Printability and Thermophysical Properties of Three-Dimensional-Printed Food Based on "Cochayuyo" Durvillaea antarctica Seaweed Flour.

This research assessed the feasibility of adding Cochayuyo seaweed flour (at 30, 50, and 70% levels) to rice flour-based paste to improve its 3D printing quality. The paste's rheological properties, printing quality, texture profile, thermal properties, and color of 3D-printed foods were explored. Results showed that pastes with Cochayuyo addition exhibited shear-thinning behavior, and viscosity increased with increased Cochayuyo concentration. Viscoelastic properties and a Texture Profile Analysis (TPA) revealed that Cochayuyo improved mechanical strength and made the paste easier to flow, improving printed food's extrudability, fidelity, and shape retention, which was better observed in RC50 and RC70 printed at 15 mm s-1. A differential scanning calorimetry (DSC) analysis showed a partial substitution of rice flour for Cochayuyo flour in the formulation. This increased the onset and melting peak temperatures and reduced the enthalpy of fusion. CIE color parameters a*, b*, and L* showed that Cochayuyo addition increased the color to yellow and red; however, lightness was considerably reduced. Therefore, Cochayuyo flour could have the potential to be used for the manufacture improvement of 3D-printed food with better rheological, mechanical, thermal, printing quality, and nutritional properties, making possible the exploitation of the native Cochayuyo seaweed, which is highly available in Chile.

¿Qué se está investigando sobre insectos comestibles? Un análisis bibliométrico de las publicaciones entre 1990 y 2022

Este artículo presenta una visión general relacionada con las publicaciones científicas sobre insectos para consumo humano a través de un análisis bibliométrico utilizando datos extraídos de la base de datos Web of Science en un período de tiempo comprendido entre 1990 y 2022 cubriendo más de 30 años de producción científica. Los resultados se presentan en forma de tablas, gráficos y diagramas con diferentes tipos de mapeo obtenidos mediante el uso de paquetes específicos para el análisis de las relaciones bibliométricas como VoS Viewer y el paquete de R Bibliometrix. De acuerdo con la clasificación de las áreas de conocimiento en WoS, la mayoría de los artículos se encuentran principalmente en los segmentos de tecnología de los alimentos, la entomología, la agricultura multidisciplinar con trabajos que van desde los aspectos ambientales, la composición química, y la percepción sensorial, entre otros. Los países con mayor influencia en el tema son Italia, EE.UU. y Corea del Sur con el mayor número de publicaciones en el área. Por otro lado, los autores con mayores métricas son Kinyuru, JN (Kenia), Choi, YS, (Corea del Sur) y Aquilanti, L, (Italia). Las revistas con mayor productividad en insectos comestibles son Journal of insects as food and feed, Foods e Insects con un número de publicaciones de 217, 107 y 61 respectivamente. Finalmente, las conclusiones de este trabajo permiten establecer rutas a seguir para los investigadores en el campo de los insectos comestibles para la alimentación humana como por ejemplo que documentos son más importantes, donde publicar y en que países e instituciones el tema se encuentra mas desarrollado.

This article presents an overview of scientific publications on insects for human consumption through a bibliometric analysis using data extracted from the Web of Science database from 1990 to 2022, covering more than 30 years of scientific production. The results are presented in tables, graphs, and diagrams with different types of mapping obtained by using specific packages to analyze bibliometric relationships, such as VOSviewer and the R-package Bibliometrics. According to the classification of areas of knowledge in WoS, most articles are mainly in food science technology, entomology, and multidisciplinary agriculture, with works ranging from environmental aspects, chemical composition, and sensory perception, among others. The countries with the most significant influence on the subject are Italy, the USA, and South Korea, with the highest number of publications in the area. On the other hand, the authors with the highest metrics are J.N. Kinyuru (Kenya), Y.S. Choi (South Korea), and L. Aquilanti (Italy). The journals with the highest productivity in edible insects are the Journal of Insects as Food and Feed, Foods, and Insects, with several publications of 217, 107, and 61, respectively. Finally, the conclusions of this work allow establishing routes to follow for researchers in the field of edible insects, such as which papers are most important, where to publish and in which countries and institutions the topic is most developed.

Geomorphological changes in young soils with sparse vegetation: Mathematical modeling and numerical simulation.

