Abstract
Even though the residue from the processing of acerola (Malpighia emarginata D.C.) has significant amounts of vitamin C and other bioactive compounds at the same level as the pulp and the juice of this fruit, it also has a high moisture content level (> 80%). In this work, the drying performance of acerola residue in a microwave oven combined with a vacuum environment was investigated. The effect of pretreatment with ethanol on this drying process was successfully analyzed, together with the influence of main process variables on the moisture removal and the main bioactive compounds of this by-product of the fruit industry. The values obtained for the bioactive compounds after drying could be classified as intermediate concentrations, thus showing a good potential to be used as food additives. The growth of mesophilic bacteria, molds, and yeasts in acerola residues was not observed for the dried material at a final moisture content below 26.2% (wb).Graphical Abstract
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