Oxidative Profile of Powdered Fruit Smoothies Collected in the Dehydration Chamber and the Cyclone during Pulse Spray Drying

Oxidative Profile of Powdered Fruit Smoothies Collected in the Dehydration Chamber and the Cyclone during Pulse Spray Drying | Research Square window.SnipcartSettings = { analytics: { enabled: false } }; (function() { var accessVector = localStorage.getItem('access_vector') || ''; window.dataLayer = window.dataLayer || []; if (accessVector) { window.dataLayer.push({ user: { profile: { profileInfo: { snid: accessVector } } } }); } })(); (function(w,d,s,l,i){w[l]=w[l]||[];w[l].push({'gtm.start':new Date().getTime(),event:'gtm.js'});var f=d.getElementsByTagName(s)[0],j=d.createElement(s),dl=l!='dataLayer'?'&l='+l:'';j.async=true;j.src='https://www.googletagmanager.com/gtm.js?id='+i+dl;f.parentNode.insertBefore(j,f);})(window,document,'script','dataLayer','GTM-K279D39R'); Browse Preprints In Review Journals COVID-19 Preprints AJE Video Bytes Research Tools Research Promotion AJE Professional Editing AJE Rubriq About Preprint Platform In Review Editorial Policies Our Team Advisory Board Help Center Sign In Submit a Preprint Cite Share Download PDF Research Article Oxidative Profile of Powdered Fruit Smoothies Collected in the Dehydration Chamber and the Cyclone during Pulse Spray Drying Cristina Cedeño-Pinos, Israel Muñoz, Maria Dolors Guàrdia, Nisrine Tahori, and 4 more This is a preprint; it has not been peer reviewed by a journal. https://doi.org/ 10.21203/rs.3.rs-6813206/v1 This work is licensed under a CC BY 4.0 License Status: Posted Version 1 posted You are reading this latest preprint version Abstract Pulse Spray Drying (PSD) technology is proposed for powdering fruit smoothies (apple, orange and banana) with whey protein. A PSD pilot system with two successive powder collectors located in the dehydration chamber and cyclone was tested. The objective was to determine whether rehydrated smoothies from fine and coarse powders (FP and CP) exhibit a different oxidative profile. Both powders were characterized (granulometry, flowability, discolouration, wet properties and water solubility). Proximate composition and oxidative profile (colour changes, oxidation indexes, antioxidant vitamins and antioxidant status) were determined in the ready-to-eat (undried and rehydrated) smoothies. Due to its lower flowability, CP exited the drying chamber more slowly, where temperatures are highest. CP and FP showed differences for D (4,3) particle size, Carr Index, Hausner ratio, moisture content, water activity and CIELab colour, but not for water absorption and solubility. The ready-to-eat smoothies from both powders reached similar oxidation levels assessed by molecular markers such as 5-(Hydroxymethyl)furfural, available Lysine, L-ascorbic and dehydroascorbic acids or α-tocopherol. In contrast, product oxidation assessed by other indexes involving a large group of oxidizable compounds such as colour, lipid oxidation and, above all, antioxidant status, reflected that CP oxidizes more than FP during PSD. This different oxidative profile did not affect their rehydration properties, although both powders might present a different tendency towards oxidative deterioration during shelf-life. Thus, rehydrated smoothies might exhibit different quality traits. Smoothie aggregation dehydration antioxidant rehydration Figures Figure 1 Figure 2 Figure 3 Figure 4 1. Introduction Pulse Spray Drying (PSD) is an emerging technology based on hot air pulses for powdering liquids or pastes (Zbicinski, 2002). PSD differs from other Spray-Drying (SD) technologies in that a gas burner is used in the dehydration chamber. Inlet air enters the combustion chamber burner through a rotary valve that opens and closes over 100 times per second (Lekuona et al., 2023). The hot air pulses propel at high-speed from the burner break and accelerate the liquid droplets within the hot stream creating a narrow and long spray, thus increasing evaporation speed and reducing the air consumption required for dehydration (Meng et al., 2016; Zbicinski, 2002). The PSD process does not generate toxic compounds, and gases evacuated from the dryer meet environmental regulations (Meng et al., 2016). Available PSD equipment can present some differences regarding design and operating conditions: (i) the gas burner can use different types of fuel, including biogas, and can operate at different air temperatures and pulse frequencies; (ii) different air convectors and nozzles can be used depending on the desired spraying conditions; and (iii) the spraying system located in the dehydration chamber can be horizontal or vertical inside tunnels or towers (Dantas et al., 2025; Gieras & Trzeciak, 2024; Lekuona et al., 2023; Pramudita & Tsotsas, 2019). Industrial PSD systems can combine a dehydration chamber, a cyclone separator and a baghouse with filters located in successive stages (Dantas, Costa, et al., 2024; Lekuona et al., 2023). With this system, coarse or primary powder is collected under the dehydration chamber, fine or secondary powder is collected in the cyclone, and a bag filter is used to prevent loss of fine powder through exhaust air. The properties of the aggregates formed by PSD will also depend on the drying properties of processed liquids (flowability, stickiness, etc.). The time required for drying and collecting aggregates should be minimized to prevent problems such as overheating, burning or wall adhesion. Once collected, powders with different particle size may be mixed or kept separate. PSD technology, due to its high energy efficiency and large capacity to spray viscous liquids (Dantas, Costa, et al., 2024; Kudra, 2008; Lekuona et al., 2023), has been used to obtain powdered food products such as egg whites (Wu et al., 2015), skimmed bovine milk (Dantas, Guardia, et al., 2024; Romo et al., 2024), and oat-based beverages (Dantas et al., 2025). However, its industrial implementation remains limited (Lekuona et al., 2023), particularly in the processing of heat-sensitive foods (Dantas, Costa, et al., 2024). A promising application of PSD technology is the production of powdered fruit smoothies, which can be rehydrated or used as a food ingredient. These smoothies can be made with different fruits and can include dairy ingredients to improve their drying, sensory or nutritional properties. Available research on fruit powdered products mainly concerns juices and purees treated with conventional Spray Drying (SD) or Freeze-Drying (FD) (Shishir & Chen, 2017). Fruit products can contain different levels of hygroscopic (fibres, sugars, proteins, etc.) and heat-sensitive components (antioxidants, vitamins, pigments, flavouring, etc.) all of which may affect the quality of the resulting powders. The control of drying temperature by water evaporation is a key aspect of this technology, as overoxidation may occur when holding time or inlet/outlet temperatures are excessive (Romo et al., 2024). Powdered fruits can also present problems of stickiness, mainly as they are rich in low molecular sugars with low glass transition temperature (Tg), such as fructose, glucose and sucrose (Phisut, 2012). The use of carrier agents (e.g., maltodextrin and dairy proteins) or reducing pulp content may help to improve spray drying performance in fruit powders. In any case, both pre-treatment strategies and PSD operations must be carefully tailored to the specific characteristics of liquid feed to be powdered. Available research on powdered fruit smoothies produced by PSD remains scarce, particularly studies focusing on the properties of powders rehydrated for consumption. The technological validation of these ready-to-eat smoothies requires knowing whether powders produced under different pro-oxidant conditions result in rehydrated products with different properties (e.g., water solubility, discolouration, oxidative deterioration, etc.). Such validation should also include certain properties of nutritional interest, such as the retention of antioxidant vitamins and the antioxidant status of fruit products powdered by PSD (Jiménez-Monreal et al., 2025). The research hypothesis was that FP and CP, due to their different flow, aggregation and drying properties, can reach different levels of oxidative degradation. The objective was to determine whether rehydrated smoothies from FP and CP exhibit a different oxidative profile. 2. Materials and methods 2.1. Experimental design An experimental fruit smoothie formulated with whey protein was powdered by PSD. Fine and coarse powders (FP and CP) collected from the two successive separators were characterized (physical properties and proximate composition) and then rehydrated with the same amount of water removed during PSD to obtain the ready-to-eat smoothies (FPS and CPS). Proximate composition and oxidation-related properties (colour changes, oxidation indexes, antioxidant vitamins and antioxidant status) were compared in the undried smoothies (UDS), FPS and CPS. 2. 2. Manufacturing and rehydration of powdered smoothies Fruit smoothies were manufactured at the Pilot Plant of IRTA, Monells, Girona, Spain. Smoothie ingredients (g/100g) were as follows: apple (Pyrus malus var. Golden Delicious) (42.7), orange ( Citrus sinensis var. Navel-late ) (34.1), banana ( Musa cavendishii var. Pequeña Enana (8.5) and whey protein concentrate 80% (WPC80) (14.7). Fruits were purchased in a local market. A commercial WPC80 (DMV, Campinas, SP, Brazil) was used. To obtain the smoothies, fruits were first washed with tap water. Apples were juiced using a J100 cutter (Robot Coupe, Mataró, Barcelona, Spain), oranges were juiced using an Easy-Pro juicer (Mizumo Elche. Alicante, Spain), and bananas were pureed together with some of the orange juice using a TR 550 industrial hand cutter (Sammic, Azkoitia, Gipuzkoa, Spain). All ingredients were mixed and treated with a biopectinase enzyme (0.2 mL/kg at 30°C for 90 min) (CYGYC BIOCON, Les Franqueses del Vallès, Barcelona, Spain). The fruit smoothie was then passed through a MD80-S decanter (Lemitec Berlin, Germany) to remove some fruit pulp (2.4 kg pulp per each 65 kg feed), homogenized and mixed with WPC80 in a 200 L Bipala Tank (E. Bachiller B., Parets del Vallès, Barcelona, Spain) to obtain the liquid smoothies. The total solid content of liquid smoothies was controlled using a HE73 Thermoscale (Mettler Toledo, Cornellà del Llobregat, Barcelona, Spain). Liquid smoothies were packed into 50 mL Low-density Polyethylene bottles (wide neck + cap round) (VWR International Eurolab, Llinars del Vallés, Barcelona, Spain) and kept at -18°C in darkness for further analyses. Samples were powdered in a PSD pilot model (Ekonek, Errenteria, Spain) (Fig. 1 ). PSD processing was performed under a constant propane inlet flow at 4.7 kg/h generated in the combustion motor (70 kw). Outlet air temperature was maintained at 85 ± 1°C. The unit was fed with 65 kg of liquid smoothie at a flow rate over 50 L/h in each trial depending on the outlet temperature. The feed was sprayed using a 4.75 mm nozzle and compressed air at 3 bar. Likewise, the product was collected over 30 min from the main chamber (CP) or the cyclone (FP). The weight (kg) of collected powders was monitored each 2 min (Fig. 2 ) . The percentages collected (total quantity) of FP and CP were 67% and 33%, respectively. Both powders were packed in polyethylene bags and stored at -18°C in darkness until further characterization, rehydration, and/or analysis. For sampling, the liquid and powdered smoothies were thawed at 25°C for 3 hours. To obtain the CPS and FPS samples, the respective powders were rehydrated by stirring with water at room temperature until reaching a final moisture content of 73.78 g/100 g. 2.3. Determinations made on powdered smoothies. 2.3.1. Particle size distribution Particle size distribution of powders was determined by laser light scattering using a Mastersizer 3000 (Malvern Instruments Ltd., Worcestershire, UK) (Dantas, Costa, et al., 2024). The refractive index and absorption coefficient were set at 1.52 and 0.01, respectively. The maximum size (µm) found in 10%, 50 % and 90% of the analysed paticles (Dv10, Dv50 and Dv90) was calculated. The mean diameters of the particle size based on volume or mass moment mean was calculated as D [4,3] value with the following equation: $$\:D\:\left[4.3\right]=\frac{\sum\:_{I}^{n}{D\:}_{\:\:\:\:\:i}^{4}{v}_{i}}{\sum\:_{I}^{n}{D\:}_{\:\:\:\:\:i}^{3}{v}_{i}}$$ Where, the Di value Ni is the number of particles with diameter Di ; and Di is the particle diameter. A higher D [4,3] value indicates a higher proportion of large particles in the sample. 2.3.2. Scanning Electron Microscopy Powder size and morphology were studied using a S4100 Scanning Electron Microscope (Hitachi Tokyo, Japan) at an accelerating voltage of 5 kV (Dantas et al., 2025). Previously, the particles were mounted on a double-sided carbon tape stuck on a stub, followed by a gold sputter coating using an K550 Sputter Coater (Emitech, Ashford, England). 2.3.3. Density-related parameters Bulk and tapped densities of powders were determined following the method described by Singh et al., (2022) with some modifications. Briefly, 100 g of powder were transferred into a 250 mL graduated cylinder, and the volume was recorded to calculate bulk density (g/mL) (bulk density = mass / volume). To measure tapped density (g/100 mL), a 770 Jolting Volumeter (Funke Gerber Labortechnik, Berlin, Germany) was tapped 300 times and the new volume was recorded (tapped density = mass / new volume). Based on bulk density and the tapped density outcome, Carr Index and Hausner ratio were calculated to determine the flowability and cohesiveness of powders. 2.3.4. Water solubility (WS) and water absorption index (WAI) WS and WAI of powders were determined according to methods described by Nishad et al., (2017) and Singh et al., (2022). Briefly, 2 g of powder were mixed with 25 mL double-distilled water in centrifuge tubes and vortexed for 1 min. The tubes were placed in a water bath under stirring at 37°C for 30 min and then centrifuged at 11,400 g for 20 min at 4°C in a 5810 R Centrifuge (Eppendorf Ibérica, Madrid, Spain). The supernatant was transferred using plastic pipettes into pre-weighed aluminium plates and dried at 105°C in a vacuum oven until constant weight was achieved. WAI was calculated as the ratio of wet sediment weight to dry sample weight, while WS was expressed as the percentage of dried solids over initial dry sample weight. $$\:Water\:Absorption\:index\:\left(WAI\right)\:=\:\frac{weight\:of\:residue\:after\:centrifugation\:}{initial\:sample\:weight}$$ $$\:Water\:Solubility\:\left(WS\%\right)=\:100\:x\:\frac{weight\:of\:dried\:supernatant\:residue\:}{initial\:sample\:weight}$$ 2.3.5. pH The pH was measured by homogenizing 3 g of powder in 12.5 mL distilled water using a GLP21 pH meter (Crison, Barcelona, Spain) equipped with a combination electrode, Cat. No. 52 − 21 (Ingold Electrodes, Wilmington, North Carolina, USA). Water activity was measured by weighing 5 g powder using a LabMaster hygrometer (Novasina AG, CH-8853 Lachen, Switzerland). 2.4. Determinations made on both powdered and the ready-to-eat smoothies 2.4.1. Moisture Moisture content was determined with an infrared thermobalance (model MA 50.R, RADWAG®, Radom, Poland) at 5°C/min up to 120°C. 2.4.2. CIELab colour Instrumental colour was measured in triplicate in both powdered and liquid smoothies using a CR-200/08 Chroma Meter II (Minolta Ltd., Milton Keynes, UK) with a D65 illuminant, an observation angle of 2 and an aperture of 50 mm. Results were expressed as CIELab values: lightness (L*) redness (a*), yellowness (b*) and ΔE*. 2.5. Determinations made on the ready-to-eat smoothies 2.5.1. Proximate composition Total protein content was determined according to the AOAC (2000) reference method No. 955.04, using a K-435 digestion unit (Buchi Ibérica S.L.U, Barcelona, Spain), a KT-200 Kjeltec distillation unit (Foss Analytical Co., Ltd., Hillerod, Denmark) and an Automatic Titrino 702 SM (Metrohm AG, Herisau, Switzerland). Total ash content was determined by gravimetry according to the AOAC (2000) reference method No. 923.03, using a muffle furnace (Forns Hobersal, Caldes de Montbui, Barcelona, Spain). Total lipids were determined according to the AOAC (2000) reference method No. 920.85 using a 4002841 Soxhlet equipment (Selecta, Barcelona, Spain). Total dietary fibre (TDF) was determined according to the AOAC (2000) reference method No. 985.29, and total carbohydrate content was estimated by weight difference, as described by Jiménez-Monreal et al., (2025). 2.5.2. Vitamins C and E Vitamins C and E were determined by HPLC-DAD in liquid smoothies. For vitamin C, the sample was extracted with a metaphosphoric water solution, centrifuged, filtered, alternatively treated (dehydroascorbic acid) or not (L-ascorbic acid) with dithiothreitol, and then injected into an Infinity II HPLC-DAD-1260 Series system (Agilent Technologies, Santa Clara, CA, USA). A Brisa LC2C18 column (25 x 0.46 cm) with a pore size of 5µm (Teknokroma, Barcelona, Spain) was used. The UV detector was set at 254 nm. Results were expressed as mg equivalent vitamin C/100 g smoothie. For α-tocopherol, the sample was extracted with a mix of hexane: acetone: ethanol, separated (with water), vacuum dried, reconstituted in a mixture of methanol: Tert-Butyl Methyl Ether, filtered, and then injected into the HPLC with the same column. The UV detector was set at 204 nm. Results were expressed as µg α-tocopherol equivalents/100g. For more details, see Jiménez-Monreal et al., (2025). 2.5.3. Thiobarbituric acid reagent substances (TBARS) TBARS were determined in samples treated with an aqueous solution of trichloroacetic acid and a hexane solution of butylated hydroxy toluene as antioxidant. Samples were then centrifuged; supernatant was mixed with an aqueous solution of thiobarbituric acid (TBA) and incubated for the colorimetric quantification. Absorbance was measured at 532 nm in a UV-VIS spectrophotometer (Genesis 180, Madison, WI, USA). Results were expressed as mg malondialdehyde (MDA/ kg). For more details, see Kravets et al., (2023). 2.5.4. 5-(Hydroxymethyl)furfural (HMF) HMF was determined in liquid smoothies as described by Sabater et al., (2018), with some modifications. Before chromatographic analysis, fat and protein interferences were removed from the smoothies by precipitation with Carrez reagents. 