Health-Promoting Properties of Processed Red Cabbage ( var. f. ): Effects of Drying Methods on Bio-Compound Retention.

The aim of this work is to describe the effect of convective drying (CD), vacuum drying (VD), infrared drying (IRD), low-temperature vacuum drying (LTVD) and freeze drying (FD) on bio-compound retention of red cabbage and its beneficial health properties. The total phenolics content (TPC), flavonoids (TFC), anthocyanin (TAC) and glucosinolates (TGC) were determined by spectrophotometry. The profiles of phenolic acids, amino acids and fatty acids were determined by HPLC-UV-DAD, LC-DAD and GC-FID, respectively.

Assessment of Bio-Compounds Content, Antioxidant Activity, and Neuroprotective Effect of Red Cabbage ( var. ) Processed by Convective Drying at Different Temperatures.

Parkinson's disease (PD) is the second most common neurodegenerative disorder, and no efficient therapy able to cure or slow down PD is available. In this study, dehydrated red cabbage was evaluated as a novel source of bio-compounds with neuroprotective capacity. Convective drying was carried out at different temperatures.

Comprehensive Evaluation of the Bioactive Composition and Neuroprotective and Antimicrobial Properties of Vacuum-Dried Broccoli ( var. ) Powder and Its Antioxidants.

In this study, vacuum drying (VD) was employed as an approach to protect the bioactive components of and produce dried broccoli powders with a high biological activity. To achieve these goals, the effects of temperature (at the five levels of 50, 60, 70, 80 and 90 °C) and constant vacuum pressure (10 kPa) were evaluated. The results show that, with the increasing temperature, the drying time decreased.

Drying Kinetic Modeling and Assessment of Mineral Content, Antimicrobial Activity, and Potential α-Glucosidase Activity Inhibition of a Green Seaweed ( spp.) Subjected to Different Drying Methods.

The green algal genus grows widely on all continents and is used for several applications such as functional foods, cosmeceuticals, nutraceuticals, and pharmaceuticals due to its nutritional characteristics. However, to increase its shelf-life and retain its bioactive components, it is necessary to apply some conservation technology, such as drying. The aim of this work is to describe the drying kinetic behavior of the green seaweed spp.

Dietary fibre in processed murta ( Turcz) berries: bioactive components and antioxidant capacity.

Unlabelled: In this study the dietary fibre (DF) of fresh and processed murta berries was characterised with respect to bioactive and antioxidant properties. DF content was determined by three different methods (AOAC, dialysis membrane and indigestible fraction methods) comparing their effectiveness. The antioxidant activity of phenolic compounds (PC) in purée, fruit leather and isolated DF of murta berries was evaluated by DPPH and ORAC assays.