Cherries (Malpighia glabra L.) are rich in vitamin C and have beneficial effects on health. This study showed the impact of acerola fruit type, acerola processing method, and spray drying conditions (maltodextrin content, homogenization rate, homogenization time, drying temperature, and drying pH) on the amount of vitamin C in the powder. The results showed that fresh cherries with pressing treatment, maltodextrin content of 20%, homogenization time of 10 minutes, homogenization speed of 12,000 rpm, drying pH 3, and drying temperature at 170℃ for Powder products contain vitamin C content of 1.01 mg/g powder. Vitamin C-rich acerola powder will be a potential product for improving human health and antioxidant product diversification.

Keywords: Cherry, maltodextrin, powder, spray drying, treatment, vitamin C.