ISSN: 2347-467X, Vol. 10, No. (1) 2022, Pg.

71-84

Current Research in Nutrition and Food Science

www.foodandnutritionjournal.org

Processing Technology, Chemical Composition, Microbial

Quality and Health Benefits of Dried Fruits
ASIMA SAJAD SHAH1, S V BHAT1, KHALID MUZAFFAR1,
SALAM A IBRAHIM2 and B.N. DAR1*

1
Department of Food Technology, Islamic University of Science and Technology, Awantipora, India.
2
Food Microbiology and Biotechnology Laboratory, North Carolina A & T State University, Nc, Usa.

Abstract
Fresh fruits have high moisture content and deteriorate quickly if not
handled properly. Use of storage technologies like refrigeration and
controlled atmospheres are very much expensive because of continuous Article History
energy requirement throughout the whole supply chain. So, drying of Received: 13 August
fruits is being utilized to minimize the postharvest losses and provide an 2021
ease in storage, transport, and availability through out the year. Fruits Accepted: 17 January
in dried form reperesent concentrated form of important nutrients and 2022
serve as valuable healthy foods. The routine consumption of dried fruits is
Keywords
advised to achieve the full advantage of their inherent vital nutrients and
Chemical Composition;
other bioactive compounds. Fruits are dried by various drying techniques
Dried Fruits;
including conventional (solar drying, shade drying) and novel (microwave,
Health Benefits;
infrared, freeze and hybrid drying) drying methods , etc. Drying of fruits using
Microbial Quality;
conventional metods such as sun or open-air drying is time consuming
Polyphenols.
and may lead to the inferior quality along with microbial contamination.
Numerous studies have revealed that dried fruits may contain food-borne
pathogens including bacteria, yeasts and moulds, which can be responsible
for the outbreak of life-threatening diseases. In this review, the drying of
fresh fruits by different drying methods, their chemical composition, microbial
quality, and health benefits has been discussed.

Introduction reported in fruits from the farm gate to consumer's

Fresh fruits contain of more than 80% moisture and level. These loses could cause a high food insecurity
are regarded as highly perishable food commodities. in the world's population. Postharvest techniques like
Fresh fruits deteriorate more rapidly, and it is drying can be employed to reduce these losses.1
projected that about 30% to 50% losses have been Drying is the most common and the oldest technique

CONTACT B.N. Dar [email protected] Department of Food Technology, Islamic University of Science and Technology,
Awantipora, India.

© 2022 The Author(s). Published by Enviro Research Publishers.

This is an Open Access article licensed under a Creative Commons license: Attribution 4.0 International (CC-BY).
Doi: http://dx.doi.org/10.12944/CRNFSJ.10.1.06
 SHAH et al., Curr. Res. Nutr Food Sci Jour., Vol. 10(1) 71-84 (2022) 72

for preserving quality and increasing the shelf life less weight, making dried fruits an ideal choice when
of fruits so as to make the product available travelling by air.1 In recent years, the benefits of dried
throughout the year and not just at harvest time. fruits have gained much more attention as a healthy
Dried fruits stand out as convenient foods that fit alternative to traditional snacks that have high fat
many needs of a healthy and modern lifestyle.2 and processed sugar content.5 Both conventional
Water from fruits can be removed either naturally (sun drying; shade drying) and novel methods
through sun drying or by using various types (microwave drying, freeze drying, hybrid drying) are
of dehydrators or driers. Dried fruits have lower employed in drying of fruits. Conventional methods
moisture content than fresh fruits and represent are slow and may lead to the inferior quality product
a concentrated form of nutrients. 3 Dried fruits while the advanced drying techniques require less
regarded as beneficial and healthy snacks are time and retain the fruit quality1. Although dried
recommended to be consumed daily because fruits heve reduced water activity which reduces
of various health-promoting essential nutrients, the chances of microbial growth but fruits dried in
antioxidants, and phytochemicals.4 Although dried open or under unhygienic conditions have micobes
fruits tend to be expensive, the cost becomes associated with them which may cause diseases
reasonable when the health and nutrition benefits of in consumers when consumed.6 The present review
dried fruits are taken into consideration. Dried fruits will focus on the process technology for dried fruits,
also act as a convenient food as the dehydration their chemical composition, microbiological quality,
process for fresh fruit results in smaller size and and health benefits.

