This is the final version, Available on open access from Springer via the DOI in this recordAvailability of data and materials:
Data available within the article or its supplementary materialsCornelian cherry (Cornus mas L.) is a rich source of (poly)phenols such as phenolic acids, flavonoids, and anthocyanins that are known for their bioactivity. This study aimed to enhance the industrial applications of this cherry’s pulp as a potential functional food ingredient. Foam-mat drying was used to produce cherry powder from cherry pulp. The convective drying process was performed at different temperatures (50, 60, 70, and 80°C) to study the effect of drying temperature on the physical properties, flow properties, microstructure, (poly)phenol content, antioxidant properties, and bioaccessibility of foam-dried cherry pulp, in comparison to freeze-dried sample. Different drying temperatures did not affect color properties. The highest gloss was determined at high temperatures (70–80°C). According to the Carr index, the fluidity increased between 18 and 22% as the temperature increased. The total phenolic content was higher at elevated temperatures (70–80°C), yet the anthocyanin content was the highest at 60°C. The flavonoid content was not affected by different drying temperatures, as well as compared to lyophilized samples. The antioxidant activity was higher in samples dried at elevated temperatures, with no significant difference in comparison to lyophilized samples. The bioaccessibility experiment showed that the lyophilized samples had significantly greater bioaccessibility in comparison to the convective dried samples, yet further investigation is required to understand the differences in bioaccessibility and bioavailability of individual polyphenols. Overall, foam-mat drying using a convective drying system could be an economic choice to preserve acceptable amounts of phenolics and antioxidants
