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

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