Table 4.

Recompilation of different phytochemicals (carotenoids, polyphenols, and vitamins) affected by drying methods.

Drying Method ±	Conditions ±	Vegetal Material	Phytochemicals	Reference
CD	55–62 °C	Sweet potato	β-carotene Vitamin C	[39]
	50–70 °C	Jujube	Flavonoids Vitamin C	[82]
	65–73 °C	Avocado	Flavonoids Phenolic acids	[83] [40]
	50–70 °C 50–60 °C	Pomegranate Strawberry	Anthocyanins	[84] [85]
	55–65 °C	Cauliflower	Vitamin C	[86]
VMD	120 W–480 W	Jujube	Flavonoids Vitamin C	[40] [82]
CD-VMD	60 °C/480–120 W	Jujube	Flavonoids Vitamin C	[40] [82]
SD	110–130 °C	Tomato pulp	Licopene	[87]
	120 °C	Grapefruit	Flavonoids Phenolic acids	[83]

^± CD: hot air convective drying; VMD: vacuum microwave drying; CD-VMD: vacuum microwave drying after hot air convective drying; drying; SD: spray-drying.