Drying kinetics and bioactive compounds of Bunchosia glandulifera

The aim of this study was to describe the drying kinetics of Bunchosia glandulifera pulp, as well as the changes in its phenolic compounds, carotenoid content, and antioxidant activity. The experiments were performed in a drying oven with forced air at 45, 65, and 85 degrees C, until the equilibrium moisture was reached. An increase in the mass transfer rate was observed at the highest temperature, with a subsequent decrease in the drying time. The drying curves exhibited a period of fast decline and an exponential trend was observed in all of them, validated using Page's mathematical model. The concentration of phenolic compounds and carotenoids decreased during the first minutes of drying. Bioactive compounds were the most sensitive to high temperatures and the antioxidant activity was mainly affected by the drying time. Practical applicationsBunchosia glandulifera is a fruit with nutraceutical potential by the presence of bioactive compounds. The removal of water from a fruit extends the conservation time of the product during storage and transportation, facilitating the access to such foods. However, the phenolic and carotenoid compounds present in the fruit are sensitive to the thermal process. Thus it is important to know the behavior kinetic drying of fruit and its consequences in the bioactive compounds present and antioxidant activity for better use of the fruit.