Fig. 1: Fruits dried by various drying methods

 SHAH et al., Curr. Res. Nutr Food Sci Jour., Vol. 10(1) 71-84 (2022) 73

Drying of Fruits dry the material from all sides and increases the
Drying is the oldest method of preserving food drying efficiency.14,15,16 However, the sun drying
which reduces the water activity of the food. Yeasts, method increases the chances of contamination
molds, and bacteria are not able to grow below water by microorganisms and, is also a time-consuming
activity levels of 0.87, 0.88, and 0.90, respectively. process.8
Consequently, by a decline in water activity by
drying, microorganisms are not able to grow.7 Osmotic Dehydration
Drying not only prevents the growth of microorganisms In this process removal of unbound moisture from
but also inhibits the other moisture-driven reactions the material is achieved by immersing it in a solution
that cause deterioration and thus maintain the of higher concentration (hypertonic solution).
nutritional value and other quality attributes of the Materials used in the preparation of these solutions
original product8 Drying of the fresh fruit can be should have high solubility, for example, sugars
done as whole fruit (e.g., grapes, apricots, berries), and common salt used for fruits and vegetables,
in slices (e.g., kiwis, papayas and mangoes) respectively.17 Transfer of solutes and water between
or halves (apricot, peach and plum) .9 The drying or the product and the solution is by immersing the
dehydration process includes simultaneous heat and product in the processing tank. Speed of diffusion
mass transfer to remove moisture.10 The removal of may be enhanced by utilizing electrical field pulses
unbound or free water is termed as drying, whereas of high-intensity, pressure variations, and various
the removal of moisture content to reach up to 2 to other pretreatments (freezing, supercritical carbon
5% of the initial weight of the product is referred to dioxide treatment and blanching).18,1 Post-treatment
as dehydration.11 To prevent browning during drying is required for shelf life enhancement of the product
fruits are given special treatments before drying. that has been dried by osmotic dehydration.
Commonly fruits are treat with Sulphur dioxide to
prevent the browning and to maintain the nutritional Modern Drying Methods for Fruits
status. Freeze Drying
Freeze-drying includes the process of drying in
Methods For Fruit Drying which the product in frozen state is dried under high
Traditional drying methods vacuu.19 In freeze-drying, the product is first frozen
Shade Drying and then reducing the surrounding pressure so
In the shade drying method, the fruit is first that the frozen water in the fruit sublimes directly
washed properly and then spread onto trays (mesh from solid to gas phase i.e., from ice to vapor.
trays) which are then enclosed in a room and left The physical properties of freeze-dried fruits are
to completely dry in the shade. The temperature different from those of heat-dried fruits. In freeze
used in this method is approximately (20-30) ̊C.12 drying fruits retain most of the color, nutritients,
The time taken to dry the produce by the shade and shape, thus the quality of the final product
drying is longer than that for solar drying method is maintained. Moreover, in freeze-dried samples,
and is a time consuming process. The shade drying the loss of bioactive components viz. flavonoids,
method provides an advantage over sun drying flavanol’s, phenolics and catechins is found to be
i.e., to prevent the light-sensitive compounds from insignificant.20 The retention of vitamins and other
degradation, and photochemical reactions such as nutrients in freeze-dried products is also greater than
oxidation.13 that for heat dried products because freeze-drying
involves lower drying temperatures.
Solar/Sun Drying
This is one of the oldest and most traditional methods Vacuum Drying
for drying a material, utilizing solar energy to directly In this method, the air is replaced by a vacuum so
heat the material. In the sun drying, the product that moisture can be removed from the product.
is first spread onto trays or any clean surface and is The vacuum employed reduces the saturation
left to dry up to the level of desired moisture content. vapor pressure at a given temperature, and the
During the drying process, the fruit pieces are water vaporss are removed from the drying vessel.
evenly exposed to solar radiation from all sides by Thus, in vacuum drying, the material is dried
consistent turning which is important to completely at a lower temperature. Conduction or radiation
 SHAH et al., Curr. Res. Nutr Food Sci Jour., Vol. 10(1) 71-84 (2022) 74

type of heat transfer occurs in vacuum drying.22 Tray Drying

Vacuum drying carried out under low-pressure Tray drying is a simple method of drying that can
conditions ensures a more fruitful effect on the food dry products at a high volume. In this type of drying,
material being dried as low drying temperatures are the product is put on trays and then kept in a drying
employed.20 chamber. With tray drying, forced convection heating
is used for the removal of moisture from the product.
Tunnel Drying Tray drier is used to dry fruits such as raisins, prunes,
Tunnel drying is a type of continuous drying apricots etc. Tray drying is successful because
process. The trays in the tunnel dryer pass through of the uniform distribution of the air over the trays.25
an insulated tunnel on trolleys where heat
is supplied, and vapors are removed constantly. Hybrid Drying
This method of drying is an improvement over the Conventional drying techniques utilized for the drying
cabinet-and-tray dryer. Due to various advantages, of fruits have been used extensively over the years
tunnel dryers are largely used on an industrial scale. both commercially and industrially. However, most
Tunnel drying is mostly used to dry figs, apricots, of the conventional techniques showed a determinant
peaches, dates, apples, pears, and many more in impact on various quality attributes of the final
the form of liquids, pieces, and purees.22 product and consume significant time and energy.
As a result, interest in hybrid drying techniques
Microwave Drying has been gaining interest to minimize the effect
In this type of drying, electrical energy is used of drying on product quality.26 The hybrid drying
(frequency -300 MHz to 300 GHz), with the technique uses multiple modes of heat transfer and
most common frequency being is 2,450 MHz. involves two or more stages of drying to attain the
Microwaves are generated inside an oven by a desired dryness. Feng et al., (1999)27 examined that
magnetron which converts electrical energy into an the hybrid drying techniques are more beneficial
oscillating electromagnetic field23 Microwave heating to improve the quality of the product and decrease
only requires moderately low energy consumption the chances of degradation of the product.
because of reduced processing time and volumetric Many combinations for instance using microwave
heating. This method of drying is typically combined drying with fluidized bed drying was tested and this
with forced air or vacuum to improve the efficiency increases the uniformity of drying.28 Some of the
of the microwave process as microwaves alone can’t advantages and disadvantages of drying methods
be able to dry the product completely.24 that are used in the drying of fruits are presented
in Table 1.

Table 1: Drying Methods Utilized for Drying of Fresh Fruits

Method of drying Fruit studied Advantages Disadvantages References

Shade drying Raisins, Pear Reduces light-ind Excessively long pro 67, 68,
uced chemical rea cess time and the
-ctions and preser quality of the product
-ves substances is not good
that are light-
sensitive.
Inexpensive
Sun or solar drying Raisins, Apple Large capacity and Long drying times, 67, 69, 70
Figs, Apricot Inexpensive Poor product quality
pear (excessive browning
and casehardening)
Unhygienic.
Osmotic dehydration Apple, Papaya Retention of volatile Alters the taste of 71,72, 73, 74
Kiwi, Apricot, components and the product,
 SHAH et al., Curr. Res. Nutr Food Sci Jour., Vol. 10(1) 71-84 (2022) 75

Figs improved texture the osmotic solution

gets wasted and
leaching out of color,
acids, sugars,
minerals, vitamins.
Freeze drying Strawberries Best quality product Very long dying 75
with retention of drying times and
maximum heat Uneconomical.
sensitive compon
-ents; High porosity
and rehydration
capacity of products.
Vacuum drying Banana Rate of drying is Time-consuming and 76
high, lower process high pressure can
temperature, rehyd cause the darkening
-ration ratio is high of the product.
and shrinkage of
the product is high
Tunnel drying pears The air that is High heat consum 77
circulated has 0ption. Oxidation
controlled humidity of food components.
and temperature.
Most flexible and
efficient drying
system
Microwave drying Grapes Fast volumetric Partial loss of aroma 78, 79
Apricots heating. Higher and negative sensory
drying rate; Enhan changes;
-ced qualityof the Specific sample size
product and shape may be
required for effective
drying.
Tray drying Prunes Recovery of the Non-uniform heating 25
Apples product is efficient; can take place due to
Raisins Low operating cost; the conduction mode
Apricots Thermal efficiency of heating and central
is high. air distribution;
Components that are
temperature sens itive
may get degraded.
Hybrid drying Banana Preserves and No specified process 80, 81, 82
Raspberry enhances quality conditions for achieving
Pear attributes; the optimum result;
Reduces energy Inadequate processing
consumption; conditions;
Reduces time Complex equipment
consumption; design and installation;
Increases overall High capital cost.
efficiency of drying.
 SHAH et al., Curr. Res. Nutr Food Sci Jour., Vol. 10(1) 71-84 (2022) 76

