Effect of drying methods on the nutritional composition, technofunctional properties, and phytochemicals of kumquat (Fortunella margarita)

Abstract

Kumquat, originally from Asia, shares some characteristics with other citrus fruits, standing out for its more intense and aromatic flavor. Although it has a favorable chemical composition, its sensory and seasonal characteristics lead to low consumption. Therefore, this study aimed to characterize kumquat (Fortunella margarita) by different drying methods. Drying in the oven provided higher yield (>20 %) and greater influence on color, but lower lipid content (<0.5 %). Protein and fiber content did not show significant differences between the samples. The drying method directly influenced the technological and thermal properties. The preliminary results of the qualitative phytochemical screening showed that the whole kumquat contains more phytochemicals than the peel. This study showed that kumquat drying methods affect its technofunctional and bioactive properties, indicating its potential as an ingredient in food applications.