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

ABSTRACT: Valorisation of fruit and vegetable wastes by transforming residues and discards into functional powdered ingredients has gained interest in recent years. Moreover, fermentation has been recalled as an ancient technology available to increase the nutritional value of foods. In the present work, the impact of pretreatments (disruption and fermentation) on drying kinetics and functional properties of powdered broccoli stems was studied. Broccoli stems fermented with Lactiplantibacillus plantarum and non-fermented broccoli stems were freeze-dried and air-dried at different temperatures. Drying kinetics were obtained and fitted to several thin layer mathematical models. Powders were characterized in terms of physicochemical and antioxidant properties, as well as of probiotic potential.

SUBMITTER: Bas-Bellver C 

PROVIDER: S-EPMC10572841 | biostudies-literature | 2023 Sep

REPOSITORIES: biostudies-literature