Vacuum freeze-drying effect on bioactive compounds of eggplant (Solanum Melongena L.).

Vacuum 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.