Randomized trial evaluated the effects of drying methods on bioactive compounds in habanero chili, suggesting critical implications for food processing.
Habanero chili is a highly perishable crop, yet a rich source of essential nutrients and bioactive compounds. This study evaluated the effect of three drying technologies – tray drying, fluidized bed drying, and freeze-drying – on the quality of habanero chili powder. Moisture and water activity decreased with drying time, and the modified Page model provided the best fit to the experimental data. Drying technology had a significant influence on color parameters, flow properties, and the retention of key bioactive compounds, including phenolics, carotenoids, ascorbic acid, and capsaicinoids. Overall, freeze-drying and fluidized bed drying achieved higher preservation of nutritional and functional compounds compared to conventional tray drying. These findings demonstrate that the choice of drying technology has a critical impact on the quality and stability of habanero chili powder, providing valuable insights for food processing, innovation, and new product development.
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Flores et al. (2026) studied this question.
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