Turmeric (Curcuma longa) is a spice that has been used for a long time in traditional medicine for its anti-inflammatory properties and recently used in the food industry for its dyeing and flavoring properties. This work studied the effect of different drying methods (convection oven drying, fluidized bed drying, and traditional solar drying) on the quality of Curcuma longa powder. The effect of UV radiation on turmeric powder using different packaging materials (glass, aluminum foil bag, and low-density polyethylene bag), was also studied. Subsequently, the fluidized bed drying method was used to evaluate the effect of drying temperature. The results show that convection and fluidized bed drying had no significant impact on turmeric quality. However, solar drying degraded curcuminoids by 36.5% and the ORAC value decreased by 14%. Regarding the packaging materials, the aluminum bag prevented the deterioration of 14% of the curcuminoids for the powder exposed to UV radiation. Finally, the effect of temperature on fluidized bed drying was evaluated at 50–80 °C, finding that there were no significant differences in the curcuminoid content and antioxidant capacity of turmeric powder. This implies that the range of temperature used in this study is appropriate for drying this material using fluidized bed drying, producing a turmeric powder with a high content of bioactive compounds, when compared to convection oven and solar drying. Therefore, the turmeric powder obtained in this way can be used as an active ingredient in the formulation of different kinds of foods and supplements.

• Residues of veterinary drugs in samples of beef from Urabá (Antioquia, Colombia) were found below the maximum limits allowed by national and international regulations (European Union). • Cadmium and lead content in samples of bovine cuts from Urabá (Antioquia, Colombia) were found below the maximum permissible limits of national and international regulation (European Union). • There were no differences in the loin and neck cut meat samples, fulfilling the applicable legal requirements for both cases.

Moisture transport during food drying can be phenomenologically described by Fick’s second law and by the so-called anomalous diffusion model. However, in the literature, many studies have shown the extensive use of empirical/semiempirical models (EMs/SEMs) to adjust experimental data for the drying of thin-layer foods. This research aims to perform a critical analysis of the most commonly used EMs/SEMs and compare them with Fick’s second law and an anomalous diffusion model using two different sets of hot-air drying data. Two waste byproducts from the food industry, spent coffee grounds and passion fruit peels, were selected for analysis. The selected EMs/SEMs were found to be mathematically interrelated (i.e., some are a subset of others), and their appropriateness was incorrectly justified mainly by their statistical goodness-of-fit. As shown, it is highly recommended that researchers start analyzing drying data with phenomenological models. The extensive use of EMs and SEMs can be replaced by the anomalous diffusion model, which has a high capacity to adjust empirical data and a sound phenomenological description of the process.

The cape gooseberry (Physalis peruviana L.) is an exotic tropical fruit of great national and international importance due to its nutritional and organoleptic properties. The objective of this study was to evaluate different postharvest treatments—coating, vacuum impregnation, and immersion—on the conservation of several quality characteristics of cape gooseberry fruit. Moreover, the different conditions of the selected treatments were studied. Weight loss was assessed with a gravimetric analysis of the fresh and treated fruit. Firmness was determined by the instrumental texture. A sensory analysis was conducted using a multidimensional profile approach. Of the treatments evaluated, the lowest weight loss was recorded with the use of coating and immersion. However, the immersion process resulted in the product with the highest overall quality according to the sensory analysis and presented the most appropriate texture according to the firmness values. Finally, in the evaluation of the immersion, a significant influence of the CaCl₂ immersion time (p < 0.05) on the firmness values of the product was found, resulting in longer times leading to less firm products. Considering 10% as a commercial standard limit for weight loss, the fruit treated under immersion and coating processes can be stored for at least 12 days. The immersion process is highlighted because it improved the sensory characteristics with respect to the control (i.e., without treatment). Therefore, it is a promising alternative for the postharvest treatment of cape gooseberries.

The increasing demand for fresh and convenient foods has led to the production of Minimally Processed Products (MPPs), which are suitable for culinary and industrial uses. However, cutting potatoes can trigger browning, negatively impacting their sensory and nutritional quality. This study aimed to evaluate different anti-browning methods on Colombian potato varieties (Diacol Capiro, Pastusa, Nevada, and Sabanera) as raw materials for the development of MPPs. The physicochemical properties evaluated included moisture, pH, acidity, enzymatic activity, total phenolic content, vitamin C, and browning index. The anti-browning treatments involved immersing the potatoes in citric acid, ascorbic acid, and garlic extract. Evaluations were carried out over a 15-day storage period in refrigerated conditions. The results indicated that the Sabanera variety had the highest browning index, followed by Nevada, while Diacol Capiro and Pastusa showed lower browning indices, even without the use of technological coadjuvants. Among the treatments, citric acid proved to be the most effective across all varieties, with Diacol Capiro exhibiting the least browning after 15 days. Garlic extract was the least effective against browning. The sensory analysis indicated that an acidic descriptor was noted for both treated (with citric acid) and untreated (control) Diacol Capiro potatoes at similar intensities, suggesting that citric acid did not negatively affect the sensory quality and/or was masked during cooking, enhancing overall quality. In conclusion, the Diacol Capiro variety treated with 1% citric acid is the most appropriate choice for use as a raw material for MPPs without compromising sensory quality.