https://doi.org/10.17113/ftb.64.04.26.9415

Article in press

Optimization of Spray Drying Parameters for Producing Red Pitahaya Powder Using Response Surface Methodology

Yuli Lorena Callata Aparicio^1*, María Mercedes Valeriano Taco¹, Jose Antonio Villalobos Taucaya¹, William Edgar Heredia Peña¹ and Jose Manuel Prieto²

¹National University of Saint Augustine of Arequipa, Santa Catalina Nro. 117, 04001 Arequipa, Perú

²National University of Juliaca, Av. Nueva Zelandia Nro. 631, Urb. La Capilla, 21101 Juliaca Puno, Perú

Copyright © 2026 This is a Diamond Open Access article published under CC-BY licence. Copyright remains with the authors, who grant third parties the unrestricted right to use, copy, distribute and reproduce the article as long as the original author(s) and source are acknowledged.

Food Technol. Biotechnol. 2026; 64(4).

Article history:

Received: 9 October 2025

Accepted: 18 October 2026

Keywords:

red pitahaya; spray drying; response surface methodology; maltodextrin; scanning electron microscopy

The content of this publication has not been approved by the United Nations and does not reflect the views of the United Nations or its officials or Member States.

Summary:

Research background. Red pitahaya (Hylocereus polyrhizus) is an exotic tropical fruit rich in antioxidants and betalains, but it is characterised by a relatively short shelf life. An effective and safe means of processing this fruit is the production of dehydrated products that can be readily reconstituted. Therefore, this study aimed to optimise the spray drying parameters for producing red pitahaya powder with suitable physicochemical and reconstitution properties.

Experimental approach. Response surface methodology based on a central composite design was applied to evaluate the effects of inlet air temperature, feed flow rate and maltodextrin mass per volume ratio. The experimental data were modelled using a second-order polynomial equation to describe and predict the assessed responses: yield, moisture, water activity, hygroscopicity, flowability, cohesion and solubility. In the optimised sample, betalains, total phenols and antioxidant capacity were quantified as complementary quality indicators. Particle size and morphology were analysed using scanning electron microscopy.

Results and conclusions. The quadratic models adequately described the main physicochemical responses, including yield, moisture content, water activity, flowability, cohesion and solubility. The selected processing conditions resulted in a powder with suitable physicochemical characteristics and reconstitution properties, including appropriate powder recovery, moisture content, water activity, flowability and solubility. The powder also showed measurable levels of betalains, phenolic compounds and antioxidant capacity. Microscopic observations revealed irregular particles with smooth surfaces and no visible cracks or fractures.

Novelty and scientific contribution. The results demonstrate that inlet air temperature, feed flow rate and maltodextrin mass per volume ratio influenced the physicochemical and reconstitution properties of red pitahaya powder. The scientific contribution of this work lies in defining suitable processing conditions for a juice matrix rich in low-molecular-mass sugars and natural pigments, where powder recovery, moisture control, water activity, flowability and solubility must be balanced. These findings provide specific information for the production of red pitahaya powder with suitable technological properties and support its potential use as an ingredient in food formulations.