Pode-se concluir que a técnica de spray drying utilizada neste estudo possibilitou a obtenção de micropartículas de ácido ascórbico em galactomanano.
As micropartículas na proporção de 10:1 (galactomanano: ácido ascórbico) foi a que obteve uma maior eficiência de encapsulação, assim, o galactomanano, está atuando como um bom agente de material de parede.
Esse estudo indica que o revestimento de galactomanano enriquecido com as micropartículas de ácido ascórbico manteve a qualidade dos melões minimamente processados e prolongou sua vida útil para 12 dias sob refrigeração a 10 °C, quando comparados aos frutos processados não revestidos ou revestidos apenas com galactomanano que se mantiveram viáveis por apenas 9 dias. Além de se apresentar como uma alternativa saudável para aumentar o potencial de comercialização do melão, os resultados aqui apresentados contribuem para ampliar o conhecimento da influência de revestimentos comestíveis sobre a qualidade de frutas minimamente processadas.
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