Effect of Freeze-Drying, Spray-Drying, and Foam-Mat-Drying Encapsulation Techniques on Vitamin C Level in Fruit Powder: A Scoping Review

Durotul  Baruroh; Yuliana Heri Suselo; Ratna  Kusumawati; Dono Indarto

doi:10.56303/jhnresearch.v4i3.586

Authors

Durotul Baruroh Master Program of Nutrition Sciences, Universitas Sebelas Maret, Surakarta, Indonesia
Yuliana Heri Suselo Biomedical Laboratory, Universitas Sebelas Maret, Surakarta, Indonesia
Ratna Kusumawati Department of Physiology, Universitas Sebelas Maret, Surakarta, Indonesia
Dono Indarto Biomedical Laboratory, Universitas Sebelas Maret, Surakarta, Indonesia

Keywords:

Encapsulation, Freeze Drying, Spray Drying, Foam-Mat Drying, Vitamin C, Fruit Powder

Abstract

Vitamin C is an essential micronutrient with important antioxidant and physiological roles. However, it is highly unstable during processing due to its sensitivity to heat, oxygen, and light. This scoping review mapped evidence on drying-based encapsulation techniques: freeze drying, spray drying, and foam-mat drying. It examines their effect on the vitamin C level in fruit powder. A systematic search was conducted in PubMed, ScienceDirect, Springer, MDPI, and Google Scholar for studies published between 2015 and 2025. The search followed the PRISMA-ScR framework. Seven studies met the criteria and covered acerola, camu-camu, banana, açaí, papaya, satsuma mandarin, orange peel, and mulberry. The findings show that freeze-drying was consistently the most effective technique for retaining vitamin C levels. Some studies even reported an increase in vitamin C levels, possibly due to the breakdown of the fruit matrix, which made the nutrient more available. During Spray drying, low retention values (11%) were obtained in banana paste, and almost total retention (99%) was achieved in camu-camu pulp. The retention of mulberry juice during optimized foam-mat drying amounted to a maximum level of 90%. Coating materials, such as gum Arabic (GA) and carboxymethyl cellulose (CMC), provided better stability in vitamin C levels. However, there are some gaps regarding encapsulation efficiency, degradation kinetics, and particular mechanisms of the matrix that could clarify retention rates beyond 100%. Thus, future studies should focus on these parameters for the refinement of scalable yet low-cost drying strategies of functional fruit powders.

Downloads

Download data is not yet available.

References

Doseděl M, Jirkovský E, Macáková K, Krčmová LK, Javorská L, Pourová J, et al. Vitamin c—sources, physiological role, kinetics, deficiency, use, toxicity, and determination. Nutrients. 2021;13(2):1–36.

Lykkesfeldt J. On the effect of vitamin C intake on human health: How to (mis)interprete the clinical evidence. Redox Biol [Internet]. 2020;34(May):101532. Available from: https://doi.org/10.1016/j.redox.2020.101532

Ningtiyas OS, Susilawati, Utomo TP. the Effect of Heating Time on Vitamin C Content of Lemon Juice. J Agroindustri Berkelanjutan. 2023;2(1):31–40.

Mulyani T, Yulistiani R, Nopriyanti M. PEMBUATAN BUBUK SARI BUAH MARKISA DENGAN METODE “Foam-Mat Drying.” J Rekapangan. 2014;19(1):91–7.

Ellab. The freeze drying theory and process - Things to consider [Internet]. Ellab White Paper. Denmark: Ellab White Paper; 2018. 1–16 p. Available from: https://www.ellab.com/Files/Files/White-Papers/The-Freeze-Drying-Theory-and-Process_ellab-whitepaper.pdf

Camacho M del M, Igual M, Martínez-Lahuerta JJ, Martínez-Navarrete N. Bioavailability of freeze-dried and spray-dried grapefruit juice vitamin C. 2019;(September 2018).

Sanjaya R. Penerapan Metode “Foam-Mat Drying” Pada Pembuatan Sari Buah Mengkudu (Morinda citrifolia). J Ilm Mhs Pertan [Internet]. 2022;2(4):187–96. Available from: http://jurnalmahasiswa.umsu.ac.id/index.php/jimtani/article/view/1755

Agustin DA, Wibowo AA. Teknologi Enkapsulasi: Teknik Dan Aplikasinya. DISTILAT J Teknol Separasi. 2023;7(2):202–9.

Ratti C. Hot air and freeze-drying of high-value foods: a review. J Food Eng [Internet]. 2001;49(4):311–9. Available from: https://www.sciencedirect.com/science/article/pii/S0260877400002284

Mieszczakowska-Frąc M, Celejewska K, Płocharski W. Impact of innovative technologies on the content of vitamin C and its bioavailability from processed fruit and vegetable products. Antioxidants. 2021;10(1):1–19.

