Summary
This review synthesises literature on how thermal and non-thermal drying processes, combined with various pretreatments, influence the nutritional quality and bioactive compound content of dried vegetables. The authors examine nutrient losses across different drying technologies, providing a systematic assessment of process parameters that either preserve or degrade nutritional and functional components. The work informs food processing practice on balancing drying efficiency with nutritional retention.
Regional applicability
The findings are relevant to United Kingdom vegetable processing and food manufacturing, where retention of nutritional quality during preservation is an important quality and marketing criterion. Applicability depends on the specific drying methods reviewed and their alignment with UK commercial and domestic food processing practice.
Key measures
Retention of vitamins, minerals, phytochemicals and other bioactive compounds; effects of drying temperature, duration and method; impact of pretreatment protocols
Outcomes reported
The review examined how different drying processes and pretreatments affect the retention of nutritional compounds and bioactive constituents in dried vegetables. It synthesises evidence on nutrient losses and preservation across drying technologies.
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