Insights into the development of grapefruit nutraceutical powder by spray drying: physical characterization, chemical composition and 3D intestinal permeability.
Freddy GonzálezEva García-MartínezMaría Del Mar CamachoNuria Martínez-NavarreteBruno SarmentoIva FernandesVictor FreitasFrancisca RodriguesBeatriz OliveiraPublished in: Journal of the science of food and agriculture (2019)
This work allows to establish that the formulation of grapefruit powder has great potential as a nutraceutical food, with spray drying being a good alternative technique in the food industry. © 2019 Society of Chemical Industry.