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Spray drying is widely applied to produce stable fruit powder; however, most studies on spray\u2010dried Tahiti lime (\n                      <jats:italic>Citrus latifolia<\/jats:italic>\n                      Tanaka) focus on juice or essential oil fractions, overlooking the whole fruit matrix. This study optimized formulation and spray\u2010drying conditions to produce a powder from whole Tahiti lime and evaluated its physicochemical properties.\n                    <\/jats:p>\n                  <\/jats:sec>\n                  <jats:sec>\n                    <jats:title>RESULTS<\/jats:title>\n                    <jats:p>Response surface methodology identified optimal process conditions, yielding Tahiti lime powder with a low moisture content (~3.6%) and water activity (~0.25), suggesting favorable storage stability. The powder exhibited good solubility (~84%), with minor limitations attributed to the insoluble constituents of the native matrix. The optimized product retained a relevant bioactive compound content, with mean total phenolic and flavonoid contents of approximately 522\u2009mg gallic acid equivalents and 148\u2009mg quercetin equivalents per 100\u2009g dry basis, respectively. The antioxidant activity was preserved, as indicated by the ABTS and DPPH values of approximately 138 and 267\u2009mg Trolox equivalents per 100\u2009g dry basis, respectively.<\/jats:p>\n                  <\/jats:sec>\n                  <jats:sec>\n                    <jats:title>CONCLUSION<\/jats:title>\n                    <jats:p>Spray drying is an effective approach for transforming whole Tahiti lime into a stable powder and preserving key physicochemical and antioxidant attributes. These findings support the sustainable valorization of citrus by\u2010products and highlight the potential of whole\u2010fruit spray\u2010dried powders as ingredients in food and related industries. \u00a9 2026 Society of Chemical Industry.<\/jats:p>\n                  <\/jats:sec>","DOI":"10.1002\/jsfa.71148","type":"journal-article","created":{"date-parts":[[2026,10,7]],"date-time":"2026-10-07T04:18:02Z","timestamp":1791346682000},"update-policy":"https:\/\/doi.org\/10.1002\/crossmark_policy","source":"Crossref","is-referenced-by-count":0,"title":["Integral valorization of whole Tahiti lime by spray drying: process\u2010formulation optimization and physicochemical attributes"],"prefix":"10.1002","author":[{"ORCID":"https:\/\/orcid.org\/0000-0001-5739-4969","authenticated-orcid":false,"given":"Hern\u00e1n","family":"Mart\u00ednez\u2010Suarez","sequence":"first","affiliation":[{"name":"Department of Agricultural and Food Engineering, Faculty of Agricultural Sciences, Functional Foods Research Group (GAF) National University of Colombia \u2013 Medell\u00edn Campus  Medell\u00edn Colombia"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Oscar","family":"Arango\u2010Bedoya","sequence":"additional","affiliation":[{"name":"Department of Industrial Processes, Faculty of Agroindustry Engineering, Emerging Technologies in Agroindustry Research Group (TEA) University of Nari\u00f1o  Pasto Colombia"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Misael","family":"Cort\u00e9s\u2010Rodr\u00edguez","sequence":"additional","affiliation":[{"name":"Department of Agricultural and Food Engineering, Faculty of Agricultural Sciences, Functional Foods Research Group (GAF) National University of Colombia \u2013 Medell\u00edn Campus  Medell\u00edn Colombia"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"311","published-online":{"date-parts":[[2026,10,6]]},"reference":[{"key":"e_1_2_8_2_1","doi-asserted-by":"publisher","DOI":"10.32604\/PHYTON.2024.050093"},{"key":"e_1_2_8_3_1","doi-asserted-by":"publisher","DOI":"10.1016\/J.SCP.2023.101036"},{"key":"e_1_2_8_4_1","doi-asserted-by":"publisher","DOI":"10.1016\/J.IJBIOMAC.2024.131798"},{"key":"e_1_2_8_5_1","doi-asserted-by":"publisher","DOI":"10.1016\/J.AFRES.2022.100083"},{"key":"e_1_2_8_6_1","doi-asserted-by":"publisher","DOI":"10.1016\/J.FSHW.2022.03.001"},{"key":"e_1_2_8_7_1","doi-asserted-by":"publisher","DOI":"10.1016\/J.JFF.2022.105163"},{"key":"e_1_2_8_8_1","doi-asserted-by":"publisher","DOI":"10.3390\/foods10010123"},{"key":"e_1_2_8_9_1","doi-asserted-by":"publisher","DOI":"10.1016\/J.POWTEC.2021.03.014"},{"key":"e_1_2_8_10_1","doi-asserted-by":"publisher","DOI":"10.1016\/J.LWT.2021.112091"},{"key":"e_1_2_8_11_1","doi-asserted-by":"publisher","DOI":"10.1016\/J.FOODHYD.2022.108068"},{"key":"e_1_2_8_12_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.lwt.2025.117745"},{"key":"e_1_2_8_13_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.fbio.2025.106446"},{"key":"e_1_2_8_14_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.fhfh.2026.100269"},{"key":"e_1_2_8_15_1","doi-asserted-by":"publisher","DOI":"10.1016\/J.TIFS.2017.05.006"},{"key":"e_1_2_8_16_1","doi-asserted-by":"publisher","DOI":"10.1002\/FSN3.678"},{"key":"e_1_2_8_17_1","doi-asserted-by":"publisher","DOI":"10.1088\/1755-1315\/1155\/1\/012017"},{"key":"e_1_2_8_18_1","doi-asserted-by":"publisher","DOI":"10.1016\/J.LWT.2024.115825"},{"key":"e_1_2_8_19_1","doi-asserted-by":"publisher","DOI":"10.1016\/J.JAFR.2025.101780"},{"key":"e_1_2_8_20_1","doi-asserted-by":"publisher","DOI":"10.1016\/J.FOCHA.2024.100755"},{"key":"e_1_2_8_21_1","doi-asserted-by":"publisher","DOI":"10.3390\/molecules29153586"},{"key":"e_1_2_8_22_1","unstructured":"ICONTEC Fresh fruits. 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