{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,9,14]],"date-time":"2026-09-14T12:06:35Z","timestamp":1789387595363,"version":"build-2803163510"},"reference-count":54,"publisher":"Wiley","issue":"7","license":[{"start":{"date-parts":[[2026,6,26]],"date-time":"2026-06-26T00:00:00Z","timestamp":1782432000000},"content-version":"vor","delay-in-days":0,"URL":"http:\/\/onlinelibrary.wiley.com\/termsAndConditions#vor"},{"start":{"date-parts":[[2026,6,26]],"date-time":"2026-06-26T00:00:00Z","timestamp":1782432000000},"content-version":"tdm","delay-in-days":0,"URL":"http:\/\/doi.wiley.com\/10.1002\/tdm_license_1.1"}],"funder":[{"DOI":"10.13039\/501100001807","name":"Funda\u00e7\u00e3o de Amparo \u00e0 Pesquisa do Estado de S\u00e3o Paulo","doi-asserted-by":"publisher","id":[{"id":"10.13039\/501100001807","id-type":"DOI","asserted-by":"publisher"}]},{"DOI":"10.13039\/501100003593","name":"Conselho Nacional de Desenvolvimento Cient\u00edfico e Tecnol\u00f3gico","doi-asserted-by":"publisher","id":[{"id":"10.13039\/501100003593","id-type":"DOI","asserted-by":"publisher"}]},{"DOI":"10.13039\/501100002322","name":"Coordena\u00e7\u00e3o de Aperfei\u00e7oamento de Pessoal de N\u00edvel Superior","doi-asserted-by":"publisher","id":[{"id":"10.13039\/501100002322","id-type":"DOI","asserted-by":"publisher"}]}],"content-domain":{"domain":["ift.onlinelibrary.wiley.com"],"crossmark-restriction":true},"short-container-title":["Journal of Food Science"],"published-print":{"date-parts":[[2026,7]]},"abstract":"<jats:title>ABSTRACT<\/jats:title>\n                  <jats:sec>\n                    <jats:label\/>\n                    <jats:p>Acerola is a nutrient\u2010rich but highly perishable fruit that requires processing to preserve its nutritional quality. Foam mat drying is an effective method for retaining nutrients in liquid and semisolid foods, provided that suitable foaming agents are selected. The use of plant\u2010based foaming agents represents a promising solution to meet the demands of vegan and vegetarian consumers. Therefore, this study proposed to evaluate the influence of different plant\u2010based foaming agents and drying temperatures on the quality of acerola pulp powder. Acerola pulp was dried at 60\u00b0C and 70\u00b0C using soy protein isolate (SPI), concentrate of pea protein (CPP), distilled monoglycerides (Dimodan), and lactic acid esters (Lactem), and the effects on drying kinetics, nutrient retention, and color were investigated. Process parameters affected drying rates and were associated with the powder's nutritional characteristics. The diffusion model did not provide a satisfactory fit to represent the drying kinetics, suggesting anomalous diffusivity. The Page model demonstrated a precise fit and was associated with anomalous diffusion, with its exponent unequivocally indicating super\u2010diffusive behavior. Drying at 70\u00b0C favored vitamin C retention due to faster moisture removal, whereas 60\u00b0C better preserved phenolic compounds and carotenoids. SPI, in combination with fatty acid ester\u2010based agents, further enhanced vitamin C retention. Notably, all powders exhibited exceptionally high vitamin C content, exceeding 10\u00a0g per 100\u00a0g. These results underscore the potential of plant\u2010based foaming agents for producing nutritionally rich acerola powder through foam mat drying, a simple and readily applicable process for developing plant\u2010based food products.<\/jats:p>\n                  <\/jats:sec>\n                  <jats:sec>\n                    <jats:title>Practical Applications<\/jats:title>\n                    <jats:p>This study addresses a simple, cost\u2010effective, and scalable process suitable for both small\u2010 and large\u2010scale production of acerola powder, an appealing ingredient for fortifying foods and beverages. The proposed process preserves nutritional compounds and demonstrates the viability of using plant\u2010based proteins as natural foaming agents, either alone or in combination with plant\u2010based fatty acid\u2010derived emulsifiers.