Fruit Powder vs Fruit Juice Powder: Processing, Composition, Applications & How to Choose

Section 1

Fruit Powder vs Fruit Juice Powder: What's the Difference?

Fruit powder is a broad commercial description for dried fruit-derived ingredients milled into powder form. The starting material may be edible whole fruit, fruit pulp, purée, juice, peel, seeds or pomace. The name alone does not tell a buyer which parts of the fruit remain in the finished ingredient.

Fruit juice powder is more specific: it is produced by drying expressed fruit juice — clarified, cloudy or concentrated. Because juice extraction separates insoluble fruit structures from the liquid fraction, a juice powder typically has lower fiber content and a different reconstitution profile from a powder made from pulp or whole edible fruit. It often contains a carrier such as maltodextrin or gum arabic, although carrier-free processes exist for selected materials.

Clarified Juice Powder and Cloudy Juice Powder Are Not the Same

The Codex General Standard for Fruit Juices and Nectars (CXS 247-2005) recognizes both clear and cloudy juice and allows pulp and cells from the same fruit under defined conditions [13]. A powder made from clarified juice will have a different insoluble-solids profile from one made from cloudy juice or juice with restored pulp — affecting turbidity, sediment, mouthfeel and beverage performance. Buyers should ask whether the juice feed was clarified and whether the specification includes a measure of insoluble material.

Orange powder illustrates why the product name alone does not identify the raw-material form. PhytoVale's Orange Powder is available in two distinct grades: freeze-dried whole-fruit powder and spray-dried juice powder with maltodextrin. These grades differ in starting materials, carrier composition and resulting ingredient characteristics.

Fruit Powder Is Not the Same as Fruit Extract Powder

A conventional fruit powder is made by drying and milling fruit tissue, pulp, purée, juice or pomace. A fruit extract powder is produced through selective extraction: particular soluble constituents are transferred into an extraction medium and then concentrated or dried. Extracts typically have a defined extraction ratio or standardized marker compounds, whereas ordinary fruit powders are not concentrated extracts. This distinction matters for nutritional composition, ingredient declarations and the amount of original fruit material represented by a given weight of powder.

Section 2

How Different Fruit Powders Are Made

The manufacturing route determines which fruit components are retained before drying begins. A whole-fruit route starts with physical fruit tissue, a juice-powder route starts with the liquid fraction from extraction, and a pomace route starts with the solid material left after pressing. Each route has different process controls and quality risks [3,4].

Whole Fruit and Pulp Powder Processing

Whole-fruit and pulp powders are produced by selecting and washing fruit, removing unwanted material, cutting or pulping the edible portion, applying pretreatments where required (blanching, enzyme treatment, antioxidant treatment), drying, and then milling and sieving. A product made from peeled mango pulp is not compositionally equivalent to one made from whole berries that retain their skins. After drying, milling and sieving determine the particle-size distribution and influence flow, dust generation and mixing performance.

Fruit Juice Powder Processing

Juice powder production begins with juice extraction, followed by screening, clarification or pulp adjustment. The juice is often concentrated to reduce the water load before drying. For spray-dried products, a carrier is typically added to improve drying behavior and powder recovery. After drying, the powder is recovered and may be blended, milled or sieved to specification. A useful specification should make clear whether the feed was single-strength juice, concentrated juice, cloudy juice or a juice-pulp mixture, because those feedstocks provide different solids profiles.

Fruit Pomace Powder Processing

Pomace is generated when juice or wine is extracted from fruit. The remaining material — peel, seeds, residual pulp and cell-wall components — should be stabilized promptly because its moisture and residual sugars support unwanted microbial and enzymatic changes. It is then dried, milled and sieved to produce a powder whose composition reflects both the original fruit and the preceding extraction process.

Section 3

Freeze-Drying vs Spray-Drying: Choosing the Right Method

Drying removes water to improve handling, storage and ingredient functionality, but it also changes the physical structure and chemical stability of fruit materials. Freeze-drying, spray-drying and hot-air drying are the most widely used approaches; vacuum, infrared, microwave-assisted and hybrid methods are also applied for specific fruit matrices. No single method is automatically best for every fruit or application [1,2].