This article presents an improved mathematical model and numerical simulation for weathering of large areas with complex topography. It uses the equations of momentum, temperature, and humidity in turbulent air and for heat and water infiltration into soils. A mathematical model is also presented to calculate the soil porosity fraction produced by physical rock weathering in areas where soil is produced from intrusive rocks (batholiths). An algorithm based on air velocity, humidity (rainfall), temperature variation, and soil topography was developed to quantify soil erosion and change of relief at each point and time step in air, at the ground surface, and within the soil. This results in a complete air-soil model based on conservation laws that have not previously been applied to large areas of the earth's surface. The mathematical model is solved using large-scale numerical simulations applied to an area of 6.6 km2 in the Sierra Nevada batholith of California, USA. The results show that the wind velocity and resulting erosion is greater in areas with steeper slopes and that moisture accumulates mainly in low and flat areas; therefore, erosion is not uniform throughout the study area. In addition, computer simulations localized calculations to discrete grid cells within the porous (saprolite) fraction of the soil produced by freezing and thawing of water in rock. Results indicate that this physical mechanism is the primary contributor to weathering of rock at the study area.

Three-Dimensional Printing Parameter Optimization for Salmon Gelatin Gels Using Artificial Neural Networks and Response Surface Methodology: Influence on Physicochemical and Digestibility Properties.

This study aimed to optimize the 3D printing parameters of salmon gelatin gels (SGG) using artificial neural networks with the genetic algorithm (ANN-GA) and response surface methodology (RSM). In addition, the influence of the optimal parameters obtained using the two different methodologies was evaluated for the physicochemical and digestibility properties of the printed SGG (PSGG). The ANN-GA had a better fit (R2 = 99.98%) with the experimental conditions of the 3D printing process than the RSM (R2 = 93.99%). The extrusion speed was the most influential parameter according to both methodologies. The optimal values of the printing parameters for the SGG were 0.70 mm for the nozzle diameter, 0.5 mm for the nozzle height, and 24 mm/s for the extrusion speed. Gel thermal properties showed that the optimal 3D printing conditions affected denaturation temperature and enthalpy, improving digestibility from 46.93% (SGG) to 51.52% (PSGG). The secondary gel structures showed that the ß-turn structure was the most resistant to enzymatic hydrolysis, while the intermolecular ß-sheet was the most labile. This study validated two optimization methodologies to achieve optimal 3D printing parameters of salmon gelatin gels, with improved physicochemical and digestibility properties for use as transporters to incorporate high value nutrients to the body.

New Trends in Supercritical Fluid Technology and Pressurized Liquids for the Extraction and Recovery of Bioactive Compounds from Agro-Industrial and Marine Food Waste.

Growing consumer interest in healthy foods has led to an increased demand for bioactive compounds derived from eco-technologies. This review highlighted two emerging technologies, pressurized liquid extraction (PLE) and supercritical fluid extraction (SFE), which are based on clean processes aimed at recovering bioactive compounds from different food sources. We studied how the different processing conditions provide many advantages and a great opportunity to obtain compounds with antioxidant, antibacterial, antiviral, or antifungal activity from plant matrices and industrial biowaste, especially antioxidant compounds (anthocyanins and polyphenols) due to their important role in health promotion. Our research was conducted through a systematic search in different scientific databases related to the PLE and SFE topics. The review analyzed the optimal extraction conditions using these technologies, which lead to the efficient extraction of bioactive compounds, the use of different equipment, and recent combinations of SFE and PLE with other emerging technologies. This has given rise to the development of new technological innovations, new commercial applications, and the detailed recovery of various bioactive compounds extracted from different plant and marine life food matrices. These two environmentally friendly methodologies are fully valid and have great future application prospects in biowaste valorization. They represent a feasible technological tool that can promote the implementation of a circular economy model for the food industry. The underlying mechanisms of these techniques were discussed in detail and supported by current literature.

Liposomes Loaded with Green Tea Polyphenols-Optimization, Characterization, and Release Kinetics Under Conventional Heating and Pulsed Electric Fields.