Nutritional Composition Of Dried Fruits 61.33 to 82.82%, 3.7 to 9.8%, and 239 to 308 Kcal
Dried fruits are regarded as important healthy respectively (Table 1). The chemical composition
snacks worldwide which nutritionally represent the of dried fruits contains a good amount of Ca, Fe,
concentrated form of fresh fruits in smaller serving Mg, Na, K, Cu, β-carotene, α-carotene, Lutein-
sizes. Nutritional composition of various dried Zeaxanthin, vitamin A, and l phenols in the range
fruits is presented in Tables 2 and 3. The average of 9 to 162 mg, 0.39 to 4.06 mg, 4 to 68 mg, 2 to
percentage of moisture, fat, protein, carbohydrate, 87 mg, 49 to 1162 mg, 0.06 to 0.47 mg, 0 to 2163
fibre and energy of various dried fruits varies from µg, 0 to 57 µg, 0 to 559 µg, 0 to 3604 IU and 248 to
15.43 to 31.8%, 0.27 to 1.09%, 0.17 to 4.08%, 960mg respectively. 29,30

Table 2: Proximate Composition of Dried Fruits

Type of Fruit Moisture Fat Protein Carbohydrate Fibre Energy

(%) (%) (%) (%) (%) (Kcal)

Apples 31.76 0.32 0.93 65.89 8.7 243

Apricots 30.89 0.51 3.39 62.64 7.3 241
Currants 19.21 0.27 4.08 74.08 6.8 283
Cranberries 15.79 1.09 0.17 82.82 5.3 308
Dates 20.53 0.39 2.45 75.03 8.0 282
Figs 30.05 0.93 3.30 63.87 9.8 249
Peaches 31.80 0.76 3.61 61.33 8.2 239
Pears 26.69 0.63 1.87 69.70 7.5 262
Plums 30.92 0.38 2.18 63.88 7.1 240
Raisins 15.43 0.46 3.07 79.18 3.7 299

(Data is for traditional dried fruits which are defined as those with no added sugars, typically sun-dried or
dried with minimal processing. Nutrient information is taken from the United States Department of Agriculture
(USDA) Nutrient Database Standard Reference, Release 28 (USDA, 2017).83

Table 3: Minerals, Vitamin-A and Total phenolic content of dried fruits

Type of Ca Fe Mg Na K Cu β- α- Lutein- Vitamin Total

Fruit (mg) (mg) (mg) (mg) (mg) (mg) carot carote Zeaxa A, (IU) phen
-ene,(µg) -ne, (µg) nthin, ols,(mg
(µg) GAE)

Apples 14 1.40 16 87 450 0.19 0 0 0 0 324

Apricots 55 2.66 32 10 1162 0.34 2163 0 0 3604 248
Currants 86 3.26 41 8 892 0.47 43 1 0 73 NA
Cranberries 9 0.39 4 5 49 0.06 27 0 138 46 NA
Dates 39 1.02 43 2 656 0.21 6 0 75 10 661
Figs 162 2.03 68 10 680 0.29 6 0 32 10 960
Peaches 28 4.06 42 7 996 0.36 1074 3 559 2163 283
Pears 34 2.10 33 6 533 0.37 2 0 50 3 679
Plums 43 0.93 41 2 732 0.28 394 57 0 781 938
Raisins 50 1.88 32 11 749 0.32 0 0 0 0 106

GAE, gallic acid equivalents; IU, international unit; NA, not available.84
 SHAH et al., Curr. Res. Nutr Food Sci Jour., Vol. 10(1) 71-84 (2022) 77

Microbial Quality Of Dried Fruits by mold growth contamination and mycotoxin

Food safety is a public health priority and is production. Mold growth in food products can occur
a global issue. Dried fruits/fruit products are typically either before or after harvest and during storage
consumed without any additional processing when warm, damp, and humid conditions exist.
technique such as cooking or any other thermal Several hundred different mycotoxins have been
treatment that kills or reduces the number identified in dried fruits, and the important species
of microorganisms. Moreover, drying of fruits in of microbes producing mycotoxins are Aspergillus,
open or under unhygienic conditions may be prone Penicillium and fusarium. Dried fruits can be
to microbial contamination. So, consumption of contaminated by fungi as some fungi can easily
these dried fruit results in increased chances grow under conditions of low water activity. To predict
of various health problems, some of which can be the risk of mycotoxin contamination in dried fruits,
life-threatening.31 Different types of microorganisms knowledge of the occurrence of fungi is necessary.33
such as salmonella, shigella, coliforms, Eischerchia Although, drying or dehydration is a process that
coli, fungi and yeast. can be present in dried fruits. lowers the microbial count of dried fruits, the extent
These microbes can cause various diseases such of reduction in microbial flora depends upon the type
as typhoid fever, diarrhoea, cholera, and many other of the fruit and the severity of the treatment. Drying
health issues.. From previous studies, in home-dried figs at a low temperature of (54-60) ̊ C reduces the
food samples, the disease-causing microorganisms growth of yeast, but it does not eliminate the yeast
such as Shigella, Salmonella, Bacillus and other count from figs.34 In contrast, if prunes are dried at
Enterobacteriaceae were detected. Home-dried a temperature of (70-80) ̊ C, commercial sterility can
food samples were found to be contaminated be achieved.35 However, prunes can later become
with 55% of the faecal coliforms. It was found re-contaminated due to improper handling.36 Studies
that above 60% of samples were contaminated regarding the microbial quality of various dried fruits
with higher than acceptable microbial levels.32 are presented in Table 4.
Dried fruits are also likely to be contaminated
Table 4: Microbial Quality of Some Dried Fruits