Why Spray-Drying Fruit Juice Is Technically Challenging

Many fruit juices contain high proportions of low-molecular-weight sugars and organic acids with low glass-transition temperatures. During drying, these compounds become sticky, deposit on dryer walls, reduce powder recovery and make continuous operation difficult. Carriers such as maltodextrin raise the effective glass-transition temperature and reduce wall deposition — but they also dilute the fruit solids in the finished powder [2].

Spray-drying performance depends on more than inlet-air temperature. Feed concentration, viscosity, carrier type and level, atomization conditions, feed rate, outlet temperature and recovered-particle moisture all influence yield and quality. Inlet-air temperature is not the temperature experienced by every particle; evaporative cooling and residence time affect the actual thermal history. Comparing two powders using inlet temperature alone is misleading.

Carriers are common but not an absolute requirement. Barańska, Jedlińska and Samborska (2023) demonstrated carrier-free powders from blackcurrant juice concentrate, mango purée and purple carrot juice concentrate using low-temperature spray-drying assisted by dehumidified air (inlet/outlet 80/55°C vs. conventional 180/80°C). Performance depended on the feedstock: some materials required dehumidified air for carrier-free drying, while kiwiberry and tomato pulp could be processed without carriers using both approaches [5]. This demonstrates technical feasibility, not proof that every fruit juice can be spray-dried commercially without a carrier.

PhytoVale's Lemon Juice Powder illustrates how drying methods and carrier systems differ within the same fruit: it is available as a spray-dried grade with 5% maltodextrin and a freeze-dried grade without a carrier.

When to Choose Freeze-Drying Over Spray-Drying

Freeze-drying retains porous structure, color and heat-sensitive compounds better than most thermal methods, making it the stronger choice when these qualities drive the ingredient's value — for example, in premium nutrition blends or products where visible fruit character matters. The trade-off is higher processing cost and a porous powder that absorbs moisture readily, requiring more protective packaging.

For high-volume instant beverages where rapid dispersion and cost efficiency matter more than retaining fruit-tissue structure, a well-controlled spray-dried juice powder is typically the more practical choice. The right method is the one that delivers the required composition and functionality at an acceptable cost, not the method with the highest nutrient-retention claim.

Section 4

Nutritional Composition: Fiber, Sugars, Acids and Bioactive Compounds

The nutritional profile of a fruit powder is shaped first by the raw-material form and then by the processing conditions. Juice extraction separates soluble components from insoluble cell-wall material, while pulp and pomace routes retain different proportions of fiber and structural material. Drying and storage further change sensitive compounds [3,4,6].

Dietary Fiber: The Main Compositional Difference

Dietary fiber is the single largest compositional difference between whole-fruit or pulp powders and powders made from clarified juice. Insoluble fiber is associated with cellulose and hemicellulose in plant cell walls, while soluble fiber includes pectic substances and other water-soluble polysaccharides. When juice is separated from pulp and filtered, a significant portion of these structures is removed. The extent depends on pressing, screening, clarification and whether pulp or cells are later returned to the juice.

Pomace concentrates many of the solid fractions left behind during extraction. In a 2014 study comparing jaboticaba whole-fruit, peel and pomace powders (all freeze-dried and milled), the pomace powder contained 20.54 g/100 g total dietary fiber and 16.42 g/100 g insoluble dietary fiber on a dry basis, with a total phenolic content of 43.39 mg GAE/g dry weight — approximately 2.5 times the whole-fruit powder value [9]. These figures illustrate the potential of a specific pomace material; they should not be treated as universal values for all fruit pomace.

Sugars and Organic Acids

Glucose, fructose and sucrose contribute to sweetness and soluble solids, while citric, malic and other organic acids influence sourness, pH and the behavior of the powder in food systems. Juice powders often contain a higher proportion of soluble sugar and acid solids relative to insoluble fiber because the liquid fraction is concentrated before drying.

