Título:	Drying of guabiroba pulp: chemical characterization, kinetics and techno-economic analyses.
Autoria:	ANDRADE, D. R. M. ARANTES, M. S. T. HANSEL, F. A. SILVA, V. R. da MAFRA, L. I. HELM, C. V.
Afiliação:	DAYANNE REGINA MENDES ANDRADE, UNIVERSIDADE FEDERAL DO PARANA; MATHEUS SAMPONI TUCUNDUVA ARANTES, UNIVERSIDADE FEDERAL DO PARANA; FABRICIO AUGUSTO HANSEL, CNPF; VÍTOR RENAN DA SILVA, UNIVERSIDADE FEDERAL DO PARANA; LUCIANA IGARASHI MAFRA, UNIVERSIDADE FEDERAL DO PARANA; CRISTIANE VIEIRA HELM, CNPF.
Ano de publicação:	2026
Referência:	Journal of Food Science and Technology, 2026.
Conteúdo:	Guabiroba is a native species of the Brazilian Atlantic Forest. Its fruits are known for their chemical composition, phenolic compounds and carotenoids, which promote antioxidant and antimicrobial activities. However, it has a high moisture content, which makes it perishable. In this study, three dried products were obtained from fruits after different processing (oven at 60 and 105 °C and freeze-drying), and were characterized according to their chemical composition, drying kinetics and technical–economic analysis. The results showed that guabiroba contains several compounds beneficial to health, with high amounts of dietary fiber (12.60% by weight, wet basis), highlighting its potential as a functional food. The different drying processes resulted in dried products with different physicochemical properties and different drying kinetics. Oven drying at 60 °C was observed as the best drying method, due to the preservation of chemical compounds and the second most economically viable, despite being the slowest process. Compared to conventional frozen guabiroba pulp, dry products are more expensive, although they have lower transportation costs and a longer shelf life, factors not evaluated in this study.
Thesagro:	Guabiroba Polpa de Fruta Secagem Análise Econômica Composição Química
NAL Thesaurus:	Campomanesia xanthocarpa Fruit pulp Drying Chemical composition Economic analysis
Palavras-chave:	Yellow-orange fruit
ISSN:	0022-1155
Digital Object Identifier:	https://doi.org/10.1007/s13197-026-06750-4
Notas:	First online.
Tipo do material:	Artigo de periódico
Acesso:	openAccess
Aparece nas coleções:	Artigo em periódico indexado (CNPF)