<\/jats:p>\n                  <\/jats:sec>","DOI":"10.1111\/1750-3841.71222","type":"journal-article","created":{"date-parts":[[2026,6,26]],"date-time":"2026-06-26T13:34:03Z","timestamp":1782480843000},"update-policy":"https:\/\/doi.org\/10.1002\/crossmark_policy","source":"Crossref","is-referenced-by-count":0,"title":["Drying Kinetics and Quality of Foam\u2010Mat\u2010Dried Acerola With Plant\u2010Based Foaming Agents"],"prefix":"10.1111","volume":"91","author":[{"given":"Maisa Dias","family":"Cavalcante","sequence":"first","affiliation":[{"name":"Department of Food Engineering and Technology, Institute of Biosciences, Humanities and Exact Sciences (IBILCE) S\u00e3o Paulo State University (UNESP)  S\u00e3o Jos\u00e9 do Rio Preto Brazil"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Maicon Douglas","family":"Nery","sequence":"additional","affiliation":[{"name":"Department of Food Engineering and Technology, Institute of Biosciences, Humanities and Exact Sciences (IBILCE) S\u00e3o Paulo State University (UNESP)  S\u00e3o Jos\u00e9 do Rio Preto Brazil"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-8647-6733","authenticated-orcid":false,"given":"Maria Aparecida","family":"Mauro","sequence":"additional","affiliation":[{"name":"Department of Food Engineering and Technology, Institute of Biosciences, Humanities and Exact Sciences (IBILCE) S\u00e3o Paulo State University (UNESP)  S\u00e3o Jos\u00e9 do Rio Preto Brazil"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"311","published-online":{"date-parts":[[2026,6,26]]},"reference":[{"key":"e_1_2_8_2_1","doi-asserted-by":"publisher","DOI":"10.1007\/s13197020\u201004657\u20102"},{"key":"e_1_2_8_3_1","doi-asserted-by":"publisher","DOI":"10.17221\/221\/2021\u2010CJFS"},{"key":"e_1_2_8_4_1","doi-asserted-by":"publisher","DOI":"10.1021\/jf902199x"},{"key":"e_1_2_8_5_1","doi-asserted-by":"publisher","DOI":"10.1111\/jfpe.13615"},{"key":"e_1_2_8_6_1","volume-title":"Official Methods of Analysis of the Association of Official Analytical Chemists","author":"AOAC","year":"1984"},{"key":"e_1_2_8_7_1","volume-title":"Official Methods of Analysis of AOAC International","author":"AOAC International","year":"1997"},{"key":"e_1_2_8_8_1","doi-asserted-by":"publisher","DOI":"10.1021\/jf020635c"},{"key":"e_1_2_8_9_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodhyd.2019.105205"},{"key":"e_1_2_8_10_1","doi-asserted-by":"publisher","DOI":"10.1080\/07373937.2013.794829"},{"key":"e_1_2_8_11_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.jfoodeng.2022.111208"},{"issue":"4","key":"e_1_2_8_12_1","first-page":"507","article-title":"A Comparison of Metaphosphoric and Oxalic Acids as Extractants Solutions for the Determination of Vitamin C in Selected Vegetables","volume":"31","author":"Benassi M. T.","year":"1988","journal-title":"Arquivos de Biologia e Tecnologia"},{"key":"e_1_2_8_13_1","doi-asserted-by":"publisher","DOI":"10.1080\/10408390802565889"},{"key":"e_1_2_8_14_1","doi-asserted-by":"publisher","DOI":"10.1080\/15538362.2020.1812017"},{"key":"e_1_2_8_15_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.tifs.2019.02.007"},{"key":"e_1_2_8_16_1","doi-asserted-by":"publisher","DOI":"10.1080\/10408398.2022.2159922"},{"key":"e_1_2_8_17_1","doi-asserted-by":"publisher","DOI":"10.1080\/07373937.2016.1201486"},{"key":"e_1_2_8_18_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.fbp.2020.12.004"},{"key":"e_1_2_8_19_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.powtec.2018.01.034"},{"key":"e_1_2_8_20_1","doi-asserted-by":"publisher","DOI":"10.3390\/foods11121751"},{"key":"e_1_2_8_21_1","doi-asserted-by":"publisher","DOI":"10.1007\/s11694\u2010023\u201001889\u20106"},{"key":"e_1_2_8_22_1","doi-asserted-by":"publisher","DOI":"10.1080\/07373937.2017.1421549"},{"key":"e_1_2_8_23_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodhyd.2018.03.046"},{"key":"e_1_2_8_24_1","doi-asserted-by":"publisher","DOI":"10.1080\/10408398.2015.1020359"},{"key":"e_1_2_8_25_1","doi-asserted-by":"publisher","DOI":"10.1007\/s11694\u2010024\u201002952\u20106"},{"key":"e_1_2_8_26_1","doi-asserted-by":"publisher","DOI":"10.1016\/S0308\u20108146(98)00119\u20108"},{"key":"e_1_2_8_27_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.colsurfa.2015.05.028"},{"key":"e_1_2_8_28_1","doi-asserted-by":"publisher","DOI":"10.3136\/FSTR.27.181"},{"key":"e_1_2_8_29_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.ifset.2010.01.006"},{"key":"e_1_2_8_30_