For product developers, the sugar-to-acid balance is often more useful than total soluble solids alone. A powder with a high soluble-solids value may still need additional sweetening or acid adjustment depending on its fruit source and target sensory profile. When comparing suppliers, ask for separate values for individual sugars, total acidity and pH rather than relying on a single Brix reading.

Polyphenols, Anthocyanins and Carotenoids

Polyphenols are not distributed evenly throughout a fruit. Depending on the species, peel, seeds, pulp and juice contain different concentrations and profiles of phenolic compounds. Pressing transfers some soluble phenolics into the juice while leaving others associated with skins, seeds and cell-wall material in the pomace. A pomace powder may therefore have a higher concentration of selected phenolics — but this result is specific to the fruit and extraction route.

Anthocyanins, carotenoids and other pigments are also affected by oxygen, light, pH, temperature and the surrounding food matrix. A high result in a total-polyphenol or antioxidant-capacity assay does not by itself demonstrate that the same activity will be retained during storage or released during digestion.

Sea buckthorn illustrates how raw-material selection affects composition. PhytoVale's Sea Buckthorn Fruit Powder includes a freeze-dried whole-berry grade and a spray-dried juice grade. The whole-berry grade retains pulp oil containing omega-7 fatty acids; the juice grade does not retain this oil after pressing and separation.

Nutrient Retention Is Not the Same as Bioaccessibility

A powder can retain a measurable amount of a compound after drying, yet the compound may remain bound within the plant matrix or degrade during gastrointestinal digestion. Retention describes what is measured in the ingredient; bioaccessibility concerns the fraction released from the food matrix during digestion and potentially available for absorption.

A 2026 critical review of 17 in-vitro digestion studies found that the effect of drying on polyphenol release was compound- and matrix-dependent. The gastric phase was often important for polyphenol release, while the intestinal phase could either release matrix-associated compounds or reduce recovery of sensitive compounds such as some anthocyanins. The authors emphasized that retention measurements alone cannot predict digestive release or biological effects [16]. A higher laboratory retention value should not automatically be translated into a claim of greater bioavailability.

Section 5

Fruit Solids vs Carrier Content: What's Actually in the Powder?

Carrier content is one of the most important details to verify when buying spray-dried fruit juice powder. Carriers raise the effective glass-transition temperature, reduce wall deposition and improve powder recovery (see Section 3). However, a carrier also contributes to the finished powder's mass and changes its sweetness, flavor intensity, nutritional composition, flow, dispersibility and cost per unit of fruit-derived solids. Buyers should distinguish the total powder weight from the amount of fruit-origin dry matter in that powder.

Common Carrier Materials and Their Functions

The best carrier depends on the fruit matrix and the intended application. A carrier that improves powder recovery does not necessarily produce the best flavor release or the lowest hygroscopicity. The 2025 review by Pujapanda and colleagues discusses maltodextrin, gum arabic, modified starch and protein-based materials, confirming that carrier performance is system-specific [6].

Carrier-Free Does Not Automatically Mean Better

Carrier-free powders offer a shorter ingredient declaration and a higher proportion of fruit-origin solids, but they are harder to manufacture, recover and store. In most commercial spray-drying operations, a carrier is the more practical choice. The carrier-free approach demonstrated by Barańska et al. (Section 3) is technically feasible for selected materials under specific low-temperature conditions, but it has not been validated for all fruits at industrial scale [5].

The useful question is not whether a powder contains a carrier, but whether the carrier is suitable for the application and clearly disclosed. A carrier-containing powder is often the better choice when it provides consistent production, good handling and the required dispersibility. A carrier-free powder is preferable when a higher fruit-solids concentration or shorter ingredient list is essential and its physical performance has been validated.

Clean Label: How Carrier Content Appears on the Ingredient Declaration

For consumer-facing brands, carrier content affects more than composition — it changes the ingredient declaration. A freeze-dried strawberry powder can be listed as a single ingredient (strawberry powder), while a spray-dried juice powder with a carrier requires a multi-component declaration (strawberry juice concentrate, maltodextrin). Shorter, more recognizable ingredient lists are increasingly associated with higher purchase intent and perceived naturalness among end consumers. When evaluating suppliers for a product positioned as clean-label or minimally processed, the ingredient declaration implications should be assessed alongside composition, functionality and cost.

