Drying Technologies and Pretreatment Techniques for Medicinal and Edible Fruits and Vegetables: Mechanisms, Advantages, Limitations, and Impact on Pharmacological Compounds

Abstract

Drying is a crucial postharvest preservation step, particularly for fruits and vegetables, due to their high moisture content. Physical, sensory, and storage qualities after drying are of interest to food engineers; however, for medicinal purposes, such as nutraceuticals or functional foods, the retention of pharmacological or bioactive compounds is of great interest. This review discusses conventional novel/modern drying technologies and their impact on pharmacological compounds of MEFVs. Conventional drying techniques (sun drying and hot air drying) are cost-effective but slow and usually induce significant losses of thermolabile pharmacological compounds. In contrast, novel/modern drying techniques (solar drying, vacuum drying, freeze drying, microwave drying, infrared drying, heat pump