Ana-kpan Dome Vincent BEKUONÉ SOMÉ1,
Mamounata DIAO1,
,
Rocksane Octavia Kiswendsida NIKIEMA1,
David BAZIÉ1,
Désiré OUARO1,
Zakaria DINDANÉ1,
Roger DAKUYO1,
Fréderic Anderson KONKOBO1,
Hemayoro SAMA1, 2,
Samson GUENNÉ1, 2,
Crépin Ibingou DIBALA1,
Mamoudou Hama DICKO1 1Laboratory of Biochemistry, Biotechnology, Food Technology and Nutrition (LABIOTAN), Department of Biochemistry/Microbiology (DBM), University Joseph KI-ZERBO, Burkina Faso. Tél: (226) 25337373; 03BP 7131 Ouagadougou 03 - Burkina Faso
2Laboratory of Biochemistry and Applied Chemistry (LABIOCA), Department of Biochemistry/Microbiology (DBM), University Joseph KI-ZERBO, Burkina Faso. Tél. : (226) 25337373; 03BP 7021 Ouagadougou 03 - Burkina Faso
American Journal of Food Science and Technology.
2026,
Vol. 14 No. 5, 159-175
DOI: 10.12691/ajfst-14-5-2
Copyright © 2026 Science and Education PublishingCite this paper: Ana-kpan Dome Vincent BEKUONÉ SOMÉ, Mamounata DIAO, Rocksane Octavia Kiswendsida NIKIEMA, David BAZIÉ, Désiré OUARO, Zakaria DINDANÉ, Roger DAKUYO, Fréderic Anderson KONKOBO, Hemayoro SAMA, Samson GUENNÉ, Crépin Ibingou DIBALA, Mamoudou Hama DICKO. Quantitative Assessment of Drying Methods for Preserving Bioactive Compounds, Antioxidant Properties, and Color Quality of Citrus Matrices: A Meta-analysis.
American Journal of Food Science and Technology. 2026; 14(5):159-175. doi: 10.12691/ajfst-14-5-2.
Correspondence to: Mamounata DIAO, Laboratory of Biochemistry, Biotechnology, Food Technology and Nutrition (LABIOTAN), Department of Biochemistry/Microbiology (DBM), University Joseph KI-ZERBO, Burkina Faso. Tél: (226) 25337373; 03BP 7131 Ouagadougou 03 - Burkina Faso. Email:
mamounata.diao@ujkz.bfAbstract
Drying is a key technology for the preservation and processing of citrus fruits; however, its effects on bioactive compounds, antioxidant properties, and quality attributes vary considerably by method. This study aims to quantitatively evaluate the effects of different drying methods on the bioactive compounds, antioxidant activities, and colorimetric parameters of citrus matrices using a multilevel meta-analysis conducted in accordance with PRISMA guidelines. A total of 23 studies comprising 413 effect estimates were included. Effect sizes were calculated using multilevel random-effects models estimated by restricted maximum likelihood (REML) and combined with a robust variance estimate. The results show significant decreases in vitamin C content (34%), total phenolic compounds (29.4%), and total flavonoids (37.8%) after drying compared with fresh or control samples. Freeze-drying generally exhibits the best retention of bioactive compounds, while solar and hot air drying result in the greatest losses. Conversely, some variables, notably ABTS activity and narirutin content, show apparent increases after drying (>100% retention), which can be attributed to improved extractability or concentration effects rather than a true increase in compounds. Colorimetric parameters are relatively less affected by drying processes. High heterogeneity (I² > 98%) is observed for most variables studied, reflecting the diversity of citrus matrices, drying conditions, and analytical methods used, thereby justifying subgroup analyses. This meta-analysis therefore provides quantitative data to guide the selection of appropriate drying technologies to preserve the functional quality of citrus-derived products.
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