How to Calculate Fruit-Derived Solids

Suppliers report carrier content as a percentage of total powder, total dry solids or the dry-solids blend before drying. These bases are not interchangeable. When both values are reported on a consistent dry-solids basis:

Consider a simplified purchasing example where both suppliers report fruit-derived solids on the same as-supplied basis:

Supplier B has a higher price per kilogram of powder, but a lower cost per kilogram of fruit-derived solids. This comparison is meaningful only when both percentages use the same basis and the products provide comparable flavor, color and processing yield. It does not replace a formulation trial.

Why Brix Is Not a Direct Measure of Fruit Content in Powder

Brix measures the refractive-index response of a liquid as a sucrose-equivalent soluble-solids value. It is useful for characterizing juice and checking reconstitution of a defined juice system. However, a Brix reading from a reconstituted powder does not establish how much of the measured soluble material originated from fruit rather than from added carriers or other soluble ingredients.

Codex CXS 247-2005 sets Brix requirements for defined fruit juice and nectar products, but it is not a universal specification for every commercial fruit powder [13]. Buyers should use Brix alongside the documented juice source, concentration factor, carrier declaration, reconstitution ratio and analytical method rather than treating it as a stand-alone fruit-content claim.

Section 6

Powder Properties: Solubility, Dispersibility and Physical Stability

When a powder is added to water, it must first become wetted, enter the liquid, disperse and — where its components are soluble — dissolve. These stages are influenced by particle surface properties, porosity, agglomeration, moisture history and the physical state of the powder [7].

A juice powder made from well-filtered juice provides a high proportion of soluble solids after reconstitution. A whole-fruit or pulp powder contains insoluble fiber and fruit particles that remain suspended rather than dissolve — this is part of the intended fruit character, not a quality defect. The term "100% soluble" should not be used as a universal quality requirement for all fruit powders.

Particle Size: Finer Is Not Always Better

D10, D50 and D90 describe the particle sizes below which 10%, 50% and 90% of the measured population fall. These values characterize the distribution and reveal whether a powder contains a broad range of particle sizes. In trade specifications and purchase orders, particle size is also commonly expressed in mesh (sieve) numbers — for example, 80 mesh (≈ 180 µm), 100 mesh (≈ 150 µm) or 200 mesh (≈ 75 µm). Laser diffraction and sieve analysis measure different physical properties and do not always produce identical results, so the measurement method should be stated alongside the values. Smaller particles increase surface area for liquid contact but also increase dust formation, cohesion and the tendency to form lumps during rapid hydration. Larger or agglomerated particles may wet and sink more readily in some systems. A practical specification should define the particle-size measurement method and include a reconstitution test rather than assuming that finer is better [1,7].

Moisture, Water Activity and Glass Transition Temperature

Moisture content measures total water present; water activity (aw) describes water availability for microbial, chemical and physical processes. Two powders with similar moisture contents can have different water activities because sugars, acids, fibers and carriers interact with water differently.

Glass transition temperature (Tg) is particularly relevant to amorphous fruit powders. When a powder absorbs moisture, water plasticizes the matrix and lowers its Tg. If the product temperature exceeds the Tg, molecular mobility increases and the material becomes sticky, loses flowability, cakes or collapses. This explains why fruit powders with high sugar and acid contents are difficult to dry and store without suitable process and packaging controls [2,8].

For procurement, consider moisture content, aw, Tg, hygroscopicity and storage temperature together. A moisture specification alone cannot predict whether a powder will remain free-flowing in a humid warehouse.

Section 7

Food Applications: Which Fruit Powder Should You Choose?

The most suitable powder depends on the role the fruit ingredient must perform in the finished product. Selection should begin with the desired sensory and functional result, then work backward to the raw-material form and powder properties needed to achieve it.