This study aimed to increase the encapsulation efficiency (EE%) of liposomes loaded with green tea polyphenols (GTP), by optimizing with response surface methodology (RSM), characterizing the obtained particles, and modeling their release under conventional heating and pulsed electric fields. GTP-loaded liposomes were prepared under conditions of Lecithin/Tween 80 (4:1, 1:1, and 1:4), cholesterol (0, 30, and 50%), and chitosan as coating (0, 0.05, and 0.1%). Particles were characterized by size, polydispersity index, ζ-potential, electrical conductivity, and optical microscopy. The release kinetics was modeled at a temperature of 60 °C and an electric field of 5.88 kV/cm. The optimal manufacturing conditions of GTP liposomes (ratio of lecithin/Tween 80 of 1:1, cholesterol 50%, and chitosan 0.1%) showed an EE% of 60.89% with a particle diameter of 513.75 nm, polydispersity index of 0.21, ζ-potential of 33.67 mV, and electrical conductivity of 0.14 mS/cm. Optical microscopy verified layering in the liposomes. The kinetic study revealed that the samples with chitosan were more stable to conventional heating, and those with higher cholesterol content were more stable to pulsed electric fields. However, in both treatments, the model with the best fit was the Peppas model. The results of the study allow us to give an indication of the knowledge of the behavior of liposomes under conditions of thermal and non-thermal treatments, helping the development of new functional ingredients based on liposomes for processed foods.

Experimental and Numerical Study of a Turbulent Air-Drying Process for an Ellipsoidal Fruit with Volume Changes.

It is common in the numerical simulations for drying of food to suppose that the food does not experience a change of volume. The few numerical studies that include volume changes assume that the shrinkage occurs symmetrically in all directions. Therefore, this effect has not been fully studied, and it is known that not considering it can be detrimental for the accuracy of these simulations. The present study aims to develop a three-dimensional model for the simulation of fruits that includes the volume changes but also takes into consideration the asymmetry of the shrinkage. Physalis peruviana is taken as the subject of study to conduct experiments and imaging analyses that provided data about the drying kinetics and asymmetric shrinkage mode. The effective diffusion coefficient is found to be between 10-12 m2 s-1 and 1.75 × 10-9 m2 s-1. The shrinkage occurs essentially in only one direction, with an average velocity of 8.3 × 10-5 m/min. A numerical modelling scheme is developed that allows including the shrinkage effect in computer simulations. The performance of the model is evaluated by comparison with experimental data, showing that the proposed model decreases more than 4 times the relative error with respect to simulations that do not include volume changes. The proposed model proves to be a useful method that can contribute to more accurate modeling of drying processes.

Effects of PEF-Assisted Freeze-Drying on Protein Quality, Microstructure, and Digestibility in Chilean Abalone "Loco" (Concholepas concholepas) Mollusk.

The purpose of this study was to apply different pulsed electric field (PEF) conditions as a pretreatment to the freeze-drying (FD) process of Chilean abalone and to assess its effects on protein quality, microstructure, and digestibility of the freeze-dried product. The treatments PEF (0.5, 1.0, and 2.0 kV cm-1) and cooking (CO) were applied at 100°C × 15 min. Then, their performances were subjected to a FD process. PEF + CO pretreated freeze-dried samples showed shorter process times than freeze-dried control samples without PEF + CO, where the treatment PEF at 2.0 kV cm-1 reached the shortest time. In addition, the abovementioned samples presented the best textural parameters but a low protein content. The thermal properties indicate a total denaturation of the proteins, where the amide I region presented greater mobility in the sample pretreated with an electric field of 2.0 kV cm-1. The assay for digestibility shows better hydrolysis for the 2.0 kV cm-1 PEF sample and has a higher Computer-Protein Efficiency Ratio (C-PER). Thereby, variations in thermal behavior and physicochemical parameters in comparison to combined PEF + CO pretreatments were observed. In addition, high protein quality and digestibility of pretreated freeze-dried Chilean abalones were maintained to the desired properties (texture and C-PER) and conditions (FD time).

Protective Effect of Red Algae (Rhodophyta) Extracts on Essential Dietary Components of Heat-Treated Salmon.

Salmon paste contains nutritious components such as essential fatty acids (EPA, DHA), vitamin E and astaxanthin, which can be protected with the addition of red algae extracts. Phenolic extracts were prepared with an ethanol: water mixture (1:1) from the red seaweeds Gracilaria chilensis, Gelidium chilense, Iridaea larga, Gigartina chamissoi, Gigartina skottsbergii and Gigartina radula, obtained from the Pacific Ocean. Most algae had a high content of protein (>7.2%), fiber (>55%) and ß-glucans (>4.9%), all expressed on a dry weight basis. Total polyphenols (TP), total flavonoids (TF), antioxidant (DPPH, FRAP) and antibacterial power of the extracts were measured. In addition, the nutritional components of the algae were determined. Results showed that the content of TP in the six algae varied between 2.6 and 11.3 mg EAG/g dw and between 2.2 and 9.6 for TF. Also, the extracts of G. skottsbergii, G. chamissoi, G. radula and G. chilensis showed the highest antiradical activity (DPPH, FRAP). All samples exhibited a low production of primary oxidation products, and protection of the essential components and the endogenous antioxidants tocopherols and astaxanthin, particularly in the case of G. skottsbergii, G. chamissoi, G. radula and G. chilensis. Furthermore, all algae had inhibitory activity against the tested microorganisms, coincident with their antioxidant capacity. Results show that the extracts may have future applications in the development and preservation of essential dietary components of healthy foods.

