Effect of air fryer pretreatment on quality parameters of dried zucchini slices: A pilot study

This study investigated the effects of air fryer pretreatments, namely AF1 (150 °C–5 min), AF2 (160 °C–15 min), and AF3 (170 °C–25 min), on the physicochemical properties, color parameters, total phenolic content (TPC), antioxidant activity, and textural characteristics of zucchini prior to hot-air drying. Air frying caused substantial increases in total phenolic content and antioxidant activity, with the highest values observed in AF3 (170 °C–25 min), while also inducing pronounced changes in color (L*, a*, b*, ΔE). In contrast, texture parameters did not differ significantly among treatments. Multivariate analyses clearly distinguished raw and control samples from all air-fried groups, with AF3 forming a distinct subcluster due to its intensified chemical responses. Overall, air frying, especially under high temperature–time conditions, proved to be an effective pretreatment for enhancing the functional and chemical quality of dried zucchini without compromising its structural integrity.