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.biosystemseng.2022.04.026"},{"key":"e_1_2_8_31_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.jfoodeng.2013.08.039"},{"key":"e_1_2_8_32_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.tifs.2005.10.012"},{"key":"e_1_2_8_33_1","doi-asserted-by":"publisher","DOI":"10.5433\/1679\u20100359.2017v38n4Supl1p2505"},{"key":"e_1_2_8_34_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.jfoodeng.2024.112010"},{"key":"e_1_2_8_35_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodchem.2022.134613"},{"key":"e_1_2_8_36_1","doi-asserted-by":"publisher","DOI":"10.1007\/s11947\u2010016\u20101674\u20105"},{"key":"e_1_2_8_37_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.focha.2022.100046"},{"key":"e_1_2_8_38_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.lwt.2017.08.032"},{"key":"e_1_2_8_39_1","doi-asserted-by":"publisher","DOI":"10.1007\/s11694\u2010024\u201002525\u20107"},{"key":"e_1_2_8_40_1","doi-asserted-by":"publisher","DOI":"10.1007\/s11947\u2010012\u20100867\u20109"},{"key":"e_1_2_8_41_1","doi-asserted-by":"publisher","DOI":"10.1007\/s13197\u2010018\u20103309\u20105"},{"key":"e_1_2_8_42_1","volume-title":"HarvestPlus Handbook for Carotenoid Analysis","author":"Rodriguez\u2010Amaya D. B.","year":"2004"},{"key":"e_1_2_8_43_1","doi-asserted-by":"publisher","DOI":"10.1111\/1750\u20103841.16123"},{"key":"e_1_2_8_44_1","doi-asserted-by":"publisher","DOI":"10.1080\/07373930802458911"},{"key":"e_1_2_8_45_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.fbp.2024.04.009"},{"key":"e_1_2_8_46_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.tifs.2017.01.003"},{"key":"e_1_2_8_47_1","doi-asserted-by":"publisher","DOI":"10.1021\/jf00057a029"},{"key":"e_1_2_8_48_1","doi-asserted-by":"publisher","DOI":"10.1111\/ijfs.13401"},{"key":"e_1_2_8_49_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodchem.2019.124971"},{"key":"e_1_2_8_50_1","doi-asserted-by":"publisher","DOI":"10.1515\/ijfe\u20102021\u20100134"},{"key":"e_1_2_8_51_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.jfoodeng.2007.11.008"},{"key":"e_1_2_8_52_1","volume-title":"Food Dehydration: Products and Technology","author":"Arsdel W. B.","year":"1964"},{"key":"e_1_2_8_53_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.jfoodeng.2011.05.029"},{"key":"e_1_2_8_54_1","doi-asserted-by":"publisher","DOI":"10.1111\/j.1750\u20103841.2012.02908.x"},{"key":"e_1_2_8_55_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.lwt.2018.09.004"}],"container-title":["Journal of Food Science"],"original-title":[],"language":"en","link":[{"URL":"https:\/\/ift.onlinelibrary.wiley.com\/doi\/pdf\/10.1111\/1750-3841.71222","content-type":"application\/pdf","content-version":"vor","intended-application":"text-mining"},{"URL":"https:\/\/ift.onlinelibrary.wiley.com\/doi\/full-xml\/10.1111\/1750-3841.71222","content-type":"application\/xml","content-version":"vor","intended-application":"text-mining"},{"URL":"https:\/\/ift.onlinelibrary.wiley.com\/doi\/pdf\/10.1111\/1750-3841.71222","content-type":"unspecified","content-version":"vor","intended-application":"similarity-checking"}],"deposited":{"date-parts":[[2026,9,14]],"date-time":"2026-09-14T11:43:49Z","timestamp":1789386229000},"score":1,"resource":{"primary":{"URL":"https:\/\/ift.onlinelibrary.wiley.com\/doi\/10.1111\/1750-3841.71222"}},"subtitle":[],"short-title":[],"issued":{"date-parts":[[2026,6,26]]},"references-count":54,"journal-issue":{"issue":"7","published-print":{"date-parts":[[2026,7]]}},"alternative-id":["10.1111\/1750-3841.71222"],"URL":"https:\/\/doi.org\/10.1111\/1750-3841.71222","archive":["Portico"],"relation":{},"ISSN":["0022-1147","1750-3841"],"issn-type":[{"value":"0022-1147","type":"print"},{"value":"1750-3841","type":"electronic"}],"subject":[],"published":{"date-parts":[[2026,6,26]]},"assertion":[{"value":"2026-03-05","order":0,"name":"received","label":"Received","group":{"name":"publication_history","label":"Publication History"}},{"value":"2026-06-04","order":2,"name":"accepted","label":"Accepted","group":{"name":"publication_history","label":"Publication History"}},{"value":"2026-06-26","order":3,"name":"published","label":"Published","group":{"name":"publication_history","label":"Publication History"}}],"article-number":"e71222"}}