Type of fruit Microbial flora Microbial count References

Dried figs Bacteria, yeasts, and molds Bacteria (3.64 ×105 cfu/g), 85
yeast (1.00 × 103 cfu/g) and
mold (0.97× 103 cfu/g)
Dried figs, apricots, Aerobic mesophilic bacteria AMB (4.4±1.8) x102~ (9.6±6.3) 86
raisins, and plums (AMB), molds, yeasts, and x103 cfu/g Molds (4.7±2.4)
spore-forming bacteria x103~(6.3±2.3)x104 cfu/g
Yeasts (2.5±0.84)x102~
(7.8±2.8)x102 cfu/g
Dried dates Bacteria (species of Strepto Bacteria (4 x 105 – 19 x 105 87
-coccus, Staphylococcus aur and 10 x 105 – 20 x 105)
-eus, Enterobacter species, Coliforms (3-9 and 11-3)
Escherichia coli, Salmonella Molds (1.0 x 102 – 2.8 x 102
species, Proteus mirabilis,), and 4.8 x 103- 7.2 x 103)
coliform, molds and yeasts Yeasts (1.6 x 102 – 8.2 x 103
and 5 x 104- 16 x 104)
Dried figs Mycotoxins (aflatoxins, Aflatoxins (Above 4 µg/kg), 88, 89
-kojic acid, and patulin) kojic acid (8600 µg/kg)
patulin (152 µg/kg)
Dried dates Aerobic bacteria, Aerobic bacteria (3.30-5.65 90
yeasts and molds log cfu/gm) Yeasts and molds
(3.30-5.36 log cfu/gm)
 SHAH et al., Curr. Res. Nutr Food Sci Jour., Vol. 10(1) 71-84 (2022) 78

Raisins, Aerobic count, Aerobic count (2.18 to 2.90 91

Strawberries yeast and mold count log cfu/g) yeast and mold count
(2.33 and 3.07 log cfu/g)
Dried apricot Mesophilic aerobic bacteria, 8.20×101 to 1.84× 102 cfu/g 92
Psychrophilic aerobic bacteria, Less than 4 cfu/g
lactic acid bacteria, yeast, and
mould, xerophilic mould,
Staphylococcus species and
Enterobacteriaceae

Common microbes occurring in dried fruits Moulds

Salmonella In most dried fruits including dried figs, prunes,
Salmonella is a pathogenic bacterium that causes and raisins, mold growth during production, or
salmonellosis. Most of the salmonella-related storage, thereby increasing the risk of mycotoxin
illnesses are a result of the contamination of low contamination. The most frequently isolated
moisture food products. Salmonella shows its mycotoxins from dried fruits are aflatoxins and
prevalence in raw ingredients and can survive under ochratoxin A. Mycotoxins have various toxicological
dry and harsh conditions for prolonged periods. effects, and maximum mycotoxin levels have been
37,38
Salmonella infection causes food poisoning, set in foods and feed to protect animal and public
gastroenteritis, enteric fever, and other illnesses. health. During storage and processing, or when
If the salmonella infection is kept untreated it can cooked at elevated temperatures, most mycotoxins
lead to bacteremia, a stern condition in which are chemically stable and can thus survive high
microbe passes through the intestinal barrier into temperatures during cooking as well as storage
the bloodstream. Bacteremia caused by salmonella conditions.45 Mycotoxin contamination in dried fruits
should always be considered as a possibility not only cause serious health risks but also extensive
in cases where the cause of fever is unknown. economic losses.46
Antibiotics should be given to patients suffering
from bacteremia.39,40 Escherichia coli
This type of bacteria normally lives in the human
Shigella or animal intestines. Although various strains of
Shigella is a pathogen that causes an infection E.coli are harmless and cause brief diarrhoea,
known as shigellosis that is transmitted through few other strains can cause severe symptoms
the consumption of food or water that has been such as abdominal cramps, urinary tract infections,
contaminated by faecal matter, and ingestion blooded diarrhoea and vomiting. E.coli bacteria
of just 10–100 organisms can result in disease.41 include commensal strains as well as pathogenic
Watery diarrhoea, dysentery, and complications strains that result in the death of more than 2 million
such as encephalopathy are common symptoms individuals each year.47
of shigellosis. Shigella bacteria pass through
the stomach and then cause tissue destruction Health Benefits of Dried Fruits
by multiplying in the human intestinal tract. 42 Dried fruits such as prunes, apricots, raisins
The bacteria then spread into the large intestine and figs are an important source of different
(colon) causing cramps in that part of the body along phenolic compounds which act as antioxidants
with diarrhoea. A highly destructive and potent toxin and can inhibit the harmful effects of the free
called Shiga is produced by strains of shigella.43 radicals. They receive increasing attention for their
To suppress inflammation and the natural immune potential role in the prevention of human diseases.
response, shigella produces effectors that promote Dried fruits are extremely nutritious and are
infection and reduce the adaptive immune response, excellent and healthy substitutes for daily snacks.
allowing the host to become prone to re-infection.44 Previous studies regarding essential components
 SHAH et al., Curr. Res. Nutr Food Sci Jour., Vol. 10(1) 71-84 (2022) 79

Table 5: Essential Components and Health benefits of Some Dried Fruits

Type of Fruit Essential Component Health Benefits References

Apricot Polyphenols, carotenoids, flavo Antioxidant activity, anti-inflamm 52

-noids, minerals, and vitamins. -atory, anti-ageing,
anti-carcinogenic.
Figs Phenolic compounds, Anti-diabetic, antioxidant activity, 93, 53
Minerals (Mg, Ca), anti-inflammatory, anti-ageing,
Flavanols, Anthocyanins. anti-carcinogenic,
Raisins Minerals, polyphenols Antioxidant activity, anti-inflam 51
(mainly quercetin, kaempferol, -matory, anti-ageing,
caftaric acid, Flavanols, anti-carcinogenic.
anthocyanins.
Dates Anthocyanins (cyanidin), Antioxidant activity, anti-inflam 94
Flavanol (quercetin), Tannins, -matory, anti-ageing
polyphenols. anti-carcinogenic.
Kiwi Vitamins, minerals Cytotoxic and antioxidant 95, 96
polyphenols, flavonoids activity, anti-inflammatory,
carotenoids. anti-carcinogenic, anti
-depressant, anti-diabetic