Zhou L, Cao Z, Bi J, Yi J, Chen Q, Wu X, et al. Degradation kinetics of total phenolic compounds, capsaicinoids and antioxidant activity in red pepper during hot air and infrared drying process. Int J Food Sci Technol. 2016;51(4):842–53.

Amankwah E, Kyere G, Kyeremateng H, van Boxtel A. Experimental verification of yam (Dioscorea rotundata) drying with solar adsorption drying. Appl Sci. 2019;9(18).

Silva-Espinoza MA, Ayed C, Foster T, Del Mar Camacho M, Martínez-Navarrete N. The impact of freeze-drying conditions on the physico-chemical properties and bioactive compounds of a freeze-dried orange puree. Foods. 2020;9(1).

Nizori A, Bui LTT, Small DM. Microencapsulation of Ascorbic Acid by Spray Drying: Influence of Process Conditions. World Acad Sci Eng Technol Int J Chem Mol Nucl Mater Metall Eng [Internet]. 2012;6:1123–7. Available from: https://api.semanticscholar.org/CorpusID:53466857

Zhou Z, Huang G, Li G. Microwave drying of Siraitia grosvenorii and its effect on the Vitamin C content. Adv Eng Res. 2018;163(Iceesd):1725–9.

ElGamal R, Song C, Rayan AM, Liu C, Al-Rejaie S, ElMasry G. Thermal Degradation of Bioactive Compounds during Drying Process of Horticultural and Agronomic Products: A Comprehensive Overview. Agronomy. 2023;13(6).

Silva JM, da Silva Crozatti TT, Saqueti BHF, Chiavelli LUR, Matioli G, Santos OO. Optimization of foam mat drying using Central Composite Design to produce mixed juice powder: A process and characterization study. Food Bioprod Process [Internet]. 2024;146:58–68. Available from: https://www.sciencedirect.com/science/article/pii/S0960308524000762

Sadowska A, Świderski F, Hallmann E. Bioactive, physicochemical and sensory properties as well as microstructure of organic strawberry powders obtained by various drying methods. Appl Sci. 2020;10(14):9–12.

Hardy Z, Jideani VA. Foam-mat drying technology: A review. Crit Rev Food Sci Nutr [Internet]. 2017;57(12):2560–72. Available from: http://dx.doi.org/10.1080/10408398.2015.1020359

Koç GÇ, Tekgül Y, Yüksel AN, Khanashyam AC, Kothakota A, Pandiselvam R. Recent development in foam‐mat drying process: Influence of foaming agents and foam properties on powder properties. J Surfactants Deterg [Internet]. 2022; Available from: https://api.semanticscholar.org/CorpusID:250037149

Westphaln KK, Regoeczi W, Masotya M, Vazquez-Westphaln B, Lounsbury K, McDavid L, et al. From Arksey and O’Malley and Beyond: Customizations to enhance a team-based, mixed approach to scoping review methodology. MethodsX [Internet]. 2021;8:101375. Available from: https://doi.org/10.1016/j.mex.2021.101375

Tricco AC, Lillie E, Zarin W, O’Brien KK, Colquhoun H, Levac D, et al. PRISMA extension for scoping reviews (PRISMA-ScR): Checklist and explanation. Ann Intern Med. 2018;169(7):467–73.

Garcia VA dos S, Borges JG, Vanin FM, Carvalho RA de. Vitamin C stability in acerola and camu-camu powder obtained by spray drying. Brazilian J Food Technol. 2020;23(e2019237):1–13.

Vargas V, Saldarriaga S, Sánchez FS, Cuellar LN, Paladines GM. Effects of the spray-drying process using maltodextrin on bioactive compounds and antioxidant activity of the pulp of the tropical fruit açai (Euterpe oleracea Mart.). Heliyon. 2024;10(13).

Cruz-Padilla J, Reyes V, Cavender G, Chotiko A, Gratzek J, Mis Solval K. Comparative Analysis of Concurrent (CC), Mixed Flow (MX), and Combined Spray Drying Configurations on the Physicochemical Characteristics of Satsuma Mandarin (Citrus unshiu) Juice Powders. Foods. 2023;12(18):1–16.