3 g of smoothie were gently mixed with 2 mL methanol and equal volumes (0.250 mL) Carrez I (15% w/v K 4 Fe (CN) 6 * 3H2O in water) and Carrez II (30% w/v ZnSO 4 ·7H 2 O in water), and vortexed for 1 min. The mixture was then centrifuged at room temperature at 4554 g for 5 min. The supernatant was transferred into a 10 mL volumetric flask. To the pellet, 2 mL of methanol was added, the mixture was vortexed for 1 min and then centrifuged at 4554 g for 5 min. Finally, the mixture was diluted with water and passed through a 0.45-µm filter (Agilent Technologies, Santa Clara, CA, USA) before being injected. An Infinity II HPLC-DAD-1260 Series system with a Brisa LC2C18 column was used. The UV detector was set to 283 nm. A linear gradient from methanol: water (5:95) to methanol: water (80:20) over 6 min was used. Isocratic elution was then continued for 6 min, and the initial conditions were re-established over 1 min and held for 10 min. The flow rate was 1 mL/min, and the injection volume was 50 µL. Quantification was carried out using a HMF standard (CAS No. 67-47-0 Sigma, St. Louis, MO, USA). A linear regression equation was used to quantify HMF in a concentration range of 0.06 to 0.75 mg/L (HMF = 0.002 x area − 0.002, R²= 0.999. Results were expressed as mg HMF/kg smoothie. 2.5.5. Available Lysine Available Lysine was determined as Nε-(2,4-Dinitrophenyl)-L-lysine hydrochloride (e-NDP-Lysine) according to Contreras-Calderón et al., (2008). 0.5 g sample was made up to 10 ml with deionized water; 1 mL of this solution was taken and placed in a tube to which 1 mL NaHCO 3 and 1.5 mL 1-fluoro-2,4-dinitrobenzene ethanol solution at 3% ( w:v ) were successively added. The closed tubes were shaken at 197 u/min for 3 h at room temperature using a Rotabit shaker (Selecta, Barcelona, Spain), with ethanol then being evaporated in a water bath at 85°C. After removal of CO 2 bubbles by stirring for 20 s, the sample was hydrolyzed by adding 3 mL 8.1 M HCl and subsequent incubation in an oven at 110°C for 24 h. The hydrolyzed solution was passed through a paper filter, and the pH was adjusted to 5 with 6 M NaOH and 1 M NaHCO 3 ; the volume was adjusted to 25 ml with a 1:1 v:v solution of methanol and 0.01 M pH 5 sodium acetate water solution. 3 mL of this solution were washed with diethyl ether (three times), and traces of diethyl ether were removed with nitrogen. The final solution was passed through a 0.22-µm filter (Agilent) and kept at -80°C for subsequent analysis. An Infinity II HPLC-DAD-1260 Series system and a Brisa LC2C18 column were again used. The UV detector was set at 360 nm. Mobile phase was 1:1 v:v solution of methanol and 0.01 M pH 5 sodium acetate water solution. The elution was isocratic, and flow rate was 1 mL/min. ɛ-DNP-lysine was quantified using an external standard (CAS 14401-10-6; Santa Cruz Biotechnology, Dallas, TX, USA). The stock standard solution was 100 mg/L ɛ -DNP-L-lysine in methanol:water (1:4 v:v ). Working standard solutions (2–30 mg/L) were diluted in a 0.01 M pH 5 sodium acetate water solution. A linear regression equation was used to quantify ɛ-NDP-lysine in a concentration range from 4 to 30 mg/L (ɛ-DNP-L-lysine = 0.016 x area + 0.309; R 2 = 0.999). Results were expressed as g ɛ-NDP-lysine/100g protein. 2.5.6. Antioxidant status Briefly, Total Phenol Content (TPC) was determined in samples extracted with methanol and mixed with Folin-Ciolcateu reactive and an aqueous sodium carbonate solution. Absorbance was measured at 760 nm and results were expressed as mg gallic acid equivalents (GAE)/100 g. Total flavonoid content (TFC) was determined in samples extracted with ethanol and HCl, centrifuged; the supernatant was mixed with ethanol, AlCl 3 , CH 3 CO 2 K and water. Absorbance was measured at 415 nm and results were expressed as mg quercetin equivalents (QE)/100 g. 2.2-Diphenyl-1 picrylhydrazyl (DPPH) radical scavenging activity was determined in samples extracted with methanol and mixed with a DPPH solution. Absorbance was measured at 517 nm and results were expressed as mg Trolox (6-hydroxy-2,5,7,8-tetramethylchroman-2-carboxylic acid) equivalents (TE)/100 g. 2.20-Azino-bis-(3-ethylbenzothiazoline-6-sulfonic Acid) (ABTS) was determined in samples extracted with methanol and mixed with an aqueous solution of ABTS. Absorbance was measured at 734 nm and results were expressed as mg Trolox (TE)/100 g. Ferric Reducing Antioxidant Power (FRAP) was determined in samples extracted with methanol and mixed with FRAP reagent containing FeCl 3 6H 2 O. Absorbance was measured at 593 nm and results were expressed as µmol Fe 2+ or FeSO 4 x 7H 2 O equivalents/100 g. For more details, see Cedeño-Pinos et al., (2023). 2.6. Statistical analysis A randomised experimental design was performed for the experiment with powder type as main treatment. Sample size for powdered smoothies was 12 (2 powders x 2 manufacturing batches x 3 replicates). Sample size for ready-to-eat smoothies was 18 (3 smoothies x 2 manufacturing batches x 3 replicates). Data were analysed using the Statistix 8 for Windows software (Analytical Software, Tallahassee, FL, USA). The effects of treatment on dependent variables were determined by one-way ANOVA using the Tukey’s test ( p < 0.05). 3. Results 3.1. Physical characterisation of powdered smoothies PSD equipment generated fine and coarse powders at a constant ratio of 7:4 ( w:w ) (see Fig. 2 ). The physical characterisation of both powdered smoothies is shown in Table 1 . Average particle size assessed as D (4,3) was almost half ( p < 0.05) for FP (28.30 µm) than for CP (52.83 µm). Dv distribution percentiles from the cumulative curve confirmed that the particle diameter separating the upper 50% of data from the lower 50% (Dv50) was lower for FP (24.5 µm) than for CP (48.2 µm). Somewhat similar occurred with the Dv10 and Dv90 values. Micrographs obtained by Scanning Electron Microscopy (Fig. 3 ) showed that most FP and CP had an irregular morphology, confirming results obtained for particle size and distribution. The Carr Index and Hausner ratio calculated from density values were lower ( p < 0.05) for FP (14.0% and 1.32) than for CP (24.4% and 1.64), meaning that FP presented better flowability. Moisture content was more than 1% lower for FP (3.97) than for CP (5.18), while water activity was slightly lower for FP (0.21) than for CP (0.24). Water absorption values and the water solubility index were similar ( p > 0.05) for both powders, with values around 0.15 and 90%, respectively, while pH value was also similar for FP (5.66) and CP (5.67). Regarding colour parameters, the FP appeared slightly lighter and yellower than the CP. The lightness (L*) value was higher for FP (92.53) than for CP (89.70), while a* and b* values were proportionally lower for FP (1.11 and 15.59) than for CP (1.65 and 19.45), indicating their hue angle was similar. Overall, both powdered smoothies presented quite similar physical characteristics, except for particle size, colour and dehydration level. Table 1 Physical characterization of fine (FP) and coarse (CP) powdered smoothies obtained from Pulse Spray Drying. FP CP Mean Mean SEM Particle size (µm) D (4,3) 28.30 b 52.83 a 0.156 Dv (10) 8.47 b 22.07 a 0.074 Dv (50) 24.53 b 48.20 a 0.156 Dv (90) 53.90 b 91.43 a 0.279 Bulk density (g/ml) 0.475 0.481 0.021 Tapped density (g/ml) 0.561 b 0.629 a 0.037 Carr Index (CI%) 14.05 b 24.44 a 1.895 Hausner ratio (HR) 1.64 a 1.32 b 0.025 Moisture content (g/100g) 3.97 b 5.18 a 0.083 Water activity (no units) 0.21 b 0.24 a 0.005 Water Absorption (no units) 0.14 0.15 0.007 Water Solubility Index (%) 90.35 89.52 0.360 pH 5.66 5.67 0.030 Colour (CIE units) L* 92.53 a 89.70 b 0.095 a* 1.11 b 1.65 a 0.012 b* 15.59 b 19.45 a 0.139 SEM: Standard Error of the mean. a, b Powder size effects ( p < 0.05) (Tukey test). 3.2. Effects on the ready-to-eat smoothies The proximate composition of the ready-to-eat smoothies (undried and rehydrated) is presented in Table 2 . UDS, FPS and CPS reached similar total contents (g/100g) of lipids (around 0.037), proteins (around 10), ash (around 1.15), fibre (around 6) and carbohydrates (around 9), so that the proximate composition of undried smoothie could be reproduced. The oxidation indexes measured in smoothies are shown in Table 3 . Overall, these smoothies showed a yellowish-white colour (CIE units), with L* values below 40, a* values near 0, and b* values below 7. There were some chromatic differences among smoothies. L* values ​​were higher for UDS (37.1) and FPS (37.1) than for CPS (36.4), a* value was lower for UDS (-0.12) and FPS (-0.12) than for CPS (0.14), while b* value was clearly lower for UDS (2.72) than for FPS (6.28) and CPS (6.64), therefore, yellow tonality was somewhat marked in the product obtained from powders. ΔE* values (Fig. 4 ) confirmed that discolouration regarding the UDS was higher for CPS (4.02) than for FPS (3.60). The concentrations of TBARS, HMF and available ɛ-DNP-Lysine confirmed that oxidation was somewhat intense in smoothies obtained from powders. TBARS concentrations ​​were low (< 0.4 mg MDA/kg) in all smoothies. The highest TBARS values corresponded to the CPS (0.40), followed by FPS (0.34) and UDS (0.23). HMF contents ​​​were also low (< 2 mg/kg) in all smoothies, reaching higher concentrations for FPS (1.74) and CPS (1.93) than for UDS (0.83). Concentrations of available ɛ-DNP-Lysine were low in this product (< 0.5 g/100g protein)​​, with higher degradation levels for FPS (0.39) and CPS (0.38) than for UDS (0.43). Table 2 Proximate composition (g/100g) of the ready-to-eat fruit smoothies. UDS FPS CPS Mean Mean Mean SEM Moisture 73.78 73.78 73.78 0.041 Proteins 9.68 b 10.13 a 10.28 a 0.154 Lipids 0.04 0.04 0.04 0.002 Ash 1.10 1.15 1.18 0.015 Total fibre 6.19 5.89 5.99 0.133 Carbohydrates * 9.22 9.02 8.73 0.202 Smoothie type: Undried (UDS); rehydrated from fine (FPS) or coarse (CPS) powder. SEM: Standard Error of the Mean. a, b Smoothie type effects ( p < 0.05) (Tukey test). * Estimation by weight difference. Table 3 Oxidation indexes (Colour, TBARS, HMF and Available Lysine) determined in the ready-to-eat fruit smoothies. UDS FPS CPS Mean Mean Mean SEM Colour changes (CIELab units) Lightness (L*) 37.09 a 37.04 b 36.40 b 0.241 Redness (a*) -0.08 b -0.12 b 0.14 a 0.002 Yellowness (b*) 2.72 b 6.28 a 6.48 a 0.129 Oxidation markers TBARS (mg MDA / kg) 0.23 c 0.35 b 0.39 a 0.007 HMF (mg / kg) 0.24 b 0.32 a 0.33 a 0.008 ɛ-DNP-Lysine (g / 100 g protein) 0.43 a 0.39 b 0.38 b 0.011 Smoothie type: Undried (UDS); rehydrated from fine (FPS) or coarse (CPS) powder; SEM: Standard Error of the Mean; TBARS: Thiobarbituric acid reactive substances; MDA: Malondialdehyde; HMF: 5-(Hydroxymethyl)furfural; ε-NDP-Lysine: Nε-(2,4-Dinitrophenyl)-L-lysine. a, b, c Smoothie type effects ( p < 0.05) (Tukey test). The antioxidant properties measured in smoothies are shown in Table 4 . Vitamin C total content was low (< 1.3 mg/100g) in all smoothies. Most of the present vitamin C corresponded to DAA, its oxidized form. Concentrations of AA and DAA were higher for UDS (0.43 and 0.77) than for FPS (0.33 and 0.26) and CPS (0.35 and 0.27), meaning this product lost half of its vitamin C low content during the PSD process. A similar trend was observed for vitamin E; α-tocopherol content was very low (< 11 µg/100g) in all smoothies and their levels decreased in the FPS (7.97) and CPS (8.27) as regards UDS (10.35). PSD effects on the total phenolic and flavonoid antioxidant activities were quite different. The highest TPC (mg GAE/100g) corresponded to the UDS (41.8), followed by FPS (23.9) and CPS (11.6), while TFC (mg QE/100g) were similar in the UDS (11.5), FPS (11.3) and CPS (11.5). Antiradical scavenging assays provided similar information to TPC. The highest ABTS values (mg TE/100g) corresponded to the UDS (43.2), followed by the FPS (37.6) and CPS (35.1); similarly, the highest FRAP values (µM Fe 2+ /100g) corresponded to the UDS (309), followed by the FPS (249) and CPS (213), while DPPH values (mg TE/100g) were also higher for UDS (10.2) than for FPS (7.95) and CPS (8.37). PSD produced certain loss of antioxidant status, particularly when the smoothie was obtained from CP. Table 4 Antioxidant properties determined in the ready-to-eat fruit smoothies. UDS FPS CPS Mean Mean Mean SEM Antioxidant vitamins L-Ascorbic acid (mg/100g) 0.43 a 0.33 b 0.35 b 0.024 Dehydroascorbic acid (mg/100g) 0.77 a 0.26 b 0.27 b 0.022 Total vitamin C (mg/100g) 1.20 a 0.59 b 0.62 b 0.033 α-Tocopherol (µg/100g) 10.35 a 7.97 b 8.27 b 0.117 Antioxidant status TPC (mg GAE / 100 g) 41.80 a 23.90 b 11.58 c 1.832 TFC (mg QE / 100 g) 11.52 11.34 11.49 0.291 ABTS (mg TE / 100 g) 43.22 a 37.55 b 35.11 c 0.636 DPPH (mg TE / 100 g) 10.18 a 7.95 b 8.37 b 0.326 FRAP (µM Fe 2+ / 100g) 308.86 a 248.61 b 212.78 c 5.041 Smoothie type: Undried (UDS); rehydrated from fine (FPS) or coarse (CPS) powder. SEM: Standard Error of the Mean; TPC: Total Phenolic Content; TFC: Total Flavonoids Content; ABTS: 2.2’-azinobis-(3-ethylbenzothiazoline-6-sulfonic); DPPH: 2,2-diphenyl-1-picrylhydrazyl radical; FRAP: Ferric Reducing Antioxidant Power; GAE: Gallic Acid Equivalent; QE: Quercetin Equivalents; TE: Trolox Equivalents. a, b, c Smoothie type effects ( p < 0.05) (Tukey test). 4. Discussion Fruit smoothies are products with a complex composition that include homogenised fibrous tissues and molecules with different hygroscopicity, resulting in the formation of aggregates with different drying behaviours and particle sizes. During trials, smoothies tended to form large aggregates within the dehydration chamber. As a result, operating conditions had to be adjusted to ensure aggregates did not collapse the first collector, compromising the PSD process. As observed, most large aggregates were retained in the dehydration chamber, where the drying process was somewhat less effective. The fact that aggregates can or cannot reach the cyclone separator seems due more to physical phenomena than to relevant differences in their composition. Smoothie aggregates have a porous structure where water is gradually replaced by air as drying progresses. The large aggregates collected in the first chamber contain more water, are heavier and denser, and have poorer flowability. Drying would be less efficient in the dehydration chamber likely because the ratio “surface evaporation area / weight” is lower as particle size increases for powdery material of similar porosity, therefore internal water must diffuse longer distances before evaporating on the surface. Both powders showed quite similar particle structure and morphology, with irregularly shaped particles predominating. The FP appeared more compact, perhaps due to its smaller size, while the CP presented some spherical empty particles with holes, likely owing to their closer proximity to the spraying zone. Differences in particle size might be caused by droplet coalescence (Dantas et al., 2025). According to these authors, it would be easier for water vapor to escape from the small droplets, which may or may not adhere to other small droplets to form larger aggregates or clusters; in contrast, large droplets tend to end up dry with greater formation of large aggregates, and the higher temperature gradient in the spraying zone between water droplet and inlet air might lead to a more explosive release of water steam, perhaps explaining why some spherical aggregates with holes appeared. The location of these holes has been found to be strongly dependent on the presence and direction of the applied air flow (Bouman et al., 2016). Regardless of the above, the aggregates suspended in the pulsed air flow can deform when they collide with both each other and with equipment walls, which may explain the abundance of irregular shapes Fruit products can show different drying behaviour depending on their affinity towards water (sorption isotherms) and the changes of glass transition temperature of low molecular sugars (stickiness) along the spray-dryer (Phisut, 2012). During SD, the water activity of droplet surface decreases while its viscosity increases until reaching a sticky rubbery state before drying. This can lead to particles sticking on walls (product losses) or to adhesion (aggregation) (Gianfrancesco et al., 2008). The low glass transition temperature, high hydroscopic, low melting point, and high-water solubility of the dry solids can produce highly sticky products (Phisut, 2012). Therefore, in high-sugar products such as fruit smoothies, stickiness would favour the formation of large and dense aggregates with poor flow properties presenting difficulties in reaching the cyclone. In fact, this type of powdered smoothie with WP80 contains high amounts (g/100g) of fructose (14.0), glucose (10.0) and sucrose (4.8) (Jiménez-Monreal et al., 2025). This would explain why approximately one third of the total dry product was obtained as coarse powder. In another study where oat milk was powdered using the same PSD equipment under different operating conditions, the percentage (total quantity) collected of CP varied from 65% (without dextrin) to 52% (with dextrin) (Dantas et al., 2025). Thus, the quantities of each powder collected with this PSD system can vary depending on feed composition and operating conditions, even for the same product. In the present study, pulp pre-treatment probably contributed toward reducing the collected quantity of CP. Powder characterisation confirmed that CP presents poorer flow properties than FP. Spray-dried aggregates show a poor flowability when Carr Index and Hausner Ratio are higher than 25% and 1.4, respectively, whereas Carr Index lower than 20% and Hausner Ratio ranging from 1 to 1.4 indicate acceptable quality (Ganesan et al., 2008; Szulc & Lenart, 2016). The above values may help explain why pulsed hot air was not very efficient at transporting suspended large particles to the cyclone. The powders of poorer flowability would be more exposed to more oxidizing conditions in the dehydration chamber. However, this did not affect the powders´ affinity towards water, since their water solubility and absorption properties were similar, likely because they came from a highly aqueous matrix. Depending on drying conditions, hot air can denature or degrade water-soluble proteins or polysaccharides, reducing water solubility in powdered food, though this is unlikely to occur in powdered smoothies that are rich in water-soluble sugars and proteins subjected to a mild thermal treatment. Colour differences observed between powders may be due to chemical and physical processes. CP would be darker and browner because powdery materials reflect less light as particle size and porosity increase (Pugliese et al., 2017); moreover, thermal oxidation may enhance formation of brown pigments due to water removal, concentration of solids, pigment degradation and formation of Maillard reaction products (Dhara et al., 2023). Several SD treatments have been successfully tested for powdering fruit and fruit juice-milk mixes (Chegini & Ghobadian, 2007; Phisut, 2012; Saikia et al., 2015; Shishir & Chen, 2017; Sun-Waterhouse et al., 2014; Tahsiri et al., 2017; Tontul & Topuz, 2017). In several of the afore-mentioned studies, aggregation defects caused by excessive pulp content is considered a handicap toward obtaining powdered fruit. Fruits are rich in pectin and other polysaccharides and able to form large size reticulated aggregates during SD. In the present study, the results of PSD improved when smoothie feed was clarified with biopectinase enzyme and pulp was partially removed using a decanter