Effect of drying methods on drying kinetics, energy features, thermophysical and microstructural properties of Stevia rebaudiana leaves.

BACKGROUND: Stevia leaves were subjected to convective hot-air, infrared and vacuum drying at 40, 60 and 80 °C, followed by an assessment of thermophysical properties and microstructure, along with drying kinetics modelling and evaluation of energy features for all drying operations. RESULTS: Effective moisture diffusivity (Deff ) showed dependency on temperature with values ranging from 1.08 × 10-12 to 7.43 × 10-12  m2  s-1 for convective drying, from 0.71 × 10-12 to 6.60 × 10-12  m2  s-1 for infrared drying, and from 1.29 × 10-12 to 5.39 × 10-12  m2  s-1 for vacuum drying. The thermal properties of the dried Stevia leaves under different drying conditions showed values of density, specific heat, thermal diffusivity, thermal conductivity and thermal effusivity ranging from 95.6 to 116.2 kg m-3 , 3050 to 3900 J kg-1  K-1 , 4.28 × 10-7 to 5.60 × 10-7  m2  s-1 , 0.16 to 0.23 W m-1  K-1 and 244 to 305 W s0.5  m-2  K-1 , respectively. As for microstructure, convective hot-air drying showed better preserved leaf characteristics, compared to infrared- and vacuum-drying, whereby scanning electron microscopy (SEM) image analysis also revealed noticeable differences at higher temperatures. Statistical analysis showed that the Midilli-Kuçuk model fitted best the experimental data of drying curves (0.961 < r2 < 0.999, 0.000064 < SSE < 0.005359, and 0.000074 < χ2 < 0.006278). Comparison of the drying methods with respect to energy features showed that convective drying at 80 °C led to lowest specific energy consumption (61.86 kW h kg-1 ) with highest efficiency (8.5%). CONCLUSION: The results of this study contribute to a better understanding of the drying behaviour and showed that thermophysical properties of dried Stevia leaves and energy features are affected by drying methods. © 2021 Society of Chemical Industry.

Effects of Infrared-Assisted Refractance Window™ Drying on the Drying Kinetics, Microstructure, and Color of Physalis Fruit Purée.

The objective of this work was to study the influence of the drying temperature, infrared (IR) radiation assistance, and the Mylar™ film thickness during Physalis fruit purée drying by the Refractance Window™ (RW™) method. For this, a RW™ dryer layout with a regulated bath at working temperatures of 60, 75, and 90 °C, Mylar™ thicknesses of 0.19, 0.25, 0.30 mm and IR radiation of 250 W for assisting RW™ drying process was used. Experimental curves data were expressed in moisture ratio (MR) in order to obtain moisture effective diffusivities (non-assisted RW™: Deff = 2.7-10.1 × 10-10 m2/s and IR-assisted RW™: Deff = 4.2-13.4 × 10-10 m2/s) and further drying curves modeling (Page, Henderson-Pabis, Modified Henderson-Pabis, Two-Term, and Midilli-Kucuk models). The Midilli-Kucuk model obtained the best-fit quality on experimental curves regarding statistical tests applied (Coefficient of Determination (R2), Chi-Square (χ2) and Root Mean Square Error (RMSE). Microscopical observations were carried out to study the RW™ drying conditions effect on microstructural changes of Physalis fruit purée. The main findings of this work indicated that the use of IR-assisted RW™ drying effectively accelerates the drying process, which achieved a decrease drying time around 60%. Thus, this combined RW™ process is strongly influenced by the working temperature and IR-power applied, and slightly by Mylar™ thickness.

Combined Treatments of High Hydrostatic Pressure and CO2 in Coho Salmon (Oncorhynchus kisutch): Effects on Enzyme Inactivation, Physicochemical Properties, and Microbial Shelf Life.

