Synergistic Effects of Microwave and Osmotic Dehydration on Food Processing: A Comprehensive Review Amanda Aparecida de Lima Santos, Jhenifer Cristina Carvalho Santos, Gabriela Fonsêca Leal, Matheus de Souza Cruz, Guilherme Mathias Lopes, et al. Comprehensive Reviews in Food Science and Food Safety, 2026 The combination of osmotic dehydration (OD) and microwave radiation (MW), referred to as microwave‐assisted osmotic dehydration (MWOD), has emerged as a promising hybrid strategy for optimizing food processing by enhancing mass transfer and preserving bioactive compounds. This study aimed to provide a comprehensive overview of the synergistic effects of MWOD, focusing on the interaction mechanisms between MW heating and mass transfer, key operational parameters, and their impacts on the quality of dehydrated foods. A systematic literature review was conducted following the Preferred Reporting Items for Systematic Reviews and Meta‐Analyses (PRISMA) guidelines, using the Scopus and Web of Science databases. Studies were selected through predefined inclusion and exclusion criteria based on document type, relevance to food processing, and experimental application of MWOD. Data related to raw materials, process conditions, mass transfer behavior, quality attributes, and energy aspects were extracted and qualitatively synthesized. From 178 records initially identified, 25 experimental studies specifically addressing MWOD were included in the final analysis. Overall, most of the analyzed experimental studies reported that MWOD enhances water removal rates, reduces solid gain, and improves the retention of color, texture, and antioxidant compounds when compared to conventional OD under the evaluated processing conditions. In addition, several studies indicated a reduction in energy consumption, particularly at laboratory scale. Despite these advances, literature still lacks studies integrating diffusional modeling with physicochemical and sensory analyses, as well as investigations at pilot and industrial scales. These findings highlight the strong potential of MWOD as a sustainable and efficient technology high‐quality dehydrated foods.
Integrated analysis of osmotic dehydration of bocaiuva (Acrocomia aculeata) slices João Renato de Jesus Junqueira, Thiago Ferreira Rangel, Raquel Pires Campos, Thaísa Carvalho Volpe Balbinotti, Luciana Miyagusku, et al. Open Life Sciences, 2026 This study evaluated the effects of temperature, osmotic agent type, and process intensification techniques on the osmotic dehydration of bocaiuva ( Acrocomia aculeata ) slices. Treatments were conducted at 40 and 60 °C using sucrose or maltodextrin solutions, under static conditions as osmotic dehydration (OD), vacuum osmotic dehydration (VOD), or centrifugal osmotic dehydration (COD). Mass transfer parameters (water loss (WL), solid gain (SG), and moisture content) and quality indicators (shrinkage and rehydration) were determined. Sucrose-based treatments showed superior dehydration performance compared to maltodextrin, mainly under centrifugal force at 60 °C, which resulted in the highest WL (11.48 kg/100 kg) and the lowest moisture content (28.46 kg/100 kg), as well as reduced shrinkage and consistent rehydration capacity (0.885 and 0.93, respectively). Principal component analysis (PCA) confirmed the positive interaction between sucrose, elevated temperature, and COD, highlighting this combination as the most effective for improving dehydration efficiency while preserving physical quality. The findings contribute to the development of sustainable technologies that add value to native fruits, thereby reinforcing the role of food processing in promoting sociobiodiversity.
Drying Methods Applied to Ionic Gelation of Mangaba (Hancornia speciosa) Pulp Microcapsules Jordan Heiki Santos Uemura, João Renato de Jesus Junqueira, Ângela Christina Conte Theodoro, Jefferson Luiz Gomes Corrêa, Thaisa Carvalho Volpe Balbinoti, et al. Chemengineering, 2026 Brazil is one of the richest countries in biodiversity, with biomes that host countless native species of ecological and economic relevance. Among its native fruits, mangaba (Hancornia speciosa) stands out for its nutritional relevance. However, its industrial use remains limited by seasonality, perishability, and harvesting difficulties. This study evaluated the effects of different drying techniques—convective (CD), microwave (MWD), and infrared (IRD)—on the physical and chemical properties of mangaba pulp microcapsules obtained by ionic gelation, including drying kinetics. Drying time varied markedly among treatments, ranging from 25 (MWD) to 185 (IRD) min. In general, the Page modified model provided the best fit for drying kinetics. Physical analyses revealed that IRD produced microcapsules with higher wettability (43.33 s), lower hygroscopicity (203.01 g/100 g), and higher bulk (0.382 g/cm3) and particle density (1.339 g/cm3). CD resulted in greater dispersibility (248.45%) and porosity (0.732), whereas MWD showed the lowest water absorption index (1.78). Regarding bioactive compounds, IRD retained the highest ascorbic acid content, CD preserved more antioxidant activity, and MWD presented the highest total phenolic content. Overall, despite the different processes, mangaba microcapsules retained relevant levels of bioactive compounds, confirming the potential of ionic gelation combined with drying as an effective preservation strategy.
