Optimization of the encapsulation of the mixture made from flesh and peel pitaya extract by spray drying

In this study, the optimal conditions for spray drying of extract made from flesh and peel red pitaya were tested using central composite design (CCD). The response surface methodology was used to evaluate effect inlet air temperature (145 – 155°C) concentration maltodextrin (13-17% w/w) on physicochemical properties powder. regression models accurately predicted retention betacyanin (R2=0.94) total phenolic (R2=0.95). determined as at 148 14.62% maltodextrin. Under these conditions, spray-dried powder achieved 68.04% 84.17%. optimized sample a moisture content 4.41%, water activity 0.39, solubility index 97.41%.