Drying Technologies and Pretreatment Techniques for Medicinal and Edible Fruits and Vegetables: Mechanisms, Advantages, Limitations, and Impact on Pharmacological Compounds

Abstract

Drying is a crucial postharvest preservation step, particularly for fruits and vegetables, due to their high moisture content. Physical, sensory, and storage qualities after drying are of interest to food engineers; however, for medicinal purposes, such as nutraceuticals or functional foods, the retention of pharmacological or bioactive compounds is of great interest. This review discusses conventional novel/modern drying technologies and their impact on pharmacological compounds of MEFVs. Conventional drying techniques (sun drying and hot air drying) are cost-effective but slow and usually induce significant losses of thermolabile pharmacological compounds. In contrast, novel/modern drying techniques (solar drying, vacuum drying, freeze drying, microwave drying, infrared drying, heat pump, refractance window, and electrohydrodynamic drying) can accelerate faster moisture removal, but their impact on the pharmacological compounds varies. Current trends in drying research emphasize process optimization, technology hybridization, pretreatment methods, real-time monitoring, and green energy integration to enhance pharmacological compound retention while ensuring sustainability.