Background Spray drying is extensively used to preserve fruit and vegetable juices in
powder form. The major concern is to obtain high quality fruit and vegetable powders, which …

Optimised of the extraction of polyphenol from star fruit (Averrhoa carambola) pomace using
response surface methodology was carried out. Two variables viz. temperature (° C) and …

Choice of drying methods significantly impacts the nutritive and non-nutritive compounds in
fruits and vegetables. Phytochemicals such as total phenolics and total flavonoids are non …

Saffron as the world's most expensive spice is very sensitive and loses its active compounds
in exposure to environmental conditions. In this work, microencapsulation of saffron extract …

The aim of this study is to determine the physical (moisture and ash contents, water activity
and color values) and powder properties (bulk and tapped densities, flowability …

Cagaita is a Brazilian native fruit with potential health effects associated with its high content
and peculiar profile of polyphenols. The aim of this work was to produce spray dried extracts …

The objective of this work is to optimize a new method of grape pomace application in food
industries, based on the microwave-assisted extraction of phenolic compounds followed by …

Bioactive compounds can be protected from degradation through encapsulation, increasing
their bioavailability and shelf life. Spray drying is an advanced encapsulation technique …

The aim of this study was to produce a powdered probiotic passion fruit juice, in order to
develop a new non-dairy probiotic beverage. For this purpose, passion fruit juice added with …

The Carica papaya L. leaves are often considered as wastes, but they are actually beneficial
for health. The study was aimed to explore the effect of pre-treatment and different drying …