Uvaia fruit ( <i>Eugenia pyriformis</i> Cambess) drying: Ethanol as pre?treatment, convective drying kinetics and bioactive compounds

This study evaluated the effects of ethanol pre-treatment on convective drying and its impacts bioactive compounds uvaia. The treatments consisting control samples pre-treated by immersion in (99.8% v/v) for 10 20 min, followed (1 m/s) at 40 60°C. sample temperatures were traced over processing products relation to their content phenolic antioxidant capacity. Pre-treatment times combination with influenced time associated penetration volatility sample. Furthermore, high vapor pressure reduced initial temperature samples. Drying pre-treatments 16%–34% phenolics 13%–45% capacity, which was degradation possible extraction ethanol. advantages using discussed, but also some limitations, especially compounds. Practical applications Uvaia is a native fruit rich sensory healthy aspects. However, perishability seasonality make it unfeasible post-harvest commercialization. work demonstrated that application proved be effective preserving this fruit, resulting shorter time. Although partially extracted compounds, significant levels are still found final product—which can used as convenient positive impact consumers' health. proposed approach simple, relatively cheap, viable techniques obtain stable both industry small producers.