and health benefits of various dried fruits are essential for maintaining good vision.55 It has been
presented in Table 5. One serving of dried fruits reported that consuming 40g of dried fruits on
can provide a large percentage of many vitamins a per-serving basis provides 3.3 -9.9% of
and minerals. However, the vitamin C content potassium and more than 90% of the dietary fibre
is reduced when the fruit is dried.48 Dried fruits are for recommended daily allowances for adults. 56
rich in fibre and act as a reservoir of antioxidants, Consuming enough potassium results in a reduction
especially polyphenols.49 Antioxidants aid in better in blood pressure. 57 A higher intake of dietary
digestive health, improved blood flow, decrease fiber dried fruits reduces the risk of various non-
oxidative damage and help to reduce the risk communicable diseases such as obesity, type 2
of many diseases. Polyphenols also exhibit diabetes, colorectal cancer, and diverticulitis.58
antioxidant, anti-ageing, anti-inflammatory, and Dried fruits also contain moderate quantities of
anti-carcinogenic properties and enhance endothelial magnesium which has positive effects on glycemic
function. 50 Polyphenols such as kaempferol, control.59 Minerals such as magnesium that are
caffeic acid, quercetin and coumaric acid are present in dried fruits lower the risk of developing
abundantly present in raisins51 Apricots are rich in type 2 diabetes and other chronic diseases.60,61
iron, magnesium, zinc, calcium, potassium, and Researchers have concluded that consuming dried
phosphorus and also contain significant amounts fruits could be a beneficial way to boost the intake
of thiamine, vitamin A, vitamin C, pantothenic acid, of vital nutrients. The frequent consumption of dried
niacin, and riboflavin.52 The most abundant minerals fruits averts and controls metabolic conditions such
in apricots are iron and potassium. Dried figs are rich as type 2 diabetes (T2D), heart-related diseases
sources of calcium and magnesium whereas dried and metabolic syndrome.62 Mills, Beeson, Phillips,
apricots contain an appreciable amount of iron.53 and Fraser (1989)63 reported anticancer effects
Figs have higher phenolic content than red wine of dried fruits prostate. They found that increased
and tea.54 Dried fruits such as apricots are also rich consumption of raisins, dates, and other dried
in beta-carotene and fiber. The nutrients in apricots fruits significantly reduced the risk of prostate
help to fight diseases Apricots are an important cancer. An in vivo study revealed that Dried peach
heart-health food high in beta-carotene content. supplementation of a cholesterol-containing diet
In addition, apricots contain vitamin A which is significantly prevented the rise in plasma and liver
 SHAH et al., Curr. Res. Nutr Food Sci Jour., Vol. 10(1) 71-84 (2022) 80

lipids. 64 Consumption of dried cranberries was for decontamination of dried fruits. More research
effective in minimizing reoccurrence and severity should be carried out to determine their health
of urinary tract infections.65 Consumption of raisins benefits, microbial safety, and their decontamination.
showed antidiabetic effect with improved glycemic There are substantial opportunities in development
and insulin response in diabetic patients.66 of dried fruits and dried fruit based functional food
products for the expansion of their market.
Conclusions
Dried fruits stand out as convenient food that fit Acknowledgements
many needs of a healthy and modern lifestyle. Authors are thankful to Department of Food
They have a peculiar combination of aroma, Technology, IUST, India and Department of Food
taste, vital nutrients, and phytochemicals. They Microbiology and Biotechnology Laboratory, North
provide great nourishment and health benefits. Carolina A & T State University, NC, USA
Drying methods being used for drying of fruits differ
in efficacy and impact on the quality of dried fruits. Funding
Despite being a good source of nutrients, dried fruits There is no funding to declare for this publication
may which associated with various microbes, some
of which may be pathogenic. Treatments including Conflict of Interest
ozonation, cold plasma, microvave sterlisation, There is no conflict of interest for all authors.
and ultraviolet (UV-C) treatment cold be applied

References

1. Hasan, M. U., Malik, A. U., Ali, S., Imtiaz, A., of dried fruits and vegetables. Comprehensive
Munir, A., Amjad, W., & Anwar, R. (2019). Reviews in Food Science and Food Safety,
Modern drying techniques in fruits and 15(6), 1056-1066.
vegetables to overcome postharvest losses: 7. Beuchat, L. R., Komitopoulou, E., Beckers,
A review. Journal of Food Processing and H., Betts, R. P., Bourdichon, F., Fanning, S.,
Preservation, 43(12), e14280. Joosten, H. M., Ter Kuile BH. Low–water
2. Amit, S. K., Uddin, M. M., Rahman, R., Islam, activity foods: increased concern as vehicles
S. R., & Khan, M. S. (2017). A review on of foodborne pathogens. J Food protec.
mechanisms and commercial aspects of food 2013;76(1):150-72.
preservation and processing. Agriculture & 8. Karam, M. C., Petit, J., Zimmer, D., Baudelaire
Food Security, 6(1), 1-22. Djantou, E., Scher, J. Effects of drying and
3. Alasalvar, C., & Shahidi, F. (2013a). grinding in production of fruit and vegetable
Composition, phytochemicals and beneficial powders: A review. J Food Eng. 2016;188:32-
health effects of dried fruits: an overview. In 49.
C. Alasalvar & F. Shahidi (Eds.), Dried fruits: 9. Hernández-Alonso, P., Camacho-Barcia, L.,
Phytochemicals and health effects (pp. 1–18). Bulló, M., Salas-Salvadó, J. Nuts and Dried
Oxford: Wiley-Blackwell Fruits: An Update of Their Beneficial Effects
4. Chang, S. K., Alasalvar, C., Shahidi, F. Review on Type 2 Diabetes. Nutr. 2017;9(7):673
of dried fruits: Phytochemicals, antioxidant 10. Mujumdar A. S. Principles, classification,
efficacies, and health benefits. J Funct Foods. and selection of dryers. In: Mujumdar A. S.
2016;21:113-132. Handbook of industrial drying. Boca Raton:
5. Devahastin, S., Niamnuy, C. Modelling quality CRC Press; 2006:3-32.
changes of fruits and vegetables during 11. Vega-Mercado, H., Marcela Góngora-Nieto,
drying: A review. Int J Food Sci Technol. M., Barbosa-Cánovas, G. V. Advances
2010;45(9):1755-1767. in dehydration of foods. J Food Eng.
6. Bourdoux, S., Li, D., Rajkovic, A., Devlieghere, 2001;49(4):271-289.
F., & Uyttendaele, M. (2016). Performance of 12. Pangavhane, D. R., Sawhney, R. L. Review
drying technologies to ensure microbial safety of research and development work on solar
 SHAH et al., Curr. Res. Nutr Food Sci Jour., Vol. 10(1) 71-84 (2022) 81

