Influence of pectin formulation and drying temperature on drying kinetics and quality attributes of coffee cherry pulp leather

Abstract

In this study, the effects of pectin types and drying temperatures on coffee cherry pulp leather were evaluated. Adding high-methoxyl (HMP), low-methoxyl (LMP), or combined pectin significantly improved the rupture force and texture compared to the control. FTIR and SEM analyses confirmed that pectin supplementation facilitates a cohesive gel matrix, stabilizing the microstructure through enhanced hydrogen bonding. While pectin incorporation slightly reduced moisture effective diffusivity, increasing drying temperatures from 50 °C to 60 °C shortened drying time from 360 to 240 min and raised diffusivity from 26.36 to 37.66 10 − 10 m²/s. Additionally, total polyphenol content, flavonoids, and antioxidant activity decreased significantly during the drying process. Overall, these findings provide critical insights into how pectin formulations and thermal conditions influence drying behavior and product quality, offering guidance for optimizing processes to minimize drying time while preserving functional antioxidant properties.