This study investigated the impact of pH adjustment and carrier type on the physicochemical properties, antioxidant activity, thermal stability, hygroscopicity, and particle size distribution of spray-dried model solutions and carrot juice formulations. Model systems were created at varying pH levels (3, 4, 6, 8, and 10) using water alone or with carriers such as octenyl succinic anhydride (OSA)-modified starch (O), trehalose (T), or a combination (OT in a 1:1 ratio at 9–10%). These systems were compared to carrot juice and formulations of carrot juice that included the same carriers. Spray drying was performed at 160 °C using constant feed flow and atomization conditions. In the liquid samples, we measured pH, dry matter, density, conductivity, and color parameters, while the bioactive compounds were analyzed in carrot juice systems. For the powders, we evaluated the dry matter content, color, particle size distribution, morphology, thermal stability, hygroscopicity, and antioxidant activity. Results showed that in model systems, dry matter, density, and conductivity were more affected by the carrier chemistry than pH. Formulations with OSA had lower pH and higher conductivity due to ionizable groups, while trehalose acted neutrally. OSA-trehalose mixtures yielded the highest solids content and stable properties across pH levels, with particle size (D50 range of 18–21 µm) and morphology of the model powders remaining largely unaffected by pH. In carrot juice formulations, however, particle properties were pH-dependent. Acidic conditions (pH 3–4) led to agglomeration and broader size distributions (indicated by increased span values), while neutral to alkaline conditions produced smaller, more uniform particles with improved thermal stability. Neutral to alkaline conditions favored the formation of smaller, more homogeneous particles and improved thermal resistance. The carotenoid content in carrot juice powders increased from approximately 21–23 mg/100 g dry matter (d.m.) under acidic conditions to about 27–30 mg/100 g d.m. at pH 8–10, which was accompanied by higher ABTS antioxidant activity (around 6–9 mg Trolox equivalents (TE)/g d.m.). In contrast, the polyphenol content was highest at low pH levels (approximately 350–420 mg chlorogenic acid (CA)/100 g d.m.), corresponding to elevated DPPH scavenging activity and reducing power, both of which decreased under alkaline conditions. These findings indicate that pH levels and carrier choice significantly affect spray-dried powders. This highlights the importance of validating model system observations in complex food matrices. By adjusting pH and selecting suitable carriers, we can create powders with improved structures, stability, and antioxidant functionality, particularly in foods like carrot juice.
Janiszewska-Turak et al. (Tue,) studied this question.