Technologies for Transforming Fermented Beverages from Liquid to Powder: A Systematic Literature Review

Abstract

The interest in converting fermented beverages into powder has increased due to the need to extend shelf life, facilitate transport, and preserve bioactive compounds. This process requires maintaining physicochemical, sensory, and microbiological properties to ensure their functional and nutritional value. This systematic review evaluated the most effective technologies for producing powdered fermented beverages, using a descriptive non-experimental design based on PRISMA and PICOC, and including studies published between 2020 and 2025 in Scopus, Web of Science, and EBSCOhost. Spray drying was the most commonly used technique, standing out for its efficiency, low cost, and ease of industrial scaling, achieving preservation of more than 70% of bioactive compounds. Freeze-drying, although less frequently applied, optimally preserved probiotics, heat-sensitive compounds, and aromas, achieving 90–100% retention in beverages such as water kefir, craft beer, and fermented yogurt. Other techniques, such as vacuum or hot-air drying, showed variable effectiveness and are mainly applied in artisanal contexts. Beverages such as chicha de jora, kefir, craft beer, yogurt, and fermented guava and noni juices have been successfully powdered while maintaining sensory and functional stability. The most common maize varieties include yellow, white, morocho, and chulpi. It is concluded that spray drying and freeze-drying are key tools to innovate and valorize fermented beverages, enabling functional and stable powdered products for the food industry.