centrifuge. This does not mean that clarification pre-treatments are always needed, as different SD equipment provides different performance. In fact, a similar smoothie with WP80 rich in fibre (21 g/100g) could be successfully powdered by conventional SD without pulp pretreatment (Jiménez-Monreal et al., 2025). Specific PSD applications on food powders remain scarce. Dantas et al., (2025) used the same PSD system to obtain powdered oat milk. In this study, coarse and whole (fine plus coarse) powders were characterized. As with fruit smoothies, the values of residual moisture and water activity of powdered oat milk were 4–5 g/100g and 0.2 respectively, and no significant differences were observed between the two powders as regards colour parameters, water solubility index or flowability. The use of maltodextrin as carrier increased residual moisture and particle size but did not affect density and flowability. In a comparative study on powdered skimmed milk obtained from SD and PSD, the particle size D (4,3) decreased as the outlet air temperature increased within the 70–100°C range; powders obtained from PSD had less residual moisture and smaller particle size, while those obtained from SD presented higher redness, flowability and water solubility (Romo et al., 2024). Wu et al., (2015) compared two egg white powders obtained from SD and PSD; the powders collected from the cyclone, the baghouse, and the blowdown from the dehydration chamber were mixed and not studied separately. These authors reported that PSD process improves energy efficiency, while powders have less moisture, better surface characteristics, smaller particle size, and more homogeneous size distribution. Depending on the powder used, ready-to-eat smoothies with WP80 may present some quality differences related to the PSD treatment. As expected, colour differences persisted after rehydration and the smoothie obtained from CP was somewhat darker than those obtained from FP. Oxidation molecular indexes related to lipids (TBARS), carbohydrates (HMF) and proteins (available Lysine) were incipient, being enhanced by the PSD process. TBARS (i.e., aldehydes, ketones and others) are formed as a by-product of lipid peroxidation and can be used to assess oxidative degradation in dairy products or products with dairy ingredients. As seen, early lipid oxidation was more evident in the smoothie obtained from CP. MDA levels recorded in smoothies were between those reported for fresh whole milk powder (0.1 mg MDA O 2 /kg) (Mc Cluskey, 1997) and for a powdered milk infant formula (0.4–0.8 mg MDA O 2 /kg) (Martysiak-Żurowska & Stołyhwo, 2006). TBARS would also come from the WP80 stored ingredient, which contained 0.2 mg MDA O 2 /kg. HMF is both an aldehyde and a furan compound formed via Maillard reaction by the thermal degradation of reducing sugars such as glucose or fructose (Martins et al., 2022) that can be used as an oxidation marker in high-sugar foods. The HFM levels found in both rehydrated smoothies were coherent with those reported for baby fruit sterilized products (0.3–6.7 mg/kg) (Prata et al., 2021) and sterilized fruit juices (0.1-3 mg/kg) (Marsol-Vall et al., 2016). For example, a dairy product with raw milk and desalted whey powder can reach 8.9 mg HMF/kg (Xing et al., 2021). Available lysine is another oxidation marker used in high-protein foods. This amino acid is released from the hydrolysis of dinitrophenol proteins and its degradation by binding with reducing sugars is considered a first step of the Maillard reaction (Aalaei et al., 2016). As observed, the levels of ϵ-DNP-lysine were low (< 0.5 g/100g protein) in all smoothies, particularly in those obtained from powders. Most of this available lysine was provided by the WP80 ingredient (containing 0.33 g/100g protein). A study on a carbohydrate-based infant formula with 11.6% of whey protein and caseinate, confirmed that available lysine can be degraded during SD (from 6.6 to 4.9 g/100g protein) (Contreras-Calderón et al., 2008) as also occurred in the present study, though to a much lesser extent. Available lysine can also degrade during storage of powdered skimmed milk (Aalaei et al., 2016), which may be extrapolated to the WP80 ingredient. Whether due to ingredients or processing, fruit smoothies retained residual amounts of antioxidant vitamins. Vitamin C extensively degraded (< 1.5 mg/100g) before PSD in these smoothies, as reported by Jiménez-Monreal et al., (2025) in a similar product, likely due to smoothie oxidation during pre-treatment (peeling, juicing, homogenization, centrifugation and clarification). For instance, the addition of pectinase enzyme has been reported to drastically reduce vitamin C content in clarified fruit juices (Dhara et al., 2023). Furthermore, there was further loss of vitamin C during the PSD, which can be regarded as thermal treatment carried out in the presence of oxygen. During fruit processing, L-ascorbic acid can easily be oxidized to dehydroascorbic acid and other compounds with no antioxidant activities. Similarly, α-tocopherol, a lipidic antioxidant vitamin, was virtually absent in these smoothies (< 1 µg/100g) and was also degraded by PSD. Tocopherol content is scarce in fruits such as banana, orange and apple (Zaaboul & Liu, 2022). Jiménez-Monreal et al., (2025) reported higher levels of α-tocopherol (40 µg/100g) in a similar powdered (SD) smoothie, though undried product was not assessed. Differences observed in the oxidative profile of both powdered smoothies were mainly reflected in their antioxidant status, which may involve the chemical activities of antioxidants and other food components. The antioxidant capacity of banana would be related to their gallocatechin content (Someya et al., 2002). Apple juice can contain phenolic acids (i.e., chlorogenic, caffeic and various hydroxycinnamic acids) and a wide variety of flavonoids including flavanols (quercetin glycosides), dihydrochalcones (phloretin glycosides), and flavanols (catechin and epicatechin); citrus juices are an important source of flavonoids, including flavanone aglycones (i.e. hesperetin, hesperidin, naringenin, taxifolin, and eriodyctiol) and can contain carotenoids such as β-carotene (Renda & Şöhretoğlu, 2024). The activities of fruit antioxidants may depend on whether hydrolysis from linked proteins predominates over other oxidative reactions during processing. As observed, smoothie TPC extensively decreased with PSD, particularly in the smoothie from CP, while TFC remained constant. This disparity in results can be attributed to the different antioxidant assays used. The Folin–Ciolcateu measures the antioxidant response of phenolic compounds, however, other smoothie compounds such as reducing sugars (i.e., fructose) and some easily oxidizable amino acids can also present some positive response to the Folin-Ciolcateu reagent, thus increasing sample TPC (Muñoz-Bernal et al., 2017), while the colorimetric reaction with AlCl 3 cannot detect some fruit flavonoids (Huang et al., 2018). Thus, the quantifications provided by both assays can be interpreted in terms of antioxidant status. Assessment of FRAP, ABTS and DPPH radical scavenger activities confirmed the afore-mentioned results. These values are generally well correlated with TPC in fruit products (Kravets et al., 2023), and, in the above-mentioned order of efficiency, allowed discrimination of smoothie antioxidant status, as also reported for candies and yogurts (Cedeño-Pinos, Jiménez-Monreal, et al., 2023). FRAP radical scavenger activity is favoured by polar functional groups which act as electron donors, while other non-phenolic non-flavonoid compounds such as carotenoids, α-tocopherol and L-ascorbic acid can contribute to the DPPH and ABTS radical scavenger activities, depending on their concentration and chemical structure (Neupane and Lamichhane, 2020; Zhang et al., 2021). Non-flavonoid phenolic and non-phenolic non-flavonoid compounds would be the main contributors to DPPH radical scavenger activities in dried fruits (Dhara et al., 2023). Jiménez-Monreal et al., (2025) found that this type of rehydrated (SD) smoothie can reach 20 mg GAE/100g and 11 QE/100 g, as well as similar ABTS values (45 TE/100 g), higher DPPH values (19 TE/100 g) and lower FRAP values (49 µM Fe 2+ / 100g). A relevant finding was that PSD treatment produces a certain loss of antioxidant status in these smoothies. Thermal treatments have been reported to increase antioxidant activities in smoothies. Picouet et al., (2016) found that mild pasteurization increases the TPC (from 44 to 49 mg GAE/100g) but not the TFC (over 10 QE/100 g) or DPPH and FRAP activities in a similar fresh smoothie without WP80 and with higher levels of vitamin C. Mechanical and drying treatments can also release phenolic compounds in dried fruits, enhancing antioxidant status. In fact, the loss of antioxidant capacity observed in the smoothies powdered by PSD does not correspond to those obtained in other trials where SD increased the TPC and TFC together with the FRAP and DPPH values in fruit juices (Saikia et al., 2015). 5. Conclusions Using PSD technology with two successive collectors generates two powdered smoothies with different granulometry, drying behaviour and oxidizing profile. Due to its lower flowability, coarse powder likely leaves the main drying chamber more slowly, where temperatures are highest. In the atomizer body, the product sticks to the wall and gradually falls to the bottom and likely remains exposed to the burner's hot air blast for longer than the product going into the cyclone. The ready-to-eat smoothies obtained from both powders reach similar oxidation levels assessed by molecular markers such as 5-(Hydroxymethyl) furfural, available Lysine, L-ascorbic and dehydroascorbic acids or α-tocopherol. In contrast, product oxidation assessed by other indexes involving a large group of oxidizable compounds such as colour, lipid oxidation and, above all, antioxidant status, reflects that coarse powder oxidizes more than fine powder during PSD. This different oxidative profile does not affect the rehydration properties of these powders, which can be easily rehydrated for consumption; however, they might present a different tendency towards oxidative deterioration during shelf-life with a certain risk of browning, flavour alterations, and loss of water solubility, among other defects. Thus, rehydrated smoothies may exhibit different quality traits. Future research should approach different aspects regarding the application of PSD technology in fruit smoothies: (i) to establish operating conditions that enhance powder quality and process yield; (ii) to determine if PSD improves results obtained with an equivalent SD process; (iii) to learn whether powders of different granulometry show different oxidative stability over time; and (iv) to learn if they show different mixing and agglomeration properties. Declarations Funding: This research was supported by the Ministry of Science, Innovation and Universities of the Spanish Government and FEDER under the Grant PID2021-125533OR-C4, as well as from the MICIU/AEI /10.13039/501100011033, by the Consolidated Research Group (TEQUAL 2021 SGR 00461) by de Agència de Gestió d’Ajuts Universitaris i de Recerca (AGAUR) and CERCA Program of the Generalitat de Catalunya. 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Antioxidant compounds from bananas (Musa Cavendish) . Food Chemistry, 79 , 351-354. Sun-Waterhouse, D., Bekkour, K., Wadhwa, S. S., & Waterhouse, G. I. N. (2014). Rheological and Chemical Characterization of Smoothie Beverages Containing High Concentrations of Fibre and Polyphenols from Apple. Food and Bioprocess Technology , 7 (2), 409–423. https://doi.org/10.1007/s11947-013-1091-y Szulc, K., & Lenart, A. (2016). Effect of composition on physical properties of food powders. International Agrophysics , 30 (2), 237–243. https://doi.org/10.1515/intag-2015-0084 Tahsiri, Z., Niakousari, M., & Mesbahi, G. R. (2017). Effect of different drying techniques on physicochemical, micro-structural and bioactive characteristics of barberry milk smoothie powder. International Journal of Food Engineering , 20160323. https://doi.org/10.1515/ijfe-2016-0323 Tontul, I., & Topuz, A. (2017). Spray-drying of fruit and vegetable juices: Effect of drying conditions on the product yield and physical properties. Trends in Food Science and Technology , 63 , 91–102. https://doi.org/10.1016/j.tifs.2017.03.009 Wu, Z., Yue, L., Li, Z., Li, J., Mujumdar, A. S., & Rehkopf, J. A. (2015). Pulse Combustion Spray Drying of Egg White: Energy Efficiency and Product Quality. Food and Bioprocess Technology , 8 (1), 148–157. https://doi.org/10.1007/s11947-014-1384-9 Xing, Q., Fu, X., Liu, Z., Cao, Q., & You, C. (2021). Contents and evolution of potential furfural compounds in milk-based formula, ultra-high temperature milk and pasteurised yoghurt. International Dairy Journal , 120 , 105086. https://doi.org/10.1016/j.idairyj.2021.105086 Zaaboul, F., & Liu, Y. F. (2022). Vitamin E in foodstuff: Nutritional, analytical, and food technology aspects. Comprehensive Reviews in Food Science and Food Safety , 21 , 964–998. https://doi.org/10.1111/1541-4337.12924 Zbicinski, I. (2002). Equipment, technology, perspectives and modelling of pulse combustion drying. Chemical Engineering Journal , 86 , 33–46. Zhang, Q., Cheng, Z., Wang, Y., & Fu, L. (2021). Dietary protein-phenolic interactions: characterization, biochemical-physiological consequences, and potential food applications. Critical Reviews in Food Science and Nutrition , 61 (21), 3589–3615. https://doi.org/10.1080/10408398.2020.1803199 Additional Declarations No competing interests reported. Cite Share Download PDF Status: Posted Version 1 posted You are reading this latest preprint version Research Square lets you share your work early, gain feedback from the community, and start making changes to your manuscript prior to peer review in a journal. As a division of Research Square Company, we’re committed to making research communication faster, fairer, and more useful. We do this by developing innovative software and high quality services for the global research community. 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Also discoverable on Platform About Our Team In Review Editorial Policies Advisory Board Help Center Resources Author Services Accessibility API Access RSS feed Manage Cookie Preferences © Research Square 2026 | ISSN 2693-5015 (online) Privacy Policy Terms of Service Do Not Sell My Personal Information {"props":{"pageProps":{"initialData":{"identity":"rs-6813206","acceptedTermsAndConditions":true,"allowDirectSubmit":true,"archivedVersions":[],"articleType":"Research Article","associatedPublications":[],"authors":[{"id":469403120,"identity":"fcd6a595-d913-4a32-b614-efcb59279579","order_by":0,"name":"Cristina Cedeño-Pinos","email":"","orcid":"","institution":"University of Murcia","correspondingAuthor":false,"prefix":"","firstName":"Cristina","middleName":"","lastName":"Cedeño-Pinos","suffix":""},{"id":469403121,"identity":"23fe95f2-b256-4c4d-b2b9-8ca1c6b3ebf9","order_by":1,"name":"Israel Muñoz","email":"","orcid":"","institution":"IRTA-Food Quality and Technology, Finca Camps i Armet","correspondingAuthor":false,"prefix":"","firstName":"Israel","middleName":"","lastName":"Muñoz","suffix":""},{"id":469403122,"identity":"34901f2a-cfb9-44a2-a4cd-1cdf0fd0427e","order_by":2,"name":"Maria Dolors Guàrdia","email":"","orcid":"","institution":"IRTA-Food Quality and Technology, Finca Camps i Armet","correspondingAuthor":false,"prefix":"","firstName":"Maria","middleName":"Dolors","lastName":"Guàrdia","suffix":""},{"id":469403125,"identity":"862092c7-9b24-4542-b096-99b128d0d5c3","order_by":3,"name":"Nisrine Tahori","email":"","orcid":"","institution":"IRTA-Food Quality and Technology, Finca Camps i Armet","correspondingAuthor":false,"prefix":"","firstName":"Nisrine","middleName":"","lastName":"Tahori","suffix":""},{"id":469403128,"identity":"20e7481c-3969-46cb-99a9-7ffd04c5adb2","order_by":4,"name":"Xavier Felipe","email":"","orcid":"","institution":"IRTA-Food Quality and Technology, Finca Camps i Armet","correspondingAuthor":false,"prefix":"","firstName":"Xavier","middleName":"","lastName":"Felipe","suffix":""},{"id":469403132,"identity":"76a46a4d-f268-4bfd-8b9b-e03464f6ca85","order_by":5,"name":"Antonia María Jiménez-Monreal","email":"","orcid":"","institution":"University of Murcia","correspondingAuthor":false,"prefix":"","firstName":"Antonia","middleName":"María","lastName":"Jiménez-Monreal","suffix":""},{"id":469403134,"identity":"bba1f3e4-d688-45d9-8aa2-60fc63d6b2a3","order_by":6,"name":"Magdalena Martínez-Tomé","email":"","orcid":"","institution":"University of Murcia","correspondingAuthor":false,"prefix":"","firstName":"Magdalena","middleName":"","lastName":"Martínez-Tomé","suffix":""},{"id":469403136,"identity":"4b16105f-a360-4d09-9e55-e39de2a3dce4","order_by":7,"name":"Sancho Bañón","email":"data:image/png;base64,iVBORw0KGgoAAAANSUhEUgAAAZAAAAAyAQMAAABI0h/eAAAABlBMVEX///8AAABVwtN+AAAACXBIWXMAAA7EAAAOxAGVKw4bAAAApUlEQVRIiWNgGAWjYJACZgaGAwz8pGuRbCBZi8EBYpXLt589+Lmg4o688Y3sBIYPf4jQYnAmL1l6xplnhttu5G5gnNlGjBaGHDNm3rbDjCAtzLwNxDis/w1Yi/3mGUAtf4hxGMMNiC2JGySAWhjYiHHYjTfG0jxnniXPOPN2w8FeYvwi359j+Jmn4o5tf3vuxgc/iHIYMjhAqoZRMApGwSgYBTgAAOzGOgvTz3/3AAAAAElFTkSuQmCC","orcid":"","institution":"University of Murcia","correspondingAuthor":true,"prefix":"","firstName":"Sancho","middleName":"","lastName":"Bañón","suffix":""}],"badges":[],"createdAt":"2025-06-03 16:08:30","currentVersionCode":1,"declarations":"","doi":"10.21203/rs.3.rs-6813206/v1","doiUrl":"https://doi.org/10.21203/rs.3.rs-6813206/v1","draftVersion":[],"editorialEvents":[],"editorialNote":"","failedWorkflow":false,"files":[{"id":84494039,"identity":"469f8ea1-eb27-4d40-a919-e678cc475b8e","added_by":"auto","created_at":"2025-06-12 15:09:39","extension":"png","order_by":1,"title":"Figure 1","display":"","copyAsset":false,"role":"figure","size":367919,"visible":true,"origin":"","legend":"\u003cp\u003ePulse Spray Drying Scheme (Ekonek ®).\u003c/p\u003e","description":"","filename":"1.png","url":"https://assets-eu.researchsquare.com/files/rs-6813206/v1/5fadafc31a2483f96b7dccc7.png"},{"id":84494009,"identity":"c7cea357-6d97-47f9-b112-c30dbb93bc26","added_by":"auto","created_at":"2025-06-12 15:09:21","extension":"png","order_by":2,"title":"Figure 2","display":"","copyAsset":false,"role":"figure","size":156842,"visible":true,"origin":"","legend":"\u003cp\u003eAccumulate (kg) fine and coarse powdered smoothies (FP and CP) collected during Pulse Spry Drying.\u003c/p\u003e","description":"","filename":"2.png","url":"https://assets-eu.researchsquare.com/files/rs-6813206/v1/7c79da97041004bbf8dcb141.png"},{"id":84494300,"identity":"54b59cb2-5915-44d0-8ccc-7f36ad8d5203","added_by":"auto","created_at":"2025-06-12 15:17:21","extension":"png","order_by":3,"title":"Figure 3","display":"","copyAsset":false,"role":"figure","size":2600495,"visible":true,"origin":"","legend":"\u003cp\u003eScanning Electron Microscopy micrographs of fine (above) and coarse (bellow) powdered smoothies obtained from Pulse Spray Drying.