biostudies-literatureChua LSJaboticaba Plantation Sdn Bhd65https://www.ebi.ac.uk/biostudies/studies/S-EPMC9818337biostudies-literatureUnknown12(1)This study aimed to determine the drying kinetic of jaboticaba berries that were then used for the fermentation of natural fruit vinegar. The drying behavior was fitted well to the thin-layer kinetic model of Midilli et al. in a vacuum oven at 40 °C. Moisture diffusion was the dominant mechanism because two falling rate periods were observed. The effective moisture diffusivity was decreased (2.52 × 10^-10 m²/s) after being pretreated with 70% sugar (1.84 × 10^-10 m²/s) and 10% salt (6.73 × 10^-11 m²/s) solutions. Fresh berry vinegar was found to have higher flavonoids, including anthocyanins, to exhibit higher antiradical and anti-pathogenic microorganism activities. However, the phenolic content in dried berries vinegar was hiFoods (Basel, Switzerland)Drying Kinetic of Jaboticaba Berries and Natural Fermentation for Anthocyanin-Rich Fruit Vinegar.PMC98183374C542Chua LSAbd Wahab NSfalseDrying Kinetic of Jaboticaba Berries and Natural Fermentation for Anthocyanin-Rich Fruit Vinegar.This study aimed to determine the drying kinetic of jaboticaba berries that were then used for the fermentation of natural fruit vinegar. The drying behavior was fitted well to the thin-layer kinetic model of Midilli et al. in a vacuum oven at 40 °C. Moisture diffusion was the dominant mechanism because two falling rate periods were observed. The effective moisture diffusivity was decreased (2.52 × 10^-10 m²/s) after being pretreated with 70% sugar (1.84 × 10^-10 m²/s) and 10% salt (6.73 × 10^-11 m²/s) solutions. Fresh berry vinegar was found to have higher flavonoids, including anthocyanins, to exhibit higher antiradical and anti-pathogenic microorganism activities. However, the phenolic content in dried berries vinegar was hi2022-01-01T00:00:00Z2022 Dec2025-04-21T16:19:07.597Z2025-04-21T16:19:07.597ZS-EPMC98183373661328110.3390/foods12010065