Kabeer S, Govindarajan N, Preetha R, Ambrose K, Essa MM, Qoronfleh MW. Effect of different drying techniques on the nutrient and physiochemical properties of Musa paradisiaca (ripe Nendran banana) powder. J Food Sci Technol [Internet]. 2023;60(3):1107–16. Available from: https://doi.org/10.1007/s13197-022-05498-x

Ali A, Redwan A, Afzal M. Effect of freeze drying on selective bioactive compounds and physicochemical characteristics of papaya puree. Heliyon [Internet]. 2025;11(13):1–15. Available from: https://doi.org/10.1016/j.heliyon.2025.e43626

Martínez-Navarrete N, García-Martínez E, Camacho M del M. Characterization of the Orange Juice Powder Co-Product for Its Valorization as a Food Ingredient. Foods. 2023;12(1):1–13.

Khatri B, Hamid, Jaiswal AK. Optimizing foaming agents for shelf-stable foam-mat-dried black mulberry juice powder. LWT - Food Sci Technol [Internet]. 2024;205(April):1–13. Available from: https://doi.org/10.1016/j.lwt.2024.116512

USDA. USDA Table of Nutrient Retention Factors Release 6 [Internet]. Maryland; 2007. Available from: http://www.ars.usda.gov/nutrientdata

Agudelo C, Igual MM, Camacho MM, Martínez-Navarrete N. Effect of process technology on the nutritional, functional, and physical quality of grapefruit powder. Food Sci Technol Int. 2017;23(1):61–74.

Phan ADT, Adiamo O, Akter S, Netzel ME, Cozzolino D, Sultanbawa Y. Effects of drying methods and maltodextrin on vitamin C and quality of Terminalia ferdinandiana fruit powder, an emerging Australian functional food ingredient. J Sci Food Agric. 2021;101(12):5132–41.

Galindo RG, Chiș MS, Martínez-Navarrete N, Camacho M del M. Dried orange juice waste as a source of bioactive compounds. Br Food J [Internet]. 2017;124(12):4653–65. Available from: https://riunet.upv.es/bitstream/10251/196918/3/GalindoChisMartinez-Navarrete - Dried orange juice waste as a source of bioactive compounds.pdf

Thuy NM, Tien VQ, Tuyen NN, Giau TN, Minh VQ, Tai N Van. Optimization of Mulberry Extract Foam-Mat Drying Process Parameters. Molecules. 2022;27(23):1–14.

Sangamithra A, Venkatachalam S, John SG, Kuppuswamy K. Foam Mat Drying of Food Materials: A Review. J Food Process Preserv [Internet]. 2015;39:3165–74. Available from: https://api.semanticscholar.org/CorpusID:94232302

Al-Ismail K, El-Dijani L, Al-Khatib H, Saleh M. Effect of Microencapsulation of Vitamin C with Gum Arabic, Whey Protein Isolate and some Blends on its Stability. J Sci Ind Res [Internet]. 2016;75:176–80. Available from: https://api.semanticscholar.org/CorpusID:59025903

Silva-Espinoza MA, Ayed C, Camacho M del M, Foster T, Martínez-Navarrete N. Impact of Maltodextrin, Gum Arabic, Different Fibres and Starches on the Properties of Freeze-Dried Orange Puree Powder. Food Biophys. 2021;16(2):270–9.

Delaporte A, Duchemin B, Grisel M, Gore E. Impact of Wall Material-to-Active Ratio in the Stability of Spray-Dried Ascorbic Acid Using Maltodextrin and Gum Arabic. molecules. 2024;29(3587):1–15.

Solval KM, Sundararajan S, Alfaro L, Sathivel S. Development of cantaloupe (Cucumis melo) juice powders using spray drying technology. LWT - Food Sci Technol [Internet]. 2012;46(1):287–93. Available from: http://dx.doi.org/10.1016/j.lwt.2011.09.017

Santos PHS, da Silva MAAP. Retention of Vitamin C in Drying Processes of Fruits and Vegetables—A Review. Dry Technol [Internet]. 2008;26:1421–37. Available from: https://api.semanticscholar.org/CorpusID:32163460

Rohini C, Kanchana STH, Geetha P S, Mini M L, Arul Arasu P. Optimize the process for encapsulated spray dried Lemon juice powder to enhance the Vitamin C. World J Adv Res Rev. 2024;21(1):2064–72.

Nowak D, Jakubczyk E. The Freeze-Drying of Foods — The Characteristic of the Process Course and the Effect of Its Parameters on. Foods. 2020;9(1488):1–27.

Suhag Y, Nanda V. Optimisation of process parameters to develop nutritionally rich spray-dried honey powder with vitamin C content and antioxidant properties. Int J Food Sci Technol. 2015;50(8):1771–7.

Vimercati WC, Araújo C da S, Macedo LL, Correa JLG, Pimenta CJ. Encapsulation of coffee silverskin extracts by foam mat drying and comparison with powders obtained by spray drying and freeze-drying. J Food Sci. 2022 Apr;87(4):1767–79.