This study focused on applying different high hydrostatic pressure + carbon dioxide (HHP + CO2) processing conditions on refrigerated (4 °C, 25 days) farmed coho salmon (Oncorhynchus kisutch) to inactivate endogenous enzymes (protease, lipase, collagenase), physicochemical properties (texture, color, lipid oxidation), and microbial shelf life. Salmon fillets were subjected to combined HHP (150 MPa/5 min) and CO2 (50%, 70%, 100%). Protease and lipase inactivation was achieved with combined HHP + CO2 treatments in which lipase activity remained low as opposed to protease activity during storage. Collagenase activity decreased approximately 90% during storage when applying HHP + CO2. Combined treatments limited the increase in spoilage indicators, such as total volatile amines and trimethylamine. The 150 MPa + 100% CO2 treatment was the most effective at maintaining hardness after 10 days of storage. Combined treatments limited HHP-induced color change and reduced the extent of changes caused by storage compared with the untreated sample. Microbial shelf life was extended by the CO2 content and not by the HHP treatments; this result was related to an increased lag phase and decreased growth rate. It can be concluded that combining HHP and CO2 could be an effective method of inactivating endogenous enzymes and extend salmon shelf life.

Total phenolics, anthocyanin profile and antioxidant activity of maqui, Aristotelia chilensis (Mol.) Stuntz, berries extract in freeze-dried polysaccharides microcapsules.

The effect of different polysaccharides combinations on the stability of maqui extract was studied in order to design functional foods, dietary supplements or natural colorants. Encapsulation by freeze-drying using maltodextrin, gum Arabic and inulin at 10, 20 and 30% was performed and phenolics, anthocyanin, antioxidant capacity and color difference of the microcapsules were determined. The stability of the bioactives after 60 days storage at 25 °C was also evaluated, along with analysis of aw, adsorption isotherm, and microstructure to characterize the powders. 10% encapsulating polysaccharide produced best results, with maltodextrin leading to highest process efficiency, while the mixture of maltodextrin/inulin in equal proportion led to highest retention of polyphenols (91.1%) and anthocyanin (98.8%) during storage. The inulin microcapsules retained 94.1% of its antioxidant capacity compared to 25.3% for the freeze-dried maqui powder. Concentration level and polysaccharide matrix of encapsulating agent significantly affect retention of bioactives in the microcapsules.

Pumpkin seeds (Cucurbita maxima): a review of functional attributes and by-products / Semillas de calabaza (Cucurbita máxima): una revisión de sus propiedades funcionales y sub-productos

ABSTRACT The need to obtain nutritious foods from new sources and lower waste in industry has created a high interest in studying different parts of plants or foods that today are considered waste, but could be considered by-products with high nutritional value with potential use in human diets. Pumpkin seeds are commonly considered as waste but they have a high content of fatty and amino acids, which when used as a by-product or ingredient can add value to food products. The aim of this work was to perform a wide review of the nutritional and functional properties of Cucurbita maxima seeds and their potential medicinal influence.

RESUMEN La necesidad de obtener alimentos nutritivos de nuevas fuentes y menores desperdicios en la industria ha generado un gran interés en el estudio de diferentes partes de plantas o alimentos que hoy en día se consideran desechos, pero que podrían considerarse subproductos con alto valor nutricional y uso potencial en alimentación humana. Las semillas de calabaza se consideran comúnmente como desechos, pero tienen un alto e importante contenido de ácidos grasos y aminoácidos, que cuando se utilizan como subproducto o ingrediente pueden aportar un alto valor agregado a los productos alimenticios. El objetivo de este trabajo es realizar una amplia revisión de las propiedades nutricionales y funcionales de las semillas de Cucurbita maxima y su potencial influencia medicinal asociada a ellas.

Effect of drying process assisted by high-pressure impregnation on protein quality and digestibility in red abalone (Haliotis rufescens).

Abalone (Haliotis spp.) is an exotic seafood product recognized as a protein source of high biological value. Traditional methods used to preserve foods such as drying technology can affect their nutritional quality (protein quality and digestibility). A 28-day rat feeding study was conducted to evaluate the effects of the drying process assisted by high-pressure impregnation (HPI) (350, 450, and 500 MPa × 5 min) on chemical proximate and amino acid compositions and nutritional parameters, such as protein efficiency ratio (PER), true digestibility (TD), net protein ratio, and protein digestibility corrected amino acid score (PDCAAS) of dried abalone. The HPI-assisted drying process ensured excellent protein quality based on PER values, regardless of the pressure level. At 350 and 500 MPa, the HPI-assisted drying process had no negative effect on TD and PDCAAS then, based on nutritional parameters analysed, we recommend HPI-assisted drying process at 350 MPa × 5 min as the best process condition to dry abalone. Variations in nutritional parameters compared to casein protein were observed; nevertheless, the high protein quality and digestibility of HPI-assisted dried abalones were maintained to satisfy the metabolic demands of human beings.

