“…Therefore, FD is used in a variety of processes, such as preparation of pharmaceuticals 2–4, long‐term storage of liposomes as drug delivery systems 5, production of starter cultures of lactic acid bacterium 6, 7, tissue storage for surgical applications 8, and manufacture of dry foods 9, 10. Many reports showed that the levels of bioactive compounds, such as polyphenols in freeze‐dried fruits and crops, were higher than in fresh fruit or in fruit that had been dried by conventional methods 10–14. In addition, FD causes changes in the relative concentrations of volatile compounds and polyphenols 4, destabilization of liposome structure 5, 15, reductions in cell viability 7, 16, protein degradation 2, 17, and loss of flavor or taste 11, 18.…”