Optimization of the drying process of the chicozapote fruit (Manilkara zapota L.) on the techno-functional and nutraceutical properties

Chicozapote is a fruit endemic to Mexico, little known and consumed. This fruit has a high content of bioactive compounds that could be used to improve the nutraceutical value of other foods. However, chicozapote fruit has a short shelf life. We therefore decided to use the drying process as a conservation technique to extend its shelf life, and at the same time produce a functional flour with high nutraceutical properties. The objective of this study was to investigate the effect of the drying process on the techno-functional and nutraceutical properties of an optimized processed chicozapote flour (OPCF) using a rotatable central composite design of response surface. The results obtained in this study indicate that the best combination of drying process variables to obtain OPCF, with better values for Oil Absorption Index, Water Absorption and Solubility Index, Antioxidant Activity, Total Anthocyanins, and Total Phenolics, were observed at a drying temperature and time of 74.1°C and 12 h, respectively. Therefore, we conclude that the optimization of the drying process generated beneficial effects on the functional chicozapote flour.