What is it about?
This systematic review compares two drying techniques—freeze‑drying (lyophilization) and spray‑drying (atomization)—and how they affect fruit powders. Researchers analyzed published studies to see how each method influences properties such as color, flavor, nutrients, texture, and stability.
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Why is it important?
Fruit powders are widely used in foods, supplements, and functional products. The drying method determines how much of the fruit’s natural qualities are preserved. Understanding the differences helps producers choose the best technique to maintain nutritional value, taste, and shelf life, while also controlling costs and efficiency.
Perspectives
This review highlights the trade‑offs between freeze‑drying, which better preserves nutrients and sensory qualities, and spray‑drying, which is faster and more economical. Future research could explore hybrid methods or innovations that combine the strengths of both, supporting healthier and more sustainable food production.
Meliza Rojas
Universidad Privada del Norte
Read the Original
This page is a summary of: Effect of Drying by Lyophilization and Atomization on the Characteristics and Properties of Fruit Powders: A Systematic Review, January 2022, LACCEI (Latin American and Caribbean Consortium of Engineering Institutions),
DOI: 10.18687/laccei2022.1.1.104.
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