Effect of Maltodextrin on the Physicochemical, Morphological, and Flow Properties of Spray-Dried Roasted Acai ( Euterpe oleracea Mart.) Seed Extract

Abstract Açaí processing generates large quantities of seeds, creating an opportunity for valorization as food ingredients; however, poor flowability of spray-dried powders may limit handling and application. This study evaluated the effect of maltodextrin (20% w/w of total feed; 75.25% of theoretical dry feed solids) on the physicochemical, morphological, reconstitution, structural, and flow properties of spray-dried roasted açaí (Euterpe oleracea Mart.) seed extract. Drying at 180 °C produced powders with similar yields (63.94–66.55%) and low moisture contents (2.36–2.95%). Maltodextrin increased solubility, lightness, bulk and tapped densities, and hygroscopicity, while total phenolic compounds and tannins decreased. Both powders showed predominantly spherical particles and extremely poor flowability, although maltodextrin reduced the maximum wall friction angle against stainless steel. Fourier transform infrared spectra showed that the main characteristic functional-group bands were maintained after spray drying and maltodextrin addition. Overall, maltodextrin improved reconstitution and powder–wall interaction but did not overcome poor flowability, supporting further formulation and storage optimization for food applications.