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EnglishVacuum Freeze Drying (VFD) is a low temperature drying technique that may be used for food preservation. The aim of this work is to evaluate how VFD operating conditions affect eggplants bioactive compounds loss after drying. Samples were freeze-dried under different pressure and temperature conditions, and had their ascorbic acid, total polyphenol and antioxidant capacity percent loss measured after processing. Under the tested conditions, lower temperatures resulted in lower antioxidant capacity in the final product, while lower chamber pressures resulted in lower total polyphenol content.
Vacuum freeze-drying effect on bioactive compounds of eggplant (Solanum Melongena L.) / Harguindeguy, M.; Bobba, S.; Colucci, D.; Fissore, D.. - ELETTRONICO. - (2019), pp. 150-157. ((Intervento presentato al convegno 7th European Drying Conference tenutosi a Torino, italy nel July 10-12.
| Titolo: | Vacuum freeze-drying effect on bioactive compounds of eggplant (Solanum Melongena L.). | |
| Autori: | ||
| Data di pubblicazione: | 2019 | |
| Abstract: | Vacuum Freeze Drying (VFD) is a low temperature drying technique that may be used for food preser...vation. The aim of this work is to evaluate how VFD operating conditions affect eggplants bioactive compounds loss after drying. Samples were freeze-dried under different pressure and temperature conditions, and had their ascorbic acid, total polyphenol and antioxidant capacity percent loss measured after processing. Under the tested conditions, lower temperatures resulted in lower antioxidant capacity in the final product, while lower chamber pressures resulted in lower total polyphenol content. | |
| Appare nelle tipologie: | 4.1 Contributo in Atti di convegno |
File in questo prodotto:
| File | Descrizione | Tipologia | Licenza | |
|---|---|---|---|---|
| 44.EuroDrying2019_Torino_2019.pdf | 2a Post-print versione editoriale / Version of Record |  | Visibile a tuttiVisualizza/Apri |
http://hdl.handle.net/11583/2739538
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