Freeze-drying of Ecuadorian fruits: nutritional preservation and market opportunities

Abstract

The purpose of the study was to analyze the advantages of freeze-drying compared to other preservation methods, specifically drying and freezing, with an emphasis on the retention of bioactive compounds and market opportunities for Ecuadorian fruits. A mixed-methods approach was employed, integrating both quantitative and qualitative methods to compare the performance of the three processes in five representative fruits. The samples were subjected to controlled preservation protocols and subsequently evaluated for physical, nutritional, sensory, and microbiological parameters. The results showed that freeze-drying achieved superior preservation of nutrients, color, texture, and microbiological stability of the fruits, with up to 97% retention of vitamins and antioxidants, in addition to a shelf life exceeding one year. In contrast, freezing showed moderate losses in sensory quality and a shelf life dependent on the cold chain, while hot-air drying resulted in significant losses of heat-sensitive compounds and a marked reduction in sensory acceptability. The SWOT analysis revealed that freeze-drying constituted a high–value-added technology with great export potential, although limited by high investment costs and scarce infrastructure in the Ecuadorian context. It was concluded that this process not only offered technical advantages over other methods but also created market opportunities aligned with global trends of healthy and sustainable consumption.