alexa Effect of Freeze-Drying Conditions on Antioxidant Compo
ISSN: 2157-7110

Journal of Food Processing & Technology
Open Access

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Research Article

Effect of Freeze-Drying Conditions on Antioxidant Compounds of Broccoli

Andrea Mahn*, Mauricio Zamorano and Alejandro Reyes

Department of Chemical Engineering, Universidad de Santiago de Chile, Santiago, Chile

*Corresponding Author:
Andrea Mahn
Department of Chemical Engineering
Universidad de Santiago de Chile, Santiago, Chile
Tel: +56 7181833
E-mail: [email protected]

Received date: July 16, 2014; Accepted date: August 31, 2014; Published date: September 04, 2014

Citation: Mahn A, Zamorano M, Reyes A (2014) Effect of Freeze-Drying Conditions on Antioxidant Compounds of Broccoli. J Food Process Technol 5:360. doi: 10.4172/2157-7110.1000360

Copyright: © 2014 Mahn A, et al. This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.



The effect freeze-drying conditions, i.e. particle size, use of infrared radiation, and drying air temperature in Atmospheric Freeze-Drying (AFD) or freezing rate in vacuum Freeze-Drying (VFD) on the total selenium content, total polyphenols content and anti-radical power of broccoli was investigated. Two factorial designs were used, with three factors in two levels each one, for each type of freeze-drying. In AFD, the experimental factors were drying air temperature (5°C or 15°C), particle size (1.0 or 1.5 cm equivalent diameter), and use of infrared radiation (IR; yes or no). In VFD, the factors were freezing rate (high: by immersion in liquid nitrogen, low: in a household freezer at -30°C during 24 h), particle size and IR use, in the same levels as for AFD. In AFD, all experimental factors significantly affected the antioxidant properties of broccoli, while in VFD only the total polyphenols content was affected by freezing rate. Both AFD and VFD impaired antioxidant properties of the processed vegetable to different extents; however the content of total polyphenols and Se were considerably higher in broccoli subjected to AFD. Then AFD is an attractive alternative for broccoli preservation since it allows keeping some healthy properties of the vegetable. Finally, this technology seems promising in the functional food industry considering broccoli as raw material for this use.


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