Potential of convective drying in valorization of broccoli leaves: kinetic study, bioaccessibility of phenolic compounds and structural characteristics

Agricultural residues have a high potential to be transformed and utilized into new products through convective drying. In this study, the effects of drying temperature (50, 60, and 70 °C) on kinetic monitoring and mathematical modeling, physical properties, total phenolic compounds, antioxidant act...

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Bibliographic Details
Published in:Journal of food measurement & characterization 2024-12, Vol.18 (12), p.10049-10061
Main Authors: de Figueiredo, Douglas Vinicius Pinheiro, Rodrigues, Thaís Jaciane Araújo, Santos, Newton Carlos, da Silva, Layanne Rodrigues, Moura, Henrique Valentim, Martins, Lucas Emanuel Pereira, Amadeu, Lumara Tatiely Santos, da Costa, Maria Eduarda Martins Duarte, Araújo, Gilmar Trindade, Rocha, Ana Paula Trindade
Format: Article
Language:English
Subjects:
Antioxidants
Bioavailability
Broccoli
Chemistry
Chemistry and Materials Science
Chemistry/Food Science
Chi-square test
Convective drying
Crop residues
Digestibility
Drying
Engineering
Error analysis
Food Science
Leaves
Mathematical models
Original Paper
Phenolic compounds
Phenols
Physical properties
Residues
Thermodynamic properties
Vegetables
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Summary:Agricultural residues have a high potential to be transformed and utilized into new products through convective drying. In this study, the effects of drying temperature (50, 60, and 70 °C) on kinetic monitoring and mathematical modeling, physical properties, total phenolic compounds, antioxidant activity (ABTS, DPPH, and FRAP), in vitro digestibility, and structural properties of broccoli residues (leaves) were investigated. The analyzed data revealed that the Midilli model adequately fitted the drying data with maximum R 2 values (99.74%), minimum mean square error (MSE) (
ISSN:2193-4126
2193-4134
DOI:10.1007/s11694-024-02941-9