Optimal spray drying conditions were selected to microencapsulate red mombin juice and maximize carotenoid retention. Microencapsulation was optimized following a rotatable central composite design where inlet temperature, feed flow rate, and maltodextrin concentration were chosen as independent variables. The powder prepared under optimized conditions, whose reconstituted nectar was the most appreciated by sensory analysis, exhibited a high total phenolic content and 2,2'‐azino‐bis(3‐ethylbenzothiazoline‐6‐sulfonic acid) radical scavenging capacity, and its physicochemical properties proved to be suitable for applications in the food industry.

中文翻译：

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红蒙宾果汁喷雾干燥的优化：粉末的理化和感官分析

选择最佳的喷雾干燥条件以微囊化红色苦瓜汁并最大程度地保留类胡萝卜素。按照可旋转的中央复合材料设计对微囊化进行了优化，其中选择入口温度，进料流速和麦芽糊精浓度作为自变量。在优化条件下制备的粉末，其感官分析最受其重构花蜜的影响，显示出较高的总酚含量和2,2'-叠氮基-双（3-乙基苯并噻唑啉-6-磺酸）自由基清除能力及其理化特性性能被证明适用于食品工业。