What question did this study set out to answer?

The aim is to investigate how different carriers affect the yield and properties of spray-dried prickly pear juice.

June 28, 2026Journal of Food ScienceOpen Access

Spray Drying of Prickly Pear ( Opuntia ficus‐indica L. Mill) Juice: Effects of Different Carriers on Yield and Powder Properties

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Randomized trial evaluates powder yield and properties of prickly pear juice using various carriers, highlighting storage effects.

The aim is to investigate how different carriers affect the yield and properties of spray-dried prickly pear juice.
Prickly pear juice was spray dried using maltodextrin with various carriers in specified ratios.
Carriers included whey protein isolate, casein, and gum arabic with a constant juice solids to carrier ratio of 2:1.
Powders were analyzed for yield, retention of betalains, and effects of storage conditions.
Whey protein inclusion significantly increased powder yield (58.47% vs. 43.17% for maltodextrin).
Betalain retention remained high (>90%) across all conditions, but diminished at relative humidity above 58%.
Macroscopic powder caking occurred at 44% humidity or higher, except for the WPI100 system, which showed caking at 58% humidity.

Chaloulos et al. (2026) studied this question.

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