Effect of high hydrostatic pressure on rheological and thermophysical properties of murtilla (Ugni molinae Turcz) berries.

Effects of high hydrostatic pressure (HHP) on rheological and thermophysical properties of murtilla berries were evaluated after pressure treatments for 5 min between 100 and 500 MPa. Differential scanning calorimetry was employed to measure specific heat capacity. HHP caused a significant decrease in specific heat and density, while thermal diffusivity did not changed significantly. Thermal conductivity showed a slight increase upon HHP treatment. Apparent viscosity increased significantly above 200 MPa HHP treatment. Apparent viscosity of treated samples between 200 and 400 MPa did not differ significantly and the increase was significant at 500 MPa. Herschel-Bulkley, Bingham and Ostwald de Waele models were used to describe the rheological behaviour of murtilla purée, and Ostwald de Waele model gave the best fit for the experimental data.

Stevia rebaudiana Leaves: Effect of Drying Process Temperature on Bioactive Components, Antioxidant Capacity and Natural Sweeteners.

Stevia leaves are usually used in dried state and undergo the inevitable effect of drying process that changes the quality characteristics of the final product. The aim of this study was to assess temperature effect on Stevia leaves through analysis of relevant bioactive components, antioxidant capacity and content of natural sweeteners and minerals. The drying process was performed in a convective dryer at constant temperatures ranging from 30 to 80 °C. Vitamin C was determined in the leaves and as expected showed a decrease during drying proportional to temperature. Phenolics and flavonoids were also determined and were found to increase during drying below 50 °C. Antioxidant activity was determined by DPPH and ORAC assays, and the latter showed the highest value at 40 °C, with a better correlation with the phenolics and flavonoids content. The content of eight natural sweeteners found in Stevia leaves was also determined and an increase in the content of seven of the sweeteners, excluding steviol bioside, was found at drying temperature up to 50 °C. At temperatures between 60 and 80 °C the increase in sweeteners content was not significant. Stevia leaves proved to be an excellent source of antioxidants and natural sweeteners.

Influence of drying temperature on dietary fibre, rehydration properties, texture and microstructure of Cape gooseberry (Physalis peruviana L.).

The effects of air drying temperature on dietary fibre, texture and microstructure of the Cape gooseberry fruits during convective dehydration in the range of 50-90 ºC were investigated. The ratio of insoluble dietary fibre to soluble dietary fibre was higher than 7:1 for all dehydrated samples. At 50 ºC tissue structure damage was evidenced leading to the maximum water holding capacity (47.4 ± 2.8 g retained water/100 g water) and the lowest rehydration ratio (1.15 ± 0.06 g absorbed water/g d.m.). Texture analysis showed effects of drying temperatures on TPA parameters. Changes in microstructure tissue were also observed at the studied drying temperatures. Hot air drying technology leads not only to fruit preservation but also increases and adds value to Cape gooseberry, an asset to develop new functional products.

Influence of process temperature on drying kinetics, physicochemical properties and antioxidant capacity of the olive-waste cake.

The objective of this study was to determine the effect of drying temperature on the drying kinetics, proximal analysis, energy consumption and the antioxidant capacity of the olive-waste cake "Picual" variety from 40 to 90°C. Evaluation of proximal analysis evidenced the influence of temperature on the waste parameters. Values of effective moisture coefficients were in the range of 1.97-6.05 × 10(-9)m(2)s(-1) under the studied conditions. Activation energy was found to be 28.24 kJ mol(-1). The Weibull model was successfully applied (r(2)>0.973). Specific energy consumption decreased as temperature increased, showing the effect of drying times over temperature. Although dehydrated samples decreased the initial total phenolic content, significant differences were not detected. Effects of drying temperatures did not present significant differences on antioxidant capacity (ORAC and DPPH) when compared to fresh samples. The oleic acid (main fatty acid in fresh samples) presented a maximum increased at 90°C.