dryers for grape drying. Energy Convers a tray dryer system for agricultural products.
Manag. 2002;43(1):45-61. World appl sci j. 2013;22(3):424-33.
13. Thamkaew, G., Sjöholm, I., Galindo, F.G. A 26. Onwude, D. I., Hashim, N., Janius, R.,
review of drying methods for improving the Abdan, K., Chen, G., Oladejo, A. O. Non-
quality of dried herbs. Critic Rev Food Sci thermal hybrid drying of fruits and vegetables:
Nutr. 2021;61(11):1763-86. A review of current technologies. Innov Food
14. Ekechukwu, O. V., Norton, B. Review of solar- Sci Emerg Technol. 2017; 43:223-38.
energy drying systems II: an overview of solar 27. Feng, H., Tang, J., Mattinson, D. S., Fellman,
drying technology. Energy Convers Manag. J. K. Microwave and spouted bed drying of
1999;40(6):615-655. frozen blueberries: The effect of drying and
15. Saravacos, G. D., Kostaropoulos, A. E. pretreatment methods on physical properties
Handbook of food processing equipment. and retention of flavor volatiles. J Food
Switzerland AG: Springer Nature; 2002, 331- Process Preserv. 1999;23(6):463-479.
381. 28. Hasan, M.U., Malik, A.U., Ali, S., Imtiaz, A.,
16. Belessiotis, V., Delyannis, E. Solar drying. Munir, A., Amjad, W. and Anwar, R. Modern
Solar energy. 2011;85(8):1665-91 drying techniques in fruits and vegetables
17. Yadav AK, Singh SV. Osmotic dehydration of to overcome postharvest losses: A review.
fruits and vegetables: a review. J Food Sci J Food Process Preserv. 2019;43(12).
Technol. 2014;51(9):1654-1673. 29. US Department of Agriculture, Agricultural
18. Sagar, V. R., Suresh Kumar, P. Recent Research Service. Nutrient Data Laboratory.
advances in drying and dehydration of fruits USDA National Nutrient Database for
and vegetables: A review. J Food Sci Technol. Standard Reference, Release 28 (revised),
2010;47(1):15-26. Version Current: May 2015. Available
19. Burova, N., Kislitsina, N., Gryazina, F., online: http://www.ars.usda.gov/ba/bhnrc/
Pashkova, G., Kuzminykh, A. A review ndl (accessed on 3 March 2017).
of techniques for drying food products in 30. Alasalvar, C., Shahidi, F. Composition,
vacuum drying plants and methods for quality phytochemicals, and beneficial health
control of dried samples. Revista Espacios. effects of dried fruits: an overview. Dried
2017;10:38(52). fruits: Phytochemicals and health effects.
20. Asami, D. K., Hong, Y. J., Barrett, D. M., 2013;1-18.
Mitchell, A. E. Comparison of the Total Phenolic 31. Mensah, P., Yeboah-Manu, D., Owusu-Darko,
and Ascorbic Acid Content of Freeze-Dried K., Ablordey, A. Street foods in Accra, Ghana:
and Air-Dried Marionberry, Strawberry, and how safe are they?. Bulletin of the World
Corn Grown Using Conventional, Organic, Health Organization. 2002; 80:546-54.
and Sustainable Agricultural Practices. 32. Victor, N., Peter, C., Raphael, K., Tendekayi,
J Agric Food Chem. 2003;51(5):1237-1241. G. H., Jephris, G., Taole, M., Portia, P. R.
21. Zhang, M., Tang, J., Mujumdar A. S., Wang, Microbiological quality of selected dried
S. Trends in microwave-related drying of fruits fruits and vegetables in Maseru, Lesotho.
and vegetables. Trends Food Sci Technol. Afr J Microbiol Res. 2017 Feb 7;11(5):185-93.
2006;17(10):524-534. 33. Zakaria, L., LimChoong, Y., TehLi, Y.
22. Pragati, S., Preeti, B. Technological revolution Occurrence of microfungi on several dried
in drying of fruit and vegetables. Int J Sci Res. fruits. Malays J Microbiol. 2015;11(3):313-6.
2014;3(10):705-11 34. Natarajan, C. P, Chari, C. N., Mrak, E.
23. Parit, R. K., Prabhu, C. S. Microwave Fruit and M. Yeast population in figs during drying.
Vegetables Drying. IARJSET. 2017;4(2):82-4. Fruit Prod J. 1948;27:242-3.
24. Chou, S. K, Chua, K. J. New hybrid 35. Miller, M. W, Fridley, R. B, McKillop, A. A.
drying technologies for heat sensitive Effects of Mechanical Harvesting on Quality
foodstuffs. Trends Food Sci Technol. Of Prunes. Food Technol. 1963;17(11):1451.
2001 Oct 1;12(10):359-69 36. Pitt, J. I., Christian, J. H. B. Water Relations
25. Misha, S., Mat, S., Ruslan, M. H., Sopian, of Xerophilic Fungi Isolated from Prunes.
K., Salleh, E. Review on the application of Appl Microbiol. 1968;16(12):1853-1858.
 SHAH et al., Curr. Res. Nutr Food Sci Jour., Vol. 10(1) 71-84 (2022) 82

