Integral valorization of whole Tahiti lime by spray drying: process‐formulation optimization and physicochemical attributes

Abstract BACKGROUND The valorization of citrus by‐products, especially peels and fibrous fractions, has gained increasing attention due to their high bioactive compound content and the need to mitigate associated environmental impacts. Spray drying is widely applied to produce stable fruit powder; however, most studies on spray‐dried Tahiti lime ( Citrus latifolia Tanaka) focus on juice or essential oil fractions, overlooking the whole fruit matrix. This study optimized formulation and spray‐drying conditions to produce a powder from whole Tahiti lime and evaluated its physicochemical properties. RESULTS Response surface methodology identified optimal process conditions, yielding Tahiti lime powder with a low moisture content (~3.6%) and water activity (~0.25), suggesting favorable storage stability. The powder exhibited good solubility (~84%), with minor limitations attributed to the insoluble constituents of the native matrix. The optimized product retained a relevant bioactive compound content, with mean total phenolic and flavonoid contents of approximately 522 mg gallic acid equivalents and 148 mg quercetin equivalents per 100 g dry basis, respectively. The antioxidant activity was preserved, as indicated by the ABTS and DPPH values of approximately 138 and 267 mg Trolox equivalents per 100 g dry basis, respectively. CONCLUSION Spray drying is an effective approach for transforming whole Tahiti lime into a stable powder and preserving key physicochemical and antioxidant attributes. These findings support the sustainable valorization of citrus by‐products and highlight the potential of whole‐fruit spray‐dried powders as ingredients in food and related industries. © 2026 Society of Chemical Industry.