The Magic of Drying: How Temperature and Moringa Extract Form Affect Physalis angulata Powder

Food drying isn't just about keeping food fresh, it's also about making it healthier and tastier. A recent study looked into a special drying method called foam-mat drying. This method helps preserve food, making it last longer. Scientists wanted to create an instant powder from Physalis angulata L. , a type of fruit, and boost its health benefits by adding Moringa oleifera L. extract.

The study tested different temperatures and forms of Moringa extract. They found that the temperature and type of Moringa extract used really mattered. They saw changes in things like color, water activity, and how much water the powder could absorb. The best results came from drying the powder at 70°C, whether the Moringa extract was liquid or microencapsulated. But not everything changed with these factors. Some things, like how soluble the powder was and its pH, stayed the same. This study showed that foam-mat drying is a great way to make instant powder that's full of antioxidants and other healthy stuff.

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