Spray-drying of grape skin-whey protein concentrate mixture.

The aim of this work was to evaluate the effect of process conditions (inlet air temperature, paste flow rate, and whey protein concentration) on the physical and physicochemical characteristics of the powder obtained from spray dried grape skin-whey protein concentrate mixture. The experiments were performed according to the 2 factorial design, with repetition of the central point. The highest values of anthocyanin retention (> 92%) were obtained with the highest inlet air temperature (190 °C) and the highest whey protein concentration (15% (w/w)).