Assessing the Effects of Various Drying Techniques on the Nutritional and Antioxidant Properties of <i>Cordyceps militaris</i>

Cordyceps militaris has been regarded as a functional and supplementary food for several years, with its active components receiving significant attention in recent studies for their health‐promoting properties. Drying technology, a common method applied numerous times to Cordyceps militaris , helps extend its shelf life and preserve its nutrients. In this study, the physicochemical characteristics and antioxidant activities of Cordyceps militaris and the effects of sun drying (SD), freeze‐drying (FD), hot air drying (HD), microwave drying (MD) (400 and 600 W), vacuum drying (VD), and heat pump drying (HPD) (40°C and 50°C) were investigated. FD and VD were most effective in preserving the color of Cordyceps militaris , with FD achieving the lowest moisture content and water activity, while HPD at 50°C resulted in the highest levels of both. In terms of bioactive compounds, FD produced the highest cordycepin content, SD yielded the highest adenosine content, and HD and VD maintained the highest levels of total phenolics. Additionally, FD was most effective in retaining flavonoids and carotenoids. For antioxidant activity, HD and VD led to the highest antioxidant levels in Cordyceps militaris .