Evaluation of the Physicochemical Characteristics of a Blend Fruit Juice Powder Mixed with <i>Lactiplantibacillus plantarum</i>: A Comparison of Spray Drying and Freeze Drying

<div>The antioxidant activity (DPPH, %) (a) and total phenolic content (TPC) (b) of the probiotic fruit juice (FJ), probiotic fruit juice-freeze dried (FJ-FD), and probiotic fruit juice-spray dried (FJ-SD) powders (statistically significant differences are indicated with different uppercase letters).</div>

Journal of Food Processing and Preservation

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Figure 2: Evaluation of the Physicochemical Characteristics of a Blend Fruit Juice Powder Mixed with <i>Lactiplantibacillus plantarum</i>: A Comparison of Spray Drying and Freeze Drying 

Figure 2 | Evaluation of the Physicochemical Characteristics of a Blend Fruit Juice Powder Mixed with Lactiplantibacillus plantarum: A Comparison of Spray Drying and Freeze Drying 