Beverages: Clear Drinks, Cloudy Drinks and Smoothies Need Different Powders

For clear or low-sediment beverages, prioritize soluble solids, low insoluble residue and controlled reconstitution — a juice powder from a clarified feed is the typical starting point, but carrier content and flavor profile still need to be verified (Section 5). Cloudy beverages accommodate suspended fruit material, while smoothies benefit from pulp or whole-fruit powders that contribute body and fiber. In these products, turbidity or sediment is acceptable when it matches the intended sensory profile.

Bakery: Fiber Enrichment Changes More Than Nutrition

Fruit pomace powders contribute dietary fiber and phenolic compounds to bakery products, but their high water-binding capacity changes dough hydration, mixing behavior and finished-product structure. In a study of apple pomace, increasing the pomace proportion in wheat-flour blends raised water absorption and altered dough rheology; higher replacement levels affected cake volume and texture [10]. Pomace should not be treated as a simple one-for-one replacement for flour.

A 2018 review of fruit pomace fiber in cereal-based products similarly emphasized that fiber characteristics and inclusion levels influence processing and sensory quality [11]. The appropriate inclusion rate should be established through hydration, mixing, baking and sensory trials rather than inferred from fiber percentage alone.

Gummies and Confectionery: Control the Entire Sugar-Acid-Moisture System

Fruit powders bring flavor, color and fruit-derived solids to gummies, but their sugars and organic acids also influence the solids balance, pH and water activity of the formulation. Hygroscopicity affects stickiness during cooling, conditioning and storage. A juice powder is typically easier to incorporate into a uniform system, while a pulp powder introduces insoluble particles and a different texture. Compatibility should be assessed in the actual gelling system under the intended processing temperatures.

Section 8

Quality, Safety, Storage and Shelf Life

A Certificate of Analysis (COA) is useful only when the buyer understands what was tested, how the result was obtained and whether the method is appropriate for the ingredient. Fruit powders do not share one universal specification. Limits and test requirements should reflect the fruit species, raw-material form, processing route and destination-market regulations.

What a Useful Fruit Powder Specification Should Cover

Low Moisture Does Not Mean Sterile

Drying reduces water availability but does not automatically destroy pathogens. The Codex Code of Hygienic Practice for Low-Moisture Foods (CXC 75-2015) identifies Salmonella as a major concern in low-moisture food environments and notes that pathogens can remain viable for extended periods even when they cannot grow, and that microorganisms can become more heat resistant in low-aw matrices [14]. Food safety depends on incoming fruit quality, validated microbial-reduction steps, equipment hygiene and post-processing contamination control — not just the final moisture result.

Batch Consistency Matters as Much as a Good Single COA

One batch that meets specification does not demonstrate that the supplier can maintain quality over time. Compare multiple production lots for color, moisture, water activity, particle-size distribution, key compositional markers and sensory characteristics. Where the powder is used in a standardized beverage or nutrition formulation, small differences in fruit solids or carrier content change the required dosage and finished-product performance.

Authenticity and Adulteration Risks

Adulteration in fruit powders can take several forms: undeclared addition of synthetic colorants (especially in berry and red-fruit powders), excessive carrier content beyond the declared proportion, blending with lower-value fruits not stated on the label, or use of fruit-flavored compounds in place of genuine fruit-derived material. These practices reduce ingredient cost while creating regulatory, safety and reputational risk for the buyer.

Several analytical approaches can support authenticity verification. HPLC or LC-MS profiling of anthocyanins, flavonoids or organic acids can produce a characteristic fingerprint for a given fruit species — an unexpected profile suggests substitution or blending. Microscopic examination of cell and tissue structures can confirm the presence of genuine fruit tissue rather than pure carrier material. Stable-isotope-ratio analysis (SIRA) can help distinguish geographic origin and detect adulteration with synthetic additives. For ongoing supply, comparing the polyphenol and sugar profile of new batches against a validated reference batch is more practical than running full authentication on every shipment.

Packaging, Storage and Shelf Life

Fruit powders are easier to transport than fresh fruit or juice, but their shelf stability depends on the relationship between powder composition, moisture uptake, oxygen exposure, packaging and storage temperature. Powders rich in sugars and organic acids are hygroscopic, while pigments, vitamins and aroma compounds are sensitive to oxygen, light and heat [2,6].