\u003c/p\u003e","description":"","filename":"3.png","url":"https://assets-eu.researchsquare.com/files/rs-6813206/v1/e8f2a712e228910150b76ce4.png"},{"id":84493986,"identity":"d632f438-9530-423c-895a-ced13322742f","added_by":"auto","created_at":"2025-06-12 15:09:20","extension":"png","order_by":4,"title":"Figure 4","display":"","copyAsset":false,"role":"figure","size":37775,"visible":true,"origin":"","legend":"\u003cp\u003eΔE* colour values (CIE units) determined in the ready-to-eat fruit smoothies.\u003c/p\u003e\n\u003cp\u003eSmoothie type: Undried (UDS); rehydrated from fine (FPS) or coarse (CPS) powder.\u003c/p\u003e\n\u003cp\u003eΔE*= [(L*UDS - L*FPS or L*CPS)\u003csup\u003e2\u003c/sup\u003e + (a*UDS - a*FPS or a*CPS)\u003csup\u003e2\u003c/sup\u003e + (b*UDS - b*FPS or b*CPS)\u003csup\u003e2\u003c/sup\u003e]\u003csup\u003e1/2\u003c/sup\u003e\u003c/p\u003e\n\u003cp\u003e\u003csup\u003ea, b \u003c/sup\u003eSmoothie type effects (\u003cem\u003ep \u003c/em\u003e\u0026lt; 0.05) (Tukey test).\u003c/p\u003e","description":"","filename":"4.png","url":"https://assets-eu.researchsquare.com/files/rs-6813206/v1/d9f18b594e9a6ddbd5245dd8.png"},{"id":93886565,"identity":"5f6c2e2e-3a60-43e7-a5b3-d9c6452a210a","added_by":"auto","created_at":"2025-10-19 19:31:34","extension":"pdf","order_by":0,"title":"","display":"","copyAsset":false,"role":"manuscript-pdf","size":5289106,"visible":true,"origin":"","legend":"","description":"","filename":"manuscript.pdf","url":"https://assets-eu.researchsquare.com/files/rs-6813206/v1/49acef05-e080-4245-8b8e-ce8edde674c2.pdf"}],"financialInterests":"No competing interests reported.","formattedTitle":"Oxidative Profile of Powdered Fruit Smoothies Collected in the Dehydration Chamber and the Cyclone during Pulse Spray Drying","fulltext":[{"header":"1. Introduction","content":"\u003cp\u003ePulse Spray Drying (PSD) is an emerging technology based on hot air pulses for powdering liquids or pastes (Zbicinski, 2002). PSD differs from other Spray-Drying (SD) technologies in that a gas burner is used in the dehydration chamber. Inlet air enters the combustion chamber burner through a rotary valve that opens and closes over 100 times per second (Lekuona et al., 2023). The hot air pulses propel at high-speed from the burner break and accelerate the liquid droplets within the hot stream creating a narrow and long spray, thus increasing evaporation speed and reducing the air consumption required for dehydration (Meng et al., 2016; Zbicinski, 2002). The PSD process does not generate toxic compounds, and gases evacuated from the dryer meet environmental regulations (Meng et al., 2016). Available PSD equipment can present some differences regarding design and operating conditions: (i) the gas burner can use different types of fuel, including biogas, and can operate at different air temperatures and pulse frequencies; (ii) different air convectors and nozzles can be used depending on the desired spraying conditions; and (iii) the spraying system located in the dehydration chamber can be horizontal or vertical inside tunnels or towers (Dantas et al., 2025; Gieras \u0026amp; Trzeciak, 2024; Lekuona et al., 2023; Pramudita \u0026amp; Tsotsas, 2019). Industrial PSD systems can combine a dehydration chamber, a cyclone separator and a baghouse with filters located in successive stages (Dantas, Costa, et al., 2024; Lekuona et al., 2023). With this system, coarse or primary powder is collected under the dehydration chamber, fine or secondary powder is collected in the cyclone, and a bag filter is used to prevent loss of fine powder through exhaust air. The properties of the aggregates formed by PSD will also depend on the drying properties of processed liquids (flowability, stickiness, etc.). The time required for drying and collecting aggregates should be minimized to prevent problems such as overheating, burning or wall adhesion. Once collected, powders with different particle size may be mixed or kept separate.\u003c/p\u003e \u003cp\u003ePSD technology, due to its high energy efficiency and large capacity to spray viscous liquids (Dantas, Costa, et al., 2024; Kudra, 2008; Lekuona et al., 2023), has been used to obtain powdered food products such as egg whites (Wu et al., 2015), skimmed bovine milk (Dantas, Guardia, et al., 2024; Romo et al., 2024), and oat-based beverages (Dantas et al., 2025). However, its industrial implementation remains limited (Lekuona et al., 2023), particularly in the processing of heat-sensitive foods (Dantas, Costa, et al., 2024). A promising application of PSD technology is the production of powdered fruit smoothies, which can be rehydrated or used as a food ingredient. These smoothies can be made with different fruits and can include dairy ingredients to improve their drying, sensory or nutritional properties. Available research on fruit powdered products mainly concerns juices and purees treated with conventional Spray Drying (SD) or Freeze-Drying (FD) (Shishir \u0026amp; Chen, 2017). Fruit products can contain different levels of hygroscopic (fibres, sugars, proteins, etc.) and heat-sensitive components (antioxidants, vitamins, pigments, flavouring, etc.) all of which may affect the quality of the resulting powders. The control of drying temperature by water evaporation is a key aspect of this technology, as overoxidation may occur when holding time or inlet/outlet temperatures are excessive (Romo et al., 2024). Powdered fruits can also present problems of stickiness, mainly as they are rich in low molecular sugars with low glass transition temperature (Tg), such as fructose, glucose and sucrose (Phisut, 2012). The use of carrier agents (e.g., maltodextrin and dairy proteins) or reducing pulp content may help to improve spray drying performance in fruit powders. In any case, both pre-treatment strategies and PSD operations must be carefully tailored to the specific characteristics of liquid feed to be powdered.\u003c/p\u003e \u003cp\u003eAvailable research on powdered fruit smoothies produced by PSD remains scarce, particularly studies focusing on the properties of powders rehydrated for consumption. The technological validation of these ready-to-eat smoothies requires knowing whether powders produced under different pro-oxidant conditions result in rehydrated products with different properties (e.g., water solubility, discolouration, oxidative deterioration, etc.). Such validation should also include certain properties of nutritional interest, such as the retention of antioxidant vitamins and the antioxidant status of fruit products powdered by PSD (Jim\u0026eacute;nez-Monreal et al., 2025). The research hypothesis was that FP and CP, due to their different flow, aggregation and drying properties, can reach different levels of oxidative degradation. The objective was to determine whether rehydrated smoothies from FP and CP exhibit a different oxidative profile.\u003c/p\u003e"},{"header":"2. Materials and methods","content":"\u003cdiv id=\"Sec3\" class=\"Section2\"\u003e\n \u003ch2\u003e2.1. Experimental design\u003c/h2\u003e\n \u003cp\u003eAn experimental fruit smoothie formulated with whey protein was powdered by PSD. Fine and coarse powders (FP and CP) collected from the two successive separators were characterized (physical properties and proximate composition) and then rehydrated with the same amount of water removed during PSD to obtain the ready-to-eat smoothies (FPS and CPS). Proximate composition and oxidation-related properties (colour changes, oxidation indexes, antioxidant vitamins and antioxidant status) were compared in the undried smoothies (UDS), FPS and CPS.\u003c/p\u003e\n\u003c/div\u003e\n\u003ch3\u003e2. 2. Manufacturing and rehydration of powdered smoothies\u003c/h3\u003e\n\u003cp\u003eFruit smoothies were manufactured at the Pilot Plant of IRTA, Monells, Girona, Spain. Smoothie ingredients (g/100g) were as follows: apple \u003cem\u003e(Pyrus malus\u003c/em\u003e var. \u003cem\u003eGolden Delicious)\u003c/em\u003e (42.7), orange (\u003cem\u003eCitrus sinensis\u003c/em\u003e var. \u003cem\u003eNavel-late\u003c/em\u003e) (34.1), banana (\u003cem\u003eMusa cavendishii\u003c/em\u003e var. \u003cem\u003ePeque\u0026ntilde;a Enana\u003c/em\u003e (8.5) and whey protein concentrate 80% (WPC80) (14.7). Fruits were purchased in a local market. A commercial WPC80 (DMV, Campinas, SP, Brazil) was used. To obtain the smoothies, fruits were first washed with tap water. Apples were juiced using a J100 cutter (Robot Coupe, Matar\u0026oacute;, Barcelona, Spain), oranges were juiced using an Easy-Pro juicer (Mizumo Elche. Alicante, Spain), and bananas were pureed together with some of the orange juice using a TR 550 industrial hand cutter (Sammic, Azkoitia, Gipuzkoa, Spain). All ingredients were mixed and treated with a biopectinase enzyme (0.2 mL/kg at 30\u0026deg;C for 90 min) (CYGYC BIOCON, Les Franqueses del Vall\u0026egrave;s, Barcelona, Spain). The fruit smoothie was then passed through a MD80-S decanter (Lemitec Berlin, Germany) to remove some fruit pulp (2.4 kg pulp per each 65 kg feed), homogenized and mixed with WPC80 in a 200 L Bipala Tank (E. Bachiller B., Parets del Vall\u0026egrave;s, Barcelona, Spain) to obtain the liquid smoothies. The total solid content of liquid smoothies was controlled using a HE73 Thermoscale (Mettler Toledo, Cornell\u0026agrave; del Llobregat, Barcelona, Spain). Liquid smoothies were packed into 50 mL Low-density Polyethylene bottles (wide neck\u0026thinsp;+\u0026thinsp;cap round) (VWR International Eurolab, Llinars del Vall\u0026eacute;s, Barcelona, Spain) and kept at -18\u0026deg;C in darkness for further analyses.\u003c/p\u003e\n\u003cp\u003eSamples were powdered in a PSD pilot model (Ekonek, Errenteria, Spain) (Fig. \u003cspan class=\"InternalRef\"\u003e1\u003c/span\u003e). PSD processing was performed under a constant propane inlet flow at 4.7 kg/h generated in the combustion motor (70 kw). Outlet air temperature was maintained at 85\u0026thinsp;\u0026plusmn;\u0026thinsp;1\u0026deg;C. The unit was fed with 65 kg of liquid smoothie at a flow rate over 50 L/h in each trial depending on the outlet temperature. The feed was sprayed using a 4.75 mm nozzle and compressed air at 3 bar. Likewise, the product was collected over 30 min from the main chamber (CP) or the cyclone (FP). The weight (kg) of collected powders was monitored each 2 min (Fig. \u003cspan class=\"InternalRef\"\u003e2\u003c/span\u003e\u003cstrong\u003e)\u003c/strong\u003e. The percentages collected (total quantity) of FP and CP were 67% and 33%, respectively. Both powders were packed in polyethylene bags and stored at -18\u0026deg;C in darkness until further characterization, rehydration, and/or analysis. For sampling, the liquid and powdered smoothies were thawed at 25\u0026deg;C for 3 hours. To obtain the CPS and FPS samples, the respective powders were rehydrated by stirring with water at room temperature until reaching a final moisture content of 73.78 g/100 g.\u003c/p\u003e\n\u003cdiv id=\"Sec5\" class=\"Section2\"\u003e\n \u003ch2\u003e2.3. Determinations made on powdered smoothies.\u003c/h2\u003e\n \u003cdiv id=\"Sec6\" class=\"Section3\"\u003e\n \u003ch2\u003e2.3.1. Particle size distribution\u003c/h2\u003e\n \u003cp\u003eParticle size distribution of powders was determined by laser light scattering using a Mastersizer 3000 (Malvern Instruments Ltd., Worcestershire, UK) (Dantas, Costa, et al., 2024). The refractive index and absorption coefficient were set at 1.52 and 0.01, respectively. The maximum size (\u0026micro;m) found in 10%, 50 % and 90% of the analysed paticles (Dv10, Dv50 and Dv90) was calculated. The mean diameters of the particle size based on volume or mass moment mean was calculated as \u003cem\u003eD\u003c/em\u003e [4,3] value with the following equation:\u003c/p\u003e\n \u003cdiv id=\"Equa\" class=\"Equation\"\u003e\n \u003cdiv class=\"mathdisplay\" id=\"FileID_Equa\" name=\"EquationSource\"\u003e$$\\:D\\:\\left[4.3\\right]=\\frac{\\sum\\:_{I}^{n}{D\\:}_{\\:\\:\\:\\:\\:i}^{4}{v}_{i}}{\\sum\\:_{I}^{n}{D\\:}_{\\:\\:\\:\\:\\:i}^{3}{v}_{i}}$$\u003c/div\u003e\n \u003c/div\u003e\n \u003cp\u003eWhere, the \u003cem\u003eDi\u003c/em\u003e value \u003cem\u003eNi\u003c/em\u003e is the number of particles with diameter \u003cem\u003eDi\u003c/em\u003e; and \u003cem\u003eDi\u003c/em\u003e is the particle diameter. A higher \u003cem\u003eD\u003c/em\u003e [4,3] value indicates a higher proportion of large particles in the sample.\u003c/p\u003e\n \u003c/div\u003e\n \u003cdiv id=\"Sec7\" class=\"Section3\"\u003e\n \u003ch2\u003e2.3.2. Scanning Electron Microscopy\u003c/h2\u003e\n \u003cp\u003ePowder size and morphology were studied using a S4100 Scanning Electron Microscope (Hitachi Tokyo, Japan) at an accelerating voltage of 5 kV (Dantas et al., 2025). Previously, the particles were mounted on a double-sided carbon tape stuck on a stub, followed by a gold sputter coating using an K550 Sputter Coater (Emitech, Ashford, England).\u003c/p\u003e\n \u003c/div\u003e\n \u003cdiv id=\"Sec8\" class=\"Section3\"\u003e\n \u003ch2\u003e2.3.3. Density-related parameters\u003c/h2\u003e\n \u003cp\u003eBulk and tapped densities of powders were determined following the method described by Singh et al., (2022) with some modifications. Briefly, 100 g of powder were transferred into a 250 mL graduated cylinder, and the volume was recorded to calculate bulk density (g/mL) (bulk density\u0026thinsp;=\u0026thinsp;mass / volume). To measure tapped density (g/100 mL), a 770 Jolting Volumeter (Funke Gerber Labortechnik, Berlin, Germany) was tapped 300 times and the new volume was recorded (tapped density\u0026thinsp;=\u0026thinsp;mass / new volume). Based on bulk density and the tapped density outcome, Carr Index and Hausner ratio were calculated to determine the flowability and cohesiveness of powders.\u003c/p\u003e\n \u003cdiv id=\"Equb\" class=\"Equation\"\u003e\n \u003cdiv class=\"mathdisplay\" id=\"FileID_Equb\" name=\"EquationSource\"\u003e\u003cimg 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\"\u003e\u003c/div\u003e\n \u003c/div\u003e\n \u003c/div\u003e\n\u003c/div\u003e\u003cdiv id=\"Sec9\" class=\"Section3\"\u003e \u003ch2\u003e2.3.4. Water solubility (WS) and water absorption index (WAI)\u003c/h2\u003e \u003cp\u003eWS and WAI of powders were determined according to methods described by Nishad et al., (2017) and Singh et al., (2022). Briefly, 2 g of powder were mixed with 25 mL double-distilled water in centrifuge tubes and vortexed for 1 min. The tubes were placed in a water bath under stirring at 37\u0026deg;C for 30 min and then centrifuged at 11,400 g for 20 min at 4\u0026deg;C in a 5810 R Centrifuge (Eppendorf Ib\u0026eacute;rica, Madrid, Spain). The supernatant was transferred using plastic pipettes into pre-weighed aluminium plates and dried at 105\u0026deg;C in a vacuum oven until constant weight was achieved. WAI was calculated as the ratio of wet sediment weight to dry sample weight, while WS was expressed as the percentage of dried solids over initial dry sample weight.\u003cdiv id=\"Equd\" class=\"Equation\"\u003e\u003cdiv format=\"TEX\" class=\"mathdisplay\" id=\"FileID_Equd\" name=\"EquationSource\"\u003e\n$$\\:Water\\:Absorption\\:index\\:\\left(WAI\\right)\\:=\\:\\frac{weight\\:of\\:residue\\:after\\:centrifugation\\:}{initial\\:sample\\:weight}$$\u003c/div\u003e\u003c/div\u003e\u003cdiv id=\"Eque\" class=\"Equation\"\u003e\u003cdiv format=\"TEX\" class=\"mathdisplay\" id=\"FileID_Eque\" name=\"EquationSource\"\u003e\n$$\\:Water\\:Solubility\\:\\left(WS\\%\\right)=\\:100\\:x\\:\\frac{weight\\:of\\:dried\\:supernatant\\:residue\\:}{initial\\:sample\\:weight}$$\u003c/div\u003e\u003c/div\u003e\u003c/p\u003e \u003c/div\u003e \u003cdiv id=\"Sec10\" class=\"Section3\"\u003e \u003ch2\u003e2.3.5. pH\u003c/h2\u003e \u003cp\u003eThe pH was measured by homogenizing 3 g of powder in 12.5 mL distilled water using a GLP21 pH meter (Crison, Barcelona, Spain) equipped with a combination electrode, Cat. No. 52\u0026thinsp;\u0026minus;\u0026thinsp;21 (Ingold Electrodes, Wilmington, North Carolina, USA). Water activity was measured by weighing 5 g powder using a LabMaster hygrometer (Novasina AG, CH-8853 Lachen, Switzerland).\u003c/p\u003e \u003c/div\u003e \u003c/div\u003e \u003cdiv id=\"Sec11\" class=\"Section2\"\u003e \u003ch2\u003e\u003cem\u003e2.4. Determinations made on both powdered and the ready-to-eat smoothies\u003c/em\u003e\u003c/h2\u003e \u003cdiv id=\"Sec12\" class=\"Section3\"\u003e \u003ch2\u003e2.4.1. Moisture\u003c/h2\u003e \u003cp\u003eMoisture content was determined with an infrared thermobalance (model MA 50.R, RADWAG\u0026reg;, Radom, Poland) at 5\u0026deg;C/min up to 120\u0026deg;C.\u003c/p\u003e \u003c/div\u003e \u003cdiv id=\"Sec13\" class=\"Section3\"\u003e \u003ch2\u003e2.4.2. CIELab colour\u003c/h2\u003e \u003cp\u003eInstrumental colour was measured in triplicate in both powdered and liquid smoothies using a CR-200/08 Chroma Meter II (Minolta Ltd., Milton Keynes, UK) with a D65 illuminant, an observation angle of 2 and an aperture of 50 mm. Results were expressed as CIELab values: lightness (L*) redness (a*), yellowness (b*) and ΔE*.\u003c/p\u003e \u003c/div\u003e \u003c/div\u003e \u003cdiv id=\"Sec14\" class=\"Section2\"\u003e \u003ch2\u003e2.5. Determinations made on the ready-to-eat smoothies\u003c/h2\u003e \u003cdiv id=\"Sec15\" class=\"Section3\"\u003e \u003ch2\u003e2.5.1. Proximate composition\u003c/h2\u003e \u003cp\u003eTotal protein content was determined according to the AOAC (2000) reference method No. 955.04, using a K-435 digestion unit (Buchi Ib\u0026eacute;rica S.L.U, Barcelona, Spain), a KT-200 Kjeltec distillation unit (Foss Analytical Co., Ltd., Hillerod, Denmark) and an Automatic Titrino 702 SM (Metrohm AG, Herisau, Switzerland). Total ash content was determined by gravimetry according to the AOAC (2000) reference method No. 923.03, using a muffle furnace (Forns Hobersal, Caldes de Montbui, Barcelona, Spain). Total lipids were determined according to the AOAC (2000) reference method No. 920.85 using a 4002841 Soxhlet equipment (Selecta, Barcelona, Spain). Total dietary fibre (TDF) was determined according to the AOAC (2000) reference method No. 985.29, and total carbohydrate content was estimated by weight difference, as described by Jim\u0026eacute;nez-Monreal et al., (2025).\u003c/p\u003e \u003c/div\u003e \u003cdiv id=\"Sec16\" class=\"Section3\"\u003e \u003ch2\u003e2.5.2. Vitamins C and E\u003c/h2\u003e \u003cp\u003eVitamins C and E were determined by HPLC-DAD in liquid smoothies. For vitamin C, the sample was extracted with a metaphosphoric water solution, centrifuged, filtered, alternatively treated (dehydroascorbic acid) or not (L-ascorbic acid) with dithiothreitol, and then injected into an Infinity II HPLC-DAD-1260 Series system (Agilent Technologies, Santa Clara, CA, USA). A Brisa LC2C18 column (25 x 0.46 cm) with a pore size of 5\u0026micro;m (Teknokroma, Barcelona, Spain) was used. The UV detector was set at 254 nm. Results were expressed as mg equivalent vitamin C/100 g smoothie. For α-tocopherol, the sample was extracted with a mix of hexane: acetone: ethanol, separated (with water), vacuum dried, reconstituted in a mixture of methanol: Tert-Butyl Methyl Ether, filtered, and then injected into the HPLC with the same column. The UV detector was set at 204 nm. Results were expressed as \u0026micro;g α-tocopherol equivalents/100g. For more details, see Jim\u0026eacute;nez-Monreal et al., (2025).