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December 2, 2025Journal of the Science of Food and AgricultureOpen Access

Optimization of spray‐drying conditions for green acerola concentrate juice: effect of temperature and maltodextrin

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Authors

JSJhenifer Cristina Carvalho SantosASAmanda Aparecida de Lima SantosLOLetícia Fernandes de Oliveira

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Overview

This study demonstrates improved bioactive compound retention in acerola juice powder, indicating optimal maltodextrin and temperature conditions.

Key Points

  • Higher ascorbic acid retention was achieved with 145 °C and 16.5% maltodextrin concentration, maximizing antioxidant activity.
  • The analysis showed that increased maltodextrin reduced water activity, enhancing powder stability and quality.
  • Spray drying was conducted using central composite rotatable design to optimize temperature and maltodextrin levels effectively.
  • The findings suggest that preserving bioactive compounds in green acerola could have significant implications for food preservation and nutrition.

Cite This Study

Santos et al. (2025) studied this question.

synapsesocial.com/papers/692e3d846c9b3ab28c18736ahttps://doi.org/10.1002/jsfa.70354
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