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>Antioxidant activity (DPPH, %) (a) and total phenolic content (TPC) (b) of probiotic fruit juice (FJ) and powders obtained from spray drying (FJ-SD) and freeze drying (FJ-FD) methods during 90 days of storage at 4°C (statistically significant differences of each time are indicated with different uppercase letters).</div>

Journal of Food Processing and Preservation

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Figure 3: 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 3 | Evaluation of the Physicochemical Characteristics of a Blend Fruit Juice Powder Mixed with Lactiplantibacillus plantarum: A Comparison of Spray Drying and Freeze Drying 