\u003c/p\u003e \u003c/div\u003e \u003cdiv id=\"Sec17\" class=\"Section3\"\u003e \u003ch2\u003e2.5.3. Thiobarbituric acid reagent substances (TBARS)\u003c/h2\u003e \u003cp\u003eTBARS were determined in samples treated with an aqueous solution of trichloroacetic acid and a hexane solution of butylated hydroxy toluene as antioxidant. Samples were then centrifuged; supernatant was mixed with an aqueous solution of thiobarbituric acid (TBA) and incubated for the colorimetric quantification. Absorbance was measured at 532 nm in a UV-VIS spectrophotometer (Genesis 180, Madison, WI, USA). Results were expressed as mg malondialdehyde (MDA/ kg). For more details, see Kravets et al., (2023).\u003c/p\u003e \u003c/div\u003e \u003cdiv id=\"Sec18\" class=\"Section3\"\u003e \u003ch2\u003e2.5.4. 5-(Hydroxymethyl)furfural (HMF)\u003c/h2\u003e \u003cp\u003eHMF was determined in liquid smoothies as described by Sabater et al., (2018), with some modifications. Before chromatographic analysis, fat and protein interferences were removed from the smoothies by precipitation with Carrez reagents. 3 g of smoothie were gently mixed with 2 mL methanol and equal volumes (0.250 mL) Carrez I (15% w/v K\u003csub\u003e4\u003c/sub\u003eFe (CN)\u003csub\u003e6\u003c/sub\u003e * 3H2O in water) and Carrez II (30% w/v ZnSO\u003csub\u003e4\u003c/sub\u003e\u0026middot;7H\u003csub\u003e2\u003c/sub\u003eO in water), and vortexed for 1 min. The mixture was then centrifuged at room temperature at 4554 g for 5 min. The supernatant was transferred into a 10 mL volumetric flask. To the pellet, 2 mL of methanol was added, the mixture was vortexed for 1 min and then centrifuged at 4554 g for 5 min. Finally, the mixture was diluted with water and passed through a 0.45-\u0026micro;m filter (Agilent Technologies, Santa Clara, CA, USA) before being injected. An Infinity II HPLC-DAD-1260 Series system with a Brisa LC2C18 column was used. The UV detector was set to 283 nm. A linear gradient from methanol: water (5:95) to methanol: water (80:20) over 6 min was used. Isocratic elution was then continued for 6 min, and the initial conditions were re-established over 1 min and held for 10 min. The flow rate was 1 mL/min, and the injection volume was 50 \u0026micro;L. Quantification was carried out using a HMF standard (CAS No. 67-47-0 Sigma, St. Louis, MO, USA). A linear regression equation was used to quantify HMF in a concentration range of 0.06 to 0.75 mg/L (HMF\u0026thinsp;=\u0026thinsp;0.002 x area \u0026minus;\u0026thinsp;0.002, R\u0026sup2;= 0.999. Results were expressed as mg HMF/kg smoothie.\u003c/p\u003e \u003c/div\u003e \u003cdiv id=\"Sec19\" class=\"Section3\"\u003e \u003ch2\u003e2.5.5. Available Lysine\u003c/h2\u003e \u003cp\u003eAvailable Lysine was determined as Nε-(2,4-Dinitrophenyl)-L-lysine hydrochloride (e-NDP-Lysine) according to Contreras-Calder\u0026oacute;n et al., (2008). 0.5 g sample was made up to 10 ml with deionized water; 1 mL of this solution was taken and placed in a tube to which 1 mL NaHCO\u003csub\u003e3\u003c/sub\u003e and 1.5 mL 1-fluoro-2,4-dinitrobenzene ethanol solution at 3% (\u003cem\u003ew:v\u003c/em\u003e) were successively added. The closed tubes were shaken at 197 u/min for 3 h at room temperature using a Rotabit shaker (Selecta, Barcelona, Spain), with ethanol then being evaporated in a water bath at 85\u0026deg;C. After removal of CO\u003csub\u003e2\u003c/sub\u003e bubbles by stirring for 20 s, the sample was hydrolyzed by adding 3 mL 8.1 M HCl and subsequent incubation in an oven at 110\u0026deg;C for 24 h. The hydrolyzed solution was passed through a paper filter, and the pH was adjusted to 5 with 6 M NaOH and 1 M NaHCO\u003csub\u003e3\u003c/sub\u003e; the volume was adjusted to 25 ml with a 1:1 \u003cem\u003ev:v\u003c/em\u003e solution of methanol and 0.01 M pH 5 sodium acetate water solution. 3 mL of this solution were washed with diethyl ether (three times), and traces of diethyl ether were removed with nitrogen. The final solution was passed through a 0.22-\u0026micro;m filter (Agilent) and kept at -80\u0026deg;C for subsequent analysis. An Infinity II HPLC-DAD-1260 Series system and a Brisa LC2C18 column were again used. The UV detector was set at 360 nm. Mobile phase was 1:1 \u003cem\u003ev:v\u003c/em\u003e solution of methanol and 0.01 M pH 5 sodium acetate water solution. The elution was isocratic, and flow rate was 1 mL/min. ɛ-DNP-lysine was quantified using an external standard (CAS 14401-10-6; Santa Cruz Biotechnology, Dallas, TX, USA). The stock standard solution was 100 mg/L ɛ -DNP-L-lysine in methanol:water (1:4 \u003cem\u003ev:v\u003c/em\u003e). Working standard solutions (2\u0026ndash;30 mg/L) were diluted in a 0.01 M pH 5 sodium acetate water solution. A linear regression equation was used to quantify ɛ-NDP-lysine in a concentration range from 4 to 30 mg/L (ɛ-DNP-L-lysine\u0026thinsp;=\u0026thinsp;0.016 x area\u0026thinsp;+\u0026thinsp;0.309; R\u003csup\u003e2\u003c/sup\u003e\u0026thinsp;=\u0026thinsp;0.999). Results were expressed as g ɛ-NDP-lysine/100g protein.\u003c/p\u003e \u003c/div\u003e \u003cdiv id=\"Sec20\" class=\"Section3\"\u003e \u003ch2\u003e2.5.6. Antioxidant status\u003c/h2\u003e \u003cp\u003eBriefly, Total Phenol Content (TPC) was determined in samples extracted with methanol and mixed with Folin-Ciolcateu reactive and an aqueous sodium carbonate solution. Absorbance was measured at 760 nm and results were expressed as mg gallic acid equivalents (GAE)/100 g. Total flavonoid content (TFC) was determined in samples extracted with ethanol and HCl, centrifuged; the supernatant was mixed with ethanol, AlCl\u003csub\u003e3\u003c/sub\u003e, CH\u003csub\u003e3\u003c/sub\u003eCO\u003csub\u003e2\u003c/sub\u003eK and water. Absorbance was measured at 415 nm and results were expressed as mg quercetin equivalents (QE)/100 g. 2.2-Diphenyl-1 picrylhydrazyl (DPPH) radical scavenging activity was determined in samples extracted with methanol and mixed with a DPPH solution. Absorbance was measured at 517 nm and results were expressed as mg Trolox (6-hydroxy-2,5,7,8-tetramethylchroman-2-carboxylic acid) equivalents (TE)/100 g. 2.20-Azino-bis-(3-ethylbenzothiazoline-6-sulfonic Acid) (ABTS) was determined in samples extracted with methanol and mixed with an aqueous solution of ABTS. Absorbance was measured at 734 nm and results were expressed as mg Trolox (TE)/100 g. Ferric Reducing Antioxidant Power (FRAP) was determined in samples extracted with methanol and mixed with FRAP reagent containing FeCl\u003csub\u003e3\u003c/sub\u003e 6H\u003csub\u003e2\u003c/sub\u003eO. Absorbance was measured at 593 nm and results were expressed as \u0026micro;mol Fe\u003csup\u003e2+\u003c/sup\u003e or FeSO\u003csub\u003e4\u003c/sub\u003e x 7H\u003csub\u003e2\u003c/sub\u003eO equivalents/100 g. For more details, see Cede\u0026ntilde;o-Pinos et al., (2023).\u003c/p\u003e \u003c/div\u003e \u003c/div\u003e \u003cdiv id=\"Sec21\" class=\"Section2\"\u003e \u003ch2\u003e2.6. Statistical analysis\u003c/h2\u003e \u003cp\u003eA randomised experimental design was performed for the experiment with powder type as main treatment. Sample size for powdered smoothies was 12 (2 powders x 2 manufacturing batches x 3 replicates). Sample size for ready-to-eat smoothies was 18 (3 smoothies x 2 manufacturing batches x 3 replicates). Data were analysed using the Statistix 8 for Windows software (Analytical Software, Tallahassee, FL, USA). The effects of treatment on dependent variables were determined by one-way ANOVA using the Tukey\u0026rsquo;s test (\u003cem\u003ep\u003c/em\u003e\u0026thinsp;\u0026lt;\u0026thinsp;0.05).\u003c/p\u003e \u003c/div\u003e"},{"header":"3. Results","content":"\u003cdiv id=\"Sec23\" class=\"Section2\"\u003e \u003ch2\u003e3.1. Physical characterisation of powdered smoothies\u003c/h2\u003e \u003cp\u003ePSD equipment generated fine and coarse powders at a constant ratio of 7:4 (\u003cem\u003ew:w\u003c/em\u003e) (see Fig.\u0026nbsp;\u003cspan refid=\"Fig2\" class=\"InternalRef\"\u003e2\u003c/span\u003e). The physical characterisation of both powdered smoothies is shown in Table\u0026nbsp;\u003cspan refid=\"Tab1\" class=\"InternalRef\"\u003e1\u003c/span\u003e. Average particle size assessed as D (4,3) was almost half (\u003cem\u003ep\u003c/em\u003e\u0026thinsp;\u0026lt;\u0026thinsp;0.05) for FP (28.30 \u0026micro;m) than for CP (52.83 \u0026micro;m). Dv distribution percentiles from the cumulative curve confirmed that the particle diameter separating the upper 50% of data from the lower 50% (Dv50) was lower for FP (24.5 \u0026micro;m) than for CP (48.2 \u0026micro;m). Somewhat similar occurred with the Dv10 and Dv90 values. Micrographs obtained by Scanning Electron Microscopy (Fig.\u0026nbsp;\u003cspan refid=\"Fig3\" class=\"InternalRef\"\u003e3\u003c/span\u003e\u003cb\u003e)\u003c/b\u003e showed that most FP and CP had an irregular morphology, confirming results obtained for particle size and distribution. The Carr Index and Hausner ratio calculated from density values were lower (\u003cem\u003ep\u003c/em\u003e\u0026thinsp;\u0026lt;\u0026thinsp;0.05) for FP (14.0% and 1.32) than for CP (24.4% and 1.64), meaning that FP presented better flowability. Moisture content was more than 1% lower for FP (3.97) than for CP (5.18), while water activity was slightly lower for FP (0.21) than for CP (0.24). Water absorption values and the water solubility index were similar (\u003cem\u003ep\u003c/em\u003e\u0026thinsp;\u0026gt;\u0026thinsp;0.05) for both powders, with values around 0.15 and 90%, respectively, while pH value was also similar for FP (5.66) and CP (5.67). Regarding colour parameters, the FP appeared slightly lighter and yellower than the CP. The lightness (L*) value was higher for FP (92.53) than for CP (89.70), while a* and b* values were proportionally lower for FP (1.11 and 15.59) than for CP (1.65 and 19.45), indicating their hue angle was similar. Overall, both powdered smoothies presented quite similar physical characteristics, except for particle size, colour and dehydration level.\u003c/p\u003e \u003cp\u003e \u003cdiv class=\"gridtable\"\u003e\u003ctable float=\"Yes\" id=\"Tab1\" border=\"1\"\u003e \u003ccaption language=\"En\"\u003e \u003cdiv class=\"CaptionNumber\"\u003eTable 1\u003c/div\u003e \u003cdiv class=\"CaptionContent\"\u003e \u003cp\u003ePhysical characterization of fine (FP) and coarse (CP) powdered smoothies obtained from Pulse Spray Drying.\u003c/p\u003e \u003c/div\u003e \u003c/caption\u003e \u003ccolgroup cols=\"6\"\u003e \u003cdiv align=\"left\" class=\"colspec\" colname=\"c1\" colnum=\"1\"\u003e\u003c/div\u003e \u003cdiv align=\"left\" class=\"colspec\" colname=\"c2\" colnum=\"2\"\u003e\u003c/div\u003e \u003cdiv align=\"left\" class=\"colspec\" colname=\"c3\" colnum=\"3\"\u003e\u003c/div\u003e \u003cdiv align=\"left\" class=\"colspec\" colname=\"c4\" colnum=\"4\"\u003e\u003c/div\u003e \u003cdiv align=\"left\" class=\"colspec\" colname=\"c5\" colnum=\"5\"\u003e\u003c/div\u003e \u003cdiv align=\"left\" class=\"colspec\" colname=\"c6\" colnum=\"6\"\u003e\u003c/div\u003e \u003cthead\u003e \u003ctr\u003e \u003cth align=\"left\" colname=\"c1\"\u003e\u0026nbsp;\u003c/th\u003e \u003cth align=\"left\" colname=\"c2\"\u003e \u003cp\u003eFP\u003c/p\u003e \u003c/th\u003e \u003cth align=\"left\" colname=\"c3\"\u003e\u0026nbsp;\u003c/th\u003e \u003cth align=\"left\" colname=\"c4\"\u003e \u003cp\u003eCP\u003c/p\u003e \u003c/th\u003e \u003cth align=\"left\" colname=\"c5\"\u003e\u0026nbsp;\u003c/th\u003e \u003cth align=\"left\" colname=\"c6\"\u003e\u0026nbsp;\u003c/th\u003e \u003c/tr\u003e \u003c/thead\u003e \u003ctbody\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e\u0026nbsp;\u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003eMean\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e\u0026nbsp;\u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003eMean\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c5\"\u003e\u0026nbsp;\u003c/td\u003e \u003ctd align=\"left\" colname=\"c6\"\u003e \u003cp\u003e\u003cem\u003eSEM\u003c/em\u003e\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003eParticle size (\u0026micro;m)\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e\u0026nbsp;\u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e\u0026nbsp;\u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e\u0026nbsp;\u003c/td\u003e \u003ctd align=\"left\" colname=\"c5\"\u003e\u0026nbsp;\u003c/td\u003e \u003ctd align=\"left\" colname=\"c6\"\u003e\u0026nbsp;\u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003eD (4,3)\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003e28.30\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003eb\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e52.83\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c5\"\u003e \u003cp\u003ea\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c6\"\u003e \u003cp\u003e\u003cem\u003e0.156\u003c/em\u003e\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003eDv (10)\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003e8.47\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003eb\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e22.07\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c5\"\u003e \u003cp\u003ea\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c6\"\u003e \u003cp\u003e\u003cem\u003e0.074\u003c/em\u003e\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003eDv (50)\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003e24.53\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003eb\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e48.20\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c5\"\u003e \u003cp\u003ea\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c6\"\u003e \u003cp\u003e\u003cem\u003e0.156\u003c/em\u003e\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003eDv (90)\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003e53.90\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003eb\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e91.43\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c5\"\u003e \u003cp\u003ea\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c6\"\u003e \u003cp\u003e\u003cem\u003e0.279\u003c/em\u003e\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003eBulk density (g/ml)\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003e0.475\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e\u0026nbsp;\u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e0.481\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c5\"\u003e\u0026nbsp;\u003c/td\u003e \u003ctd align=\"left\" colname=\"c6\"\u003e \u003cp\u003e\u003cem\u003e0.021\u003c/em\u003e\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003eTapped density (g/ml)\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003e0.561\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003eb\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e0.629\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c5\"\u003e \u003cp\u003ea\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c6\"\u003e \u003cp\u003e\u003cem\u003e0.037\u003c/em\u003e\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003eCarr Index (CI%)\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003e14.05\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003eb\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e24.44\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c5\"\u003e \u003cp\u003ea\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c6\"\u003e \u003cp\u003e\u003cem\u003e1.895\u003c/em\u003e\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003eHausner ratio (HR)\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003e1.64\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003ea\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e1.32\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c5\"\u003e \u003cp\u003eb\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c6\"\u003e \u003cp\u003e\u003cem\u003e0.025\u003c/em\u003e\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003eMoisture content (g/100g)\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003e3.97\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003eb\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e5.18\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c5\"\u003e \u003cp\u003ea\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c6\"\u003e \u003cp\u003e\u003cem\u003e0.083\u003c/em\u003e\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003eWater activity (no units)\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003e0.21\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003eb\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e0.24\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c5\"\u003e \u003cp\u003ea\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c6\"\u003e \u003cp\u003e\u003cem\u003e0.005\u003c/em\u003e\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003eWater Absorption (no units)\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003e0.14\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e\u0026nbsp;\u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e0.15\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c5\"\u003e\u0026nbsp;\u003c/td\u003e \u003ctd align=\"left\" colname=\"c6\"\u003e \u003cp\u003e\u003cem\u003e0.007\u003c/em\u003e\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003eWater Solubility Index (%)\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003e90.35\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e\u0026nbsp;\u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e89.52\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c5\"\u003e\u0026nbsp;\u003c/td\u003e \u003ctd align=\"left\" colname=\"c6\"\u003e \u003cp\u003e\u003cem\u003e0.360\u003c/em\u003e\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003epH\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003e5.66\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e\u0026nbsp;\u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e5.67\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c5\"\u003e\u0026nbsp;\u003c/td\u003e \u003ctd align=\"left\" colname=\"c6\"\u003e \u003cp\u003e\u003cem\u003e0.030\u003c/em\u003e\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003eColour (CIE units)\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e\u0026nbsp;\u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e\u0026nbsp;\u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e\u0026nbsp;\u003c/td\u003e \u003ctd align=\"left\" colname=\"c5\"\u003e\u0026nbsp;\u003c/td\u003e \u003ctd align=\"left\" colname=\"c6\"\u003e\u0026nbsp;\u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003eL*\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003e92.53\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003ea\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e89.70\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c5\"\u003e \u003cp\u003eb\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c6\"\u003e \u003cp\u003e\u003cem\u003e0.095\u003c/em\u003e\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003ea*\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003e1.11\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003eb\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e1.65\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c5\"\u003e \u003cp\u003ea\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c6\"\u003e \u003cp\u003e\u003cem\u003e0.012\u003c/em\u003e\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003eb*\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003e15.59\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003eb\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e19.45\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c5\"\u003e \u003cp\u003ea\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c6\"\u003e \u003cp\u003e\u003cem\u003e0.139\u003c/em\u003e\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003c/tbody\u003e \u003c/colgroup\u003e \u003ctfoot\u003e \u003ctr\u003e\u003ctd colspan=\"6\"\u003eSEM: Standard Error of the mean.