Dehydration of jambolan [Syzygium cumini (L.)] juice during foam mat drying: Quantitative and qualitative changes of the phenolic compounds.

Jambolan [Syzygium cumini (L.)] berries are a popular fruit in Brazil, renowned for their high phenolic compound (PC) content. These PCs have antioxidant, antibacterial, and other characteristics that may be beneficial to human health. The objective of the study was to evaluate the quantitative and qualitative changes of the main phenolic compounds (PCs) (anthocyanins, flavonols, and hydrolysable tannins) in the jambolan fruit, the produced fruit juice, and in the corresponding dehydrated powders obtained by foam mat drying (60, 70, and 80°C) and lyophilization (control). The PCs were analyzed using high-performance liquid chromatography with a diode array detection coupled with an electrospray ionization mass spectrometry (HPLC-DAD-ESI-MS