Impact of Maltodextrin–Inulin Blends on the Physicochemical, Functional, and Technological Properties of Freeze‐Dried cape Gooseberry ( Physalis peruviana L.) and Pineapple ( Ananas comosus ) Juices

JARAMILLO SÁNCHEZ, GABRIELA; ANDRADE-CUVI, MARÍA JOSÉ; ORDÓÑEZ MEJÍA, KEVIN; CAMACHO LUZÓN, DIANA; MATUTE CASTRO, LISBETH; CAMPO FERNANDEZ, MERCEDES; GARZÓN RIVERA, ANDREA LISSBETH; ARCHAINA, DIEGO

JOURNAL OF FOOD SCIENCE

WILEY-BLACKWELL PUBLISHING, INC

Año: 2025 vol. 90

0022-1147

The use of fruit that does not meet export standards and the waste of fresh produce pose a challenge for the food industry,given the economic losses. This study evaluated the effect of different proportions of maltodextrin (MD) and inulin (I) (0%–100%) as carrier agents on the physicochemical, thermal, functional, and technological characteristics of freeze-dried powdersfrom cape gooseberry and pineapple juice. The formulations were characterized by physicochemical, thermal, and technologicalanalyses. All treatments had a pH of ≤4, acidity of