A review-the impact of different drying method on bioactive compounds and antioxidant activity of fruits and vegetables
Mahima Chauhan, Urooj A Khan, Ghazala Zia, Vandana Garg
Fruits, vegetables and plant products are the richest sources of antioxidant compounds that play an important role for prevention of many chronic diseases such as various types of cancer, cardiovascular disorders. Suitable drying system should be adopted for prevention of degradation of phytochemicals, microbial contamination. Drying methods also effects the retention of nutritive value and their long-term stability. Literature revealed that there are different methods for drying viz., solar dying, sun drying, oven drying, freeze drying, vacuum drying and microwave drying etc. This review emphasis the effect of different drying processes on bioactive compounds of fruits and vegetables.