Impact of Fermentation Pretreatment on Drying Behaviour and Antioxidant Attributes of Broccoli Waste Powdered Ingredients

Valorisation of fruit and vegetable wastes by transforming residues discards into functional powdered ingredients has gained interest in recent years. Moreover, fermentation been recalled as an ancient technology available to increase the nutritional value foods. In present work, impact pretreatments (disruption fermentation) on drying kinetics properties broccoli stems was studied. Broccoli fermented with Lactiplantibacillus plantarum non-fermented were freeze-dried air-dried at different temperatures. Drying obtained fitted several thin layer mathematical models. Powders characterized terms physicochemical antioxidant properties, well probiotic potential. Fermentation promoted faster rates increased phenols flavonoids retention. Increasing temperature shortened process powders’ activity. Among models applied, Page resulted best fit for all samples. Microbial survival favoured lower temperatures (air-drying 50 °C freeze-drying). conditions proved determine both behaviour properties.