Optimization of drying process for <i>Rosa pimpinellifolia</i> L. fruit (black rose hips) based on bioactive compounds and modeling of drying process

Rosa pimpinellifolia, commonly known as the burnet rose, has shown huge functional properties and industrial potential. In this present study, convective drying process was optimized to enhance quality, antioxidant activity, phenolic compounds. The influence of conditions on rehydration kinetics mathematical modeling R. pimpinellifolia fruit (black rose hips) were investigated. Response surface methodology used detect optimum (i.e. temperature air velocity). operating 67.21°C 1.75 m s−1 providing maximum total compounds, anthocyanin, DPPH radical scavenging Ferric Reducing Antioxidant Power (FRAP) values 1327 ± 5 mg GAE/100 g, 491 2 c3g E/100 110 mmol TE/g 698.00 15 ISE/g, respectively. Page Model most fitted model predict kinetics. Vegas-gálves Peleg models effective describe more efficient at 60°C compared 20 40°C. increased hardness, cohesiveness, gumminess, chewiness while decreasing springiness resilience. Catechin, epicatechin, quercetin-3-glucoside, protocatechuic acid, chlorogenic quercetin, rutin, fumaric gallic acid major compounds identified. thus improved overall pimpinellifolia.