Physical and chemical properties of purple cabbage as affected by drying conditions

Abstract

This work aimed to investigate the effect of five drying methods, namely hotair drying (HD), microwave drying (MD), vacuum drying (VD), vacuum microwave drying (VMD), and vacuum freeze-drying (VFD), on the bioactive compounds, antioxidant activity, color, sensory attributes, and microstructure of purple cabbage. Different drying methods considerably affected the quality factors of the products. The highest remaining total phenolic content (TPC), total flavonoid content (TFC), and total anthocyanin content (TAC) concentrations were observed in the VFD cabbage at 10.57 mg GAE/g, 7.01 mg RE/g, 6.54 C-3-G mg eqiv/g, respectively. This was followed by the VMD samples at a TPC at 9.06 GAE mg/g, TFC level of 5.84 mg RE/g, and TAC at 3.80 C 3 -G mg eqiv/g. Furthermore, the VFD samples displayed the best performance in antioxidant activity. The antioxidant activity of the VMD samples was lower than the VD and MD samples, but higher than the HD samples. In terms of color and flavor, the VMD samples displayed a low ∆E (P < .05) value, while the flavor resembled that of fresh purple cabbage, compared to the VFD sample. According to these chemical and physical indicators and drying time. VMD is better for drying treatment of purple cabbage.

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

“…Studies have been reported on similar raw materials, such as Chinese cabbage, that were dehydrated by different methods such as oven drying, solar cabinet drying, sun drying, and freeze drying, showing a greater impact on phenolic compounds [ 31 ]. Studies on red cabbage dehydrated by hot air drying, microwave drying, vacuum drying, vacuum microwave drying and vacuum freeze drying have concluded that freeze drying maintains the content of phenolic compounds better [ 32 ]. However, this methodology involves greater energy consumption, increasing costs, and has a greater environmental impact.…”

“…However, this methodology involves greater energy consumption, increasing costs, and has a greater environmental impact. There are few works on the dehydration of red cabbage; however, existing studies primarily focus on assessing its nutritional content, particularly anthocyanins and physical properties, and the most common drying techniques explored include hot air-, vacuum- and microwave drying [ 32 , 33 , 34 ], but there is still a need for further research on the impact of different drying methods on the retention of specific bioactive compounds and their potential health benefits.…”

Quality and bioactive compound accumulation in two holy basil cultivars as affected by microwave-assisted hot air drying at an industrial scale

“…In addition to quality prospectus, concerns that producers are preoccupied with are energy usage that influences drying costs. These concerns may be reduced by microwave-assisted hot air drying (Poogungploy et al, 2018;Kaveh et al, 2021;Yue et al, 2021).…”