Effect of different drying processes on functional properties of industrial lemon byproduct

•Drying time varies between 27min (microwave drying, 350W) and 480min (infrared drying, 50°C).•Convective air-drying at 75°C allows the better retention of phenols and flavonoids (>60%).•Infrared drying at 75°C was in favour of maximal water, oil retention capacities and radical scavenging activity.•Microwave drying (90W) and convective drying (50°C) allow the better of color preservation. The aim of this work was to investigate the effects of different drying processes on drying kinetics, physico-chemical properties and antioxidants of industrial lemon by-product. Lemon byproduct was submitted to infrared drying (50–75°C), convective drying (50–75°C), microwave drying (90–350W) and combined air-microwave drying (90W/50°C; 90W/75°C). Lemon byproduct is rich in water (3.18±0.12g water/g d.b), but also in phenols (5.52±0.08g GAE/100gd.b), with a radical scavenging activity of 8.381±0.400mg Trolox Equivalent/g of extract. The drying time of industrial lemon byproduct varies between 27min (350W) and 480min (infrared drying at 50°C). Combined-air microwave drying (590W/75°C) and convective air drying at 75°C allow better retention of phenols and flavonoids (more than 60%). Infrared drying of lemon byproduct at 75°C was in favour of maximal water and oil retention capacities and radical scavenging activity; whereas color preservation is achieved after microwave drying (90W) and convective drying (50°C).