There is no single shelf-life period that applies to all fruit powders. Shelf-life validation should monitor sensory quality, color, moisture, aw, flowability, relevant nutrients and microbiological quality. Accelerated studies help identify deterioration pathways, but the labelled shelf life should be supported by real-time stability data under conditions relevant to the intended distribution environment.

Section 9

How to Choose the Right Fruit Powder for Your Product

The most reliable selection process begins with the finished product rather than the supplier's product name. The correct ingredient is the one whose composition, functionality, safety and cost match the requirements of the finished product at a consistent result.

A Five-Step Selection Process

• 1. Define the finished application. Establish whether the ingredient will be used in a clear beverage, cloudy drink, smoothie, yogurt, bakery product, gummy or nutrition blend. This determines whether the formulation needs soluble solids, suspended particles, fiber, color or a particular flavor intensity.
• 2. Identify the fruit components you need. Decide whether the target is juice-derived flavor and soluble solids, pulp and cell-wall material, or pomace-derived fiber. Confirm which fruit parts are included rather than relying on a broad product name.
• 3. Match the powder to the manufacturing process. Review reconstitution, particle size, water-holding capacity, heat exposure, pH, mixing conditions and ingredient compatibility. Where the product is sensitive to sediment, caking or color changes, define an application-specific test before approving a supplier.
• 4. Verify composition, safety and consistency. Request a specification and COA that identify the raw-material form, carrier content and reporting basis, moisture, aw, particle size, relevant nutritional markers and food-safety results. Compare more than one batch.
• 5. Compare cost in use, not only price per kilogram. Consider fruit-derived solids (Section 5), dosage rate, flavor strength, processing yield and the impact of the powder on the finished product. A lower-priced powder requiring a higher inclusion rate may not be cheaper in use. For cross-border purchasing, also factor in supply-chain seasonality: juice powder is typically produced from stored concentrate year-round with relatively stable pricing, while whole-fruit powder production follows harvest cycles, which can affect lead times, minimum order quantities and price volatility during off-season months. Confirm the applicable HS tariff code, since duty rates differ between powder types and affect landed cost (see Section 5).

Practical Ingredient Selection Matrix

Questions to Ask a Fruit Powder Supplier

• What is the exact raw material? Confirm the fruit species, variety where relevant, country of origin, maturity requirements and the part of the fruit used.
• What enters the dryer? Establish whether the feed is whole fruit, pulp, purée, expressed juice, concentrate or pomace, and whether it is clarified or contains suspended pulp.
• Which drying method is used? Ask for the process description and relevant controls rather than relying on a general claim such as "low-temperature dried."
• Are carriers or other ingredients added? Request their identities, proportions, calculation basis and any allergen information.
• What is the actual fruit-derived solids content? Ask how it is calculated and whether the figure is reported on an as-is or dry-solids basis.
• How does the powder perform in the intended application? Request relevant data for reconstitution, dispersibility, sediment, color or water-holding capacity.
• Can the supplier demonstrate consistent quality? Review representative COAs, food-safety documents and batch-to-batch data.

For a particular fruit powder or juice powder requirement, contact the PhytoVale team with your target application, specification and estimated volume so that the relevant product details can be reviewed.

FAQ

Frequently Asked Questions

References

Scientific References and Standards

The following publications and standards support the processing, composition, carrier, reconstitution, pomace and food-safety discussions in this guide. Experimental values should be interpreted within the fruit species, processing conditions, analytical methods and reporting basis used in each source.