37. Podolak, R., Enache, E., Stone, W., Black, and in vivo antioxidants. J. Am Coll Nutr.
D. G., Elliott, P. H. Sources and risk factors 2005;24(1):44-50.
for contamination, survival, persistence, and 50. Han, X., Shen, T., Lou, H. Dietary polyphenols,
heat resistance of Salmonella in low-moisture and their biological significance. Int J Mol Sci.
foods. J food prot. 2010 ;73(10):1919-36. 2007;8(9):950-88.
38. Van Doren, J. M, Neil, K. P., Parish, M., 51. Williamson, G., Carughi, A. Polyphenol
Gieraltowski, L., Gould, L. H., Gombas, content and health benefits of raisins.
K. L. Foodborne illness outbreaks from Nutr Res. 2010;30(8):511-9.
microbial contaminants in spices, 1973–2010. 52. Durmaz, G., Cam, M., Kutlu, T., HIşIL,.Y.
Food microbiol. 2013;36(2):456-64. Some physical and chemical changes during
39. Cotter, P. A., Miller, J. F. In Groisman, EA fruit development of five common apricot
(ed), Principles of Bacterial Pathogenesis. (Prunus armeniaca L.) cultivars. Food Sci
2001:619-674. Techol Res. 2010;16(1):71-8.
40. Hanes, D. Nontyphoid Salmonella. In 53. Khairuddin, M. F., Haron, H., Yahya, H. M.,
International handbook of foodborne Malek, N. A. Nutrient compositions and total
pathogens 2003;157-170, CRC Press. polyphenol contents of selected dried fruits
41. Levine, M. M, Kotloff, K. L., Barry, E. M., available in Selangor, Malaysia. J. Agric. Sci.
Pasetti, M. F., Sztein, M. B. Clinical trials 2017;9(13):41-9.
of Shigella vaccines: two steps forward 54. Vallejo, F., Marín, J.G., Tomás-Barberán,
and one step back on a long, hard road. F. A. Phenolic compound content of fresh
Nat Rev Microbiol. 2007;5(7):540-553. and dried figs (Ficus carica L.). Food Chem.
42. Philpott, D. J., Edgeworth, J. D., Sansonetti, 2012;130(3):485-92.
P. J. The pathogenesis of Shigella flexneri 55. Dhiman, P., Soni, K., Singh, S. Nutritional Value
infection: lessons from in vitro and in vivo of Dry Fruits, and their Vital Significance-A
studies. In: The Activities of Bacterial Review. Pharma Tutor. 2014;2(3):102-8.
Pathogens In Vivo: Based on Contributions 56. Alasalvar, C., Shahidi, F. Composition,
to a Royal Society Discussion Meeting 2000 phytochemicals, and beneficial health
(pp. 63-94). effects of dried fruits: an overview. Dried
43. Dupont, H. L. Shigella species (bacillary fruits: Phytochemicals and Health effects.
dysentery). Principles and Practices 2013:1-18.
o f I n f e c t i o u s D i s e a s e s . N e w Yo r k : 57. Lichtenstein, A. H., Appel, L. J., Brands,
Churchill Livingstone. 1990. M., Carnethon, M., Daniels, S., Franch,
44. Mattock, E., Blocker, A. J. How Do the H.A., Franklin, B., Kris-Etherton, P., Harris,
Virulence Factors of Shigella Work Together W. S., Howard, B., Karanja, N. Diet, and
to Cause Disease? Front Cell Infect Microbiol. lifestyle recommendations revision 2006: a
2017;7:64. scientific statement from the American Heart
45. Kabak, B. The fate of mycotoxins during Association Nutrition Committee. Circulation.
thermal food processing. J Sci Food Agric. 2006;114(1):82-96.
2009;89(4):549-54. 58. Anderson, J. W., Baird, P., Davis, R. H.,
46. Karaca, H., Velioglu, Y. S, Nas, S. Mycotoxins: Ferreri, S., Knudtson, M., Koraym, A., Waters,
contamination of dried fruits and degradation V., Williams, C. L. Health benefits of dietary
by ozone. Toxin Rev. 2010;29(2):51-9. fiber. Nutr Rev. 2009;67(4):188-205.
47. Kaper, J. B, Nataro, J. P, Mobley, H. 59. Martini, L. A., Catania, A. S., Ferreira, S. R.
L. Pathogenic Escherichia coli. Nat rev Role of vitamins and minerals in prevention
microbiol. 2004;2(2):123-40. and management of type 2 diabetes mellitus.
48. Bennett, L. E., Singh, D. P., Clingeleffer, P. Nutr Rev. 2010;68(6):341-54.
R. Micronutrient mineral and folate content of 60. Lopez-Ridaura, R., Willett, W. C., Rimm, E.
Australian and imported dried fruit products. B., Liu, S., Stampfer, M. J., Manson, J. E.,
Crit Rev Food Sci and Nutr. 2010;51(1):38-49. Hu, F. B. Magnesium intake and risk of type
49. Vinson, J. A., Zubik, L., Bose, P., Samman, 2 diabetes in men and women. Diabetes care.
N., Proch, J. Dried fruits: excellent in vitro 2004;27(1):134-40.
 SHAH et al., Curr. Res. Nutr Food Sci Jour., Vol. 10(1) 71-84 (2022) 83

