LAUSR

Maqui (Aristotelia chilensis [Molina] Stuntz) berry dehydration, drying kinetics (40–80°C), and drying temperature effects on texture profile, rehydration properties, dietary fiber, and sugar contents were evaluated. The Midilli–Kucuk model presented the best fitting to the drying curves. The effective diffusion coefficients varied from 0.34 × 10−10 m2 s−1 at 40°C to 2.14 × 10−10 m2 s−1 at 80°C. The texture profile analysis showed a slight difference in some parameters (springiness, gumminess cohesiveness, and chewiness). The WHC parameters had no significant differences in the range 50–80°C. The insoluble dietary fiber content was greater than the soluble one in all the samples. Also, the dietary fiber, fructose, and glucose contents increased in value with an increase in temperature. The results could be used to estimate the best drying conditions for producing a dehydrated maqui product. Practical application This native berry is categorized as a “superfruit” due to its great number of wholesome properties. However, it is highly perishable and is primarily marketed as a powder since it is stable after drying. This study is the first one that provides results on both quality changes and energy consumption of the drying process. This information, here, can help engineers and marketers to determine the best drying conditions for maqui berries so that they retain their antioxidant properties and dietary fiber contents as well as maintain proper rehydration and texture properties, all of them interesting for to functional food marketing.