\u003c/td\u003e\u003c/tr\u003e \u003ctr\u003e\u003ctd colspan=\"6\"\u003e\u003csup\u003ea, b\u003c/sup\u003e Powder size effects (\u003cem\u003ep\u0026thinsp;\u0026lt;\u003c/em\u003e\u0026thinsp;0.05) (Tukey test).\u003c/td\u003e\u003c/tr\u003e \u003c/tfoot\u003e \u003c/table\u003e\u003c/div\u003e \u003c/p\u003e \u003c/div\u003e \u003cdiv id=\"Sec24\" class=\"Section2\"\u003e \u003ch2\u003e3.2. Effects on the ready-to-eat smoothies\u003c/h2\u003e \u003cp\u003eThe proximate composition of the ready-to-eat smoothies (undried and rehydrated) is presented in Table\u0026nbsp;\u003cspan refid=\"Tab2\" class=\"InternalRef\"\u003e2\u003c/span\u003e. UDS, FPS and CPS reached similar total contents (g/100g) of lipids (around 0.037), proteins (around 10), ash (around 1.15), fibre (around 6) and carbohydrates (around 9), so that the proximate composition of undried smoothie could be reproduced. The oxidation indexes measured in smoothies are shown in Table\u0026nbsp;\u003cspan refid=\"Tab3\" class=\"InternalRef\"\u003e3\u003c/span\u003e. Overall, these smoothies showed a yellowish-white colour (CIE units), with L* values below 40, a* values near 0, and b* values below 7. There were some chromatic differences among smoothies. L* values ​​were higher for UDS (37.1) and FPS (37.1) than for CPS (36.4), a* value was lower for UDS (-0.12) and FPS (-0.12) than for CPS (0.14), while b* value was clearly lower for UDS (2.72) than for FPS (6.28) and CPS (6.64), therefore, yellow tonality was somewhat marked in the product obtained from powders. ΔE* values (Fig.\u0026nbsp;\u003cspan refid=\"Fig4\" class=\"InternalRef\"\u003e4\u003c/span\u003e) confirmed that discolouration regarding the UDS was higher for CPS (4.02) than for FPS (3.60). The concentrations of TBARS, HMF and available ɛ-DNP-Lysine confirmed that oxidation was somewhat intense in smoothies obtained from powders. TBARS concentrations ​​were low (\u0026lt;\u0026thinsp;0.4 mg MDA/kg) in all smoothies. The highest TBARS values corresponded to the CPS (0.40), followed by FPS (0.34) and UDS (0.23). HMF contents ​​​were also low (\u0026lt;\u0026thinsp;2 mg/kg) in all smoothies, reaching higher concentrations for FPS (1.74) and CPS (1.93) than for UDS (0.83). Concentrations of available ɛ-DNP-Lysine were low in this product (\u0026lt;\u0026thinsp;0.5 g/100g protein)​​, with higher degradation levels for FPS (0.39) and CPS (0.38) than for UDS (0.43).\u003c/p\u003e \u003cp\u003e \u003cdiv class=\"gridtable\"\u003e\u003ctable float=\"Yes\" id=\"Tab2\" border=\"1\"\u003e \u003ccaption language=\"En\"\u003e \u003cdiv class=\"CaptionNumber\"\u003eTable 2\u003c/div\u003e \u003cdiv class=\"CaptionContent\"\u003e \u003cp\u003eProximate composition (g/100g) of the ready-to-eat fruit smoothies.\u003c/p\u003e \u003c/div\u003e \u003c/caption\u003e \u003ccolgroup cols=\"8\"\u003e \u003cdiv align=\"left\" class=\"colspec\" colname=\"c1\" colnum=\"1\"\u003e\u003c/div\u003e \u003cdiv align=\"left\" class=\"colspec\" colname=\"c2\" colnum=\"2\"\u003e\u003c/div\u003e \u003cdiv align=\"left\" class=\"colspec\" colname=\"c3\" colnum=\"3\"\u003e\u003c/div\u003e \u003cdiv align=\"left\" class=\"colspec\" colname=\"c4\" colnum=\"4\"\u003e\u003c/div\u003e \u003cdiv align=\"left\" class=\"colspec\" colname=\"c5\" colnum=\"5\"\u003e\u003c/div\u003e \u003cdiv align=\"left\" class=\"colspec\" colname=\"c6\" colnum=\"6\"\u003e\u003c/div\u003e \u003cdiv align=\"left\" class=\"colspec\" colname=\"c7\" colnum=\"7\"\u003e\u003c/div\u003e \u003cdiv align=\"left\" class=\"colspec\" colname=\"c8\" colnum=\"8\"\u003e\u003c/div\u003e \u003cthead\u003e \u003ctr\u003e \u003cth align=\"left\" colname=\"c1\"\u003e\u0026nbsp;\u003c/th\u003e \u003cth align=\"left\" colname=\"c2\"\u003e \u003cp\u003eUDS\u003c/p\u003e \u003c/th\u003e \u003cth align=\"left\" colname=\"c3\"\u003e\u0026nbsp;\u003c/th\u003e \u003cth align=\"left\" colname=\"c4\"\u003e \u003cp\u003eFPS\u003c/p\u003e \u003c/th\u003e \u003cth align=\"left\" colname=\"c5\"\u003e\u0026nbsp;\u003c/th\u003e \u003cth align=\"left\" colname=\"c6\"\u003e \u003cp\u003eCPS\u003c/p\u003e \u003c/th\u003e \u003cth align=\"left\" colname=\"c7\"\u003e\u0026nbsp;\u003c/th\u003e \u003cth align=\"left\" colname=\"c8\"\u003e\u0026nbsp;\u003c/th\u003e \u003c/tr\u003e \u003c/thead\u003e \u003ctbody\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e\u0026nbsp;\u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003eMean\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e\u0026nbsp;\u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003eMean\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c5\"\u003e\u0026nbsp;\u003c/td\u003e \u003ctd align=\"left\" colname=\"c6\"\u003e \u003cp\u003eMean\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c7\"\u003e\u0026nbsp;\u003c/td\u003e \u003ctd align=\"left\" colname=\"c8\"\u003e \u003cp\u003e\u003cem\u003eSEM\u003c/em\u003e\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003eMoisture\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003e73.78\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e\u0026nbsp;\u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e73.78\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c5\"\u003e\u0026nbsp;\u003c/td\u003e \u003ctd align=\"left\" colname=\"c6\"\u003e \u003cp\u003e73.78\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c7\"\u003e\u0026nbsp;\u003c/td\u003e \u003ctd align=\"left\" colname=\"c8\"\u003e \u003cp\u003e\u003cem\u003e0.041\u003c/em\u003e\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003eProteins\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003e9.68\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003eb\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e10.13\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c5\"\u003e \u003cp\u003ea\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c6\"\u003e \u003cp\u003e10.28\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c7\"\u003e \u003cp\u003ea\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c8\"\u003e \u003cp\u003e\u003cem\u003e0.154\u003c/em\u003e\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003eLipids\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003e0.04\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e\u0026nbsp;\u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e0.04\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c5\"\u003e\u0026nbsp;\u003c/td\u003e \u003ctd align=\"left\" colname=\"c6\"\u003e \u003cp\u003e0.04\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c7\"\u003e\u0026nbsp;\u003c/td\u003e \u003ctd align=\"left\" colname=\"c8\"\u003e \u003cp\u003e\u003cem\u003e0.002\u003c/em\u003e\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003eAsh\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003e1.10\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e\u0026nbsp;\u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e1.15\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c5\"\u003e\u0026nbsp;\u003c/td\u003e \u003ctd align=\"left\" colname=\"c6\"\u003e \u003cp\u003e1.18\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c7\"\u003e\u0026nbsp;\u003c/td\u003e \u003ctd align=\"left\" colname=\"c8\"\u003e \u003cp\u003e\u003cem\u003e0.015\u003c/em\u003e\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003eTotal fibre\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003e6.19\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e\u0026nbsp;\u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e5.89\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c5\"\u003e\u0026nbsp;\u003c/td\u003e \u003ctd align=\"left\" colname=\"c6\"\u003e \u003cp\u003e5.99\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c7\"\u003e\u0026nbsp;\u003c/td\u003e \u003ctd align=\"left\" colname=\"c8\"\u003e \u003cp\u003e\u003cem\u003e0.133\u003c/em\u003e\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003eCarbohydrates *\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003e9.22\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e\u0026nbsp;\u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e9.02\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c5\"\u003e\u0026nbsp;\u003c/td\u003e \u003ctd align=\"left\" colname=\"c6\"\u003e \u003cp\u003e8.73\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c7\"\u003e\u0026nbsp;\u003c/td\u003e \u003ctd align=\"left\" colname=\"c8\"\u003e \u003cp\u003e\u003cem\u003e0.202\u003c/em\u003e\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003c/tbody\u003e \u003c/colgroup\u003e \u003ctfoot\u003e \u003ctr\u003e\u003ctd colspan=\"8\"\u003eSmoothie type: Undried (UDS); rehydrated from fine (FPS) or coarse (CPS) powder.\u003c/td\u003e\u003c/tr\u003e \u003ctr\u003e\u003ctd colspan=\"8\"\u003eSEM: Standard Error of the Mean.\u003c/td\u003e\u003c/tr\u003e \u003ctr\u003e\u003ctd colspan=\"8\"\u003e\u003csup\u003ea, b\u003c/sup\u003e Smoothie type effects (\u003cem\u003ep\u0026thinsp;\u0026lt;\u003c/em\u003e\u0026thinsp;0.05) (Tukey test).\u003c/td\u003e\u003c/tr\u003e \u003ctr\u003e\u003ctd colspan=\"8\"\u003e* Estimation by weight difference.\u003c/td\u003e\u003c/tr\u003e \u003c/tfoot\u003e \u003c/table\u003e\u003c/div\u003e \u003c/p\u003e \u003cp\u003e \u003cdiv class=\"gridtable\"\u003e\u003ctable float=\"Yes\" id=\"Tab3\" border=\"1\"\u003e \u003ccaption language=\"En\"\u003e \u003cdiv class=\"CaptionNumber\"\u003eTable 3\u003c/div\u003e \u003cdiv class=\"CaptionContent\"\u003e \u003cp\u003eOxidation indexes (Colour, TBARS, HMF and Available Lysine) determined in the ready-to-eat fruit smoothies.\u003c/p\u003e \u003c/div\u003e \u003c/caption\u003e \u003ccolgroup cols=\"8\"\u003e \u003cdiv align=\"left\" class=\"colspec\" colname=\"c1\" colnum=\"1\"\u003e\u003c/div\u003e \u003cdiv align=\"char\" char=\".\" class=\"colspec\" colname=\"c2\" colnum=\"2\"\u003e\u003c/div\u003e \u003cdiv align=\"left\" class=\"colspec\" colname=\"c3\" colnum=\"3\"\u003e\u003c/div\u003e \u003cdiv align=\"char\" char=\".\" class=\"colspec\" colname=\"c4\" colnum=\"4\"\u003e\u003c/div\u003e \u003cdiv align=\"left\" class=\"colspec\" colname=\"c5\" colnum=\"5\"\u003e\u003c/div\u003e \u003cdiv align=\"char\" char=\".\" class=\"colspec\" colname=\"c6\" colnum=\"6\"\u003e\u003c/div\u003e \u003cdiv align=\"left\" class=\"colspec\" colname=\"c7\" colnum=\"7\"\u003e\u003c/div\u003e \u003cdiv align=\"char\" char=\".\" class=\"colspec\" colname=\"c8\" colnum=\"8\"\u003e\u003c/div\u003e \u003cthead\u003e \u003ctr\u003e \u003cth align=\"left\" colname=\"c1\" morerows=\"1\" rowspan=\"2\"\u003e\u0026nbsp;\u003c/th\u003e \u003cth align=\"left\" colname=\"c2\"\u003e \u003cp\u003eUDS\u003c/p\u003e \u003c/th\u003e \u003cth align=\"left\" colname=\"c3\"\u003e\u0026nbsp;\u003c/th\u003e \u003cth align=\"left\" colname=\"c4\"\u003e \u003cp\u003eFPS\u003c/p\u003e \u003c/th\u003e \u003cth align=\"left\" colname=\"c5\"\u003e\u0026nbsp;\u003c/th\u003e \u003cth align=\"left\" colname=\"c6\"\u003e \u003cp\u003eCPS\u003c/p\u003e \u003c/th\u003e \u003cth align=\"left\" colname=\"c7\"\u003e\u0026nbsp;\u003c/th\u003e \u003cth align=\"left\" colname=\"c8\"\u003e\u0026nbsp;\u003c/th\u003e \u003c/tr\u003e \u003ctr\u003e \u003cth align=\"left\" colname=\"c2\"\u003e \u003cp\u003eMean\u003c/p\u003e \u003c/th\u003e \u003cth align=\"left\" colname=\"c3\"\u003e\u0026nbsp;\u003c/th\u003e \u003cth align=\"left\" colname=\"c4\"\u003e \u003cp\u003eMean\u003c/p\u003e \u003c/th\u003e \u003cth align=\"left\" colname=\"c5\"\u003e\u0026nbsp;\u003c/th\u003e \u003cth align=\"left\" colname=\"c6\"\u003e \u003cp\u003eMean\u003c/p\u003e \u003c/th\u003e \u003cth align=\"left\" colname=\"c7\"\u003e\u0026nbsp;\u003c/th\u003e \u003cth align=\"left\" colname=\"c8\"\u003e \u003cp\u003e\u003cem\u003eSEM\u003c/em\u003e\u003c/p\u003e \u003c/th\u003e \u003c/tr\u003e \u003c/thead\u003e \u003ctbody\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003eColour changes (CIELab units)\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e\u0026nbsp;\u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e\u0026nbsp;\u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e\u0026nbsp;\u003c/td\u003e \u003ctd align=\"left\" colname=\"c5\"\u003e\u0026nbsp;\u003c/td\u003e \u003ctd align=\"left\" colname=\"c6\"\u003e\u0026nbsp;\u003c/td\u003e \u003ctd align=\"left\" colname=\"c7\"\u003e\u0026nbsp;\u003c/td\u003e \u003ctd align=\"left\" colname=\"c8\"\u003e\u0026nbsp;\u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003eLightness (L*)\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"char\" char=\".\" colname=\"c2\"\u003e \u003cp\u003e37.09\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003ea\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"char\" char=\".\" colname=\"c4\"\u003e \u003cp\u003e37.04\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c5\"\u003e \u003cp\u003eb\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"char\" char=\".\" colname=\"c6\"\u003e \u003cp\u003e36.40\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c7\"\u003e \u003cp\u003eb\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"char\" char=\".\" colname=\"c8\"\u003e \u003cp\u003e\u003cem\u003e0.241\u003c/em\u003e\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003eRedness (a*)\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"char\" char=\".\" colname=\"c2\"\u003e \u003cp\u003e-0.08\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003eb\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"char\" char=\".\" colname=\"c4\"\u003e \u003cp\u003e-0.12\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c5\"\u003e \u003cp\u003eb\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"char\" char=\".\" colname=\"c6\"\u003e \u003cp\u003e0.14\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c7\"\u003e \u003cp\u003ea\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"char\" char=\".\" colname=\"c8\"\u003e \u003cp\u003e\u003cem\u003e0.002\u003c/em\u003e\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003eYellowness (b*)\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"char\" char=\".\" colname=\"c2\"\u003e \u003cp\u003e2.72\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003eb\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"char\" char=\".\" colname=\"c4\"\u003e \u003cp\u003e6.28\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c5\"\u003e \u003cp\u003ea\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"char\" char=\".\" colname=\"c6\"\u003e \u003cp\u003e6.48\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c7\"\u003e \u003cp\u003ea\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"char\" char=\".\" colname=\"c8\"\u003e \u003cp\u003e\u003cem\u003e0.129\u003c/em\u003e\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003eOxidation markers\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e\u0026nbsp;\u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e\u0026nbsp;\u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e\u0026nbsp;\u003c/td\u003e \u003ctd align=\"left\" colname=\"c5\"\u003e\u0026nbsp;\u003c/td\u003e \u003ctd align=\"left\" colname=\"c6\"\u003e\u0026nbsp;\u003c/td\u003e \u003ctd align=\"left\" colname=\"c7\"\u003e\u0026nbsp;\u003c/td\u003e \u003ctd align=\"left\" colname=\"c8\"\u003e\u0026nbsp;\u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003eTBARS (mg MDA / kg)\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"char\" char=\".\" colname=\"c2\"\u003e \u003cp\u003e0.23\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003ec\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"char\" char=\".\" colname=\"c4\"\u003e \u003cp\u003e0.35\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c5\"\u003e \u003cp\u003eb\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"char\" char=\".\" colname=\"c6\"\u003e \u003cp\u003e0.39\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c7\"\u003e \u003cp\u003ea\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"char\" char=\".\" colname=\"c8\"\u003e \u003cp\u003e\u003cem\u003e0.007\u003c/em\u003e\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003eHMF (mg / kg)\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"char\" char=\".\" colname=\"c2\"\u003e \u003cp\u003e0.24\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003eb\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"char\" char=\".\" colname=\"c4\"\u003e \u003cp\u003e0.32\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c5\"\u003e \u003cp\u003ea\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"char\" char=\".\" colname=\"c6\"\u003e \u003cp\u003e0.33\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c7\"\u003e \u003cp\u003ea\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"char\" char=\".\" colname=\"c8\"\u003e \u003cp\u003e\u003cem\u003e0.008\u003c/em\u003e\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003eɛ-DNP-Lysine (g \u003cb\u003e/\u003c/b\u003e 100 g protein)\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"char\" char=\".\" colname=\"c2\"\u003e \u003cp\u003e0.43\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003ea\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"char\" char=\".\" colname=\"c4\"\u003e \u003cp\u003e0.39\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c5\"\u003e \u003cp\u003eb\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"char\" char=\".\" colname=\"c6\"\u003e \u003cp\u003e0.38\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c7\"\u003e \u003cp\u003eb\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"char\" char=\".