A D-optimal experimental design with three center points was used to evaluate the influence of spray-drying conditions on the physicochemical properties of a powdered product obtained by drying cactus pear juice. Drying was performed in a laboratory spray-dryer (Pulvis GB 22 model) at two inlet air temperatures (205 and 225°C), and two compressor air pressures (0.10 and 0.20 MPa). Commercial maltodextrins (10 and 20 DE) were used as carrier agents at two levels (18 and 23%). Moisture content and hygroscopicity were evaluated in the powder, and vitamin C retention and total color change were measured in the reconstituted product. Analysis of variance (ANOVA) was performed with a confidence level of 95% (p