Malvern mastersizer 2000 apparatus

We used a Malvern Mastersizer 2000 apparatus (Malvern Instruments Ltd, Malvern, Worcestershire, UK) equipped with a Scirocco module (Malvern Instruments Ltd, Malvern, Worcestershire, UK) in order to calculate the size distribution of the droplets and their mean diameter (d₃₂). A refractive index of 1.33 was been used for the sprayed droplets. Three experiments were performed for each combination.18 (link)-22 (link)

Selected fruits were immediately washed with distillated water and placed in hermetical polystyrene boxes in which we added some liquid nitrogen in order to prevent oxidation reactions, before to be stored at −20 °C. Whole fruits (flesh and peel, 5 kg) were manually sliced into approximately 2 g pieces, frozen at −80 °C, and at once freeze-dried during 48 h with a pilot CryoTec freeze-dryer (Saint-Gély-du-Fesc, France) with a separated cold trap at −70 °C, and plate temperature set to −20 °C at a working pressure of 15 Pa. Freeze-dried fruit pieces were then placed in a desiccator containing P₂O₅ in order to prevent water sorption. After freeze-drying, fruit pieces were immediately grounded with a Moulinex coffee grinder (Moulinex, Ecully, France). A small amount of liquid nitrogen were added to prevent oxidation during grinding. Powders were stored in a desiccator containing P₂O₅ in order to prevent water sorption, and their residual water content was measured after 24 h at 105 °C. Particle size distribution of fruit powders was measured through dynamic light scattering with a Malvern Mastersizer 2000 apparatus (Malvern Instruments Ltd, Malvern, UK) in absolute ethanol.