Effects of bioactive compounds and pharmacological activities in medicinal fruits and vegetables by thermal processing

Alternative flours from pulp melons (Cucumis melo L.): Seasonality influence on physical, chemical, technological parameters, and utilization in bakery product

“…This occurs when drying temperatures reach 50 °C, generating the beginning of the collapse of cell membranes, and consequently, intracellular water is transported to the intercellular environment [ 53 ]. Furthermore, it suggests that the temperature used in the drying process was sufficient to remove water, not causing greater damage to the cellular matrix [ 54 ], reducing the loss of heat-sensitive nutrients and bioactive components of the fruit [ 55 ]. Foods of plant origin exposed to drying processes can appear hygroscopic, porous, and amorphous [ 53 ], facilitating incorporation into a food matrix.…”