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 survival of the <i>Lpb. plantarum</i> in probiotic fruit juice (FJ), freeze-dried (FJ-FD), and spray-dried (FJ-SD) powders 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

fig4

Figure 4

Figure 4: 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 4 | Evaluation of the Physicochemical Characteristics of a Blend Fruit Juice Powder Mixed with Lactiplantibacillus plantarum: A Comparison of Spray Drying and Freeze Drying 