Convective Drying of Papaya Seeds: Impact of Ethanol Pretreatment Amanda Aparecida de Lima Santos, Maria Eduarda Teixeira, Paula Giarolla Silveira, Jefferson Luiz Gomes Corrêa Journal of Food Science, 2025 Papaya seeds are agroindustrial residues rich in bioactive compounds, lipids, and proteins. Their high moisture content makes them vulnerable to chemical and microbiological deterioration. Drying is a practical process to extend shelf life. The immersion in ethanol can be used as a drying pretreatment for improving the final quality and reducing drying time. This study examined the effect of ethanol on drying kinetics, specific energy consumption, cell‐wall thickness, quality parameters (water activity, color, phenolics, flavonoids, and antioxidant activity), oil yield, and mass‐transfer mechanisms via mathematical modeling. Seeds were immersed in ethanol for 2 min and convectively dried at 50°C or 70°C (air velocity 1 m s −1 ). The pretreatment shortened drying time by up to 55% and reduced energy demand by 54.07% at 50°C and 31.13% at 70°C, while inducing structural thinning of the cell wall that enhanced mass transfer. Drying preserved total phenolics and ABTS antioxidant activity, although flavonoids were more susceptible to ethanol‐related degradation. Lowering water activity proved effective for product stability, and drying at 50°C with ethanol offered better color retention. Mathematical modeling confirmed that ethanol altered mass‐transfer behavior, yielding a mixed regime governed by both internal diffusion and external convection. Ethanol pretreatment coupled with temperature control thus optimizes papaya‐seed drying, supporting their use as a sustainable ingredient for the food and pharmaceutical industries. Practical Applications This study demonstrates that ethanol pretreatment prior to convective drying of papaya seeds is an effective strategy to reduce drying time and energy consumption while preserving functional properties such as phenolic compounds and antioxidant activity. The dried seeds exhibit microbiological stability and potential for use in functional foods, dietary supplements, and cosmetics. Moreover, the technique offers a sustainable solution for agro‐industrial waste valorization, contributing to circular economy practices and adding value to the papaya supply chain.
Assessment of Infrared Radiation in Foam-Mat Drying of Jabuticaba (Plinia sp.) Pulp Gabriel Pedroso de Lima Alexandre, Gabriela de Fátima Ribeiro, Juliana Rodrigues do Carmo, Jefferson Luiz Gomes Corrêa, Lidja Dahiane Menezes Santos Borél, et al. Journal of Food Process Engineering, 2025 Foam‐mat drying (FMD) of jabuticaba pulp (JP) was studied using hot air (HA‐FMD) and infrared radiation (IR‐FMD). IR‐FMD offers higher energy efficiency, faster drying, and more uniform heating, generally producing better‐quality products compared to HA‐FMD. This study evaluated the drying kinetics of jabuticaba pulp the influence of operational parameters on its physical properties and total anthocyanin content. A 3 2 factorial design was employed, varying temperature (50°C, 60°C, 70°C) and air velocity (0.5, 1.0, 1.5 m s −1 ) for HA‐FMD, and infrared power (90, 130, 170 W) and air velocity for IR‐FMD. The Page model best fitted the drying behavior in both methods. Faster drying occurred at higher temperatures and velocities for HA‐FMD, and at higher infrared power with lower velocities for IR‐FMD. Higher anthocyanin retention was observed at lower temperatures and higher velocities for HA‐FMD and at higher infrared powers for IR‐FMD. Optimal conditions resulted in drying times of 130 min (HA‐FMD) and 137 min (IR‐FMD), with anthocyanin contents of 8.12 and 10.2 mg 100 g −1 , respectively. Both methods were effective, although IR‐FMD demonstrated superior anthocyanin retention compared to HA‐FMD. Operating parameters significantly affected drying efficiency and bioactive compound preservation, providing relevant insights for optimizing jabuticaba powder production.
Intermittent microwave drying of strawberry fruits Advanced Research Methods in Food Processing Technologies Technology for Sustainable Food Production, 2024
Vacuum enrichment of mango slices with isomaltulose Juliana Rodrigues do Carmo, Jefferson Luiz Gomes Corrêa, Mariana Resende, Marcelo Ângelo Cirillo, Javier Telis-Romero, et al. Ciencia E Agrotecnologia, 2024
Dried yacon with high fructooligosaccharide content Jefferson Luiz Gomes Corrêa, Francemir José Lopes, Ronaldo Elias de Mello Junior, João Renato de Jesus Junqueira, Michel Cardoso de Angelis Pereira, et al. Journal of Food Process Engineering, 2021
Ethanol pretreatment in taioba leaves during vacuum drying João Renato de Jesus Junqueira, Jefferson Luiz Gomes Corrêa, Nathane Silva Resende, Thaisa Carvalho Volpi Balbinoti, Isabella Pereira Gatti, et al. Ciencia E Agrotecnologia, 2021
The influence of ethanol and vacuum on okara drying Amanda Umbelina de Souza, Jefferson Luiz Gomes Corrêa, Letícia Almeida Oliveira, Francemir José Lopes, Ronaldo Elias de Mello Junior Journal of Food Chemistry and Nanotechnology, 2018
Optimization of osmotic dehydration of yacon slices Kamilla Soares de Mendonça, Jefferson Luiz Gomes Corrêa, João Renato de Jesus Junqueira, Michel Cardoso de Angelis Pereira, Marina Barbosa Vilela Drying Technology, 2016
Spray Drying of Green Corn Pulp Gerson Reginaldo Marques, Soraia Vilela Borges, Diego Alvarenga Botrel, Joyce Maria Gomes da Costa, Eric Keven Silva, et al. Drying Technology, 2014
Analysis of effects of grain dust explosion using computational fluid dynamics American Society of Agricultural and Biological Engineers Annual International Meeting 2012 Asabe 2012, 2012
Roasting processing of dry coffee cherry: Influence of grain shape and temperature on physical, chemical and sensorial grain properties Boletim Centro De Pesquisa De Processamento De Alimentos, 2009
