Research Article Impact of Different Drying Methods on the Acerola-Ceriguela Mixed Pulp: Physicochemical Characteristics, Bioactive Compounds, and Sensory Attributes Marcony Silva J´ unior , 1 Nathalia Silva , 1 Christine Ribeiro , 1 Caio Ver´ ıssimo , 2 Ana Paula Rocha , 3 Carlos Grosso , 1 and Maria Inˆ es Maciel 1 1 Food Science and Technology, Federal Rural University of Pernambuco (UFRPE), Recife, PE, Brazil 2 Department of Rural Technology, UFRPE, Recife, PE, Brazil 3 Agroindustry Laboratory, Federal University of Campina Grande, Campina Grande, PB, Brazil Correspondence should be addressed to Maria Inˆ es Maciel; m.inesdcd@gmail.com Received 8 February 2022; Accepted 15 June 2022; Published 6 July 2022 Academic Editor: Encarna Aguayo Copyright©2022MarconySilvaJ´ unioretal.isisanopenaccessarticledistributedundertheCreativeCommonsAttribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited. Fruit mixed pulp has the objective of improving the nutritional and sensorial characteristics, as well as the development of new flavours and aromas. Different methods of drying (e.g., spray-drying, spouted bed drying, and freeze-drying) can influence the quality of the final product. e objective of this study was to select the drying method that enables the production of acerola- ceriguelamixedpulp(ACMP)withhigherquality.Forthisselection,thepowderpulpswereevaluatedfortheirphysicochemical characteristics(wateractivity,moisture,solublesolids(SS),titratableacidity(TA),SS/TA,andinstrumentalcolour),retentionof thebioactivecompounds(ascorbicacid,totalcarotenoids,andphenoliccompounds),andsensoryevaluation(acceptance,check- all-that-apply (CATA), and intent to purchase). e physicochemical characteristics of the freeze-dried and spray-dried ACMP were nonsignificant (p > 0.05) but differed significantly (p > 0.05) from spouted bed powder. ACMP freeze-drying powder resulted in higher retention of ascorbic acid, total carotenoids, and phenolic compounds. e powder obtained by spray-drying showedhigherretentionofbioactivecompoundscomparedtothespoutedbeddrying.erefore,thisstudysuggeststhatpowder obtained by freeze-drying resulted in greater sensorial acceptance. 1. Introduction Brazil has the highest biodiversity of fruit, particularly tropicaloneswithexoticflavoursandaromasthataregreatly appreciated by consumers, including acerola (Malpighia emarginata D.C.)andceriguela(Spondiaspurpurea L.)[1,2]. Acerolaisoneoftherichestnaturalsourcesofascorbicacid and contains a plethora of phytonutrients like carotenoids, phenolics, anthocyanins, and flavonoids [3]. Fruit con- sumption is associated not only with the maintenance of various metabolic activities of the organism but also with a reduction in the risk of degenerative diseases [4]. Health benefits can be attributed to the antioxidant capacity of the fruit depending on the type of phytochemicals, such as vitamins, carotenoids, and polyphenols [5]. Fruit has a high moisture content (80%) that results in its classification as perishable.Toincreasetheshelflifeofthefruitandavoidthe degradation of vitamins and other nutrients, different methods of preservation can be utilized. Dehydration of fruits is a widely popular preservation technique to extend their shelf life and make seasonal produce available throughout the year [6]. Among them, drying that enables the production of powders with low moisture prolongs the shelf life of food. In addition, drying offers a convenient consumer product and/or ingredient that are handled more easily by food processors [7]. ere are various drying techniques used to produce powdered foods, such as spouted bed drying, spray-drying, Hindawi Journal of Food Quality Volume 2022, Article ID 7107107, 8 pages https://doi.org/10.1155/2022/7107107