Highlight on drying fruit slices with better retention of bioactive compounds

Abstract

Abstract In the human diet, bioactive compounds are additional nutrients that are available through fruits. They positively influence human health with their antioxidant activity. To extend shelf life and produce value‐added products, fruits are dried. However, in the process of drying, bioactive compounds are degraded and reduced. In the modern fruit drying facilities, fruits are dried as slices which find their market as snacks and as garnishes for ice creams, yoghurts, and cookies. Hence, it is essential to adopt drying methods that aim at maximum retention of bioactive compounds. Conventional drying methods poorly retain the bioactive constituents and have higher processing time. Potential drying systems that better retain the bioactive compounds include vacuum dryer, hybrid dryer, and freeze dryer. The review focus on different pretreatments and drying methods employed for drying fruit slices with a highlight to the retention of bioactive compounds such as phenols, flavonoids, carotenoids, anthocyanins, and ascorbic acid. The review also gives an outline of the latest techniques to process dried fruit slices with high retention of bioactive compounds. Practical Applications Dried fruit slices are valued products from fruits that, after drying, retain a high level of bioactive compounds, fetch a reasonable price in the market. Various drying means for drying fruit slices have been discoursed in the study. Dry fruit makers can choose from various procedures and pretreatments, depending on the costs involved and the technology available. Consumers are watching for healthy snacking options which dry fruit slices can fulfill.