Impact of Foam-Mat Drying on Plant-Based Foods Bioactive Compounds: a Review

Area of Science:

• Food Science
• Food Engineering
• Nutritional Science

Background:

• Plant-based foods are rich in bioactive compounds.
• Drying technologies, like foam-mat drying, can extend shelf-life.
• Foam-mat drying impacts bioactive compound retention.

Purpose of the Study:

• To review the literature on foam-mat drying's impact on plant-based food bioactive compounds.
• Focus on studies published in the last 10 years.

Main Methods:

• Literature review of scientific publications.
• Analysis of factors affecting bioactive compound retention during foam-mat drying.
• Evaluation of mathematical models for drying kinetics.

Main Results:

• Short drying times are crucial for retaining bioactive compounds.
• Optimal conditions include hot air temperatures of 40-65°C, foam thickness of 0.2-1 cm, and egg white as a foaming agent.
• The Page model best describes foam-mat drying kinetics.

Conclusions:

• Foam-mat drying is a suitable technology for producing food powders with high bioactive compound retention.
• Careful control of foaming agent concentration is necessary to balance drying rates and prevent compound loss.
• Egg white is the most frequently used and effective foaming agent.