**4. Conclusions**

The effect of processing conditions in spray drying of blueberry juice and maltodextrin mixtures (BJ-MX) on content and retention of resveratrol was studied. Analysis of variance (ANOVA) showed that concentration (C) was the main variable influencing the content of resveratrol. Response surface plots (RSP) allowed observing that the content of resveratrol was also affected by the molecular weight distribution of MXs employed as carrying agents, where low molecular weight MX presented a higher content of resveratrol. With this study, it was possible to set the optimal processing conditions for spray drying of BJ-MX such as concentration of 23% of maltodextrin and temperature of 170 ◦C for CM, and 210 ◦C for M10. Additionally, the results reported herein were compared with those reported for content of quercetin 3-Q-galactoside, finding that quercetin 3-Q-galactoside was more readily to interact with MXs because of a higher availability of functional groups rather than by stearic hindrance effects.

**Author Contributions:** Conceptualization, C.L.-P. and M.Z.S.-L.; Data curation, E.C.-G.; Formal analysis, M.Z.S.-L. and P.A.-B.; Funding acquisition, M.Z.S.-L.; Investigation, C.L.-P., M.Z.S.-L. and P.A.-B.; Methodology, M.B.S.-C. and C.Á.-S.; Project administration, C.L.-P. and E.C.-G.; Software, E.C.-G.; Visualization, M.B.S.-C. and C.Á.-S.; Writing—original draft, C.L.-P. and M.Z.S.-L; Writing—review & editing, C.L.-P. and M.Z.S.-L.

**Funding:** This research received no external funding.

**Acknowledgments:** The postdoctoral support managed by the Academic core "Chemistry and food technology, CA-259", through the Program for Teacher Professional Development (PRODEP) is gratefully acknowledge.

**Conflicts of Interest:** The authors declare no conflict of interest.
