- Microencapsulation and Drying Processes
- Type
- article
- Field-Weighted Citation Impact
- 0.00