“…The reduced heat of vaporization of the organic solvent–water mixture facilitates the moisture removal from food (Corrêa, Braga, Hochheim, & Silva, 2012; Rojas & Augusto, 2018a; Santos & Silva, 2009; Silva, Celeghini, & Silva, 2018). Ethanol has been the most used solvent (Corrêa et al., 2012; Rojas & Augusto, 2018a; Santos & Silva, 2009; Silva et al., 2018) because it presents low toxicity and low cost. Moreover, it preserves some bioactive compounds, such as carotenoids (Rojas, Silveira, & Augusto, 2020), coumarin (Silva et al., 2018), l ‐ascorbic acid (Santos & Silva, 2009; Wang et al., 2019), and betalains (Araújo et al., 2020).…”