\" colname=\"c8\"\u003e \u003cp\u003e\u003cem\u003e0.011\u003c/em\u003e\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003c/tbody\u003e \u003c/colgroup\u003e \u003ctfoot\u003e \u003ctr\u003e\u003ctd colspan=\"8\"\u003eSmoothie type: Undried (UDS); rehydrated from fine (FPS) or coarse (CPS) powder; SEM: Standard Error of the Mean; TBARS: Thiobarbituric acid reactive substances; MDA: Malondialdehyde; HMF: 5-(Hydroxymethyl)furfural; ε-NDP-Lysine: Nε-(2,4-Dinitrophenyl)-L-lysine.\u003c/td\u003e\u003c/tr\u003e \u003ctr\u003e\u003ctd colspan=\"8\"\u003e\u003csup\u003ea, b, c\u003c/sup\u003e Smoothie type effects (\u003cem\u003ep\u003c/em\u003e\u0026thinsp;\u0026lt;\u0026thinsp;0.05) (Tukey test).\u003c/td\u003e\u003c/tr\u003e \u003c/tfoot\u003e \u003c/table\u003e\u003c/div\u003e \u003c/p\u003e \u003cp\u003eThe antioxidant properties measured in smoothies are shown in Table\u0026nbsp;\u003cspan refid=\"Tab4\" class=\"InternalRef\"\u003e4\u003c/span\u003e. Vitamin C total content was low (\u0026lt;\u0026thinsp;1.3 mg/100g) in all smoothies. Most of the present vitamin C corresponded to DAA, its oxidized form. Concentrations of AA and DAA were higher for UDS (0.43 and 0.77) than for FPS (0.33 and 0.26) and CPS (0.35 and 0.27), meaning this product lost half of its vitamin C low content during the PSD process. A similar trend was observed for vitamin E; α-tocopherol content was very low (\u0026lt;\u0026thinsp;11 \u0026micro;g/100g) in all smoothies and their levels decreased in the FPS (7.97) and CPS (8.27) as regards UDS (10.35). PSD effects on the total phenolic and flavonoid antioxidant activities were quite different. The highest TPC (mg GAE/100g) corresponded to the UDS (41.8), followed by FPS (23.9) and CPS (11.6), while TFC (mg QE/100g) were similar in the UDS (11.5), FPS (11.3) and CPS (11.5). Antiradical scavenging assays provided similar information to TPC. The highest ABTS values (mg TE/100g) corresponded to the UDS (43.2), followed by the FPS (37.6) and CPS (35.1); similarly, the highest FRAP values (\u0026micro;M Fe \u003csup\u003e2+\u003c/sup\u003e/100g) corresponded to the UDS (309), followed by the FPS (249) and CPS (213), while DPPH values (mg TE/100g) were also higher for UDS (10.2) than for FPS (7.95) and CPS (8.37). PSD produced certain loss of antioxidant status, particularly when the smoothie was obtained from CP.\u003c/p\u003e \u003cp\u003e \u003cdiv class=\"gridtable\"\u003e\u003ctable float=\"Yes\" id=\"Tab4\" border=\"1\"\u003e \u003ccaption language=\"En\"\u003e \u003cdiv class=\"CaptionNumber\"\u003eTable 4\u003c/div\u003e \u003cdiv class=\"CaptionContent\"\u003e \u003cp\u003eAntioxidant properties determined in the ready-to-eat fruit smoothies.\u003c/p\u003e \u003c/div\u003e \u003c/caption\u003e \u003ccolgroup cols=\"8\"\u003e \u003cdiv align=\"left\" class=\"colspec\" colname=\"c1\" colnum=\"1\"\u003e\u003c/div\u003e \u003cdiv align=\"char\" char=\".\" class=\"colspec\" colname=\"c2\" colnum=\"2\"\u003e\u003c/div\u003e \u003cdiv align=\"left\" class=\"colspec\" colname=\"c3\" colnum=\"3\"\u003e\u003c/div\u003e \u003cdiv align=\"char\" char=\".\" class=\"colspec\" colname=\"c4\" colnum=\"4\"\u003e\u003c/div\u003e \u003cdiv align=\"left\" class=\"colspec\" colname=\"c5\" colnum=\"5\"\u003e\u003c/div\u003e \u003cdiv align=\"char\" char=\".\" class=\"colspec\" colname=\"c6\" colnum=\"6\"\u003e\u003c/div\u003e \u003cdiv align=\"left\" class=\"colspec\" colname=\"c7\" colnum=\"7\"\u003e\u003c/div\u003e \u003cdiv align=\"char\" char=\".\" class=\"colspec\" colname=\"c8\" colnum=\"8\"\u003e\u003c/div\u003e \u003cthead\u003e \u003ctr\u003e \u003cth align=\"left\" colname=\"c1\" morerows=\"1\" rowspan=\"2\"\u003e\u0026nbsp;\u003c/th\u003e \u003cth align=\"left\" colname=\"c2\"\u003e \u003cp\u003eUDS\u003c/p\u003e \u003c/th\u003e \u003cth align=\"left\" colname=\"c3\"\u003e\u0026nbsp;\u003c/th\u003e \u003cth align=\"left\" colname=\"c4\"\u003e \u003cp\u003eFPS\u003c/p\u003e \u003c/th\u003e \u003cth align=\"left\" colname=\"c5\"\u003e\u0026nbsp;\u003c/th\u003e \u003cth align=\"left\" colname=\"c6\"\u003e \u003cp\u003eCPS\u003c/p\u003e \u003c/th\u003e \u003cth align=\"left\" colname=\"c7\"\u003e\u0026nbsp;\u003c/th\u003e \u003cth align=\"left\" colname=\"c8\"\u003e\u0026nbsp;\u003c/th\u003e \u003c/tr\u003e \u003ctr\u003e \u003cth align=\"left\" colname=\"c2\"\u003e \u003cp\u003eMean\u003c/p\u003e \u003c/th\u003e \u003cth align=\"left\" colname=\"c3\"\u003e\u0026nbsp;\u003c/th\u003e \u003cth align=\"left\" colname=\"c4\"\u003e \u003cp\u003eMean\u003c/p\u003e \u003c/th\u003e \u003cth align=\"left\" colname=\"c5\"\u003e\u0026nbsp;\u003c/th\u003e \u003cth align=\"left\" colname=\"c6\"\u003e \u003cp\u003eMean\u003c/p\u003e \u003c/th\u003e \u003cth align=\"left\" colname=\"c7\"\u003e\u0026nbsp;\u003c/th\u003e \u003cth align=\"left\" colname=\"c8\"\u003e \u003cp\u003e\u003cem\u003eSEM\u003c/em\u003e\u003c/p\u003e \u003c/th\u003e \u003c/tr\u003e \u003c/thead\u003e \u003ctbody\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003eAntioxidant vitamins\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e\u0026nbsp;\u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e\u0026nbsp;\u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e\u0026nbsp;\u003c/td\u003e \u003ctd align=\"left\" colname=\"c5\"\u003e\u0026nbsp;\u003c/td\u003e \u003ctd align=\"left\" colname=\"c6\"\u003e\u0026nbsp;\u003c/td\u003e \u003ctd align=\"left\" colname=\"c7\"\u003e\u0026nbsp;\u003c/td\u003e \u003ctd align=\"left\" colname=\"c8\"\u003e\u0026nbsp;\u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003eL-Ascorbic acid (mg/100g)\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"char\" char=\".\" colname=\"c2\"\u003e \u003cp\u003e0.43\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003ea\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"char\" char=\".\" colname=\"c4\"\u003e \u003cp\u003e0.33\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c5\"\u003e \u003cp\u003eb\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"char\" char=\".\" colname=\"c6\"\u003e \u003cp\u003e0.35\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c7\"\u003e \u003cp\u003eb\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"char\" char=\".\" colname=\"c8\"\u003e \u003cp\u003e\u003cem\u003e0.024\u003c/em\u003e\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003eDehydroascorbic acid (mg/100g)\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"char\" char=\".\" colname=\"c2\"\u003e \u003cp\u003e0.77\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003ea\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"char\" char=\".\" colname=\"c4\"\u003e \u003cp\u003e0.26\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c5\"\u003e \u003cp\u003eb\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"char\" char=\".\" colname=\"c6\"\u003e \u003cp\u003e0.27\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c7\"\u003e \u003cp\u003eb\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"char\" char=\".\" colname=\"c8\"\u003e \u003cp\u003e\u003cem\u003e0.022\u003c/em\u003e\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003eTotal vitamin C (mg/100g)\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"char\" char=\".\" colname=\"c2\"\u003e \u003cp\u003e1.20\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003ea\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"char\" char=\".\" colname=\"c4\"\u003e \u003cp\u003e0.59\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c5\"\u003e \u003cp\u003eb\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"char\" char=\".\" colname=\"c6\"\u003e \u003cp\u003e0.62\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c7\"\u003e \u003cp\u003eb\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"char\" char=\".\" colname=\"c8\"\u003e \u003cp\u003e\u003cem\u003e0.033\u003c/em\u003e\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003eα-Tocopherol (\u0026micro;g/100g)\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"char\" char=\".\" colname=\"c2\"\u003e \u003cp\u003e10.35\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003ea\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"char\" char=\".\" colname=\"c4\"\u003e \u003cp\u003e7.97\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c5\"\u003e \u003cp\u003eb\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"char\" char=\".\" colname=\"c6\"\u003e \u003cp\u003e8.27\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c7\"\u003e \u003cp\u003eb\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"char\" char=\".\" colname=\"c8\"\u003e \u003cp\u003e\u003cem\u003e0.117\u003c/em\u003e\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003eAntioxidant status\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e\u0026nbsp;\u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e\u0026nbsp;\u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e\u0026nbsp;\u003c/td\u003e \u003ctd align=\"left\" colname=\"c5\"\u003e\u0026nbsp;\u003c/td\u003e \u003ctd align=\"left\" colname=\"c6\"\u003e\u0026nbsp;\u003c/td\u003e \u003ctd align=\"left\" colname=\"c7\"\u003e\u0026nbsp;\u003c/td\u003e \u003ctd align=\"left\" colname=\"c8\"\u003e\u0026nbsp;\u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003eTPC (mg GAE / 100 g)\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"char\" char=\".\" colname=\"c2\"\u003e \u003cp\u003e41.80\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003ea\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"char\" char=\".\" colname=\"c4\"\u003e \u003cp\u003e23.90\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c5\"\u003e \u003cp\u003eb\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"char\" char=\".\" colname=\"c6\"\u003e \u003cp\u003e11.58\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c7\"\u003e \u003cp\u003ec\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"char\" char=\".\" colname=\"c8\"\u003e \u003cp\u003e\u003cem\u003e1.832\u003c/em\u003e\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003eTFC (mg QE \u003cb\u003e/\u003c/b\u003e 100 g)\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"char\" char=\".\" colname=\"c2\"\u003e \u003cp\u003e11.52\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e\u0026nbsp;\u003c/td\u003e \u003ctd align=\"char\" char=\".\" colname=\"c4\"\u003e \u003cp\u003e11.34\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c5\"\u003e\u0026nbsp;\u003c/td\u003e \u003ctd align=\"char\" char=\".\" colname=\"c6\"\u003e \u003cp\u003e11.49\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c7\"\u003e\u0026nbsp;\u003c/td\u003e \u003ctd align=\"char\" char=\".\" colname=\"c8\"\u003e \u003cp\u003e\u003cem\u003e0.291\u003c/em\u003e\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003eABTS (mg TE \u003cb\u003e/\u003c/b\u003e 100 g)\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"char\" char=\".\" colname=\"c2\"\u003e \u003cp\u003e43.22\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003ea\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"char\" char=\".\" colname=\"c4\"\u003e \u003cp\u003e37.55\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c5\"\u003e \u003cp\u003eb\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"char\" char=\".\" colname=\"c6\"\u003e \u003cp\u003e35.11\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c7\"\u003e \u003cp\u003ec\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"char\" char=\".\" colname=\"c8\"\u003e \u003cp\u003e\u003cem\u003e0.636\u003c/em\u003e\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003eDPPH (mg TE \u003cb\u003e/\u003c/b\u003e 100 g)\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"char\" char=\".\" colname=\"c2\"\u003e \u003cp\u003e10.18\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003ea\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"char\" char=\".\" colname=\"c4\"\u003e \u003cp\u003e7.95\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c5\"\u003e \u003cp\u003eb\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"char\" char=\".\" colname=\"c6\"\u003e \u003cp\u003e8.37\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c7\"\u003e \u003cp\u003eb\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"char\" char=\".\" colname=\"c8\"\u003e \u003cp\u003e\u003cem\u003e0.326\u003c/em\u003e\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003eFRAP (\u0026micro;M Fe \u003csup\u003e2+\u003c/sup\u003e/ 100g)\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"char\" char=\".\" colname=\"c2\"\u003e \u003cp\u003e308.86\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003ea\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"char\" char=\".\" colname=\"c4\"\u003e \u003cp\u003e248.61\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c5\"\u003e \u003cp\u003eb\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"char\" char=\".\" colname=\"c6\"\u003e \u003cp\u003e212.78\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c7\"\u003e \u003cp\u003ec\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"char\" char=\".\" colname=\"c8\"\u003e \u003cp\u003e\u003cem\u003e5.041\u003c/em\u003e\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003c/tbody\u003e \u003c/colgroup\u003e \u003ctfoot\u003e \u003ctr\u003e\u003ctd colspan=\"8\"\u003eSmoothie type: Undried (UDS); rehydrated from fine (FPS) or coarse (CPS) powder.\u003c/td\u003e\u003c/tr\u003e \u003ctr\u003e\u003ctd colspan=\"8\"\u003eSEM: Standard Error of the Mean; TPC: Total Phenolic Content; TFC: Total Flavonoids Content; ABTS: 2.2\u0026rsquo;-azinobis-(3-ethylbenzothiazoline-6-sulfonic); DPPH: 2,2-diphenyl-1-picrylhydrazyl radical; FRAP: Ferric Reducing Antioxidant Power; GAE: Gallic Acid Equivalent; QE: Quercetin Equivalents; TE: Trolox Equivalents.\u003c/td\u003e\u003c/tr\u003e \u003ctr\u003e\u003ctd colspan=\"8\"\u003e\u003csup\u003ea, b, c\u003c/sup\u003e Smoothie type effects (\u003cem\u003ep\u003c/em\u003e\u0026thinsp;\u0026lt;\u0026thinsp;0.05) (Tukey test).\u003c/td\u003e\u003c/tr\u003e \u003c/tfoot\u003e \u003c/table\u003e\u003c/div\u003e \u003c/p\u003e \u003c/div\u003e"},{"header":"4. Discussion","content":"\u003cp\u003eFruit smoothies are products with a complex composition that include homogenised fibrous tissues and molecules with different hygroscopicity, resulting in the formation of aggregates with different drying behaviours and particle sizes. During trials, smoothies tended to form large aggregates within the dehydration chamber. As a result, operating conditions had to be adjusted to ensure aggregates did not collapse the first collector, compromising the PSD process. As observed, most large aggregates were retained in the dehydration chamber, where the drying process was somewhat less effective. The fact that aggregates can or cannot reach the cyclone separator seems due more to physical phenomena than to relevant differences in their composition. Smoothie aggregates have a porous structure where water is gradually replaced by air as drying progresses. The large aggregates collected in the first chamber contain more water, are heavier and denser, and have poorer flowability. Drying would be less efficient in the dehydration chamber likely because the ratio \u0026ldquo;surface evaporation area / weight\u0026rdquo; is lower as particle size increases for powdery material of similar porosity, therefore internal water must diffuse longer distances before evaporating on the surface. Both powders showed quite similar particle structure and morphology, with irregularly shaped particles predominating. The FP appeared more compact, perhaps due to its smaller size, while the CP presented some spherical empty particles with holes, likely owing to their closer proximity to the spraying zone. Differences in particle size might be caused by droplet coalescence (Dantas et al., 2025). According to these authors, it would be easier for water vapor to escape from the small droplets, which may or may not adhere to other small droplets to form larger aggregates or clusters; in contrast, large droplets tend to end up dry with greater formation of large aggregates, and the higher temperature gradient in the spraying zone between water droplet and inlet air might lead to a more explosive release of water steam, perhaps explaining why some spherical aggregates with holes appeared. The location of these holes has been found to be strongly dependent on the presence and direction of the applied air flow (Bouman et al., 2016). Regardless of the above, the aggregates suspended in the pulsed air flow can deform when they collide with both each other and with equipment walls, which may explain the abundance of irregular shapes\u003c/p\u003e \u003cp\u003eFruit products can show different drying behaviour depending on their affinity towards water (sorption isotherms) and the changes of glass transition temperature of low molecular sugars (stickiness) along the spray-dryer (Phisut, 2012). During SD, the water activity of droplet surface decreases while its viscosity increases until reaching a sticky rubbery state before drying. This can lead to particles sticking on walls (product losses) or to adhesion (aggregation) (Gianfrancesco et al., 2008). The low glass transition temperature, high hydroscopic, low melting point, and high-water solubility of the dry solids can produce highly sticky products (Phisut, 2012). Therefore, in high-sugar products such as fruit smoothies, stickiness would favour the formation of large and dense aggregates with poor flow properties presenting difficulties in reaching the cyclone. In fact, this type of powdered smoothie with WP80 contains high amounts (g/100g) of fructose (14.0), glucose (10.0) and sucrose (4.8) (Jim\u0026eacute;nez-Monreal et al., 2025). This would explain why approximately one third of the total dry product was obtained as coarse powder. In another study where oat milk was powdered using the same PSD equipment under different operating conditions, the percentage (total quantity) collected of CP varied from 65% (without dextrin) to 52% (with dextrin) (Dantas et al., 2025). Thus, the quantities of each powder collected with this PSD system can vary depending on feed composition and operating conditions, even for the same product. In the present study, pulp pre-treatment probably contributed toward reducing the collected quantity of CP.