61. Guasch-Ferré, M., Bulló, M., Estruch, R., temperature and syrup concentration on rates.
Corella, D., Martínez-González, M. A., Ros, Food Technol.1969;90-92.
E., Covas, M., Arós, F., Gómez-Gracia, E., 72. Sharma, H., Verma, R. Organoleptic
Fiol, M. and Lapetra, J. Dietary Magnesium and chemical evaluation of osmotically
Intake Is Inversely Associated with Mortality in processed Apricot wholes and halves.
Adults at High Cardiovascular Disease Risk. Indian J Nat Prod Resour. 2006;5:350-356.
J Nutr. 2014;144(1):55-60. 73. Vial, C., Guilbert, S., Cuq, J. L. Osmotic
62. Hernández-Alonso, P., Camacho-Barcia, L., dehydration of kiwi fruits: influence of process
Bulló, M., Salas-Salvadó J. Nuts and Dried variables on the color and ascorbic acid
Fruits: An Update of Their Beneficial Effects content. Sci Aliments. 1991;11(1):63-84.
on Type 2 Diabetes. Nutr. 2017;9(7):673. 74. Chavan, U. D., Amarowicz, R. Osmotic
63. Mills, P. K., Beeson, W. L., Phillips, R. L., & dehydration process for preservation of fruits
Fraser, G. E. (1989). Cohort study of diet, and vegetables. J Food Res. 2012;1(2):202.
lifestyle, and prostate cancer in Adventist 75. Shishehgarha, F., Makhlouf, J., Ratti, C.
men. Cancer, 64, 598–604. Freeze-drying characteristics of strawberries.
64. Gorinstein, S., Martin-Belloso, O., Lojek, Dry Technol. 2002;20(1):131-145.
A., Ciz, M., Soliva-Fortuny, R., Park, Y. 76. Porciuncula, B. D., Segura, L. A., Laurindo, J.
S., Caspi, A., Libman, I., & Trakhtenberg, B. Processes for controlling the structure and
S. (2002). Comparative content of some texture of dehydrated banana. Dry Technol.
phytochemicals in Spanish apples, peaches, 2016;34(2):167-76.
and pears. Journal of the Science of Food 77. Guiné, R. P., Barroca, M. J., Lima, M. J.
and Agriculture, 82, 1166–1170. Comparative study of the drying of pears
65. Howell, A. B. (2007). Bioactive compounds using different drying systems. Int J Fruit Sci.
in cranberries and their role in prevention of 2011;11(1):55-73.
urinary tract infections. Molecular Nutrition 78. Tulasidas, T. N., Raghavan, G. S., Mujumdar,
and Food Research, 51, 732–737. A. S. Microwave drying of grapes in a single
66. Anderson, J. A., Andersen, K. F., Heimerman, mode Cavity at 2450 Mhz-11: Quality and
R. A., Larson, M. M., Baker, S. E., Freeman, energy aspects. Dry Technol. 1995;13(8-
M. R., Carughi, A., & Wilson, T. (2011a). 9):1973-92.
Glycaemic response of type 2 diabetics to 79. İncedayi, B., Tamer, C. E., Sinir, G.Ö.,
raisins. FASEB Journal, 25, 587.5. Suna, S., Çopur, Ö.U. Impact of different
67. Farahbakhsh, E., Pakbin, B., Mahmoudi, drying parameters on color, β-carotene,
R., Katiraee, F., Kohannia, N., Valizade, antioxidant activity and minerals of apricot
S. Microbiological quality of raisin dried (Prunus armeniaca L.). Food Sci Technol.
by different methods. Int J Food Nutr Saf. 2016;36:171-8.
2015;6(2):62-6. 80. Amer, B. M., Hossain, M. A., Gottschalk, K.
68. Pirbalouti, A. G., Mahdad, E., Craker, L. Design and performance evaluation of a new
Effects of drying methods on qualitative hybrid solar dryer for banana. Energy convers
and quantitative properties of essential Manag. 2010;51(4):813-20.
oil of two basil landraces. Food Chem. 81. Szadzińska, J., Łechtańska, J.,
2013;141(3):2440-2449. Pashminehazar, R., Kharaghan,i A., Tsotsas
69. Öztekin, S., Zorlugenç, B., Zorlugenç, F. K. E. Microwave-and ultrasound-assisted
Effects of ozone treatment on microflora of convective drying of raspberries: Drying
dried figs. J. Food Eng. 2006;75(3):396-9. kinetics and microstructural changes.
70. Karabulut, I., Topcu, A., Duran, A., Turan, S., Dry Technol. 2019;37(1):1-2.
Ozturk, B. Effect of hot air drying and sun 82. Antal, T., Tarek-Tilistyák, J., Cziáky, Z.,
drying on color values and β-carotene content Sinka, L. Comparison of Drying and Quality
of apricot (Prunus armenica L.). LWT-Food Characteristics of Pear (Pyrus Communis
Sci Technol. 2007;40(5):753-758. L.) Using Mid-Infrared-Freeze Drying and
71. Farkas, D. F, Lazar, M. E. Osmotic Single Stage of Freeze Drying. Int J Food
dehydration of apple pieces: effect of Eng. 2017;13(4).
 SHAH et al., Curr. Res. Nutr Food Sci Jour., Vol. 10(1) 71-84 (2022) 84

83. US Department of Agriculture, Agricultural S., Omar Faruque, M. Microbiological Quality

Research Service. Nutrient Data Laboratory. Assessment of Popular Fresh Date Samples
USDA National Nutrient Database for Available in Local Outlets of Dhaka City,
Standard Reference, Release 28 (revised), Bangladesh. Int J Food Sci. 2018.
Version Current: May 2015. Available 91. Beuchat, L. R., Komitopoulou, E., Beckers,
online: http://www.ars.usda.gov/ba/bhnrc/ H., Betts, R. P., Bourdichon, F., Fanning, S.,
ndl (accessed on 3 March 2017). Joosten, H. M., Ter Kuile, B. H. Low–water
84. Alasalvar, C., Shahidi, F. Composition, activity foods: increased concern as vehicles
phytochemicals, and beneficial health of foodborne pathogens. Journal Food protec.
effects of dried fruits: an overview. Dried 2013;76(1):150-72.
fruits: Phytochemicals and health effects. 92. Türkyılmaz, M., Tağı, Ş., Özkan, M. Changes
2013;1-18. in Chemical and Microbial Qualities of
85. Manjunath, TS., Babu, P., Bagali, AN., Jyadati, Dried Apricots Containing Sulphur Dioxide
KS. Microbial and Sensory Evaluation of at Different Levels During Storage.
Dried Fig (F. carica L.) Cultivars Bellary Food Bioprocess Technol. 2013;6(6):1526-
and Poona. Int J Curr Microbiol App Sci. 1538.
2019;8(5):2493-2503. 93. Slatnar, A., Klancar, U., Stampar, F., Veberic,
86. Guirguis, E. A. Assessment of the R. Effect of Drying of Figs (Ficus carica L.) on
microbiological and mycotoxins quality of the Contents of Sugars, Organic Acids, and
selected dried fruits with special reference Phenolic Compounds. J Agric Food Chem.
to microwave treatment. IOSR J Environ Sci 2011;59(21):11696-11702.
Toxicol Food Technol. 2018;12(10): 48-55. 94. Biglari, F., AlKarkhi, A. F., Easa, A. M.
87. Risiquat, R. O. Microbiological Assessment of Antioxidant activity and phenolic content of
Date Fruits Purchased from Owode Market, various date palm (Phoenix dactylifera) fruits
In Offa, Kwara State Nigeria. IOSR J Environ from Iran. Food Chem. 2008;107(4):1636-41.
Sci. 4(3):23-26. 95. Guroo, I., Wani, S. A., Wani, S. M., Ahmad,
88. Senyuva, H. Z., Gilbert, J., Ulken, U. M., Mir, S. A., Masoodi, F. A. A review of
Aflatoxins in Turkish dried figs intended for production and processing of kiwifruit. J Food
export to the European Union. J food prot. Process Technol. 2017;8(10).
2007;70(4):1029-32. 96. Tyagi, S., Nanher, A. H., Sahay, S., Kumar,
89. Karaca, H., Nas, S. Aflatoxins, patulin and V., Bhamini, K., Nishad, S. K., Ahmad, M.
ergosterol contents of dried figs in Turkey. Kiwifruit: Health benefits and medicinal
Food Addit Contam A. 2006;23(05):502-8. importance. Rashtriya krishi. 2015;10(2):98-
90. Zamir, R., Islam, A. B., Rahman, A., Ahmed, 100.