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Condiments and culinary supplements are subjected to long-term storage and may undergo physical, chemical, and biological changes that can influence their quality. )us, the objective of the present study was to analyze the drying kinetics of rose pepper (Schinus terebinthifolius Raddi) fruits in an oven with forced air circulation at different temperatures, namely, 45, 55, 65, and 75°C, and determine the effective diffusion coefficient and activation energy using different mathematical models. Furthermore, the effects of the different drying temperatures were analyzed for external color parameters and yield of essential oil contents by gas chromatography coupled to a mass spectrometer. Of the ten models used for fitting, )ompson’s model was one with the best fitting to represent the drying of rose pepper fruits. )e diffusion coefficient increases with the elevation of drying air temperature, described by the Arrhenius equation, with activation energy of 53.579 kJ·mol− 1. )e color of the fruits decreased in lightness (L∗) with the increase in temperature. Of the thirty-eight terpenes identified, α-pinene and cis-ocimene were the most abundant, with the overall highest yield being found at a drying temperature of 45°C. )e authors acknowledge the Laboratory of Post-Harvest of Plant Products, Laboratory of Natural Products, CAPES, FAPEG, FINEP, CNPq, CONAB, and IF Goiano, Campus of Rio Verde, for the indispensable financial support to conduct this study. )e authors are also grateful to the Foundation for Science and Technology (FCT, Portugal) for financial support through national funds FCT/MCTES to CIMO (UIDB/00690/2020). L. Barros acknowledges FCT, P.I., for the national funding through the institutional scientific employment program contract. M. Carocho acknowledges FCT for the individual scientific employment program contract CEECIND/00831/2018. )is work was funded by the European Regional Development Fund (ERDF) through the Regional Operational Program North 2020, within the scope of Project NORTE-01-0247-FEDER- 113508: Bio4Drinks®, which T. Finimundy acknowledges. info:eu-repo/semantics/publishedVersion

Jambu is a vegetable originally from the northern region of Brazil, has bioactive properties, being little explored by other regions, due to its high peresivity. And one of the methods to increase the shelf life of plant products is the removal of water. The objective of this work was to evaluate the drying kinetics of jambu leaf mass. Two treatments were carried out: The mass of fresh jambu leaves and the mass of fresh jambu leaves with the addition of drying foam, both submitted in an oven with forced air circulation at temperatures (50, 60 and 70 °C and thickness of 1.0 cm). The proximate composition of the materials was performed before and after drying. Twelve mathematical models were tested on drying kinetics data and thermodynamic properties were calculated. The parameters of the proximate composition for the mass of leaves and foam after drying were: Moisture content of (2 to 7%), ash content of (13 to 17%), protein content of (22 to 30%), lipids of (0.6 to 4%) and total titratable acidity (0.20 to 0.28%) of tartaric acid. The models that best fit the experimental data to describe the drying kinetics of jambu masses were: Wang & Singh. The use of foam mat presented higher values of effective diffusion coefficient and activation energy and lower values of enthalpy and entropy, reducing the drying time.

Among the bioactive compounds that are considered important for the food industry, anthocyanins, which are flavonoid compounds presenting antioxidant activity and are responsible for beneficial health effects, have received researchers' attention in the last decades. In addition, anthocyanins are highly reactive and can be used as indicators of foodstuff quality conditions, particularly as a packaging ingredient. Considering this line of work, the eco-friendly film is a novel packaging technology that arose from the concern to reduce non-renewable resources and their impact on the environment. These films can be vehicles for loading bioactive compounds such as anthocyanins. Among the contribution of films in the food industry, we can highlight several potential applications: i) smart film: assess food quality and safety, transmitting food information to consumers and increasing the reliability of their consumption without breaking the packaging; ii) active film: use to preserve food quality through the release of active agents; and iii) bioactive film: carry substances in desired concentrations until their controlled or rapid diffusion within the gastrointestinal tract so that they can promote its benefit to human health. Thus, this review presents anthocyanin extract's potential as a powerful tool to improve the development of eco-friendly films, directing its purpose to the application as smart, active, and bioactive films.