Emerging Drying Technologies and Their Impact on Bioactive Compounds: A Systematic and Bibliometric Review
Drying is a key method for food preservation; however, conventional techniques often lead to the degradation of bioactive compounds, compromising nutritional quality. This systematic review, following the PRISMA protocol, examines emerging food drying technologies designed to enhance process efficie...
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MDPI AG
2025-06-01
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| author | Amanda Aparecida de Lima Santos Gabriela Fonsêca Leal Matheus Robim Marques Lucas Caiafa Cardoso Reis João Renato de Jesus Junqueira Leandro Levate Macedo Jefferson Luiz Gomes Corrêa |
| author_facet | Amanda Aparecida de Lima Santos Gabriela Fonsêca Leal Matheus Robim Marques Lucas Caiafa Cardoso Reis João Renato de Jesus Junqueira Leandro Levate Macedo Jefferson Luiz Gomes Corrêa |
| author_sort | Amanda Aparecida de Lima Santos |
| collection | DOAJ |
| description | Drying is a key method for food preservation; however, conventional techniques often lead to the degradation of bioactive compounds, compromising nutritional quality. This systematic review, following the PRISMA protocol, examines emerging food drying technologies designed to enhance process efficiency while preserving nutritional and functional properties. A bibliometric analysis was conducted to identify research trends from 2014 to 2024. Searches were performed in the Scopus and Web of Science databases accessed on 17 January 2025, including only original research articles published in English focusing on food drying applications. Reviews, editorials, and studies unrelated to the food sector were excluded. Due to the technological nature of the outcomes, a formal risk of bias assessment was not applicable. This review highlights several emerging drying technologies, such as microwave, radiofrequency, infrared, ultrasound, freeze-drying, and cold plasma. The qualitative synthesis indicates these technologies improve the retention of phenolics, flavonoids, and vitamins, thus enhancing nutritional stability. Nevertheless, challenges remain in industrial-scale implementation, particularly regarding the economic feasibility and optimization of operational parameters. This review received no funding and was not registered in any public database. The findings underscore the need for continued research to develop sustainable and functional dried food products that meet current market demands and consumer expectations. |
| format | Article |
| id | doaj-art-327c36e76ebd467c8c64d3f5ceaf16f4 |
| institution | Kabale University |
| issn | 2076-3417 |
| language | English |
| publishDate | 2025-06-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Applied Sciences |
| spelling | doaj-art-327c36e76ebd467c8c64d3f5ceaf16f42025-08-20T03:27:11ZengMDPI AGApplied Sciences2076-34172025-06-011512665310.3390/app15126653Emerging Drying Technologies and Their Impact on Bioactive Compounds: A Systematic and Bibliometric ReviewAmanda Aparecida de Lima Santos0Gabriela Fonsêca Leal1Matheus Robim Marques2Lucas Caiafa Cardoso Reis3João Renato de Jesus Junqueira4Leandro Levate Macedo5Jefferson Luiz Gomes Corrêa6Department of Food Science, Federal University of Lavras (UFLA), Lavras 37200-900, BrazilDepartment of Food Science, Federal University of Lavras (UFLA), Lavras 37200-900, BrazilDepartment of Food Science, Federal University of Lavras (UFLA), Lavras 37200-900, BrazilDepartment of Food Science, Federal University of Lavras (UFLA), Lavras 37200-900, BrazilFaculty of Pharmaceutical Sciences, Food and Nutrition, Federal University of Mato Grosso do Sul (UFMS), Campo Grande 79070-900, BrazilFaculty of Engineering, Federal University of Grande Dourados (UFGD), Dourados 79804-970, BrazilDepartment of Food Science, Federal University of Lavras (UFLA), Lavras 37200-900, BrazilDrying is a key method for food preservation; however, conventional techniques often lead to the degradation of bioactive compounds, compromising nutritional quality. This systematic review, following the PRISMA protocol, examines emerging food drying technologies designed to enhance process efficiency while preserving nutritional and functional properties. A bibliometric analysis was conducted to identify research trends from 2014 to 2024. Searches were performed in the Scopus and Web of Science databases accessed on 17 January 2025, including only original research articles published in English focusing on food drying applications. Reviews, editorials, and studies unrelated to the food sector were excluded. Due to the technological nature of the outcomes, a formal risk of bias assessment was not applicable. This review highlights several emerging drying technologies, such as microwave, radiofrequency, infrared, ultrasound, freeze-drying, and cold plasma. The qualitative synthesis indicates these technologies improve the retention of phenolics, flavonoids, and vitamins, thus enhancing nutritional stability. Nevertheless, challenges remain in industrial-scale implementation, particularly regarding the economic feasibility and optimization of operational parameters. This review received no funding and was not registered in any public database. The findings underscore the need for continued research to develop sustainable and functional dried food products that meet current market demands and consumer expectations.https://www.mdpi.com/2076-3417/15/12/6653food dryinginnovationpreservationnutritional qualityfunctional properties |
| spellingShingle | Amanda Aparecida de Lima Santos Gabriela Fonsêca Leal Matheus Robim Marques Lucas Caiafa Cardoso Reis João Renato de Jesus Junqueira Leandro Levate Macedo Jefferson Luiz Gomes Corrêa Emerging Drying Technologies and Their Impact on Bioactive Compounds: A Systematic and Bibliometric Review Applied Sciences food drying innovation preservation nutritional quality functional properties |
| title | Emerging Drying Technologies and Their Impact on Bioactive Compounds: A Systematic and Bibliometric Review |
| title_full | Emerging Drying Technologies and Their Impact on Bioactive Compounds: A Systematic and Bibliometric Review |
| title_fullStr | Emerging Drying Technologies and Their Impact on Bioactive Compounds: A Systematic and Bibliometric Review |
| title_full_unstemmed | Emerging Drying Technologies and Their Impact on Bioactive Compounds: A Systematic and Bibliometric Review |
| title_short | Emerging Drying Technologies and Their Impact on Bioactive Compounds: A Systematic and Bibliometric Review |
| title_sort | emerging drying technologies and their impact on bioactive compounds a systematic and bibliometric review |
| topic | food drying innovation preservation nutritional quality functional properties |
| url | https://www.mdpi.com/2076-3417/15/12/6653 |
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