\u003c/p\u003e \u003cp\u003ePowder characterisation confirmed that CP presents poorer flow properties than FP. Spray-dried aggregates show a poor flowability when Carr Index and Hausner Ratio are higher than 25% and 1.4, respectively, whereas Carr Index lower than 20% and Hausner Ratio ranging from 1 to 1.4 indicate acceptable quality (Ganesan et al., 2008; Szulc \u0026amp; Lenart, 2016). The above values may help explain why pulsed hot air was not very efficient at transporting suspended large particles to the cyclone. The powders of poorer flowability would be more exposed to more oxidizing conditions in the dehydration chamber. However, this did not affect the powders\u0026acute; affinity towards water, since their water solubility and absorption properties were similar, likely because they came from a highly aqueous matrix. Depending on drying conditions, hot air can denature or degrade water-soluble proteins or polysaccharides, reducing water solubility in powdered food, though this is unlikely to occur in powdered smoothies that are rich in water-soluble sugars and proteins subjected to a mild thermal treatment. Colour differences observed between powders may be due to chemical and physical processes. CP would be darker and browner because powdery materials reflect less light as particle size and porosity increase (Pugliese et al., 2017); moreover, thermal oxidation may enhance formation of brown pigments due to water removal, concentration of solids, pigment degradation and formation of Maillard reaction products (Dhara et al., 2023).\u003c/p\u003e \u003cp\u003eSeveral SD treatments have been successfully tested for powdering fruit and fruit juice-milk mixes (Chegini \u0026amp; Ghobadian, 2007; Phisut, 2012; Saikia et al., 2015; Shishir \u0026amp; Chen, 2017; Sun-Waterhouse et al., 2014; Tahsiri et al., 2017; Tontul \u0026amp; Topuz, 2017). In several of the afore-mentioned studies, aggregation defects caused by excessive pulp content is considered a handicap toward obtaining powdered fruit. Fruits are rich in pectin and other polysaccharides and able to form large size reticulated aggregates during SD. In the present study, the results of PSD improved when smoothie feed was clarified with biopectinase enzyme and pulp was partially removed using a decanter centrifuge. This does not mean that clarification pre-treatments are always needed, as different SD equipment provides different performance. In fact, a similar smoothie with WP80 rich in fibre (21 g/100g) could be successfully powdered by conventional SD without pulp pretreatment (Jim\u0026eacute;nez-Monreal et al., 2025). Specific PSD applications on food powders remain scarce. Dantas et al., (2025) used the same PSD system to obtain powdered oat milk. In this study, coarse and whole (fine plus coarse) powders were characterized. As with fruit smoothies, the values of residual moisture and water activity of powdered oat milk were 4\u0026ndash;5 g/100g and 0.2 respectively, and no significant differences were observed between the two powders as regards colour parameters, water solubility index or flowability. The use of maltodextrin as carrier increased residual moisture and particle size but did not affect density and flowability. In a comparative study on powdered skimmed milk obtained from SD and PSD, the particle size D (4,3) decreased as the outlet air temperature increased within the 70\u0026ndash;100\u0026deg;C range; powders obtained from PSD had less residual moisture and smaller particle size, while those obtained from SD presented higher redness, flowability and water solubility (Romo et al., 2024). Wu et al., (2015) compared two egg white powders obtained from SD and PSD; the powders collected from the cyclone, the baghouse, and the blowdown from the dehydration chamber were mixed and not studied separately. These authors reported that PSD process improves energy efficiency, while powders have less moisture, better surface characteristics, smaller particle size, and more homogeneous size distribution.\u003c/p\u003e \u003cp\u003eDepending on the powder used, ready-to-eat smoothies with WP80 may present some quality differences related to the PSD treatment. As expected, colour differences persisted after rehydration and the smoothie obtained from CP was somewhat darker than those obtained from FP. Oxidation molecular indexes related to lipids (TBARS), carbohydrates (HMF) and proteins (available Lysine) were incipient, being enhanced by the PSD process. TBARS (i.e., aldehydes, ketones and others) are formed as a by-product of lipid peroxidation and can be used to assess oxidative degradation in dairy products or products with dairy ingredients. As seen, early lipid oxidation was more evident in the smoothie obtained from CP. MDA levels recorded in smoothies were between those reported for fresh whole milk powder (0.1 mg MDA O\u003csub\u003e2\u003c/sub\u003e/kg) (Mc Cluskey, 1997) and for a powdered milk infant formula (0.4\u0026ndash;0.8 mg MDA O\u003csub\u003e2\u003c/sub\u003e/kg) (Martysiak-Żurowska \u0026amp; Stołyhwo, 2006). TBARS would also come from the WP80 stored ingredient, which contained 0.2 mg MDA O\u003csub\u003e2\u003c/sub\u003e/kg. HMF is both an aldehyde and a furan compound formed via Maillard reaction by the thermal degradation of reducing sugars such as glucose or fructose (Martins et al., 2022) that can be used as an oxidation marker in high-sugar foods. The HFM levels found in both rehydrated smoothies were coherent with those reported for baby fruit sterilized products (0.3\u0026ndash;6.7 mg/kg) (Prata et al., 2021) and sterilized fruit juices (0.1-3 mg/kg) (Marsol-Vall et al., 2016). For example, a dairy product with raw milk and desalted whey powder can reach 8.9 mg HMF/kg (Xing et al., 2021). Available lysine is another oxidation marker used in high-protein foods. This amino acid is released from the hydrolysis of dinitrophenol proteins and its degradation by binding with reducing sugars is considered a first step of the Maillard reaction (Aalaei et al., 2016). As observed, the levels of ϵ-DNP-lysine were low (\u0026lt;\u0026thinsp;0.5 g/100g protein) in all smoothies, particularly in those obtained from powders. Most of this available lysine was provided by the WP80 ingredient (containing 0.33 g/100g protein). A study on a carbohydrate-based infant formula with 11.6% of whey protein and caseinate, confirmed that available lysine can be degraded during SD (from 6.6 to 4.9 g/100g protein) (Contreras-Calder\u0026oacute;n et al., 2008) as also occurred in the present study, though to a much lesser extent. Available lysine can also degrade during storage of powdered skimmed milk (Aalaei et al., 2016), which may be extrapolated to the WP80 ingredient.\u003c/p\u003e \u003cp\u003eWhether due to ingredients or processing, fruit smoothies retained residual amounts of antioxidant vitamins. Vitamin C extensively degraded (\u0026lt;\u0026thinsp;1.5 mg/100g) before PSD in these smoothies, as reported by Jim\u0026eacute;nez-Monreal et al., (2025) in a similar product, likely due to smoothie oxidation during pre-treatment (peeling, juicing, homogenization, centrifugation and clarification). For instance, the addition of pectinase enzyme has been reported to drastically reduce vitamin C content in clarified fruit juices (Dhara et al., 2023). Furthermore, there was further loss of vitamin C during the PSD, which can be regarded as thermal treatment carried out in the presence of oxygen. During fruit processing, L-ascorbic acid can easily be oxidized to dehydroascorbic acid and other compounds with no antioxidant activities. Similarly, α-tocopherol, a lipidic antioxidant vitamin, was virtually absent in these smoothies (\u0026lt;\u0026thinsp;1 \u0026micro;g/100g) and was also degraded by PSD. Tocopherol content is scarce in fruits such as banana, orange and apple (Zaaboul \u0026amp; Liu, 2022). Jim\u0026eacute;nez-Monreal et al., (2025) reported higher levels of α-tocopherol (40 \u0026micro;g/100g) in a similar powdered (SD) smoothie, though undried product was not assessed.\u003c/p\u003e \u003cp\u003eDifferences observed in the oxidative profile of both powdered smoothies were mainly reflected in their antioxidant status, which may involve the chemical activities of antioxidants and other food components. The antioxidant capacity of banana would be related to their gallocatechin content (Someya et al., 2002). Apple juice can contain phenolic acids (i.e., chlorogenic, caffeic and various hydroxycinnamic acids) and a wide variety of flavonoids including flavanols (quercetin glycosides), dihydrochalcones (phloretin glycosides), and flavanols (catechin and epicatechin); citrus juices are an important source of flavonoids, including flavanone aglycones (i.e. hesperetin, hesperidin, naringenin, taxifolin, and eriodyctiol) and can contain carotenoids such as β-carotene (Renda \u0026amp; Ş\u0026ouml;hretoğlu, 2024). The activities of fruit antioxidants may depend on whether hydrolysis from linked proteins predominates over other oxidative reactions during processing. As observed, smoothie TPC extensively decreased with PSD, particularly in the smoothie from CP, while TFC remained constant. This disparity in results can be attributed to the different antioxidant assays used. The Folin\u0026ndash;Ciolcateu measures the antioxidant response of phenolic compounds, however, other smoothie compounds such as reducing sugars (i.e., fructose) and some easily oxidizable amino acids can also present some positive response to the Folin-Ciolcateu reagent, thus increasing sample TPC (Mu\u0026ntilde;oz-Bernal et al., 2017), while the colorimetric reaction with AlCl\u003csub\u003e3\u003c/sub\u003e cannot detect some fruit flavonoids (Huang et al., 2018). Thus, the quantifications provided by both assays can be interpreted in terms of antioxidant status.\u003c/p\u003e \u003cp\u003eAssessment of FRAP, ABTS and DPPH radical scavenger activities confirmed the afore-mentioned results. These values are generally well correlated with TPC in fruit products (Kravets et al., 2023), and, in the above-mentioned order of efficiency, allowed discrimination of smoothie antioxidant status, as also reported for candies and yogurts (Cede\u0026ntilde;o-Pinos, Jim\u0026eacute;nez-Monreal, et al., 2023). FRAP radical scavenger activity is favoured by polar functional groups which act as electron donors, while other non-phenolic non-flavonoid compounds such as carotenoids, α-tocopherol and L-ascorbic acid can contribute to the DPPH and ABTS radical scavenger activities, depending on their concentration and chemical structure (Neupane and Lamichhane, 2020; Zhang et al., 2021). Non-flavonoid phenolic and non-phenolic non-flavonoid compounds would be the main contributors to DPPH radical scavenger activities in dried fruits (Dhara et al., 2023). Jim\u0026eacute;nez-Monreal et al., (2025) found that this type of rehydrated (SD) smoothie can reach 20 mg GAE/100g and 11 QE/100 g, as well as similar ABTS values (45 TE/100 g), higher DPPH values (19 TE/100 g) and lower FRAP values (49 \u0026micro;M Fe \u003csup\u003e2+\u003c/sup\u003e/ 100g). A relevant finding was that PSD treatment produces a certain loss of antioxidant status in these smoothies. Thermal treatments have been reported to increase antioxidant activities in smoothies. Picouet et al., (2016) found that mild pasteurization increases the TPC (from 44 to 49 mg GAE/100g) but not the TFC (over 10 QE/100 g) or DPPH and FRAP activities in a similar fresh smoothie without WP80 and with higher levels of vitamin C. Mechanical and drying treatments can also release phenolic compounds in dried fruits, enhancing antioxidant status. In fact, the loss of antioxidant capacity observed in the smoothies powdered by PSD does not correspond to those obtained in other trials where SD increased the TPC and TFC together with the FRAP and DPPH values in fruit juices (Saikia et al., 2015).\u003c/p\u003e"},{"header":"5. Conclusions","content":"\u003cp\u003eUsing PSD technology with two successive collectors generates two powdered smoothies with different granulometry, drying behaviour and oxidizing profile. Due to its lower flowability, coarse powder likely leaves the main drying chamber more slowly, where temperatures are highest. In the atomizer body, the product sticks to the wall and gradually falls to the bottom and likely remains exposed to the burner's hot air blast for longer than the product going into the cyclone. The ready-to-eat smoothies obtained from both powders reach similar oxidation levels assessed by molecular markers such as 5-(Hydroxymethyl) furfural, available Lysine, L-ascorbic and dehydroascorbic acids or α-tocopherol. In contrast, product oxidation assessed by other indexes involving a large group of oxidizable compounds such as colour, lipid oxidation and, above all, antioxidant status, reflects that coarse powder oxidizes more than fine powder during PSD. This different oxidative profile does not affect the rehydration properties of these powders, which can be easily rehydrated for consumption; however, they might present a different tendency towards oxidative deterioration during shelf-life with a certain risk of browning, flavour alterations, and loss of water solubility, among other defects. Thus, rehydrated smoothies may exhibit different quality traits. Future research should approach different aspects regarding the application of PSD technology in fruit smoothies: (i) to establish operating conditions that enhance powder quality and process yield; (ii) to determine if PSD improves results obtained with an equivalent SD process; (iii) to learn whether powders of different granulometry show different oxidative stability over time; and (iv) to learn if they show different mixing and agglomeration properties.\u003c/p\u003e"},{"header":"Declarations","content":"\u003cp\u003e\u003cstrong\u003eFunding:\u0026nbsp;\u003c/strong\u003eThis research was supported by the Ministry of Science, Innovation and Universities of the Spanish Government and FEDER under the Grant PID2021-125533OR-C4, as well as from the MICIU/AEI /10.13039/501100011033, by the Consolidated Research Group (TEQUAL 2021 SGR 00461) by de Ag\u0026egrave;ncia de Gesti\u0026oacute; d\u0026rsquo;Ajuts Universitaris i de Recerca (AGAUR) and CERCA Program of the Generalitat de Catalunya.\u003c/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u0026nbsp;\u003c/strong\u003e\u003cstrong\u003eData Availability:\u0026nbsp;\u003c/strong\u003eThe datasets generated and/or analysed during the current study are available from the corresponding author upon reasonable request.\u003c/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u0026nbsp;\u003c/strong\u003e\u003cstrong\u003eDeclaration of Competing Interests:\u0026nbsp;\u003c/strong\u003eThe authors declare no competing interests.\u003c/p\u003e"},{"header":"References","content":"\u003col\u003e\n\u003cli\u003eAalaei, K., Rayner, M., \u0026amp; Sj\u0026ouml;holm, I. 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Dietary protein-phenolic interactions: characterization, biochemical-physiological consequences, and potential food applications. \u003cem\u003eCritical Reviews in Food Science and Nutrition\u003c/em\u003e, \u003cem\u003e61\u003c/em\u003e(21), 3589\u0026ndash;3615. https://doi.org/10.1080/10408398.2020.1803199\u003c/li\u003e\n\u003c/ol\u003e"}],"fulltextSource":"","fullText":"","funders":[],"hasAdminPriorityOnWorkflow":false,"hasManuscriptDocX":true,"hasOptedInToPreprint":true,"hasPassedJournalQc":"","hasAnyPriority":false,"hideJournal":true,"highlight":"","institution":"","isAcceptedByJournal":false,"isAuthorSuppliedPdf":false,"isDeskRejected":"","isHiddenFromSearch":false,"isInQc":false,"isInWorkflow":false,"isPdf":false,"isPdfUpToDate":true,"isWithdrawnOrRetracted":false,"journal":{"display":true,"email":"[email protected]","identity":"researchsquare","isNatureJournal":false,"hasQc":true,"allowDirectSubmit":true,"externalIdentity":"","sideBox":"","snPcode":"","submissionUrl":"/submission","title":"Research Square","twitterHandle":"researchsquare","acdcEnabled":true,"dfaEnabled":false,"editorialSystem":"","reportingPortfolio":"","inReviewEnabled":false,"inReviewRevisionsEnabled":true},"keywords":"Smoothie, aggregation, dehydration, antioxidant, rehydration","lastPublishedDoi":"10.21203/rs.3.rs-6813206/v1","lastPublishedDoiUrl":"https://doi.org/10.21203/rs.3.rs-6813206/v1","license":{"name":"CC BY 4.0","url":"https://creativecommons.org/licenses/by/4.0/"},"manuscriptAbstract":"\u003cp\u003ePulse Spray Drying (PSD) technology is proposed for powdering fruit smoothies (apple, orange and banana) with whey protein. A PSD pilot system with two successive powder collectors located in the dehydration chamber and cyclone was tested. The objective was to determine whether rehydrated smoothies from fine and coarse powders (FP and CP) exhibit a different oxidative profile. Both powders were characterized (granulometry, flowability, discolouration, wet properties and water solubility). Proximate composition and oxidative profile (colour changes, oxidation indexes, antioxidant vitamins and antioxidant status) were determined in the ready-to-eat (undried and rehydrated) smoothies. Due to its lower flowability, CP exited the drying chamber more slowly, where temperatures are highest. CP and FP showed differences for D (4,3) particle size, Carr Index, Hausner ratio, moisture content, water activity and CIELab colour, but not for water absorption and solubility. The ready-to-eat smoothies from both powders reached similar oxidation levels assessed by molecular markers such as 5-(Hydroxymethyl)furfural, available Lysine, L-ascorbic and dehydroascorbic acids or α-tocopherol. In contrast, product oxidation assessed by other indexes involving a large group of oxidizable compounds such as colour, lipid oxidation and, above all, antioxidant status, reflected that CP oxidizes more than FP during PSD. This different oxidative profile did not affect their rehydration properties, although both powders might present a different tendency towards oxidative deterioration during shelf-life. Thus, rehydrated smoothies might exhibit different quality traits.\u003c/p\u003e","manuscriptTitle":"Oxidative Profile of Powdered Fruit Smoothies Collected in the Dehydration Chamber and the Cyclone during Pulse Spray Drying","msid":"","msnumber":"","nonDraftVersions":[{"code":1,"date":"2025-06-12 15:09:12","doi":"10.21203/rs.3.rs-6813206/v1","editorialEvents":[{"type":"communityComments","content":0}],"status":"published","journal":{"display":true,"email":"[email protected]","identity":"researchsquare","isNatureJournal":false,"hasQc":true,"allowDirectSubmit":true,"externalIdentity":"","sideBox":"","snPcode":"","submissionUrl":"/submission","title":"Research Square","twitterHandle":"researchsquare","acdcEnabled":true,"dfaEnabled":false,"editorialSystem":"","reportingPortfolio":"","inReviewEnabled":false,"inReviewRevisionsEnabled":true}}],"origin":"","ownerIdentity":"43880a40-b528-461c-8cd4-d6dd81251055","owner":[],"postedDate":"June 12th, 2025","published":true,"recentEditorialEvents":[],"rejectedJournal":[],"revision":"","amendment":"","status":"posted","subjectAreas":[],"tags":[],"updatedAt":"2025-10-19T19:23:24+00:00","versionOfRecord":[],"versionCreatedAt":"2025-06-12 15:09:12","video":"","vorDoi":"","vorDoiUrl":"","workflowStages":[]},"version":"v1","identity":"rs-6813206","journalConfig":"researchsquare"},"__N_SSP":true},"page":"/article/[identity]/[[...version]]","query":{"redirect":"/article/rs-6813206","identity":"rs-6813206","version":["v1"]},"buildId":"XKTyCvWXoU3ODBz1xrDgd","isFallback":false,"isExperimentalCompile":false,"dynamicIds":[84888],"gssp":true,"scriptLoader":[]}