Fruit Processing, Drying and Powder Production

[1] Karam, M. C., Petit, J., Zimmer, D., Djantou, E. B. & Scher, J. (2016). Effects of drying and grinding in production of fruit and vegetable powders: A review. Journal of Food Engineering, 188, 32–49. DOI: 10.1016/j.jfoodeng.2016.05.001

[2] Tontul, I. & Topuz, A. (2017). Spray-drying of fruit and vegetable juices: Effect of drying conditions on the product yield and physical properties. Trends in Food Science & Technology, 63, 91–102. DOI: 10.1016/j.tifs.2017.03.009

[3] Bhatkar, N. S., Shirkole, S. S., Brennan, C. & Thorat, B. N. (2022). Pre-processed fruits as raw materials: Part I – Different forms, process conditions and applications. International Journal of Food Science & Technology, 57, 4945–4962. DOI: 10.1111/ijfs.15891

[4] Bhatkar, N. S., Shirkole, S. S., Brennan, C. & Thorat, B. N. (2022). Pre-processed fruits as raw materials: Part II – Process conditions, demand and safety aspects. International Journal of Food Science & Technology, 57, 4918–4935. DOI: 10.1111/ijfs.15887

[5] Barańska, A., Jedlińska, A. & Samborska, K. (2023). Is it Possible to Produce Carrier-Free Fruit and Vegetable Powders by Spray Drying? Polish Journal of Food and Nutrition Sciences, 73(3), 214–223. DOI: 10.31883/pjfns/168709

Carrier Materials, Reconstitution and Powder Stability

[6] Pujapanda, R. et al. (2025). Influence of carrier agents on nutritional, chemical, and antioxidant profiles of fruit juices during drying processes: A comprehensive review. Discover Food, 5, Article 228. DOI: 10.1007/s44187-025-00504-5

[7] Gaudel, N., Gaiani, C., Harshe, Y. M., Kammerhofer, J., Pouzot, M., Desobry, S. & Burgain, J. (2022). Reconstitution of fruit powders: A process–structure–function approach. Journal of Food Engineering, 315, Article 110800. DOI: 10.1016/j.jfoodeng.2021.110800

[8] Flores-Ramírez, A. et al. (2022). Effect of maltodextrin weight fraction on the amorphous state and critical storage conditions of freeze-dried juices. International Journal of Food Science & Technology, 57(6). DOI: 10.1111/ijfs.15654

Fruit Pomace Composition and Food Applications

[9] Gurak, P. D., Sbardelotto de Bona, G., Tessaro, I. C. & Marczak, L. D. F. (2014). Jaboticaba pomace powder obtained as a co-product of juice extraction: A comparative study of powder obtained from peel and whole fruit. Food Research International, 62, 786–792. DOI: 10.1016/j.foodres.2014.04.042

[10] Sudha, M. L., Baskaran, V. & Leelavathi, K. (2007). Apple pomace as a source of dietary fiber and polyphenols and its effect on the rheological characteristics and cake making. Food Chemistry, 104(2), 686–692. DOI: 10.1016/j.foodchem.2006.12.016

[11] Quiles, A. et al. (2018). Fiber from fruit pomace: A review of applications in cereal-based products. Food Reviews International, 34, 162–181. DOI: 10.1080/87559129.2016.1261299

[12] Kumar, H. et al. (2024). Selected fruit pomaces: Nutritional profile, health benefits, and applications in functional foods and feeds. Current Research in Food Science, 9, Article 100791. DOI: 10.1016/j.crfs.2024.100791

Food Standards and Safety

[13] Codex Alimentarius Commission. General Standard for Fruit Juices and Nectars, CXS 247-2005. Adopted in 2005; amended in 2022 and 2024. Official Codex Standard

[14] Codex Alimentarius Commission. (2015). Code of Hygienic Practice for Low-Moisture Foods, CXC 75-2015. Official Codex Code

Recent Research on Drying and Bioaccessibility

[15] Redha, A. A., Yücetepe, A. & Esatbeyoglu, T. (2026). Impact of drying technologies on bioactive composition of fruit pomace: A critical review and future perspectives. Food Chemistry: X, 36, Article 103929. DOI: 10.1016/j.fochx.2026.103929

[16] Redha, A. A., Harahap, I. A., Capanoglu, E. & Esatbeyoglu, T. (2026). How drying technologies shape digestive fate of polyphenols in fruits and vegetables: A critical evaluation. Food Research International, 240, Article 119581. DOI: 10.1016/j.foodres.2026.119581