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Volume 14
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10.3390/pr14081251
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This is an early access version, the complete PDF, HTML, and XML versions will be available soon.
Article

Effects of Thermal and Non-Thermal Pretreatments on the Drying Kinetics and Bioactive Compounds of the Chilean Mushroom Morchella conica

by
Yanara Tamarit-Pino
1,*,
Ociel Muñoz-Fariña
1,
José Miguel Bastías-Montes
2,
Roberto Quevedo-León
3,
Olga García-Figueroa
1,
Horacio Fraguela-Meissimilly
2,
Marcia María Cabrera-Pérez
2 and
Carla Vidal-San Martín
2
1
Instituto de Ciencia y Tecnología de los Alimentos (ICYTAL), Universidad Austral de Chile, Independencia 641, Valdivia 5090000, Chile
2
Departamento de Ingeniería en Alimentos, Universidad del Bío-Bío, Avda Andrés Bello 720, P.O. Box 447, Chillán 4081112, Chile
3
Departamento de Acuicultura y Recursos Agroalimentarios, Universidad de Los Lagos, Avda. Fuschlocher 1305, Osorno 5311157, Chile
*
Author to whom correspondence should be addressed.
Processes 2026, 14(8), 1251; https://doi.org/10.3390/pr14081251
Submission received: 16 March 2026 / Revised: 8 April 2026 / Accepted: 11 April 2026 / Published: 14 April 2026
(This article belongs to the Special Issue Synthesis and Extraction Processes of Biotechnological Drugs of Plant Origin (2nd Edition))
Versions Notes

Abstract

The effects of thermal and non-thermal pretreatments combined with different drying methods on the drying kinetics, physicochemical properties, and bioactive compounds of the Chilean wild mushroom Morchella conica were investigated. Fresh samples were subjected to hot-air drying (HAD, 60 °C), freeze-drying (FD), and a hybrid process (FD–HAD), applied directly or after pretreatments including thermal pre-drying (55 and 75 °C), ultrasound (US, 10 and 20 min), and high hydrostatic pressure (HHP, 600 MPa). Drying curves were successfully fitted using the Weibull model (R2 > 0.987), showing that HAD combined with thermal and ultrasound pretreatments increased drying rates, while FD–HAD reduced total drying time. Freeze-drying better preserved color (ΔE < 2) and minimized shrinkage (<8%), whereas HAD produced darker samples and greater structural deformation. Water activity decreased below 0.30 in most treatments, ensuring microbiological stability. Thermal pretreatments enhanced total phenolic content, while FD preserved antioxidant capacity. Principal component analysis explained 62.2% of the total variance, revealing distinct quality profiles among drying methods. Overall, FD and hybrid FD–HAD combined with moderate pretreatments showed the best balance between drying efficiency and quality preservation, while HHP improved antioxidant properties under specific conditions. These findings highlight the potential of integrating innovative pretreatments with drying technologies to optimize processing of Morchella conica.
Keywords: Morchella conica; drying kinetics modeling; freeze-drying; ultrasound-assisted drying; high hydrostatic pressure; phenolic compounds; antioxidant capacity Morchella conica; drying kinetics modeling; freeze-drying; ultrasound-assisted drying; high hydrostatic pressure; phenolic compounds; antioxidant capacity

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MDPI and ACS Style

Tamarit-Pino, Y.; Muñoz-Fariña, O.; Bastías-Montes, J.M.; Quevedo-León, R.; García-Figueroa, O.; Fraguela-Meissimilly, H.; Cabrera-Pérez, M.M.; Vidal-San Martín, C. Effects of Thermal and Non-Thermal Pretreatments on the Drying Kinetics and Bioactive Compounds of the Chilean Mushroom Morchella conica. Processes 2026, 14, 1251. https://doi.org/10.3390/pr14081251

AMA Style

Tamarit-Pino Y, Muñoz-Fariña O, Bastías-Montes JM, Quevedo-León R, García-Figueroa O, Fraguela-Meissimilly H, Cabrera-Pérez MM, Vidal-San Martín C. Effects of Thermal and Non-Thermal Pretreatments on the Drying Kinetics and Bioactive Compounds of the Chilean Mushroom Morchella conica. Processes. 2026; 14(8):1251. https://doi.org/10.3390/pr14081251

Chicago/Turabian Style

Tamarit-Pino, Yanara, Ociel Muñoz-Fariña, José Miguel Bastías-Montes, Roberto Quevedo-León, Olga García-Figueroa, Horacio Fraguela-Meissimilly, Marcia María Cabrera-Pérez, and Carla Vidal-San Martín. 2026. "Effects of Thermal and Non-Thermal Pretreatments on the Drying Kinetics and Bioactive Compounds of the Chilean Mushroom Morchella conica" Processes 14, no. 8: 1251. https://doi.org/10.3390/pr14081251

APA Style

Tamarit-Pino, Y., Muñoz-Fariña, O., Bastías-Montes, J. M., Quevedo-León, R., García-Figueroa, O., Fraguela-Meissimilly, H., Cabrera-Pérez, M. M., & Vidal-San Martín, C. (2026). Effects of Thermal and Non-Thermal Pretreatments on the Drying Kinetics and Bioactive Compounds of the Chilean Mushroom Morchella conica. Processes, 14(8), 1251. https://doi.org/10.3390/pr14081251

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