Effect of spray drying conditions on physicochemical and functional properties of apple cider vinegar powder

Abstract Background Apple cider vinegar (ACV) contains many health benefits due to its antioxidant and acetic acid content. However, the adverse effects of directly consuming should be eliminated make it possible regulate intake as a dietary supplement. The objective study is optimize spray drying operating conditions produce ACV powder with benefits. A central composite design (CCD) response surface methodology (RSM) was used process ACV. influences inlet temperature (130°C–170°C), gum Arabic concentration (5%–15% w/w), feed flow rate (1–2 kg/h) on some product aspects were investigated. Spray‐dried powders evaluated for their moisture content, yield, solubility, Results relationships between model factors final properties established ANOVA multiple regression analysis. affected investigated at different significance levels, where carrier main influencing factor. Gum contributed retention volatile heat‐sensitive compounds providing All showed high solubility (>94%) recovery, most treatments achieved yield higher than 50%. Conclusion Optimization application RSM established. This highlighted feasibility development ACV‐based functional