The Impact of Freeze Drying on Bioactivity and Physical Properties of Food Products

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dc.authoridBordiga, Matteo/0000-0001-6587-9843
dc.authoridJaouhari, Yassine/0009-0009-5686-7993
dc.contributor.authorCoskun, Nurten
dc.contributor.authorSaritas, Sumeyye
dc.contributor.authorJaouhari, Yassine
dc.contributor.authorBordiga, Matteo
dc.contributor.authorKarav, Sercan
dc.date.accessioned2025-01-27T20:14:17Z
dc.date.available2025-01-27T20:14:17Z
dc.date.issued2024
dc.departmentÇanakkale Onsekiz Mart Üniversitesi
dc.description.abstractFreeze drying (FD) is a technique used to preserve the bioactive content and flavor of samples. Foods with a short shelf life due to nature have been preserved via FD in recent years. The success of the drying technique is thanks to the high retention ability of the bioactive compounds and the flavor of the sample. However, the high cost and energy consumption of FD limit its usage in several fields. Freezing, primary drying, and secondary drying, which take place in the same device, are the stages of FD. In addition, several parameters, including pretreatment, size, temperature, sample species, time, and pressure, affect the FD process. These parameters are controlled to increase the effectiveness of FD on the samples. Moreover, FD has been compared with other drying techniques including hot air drying, microwave drying, vacuum drying, and solar drying to determine its protective capability. It has also been applied to the valorization of waste products, which is a common problem worldwide. For valorization, microencapsulation and powder production have been achieved using FD. In recent years, studies on the effects and use of FD on various materials increased, providing new aspects for the future of science and food industry.
dc.identifier.doi10.3390/app14209183
dc.identifier.issn2076-3417
dc.identifier.issue20
dc.identifier.scopus2-s2.0-85207394317
dc.identifier.scopusqualityQ1
dc.identifier.urihttps://doi.org/10.3390/app14209183
dc.identifier.urihttps://hdl.handle.net/20.500.12428/21028
dc.identifier.volume14
dc.identifier.wosWOS:001341725700001
dc.identifier.wosqualityN/A
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.language.isoen
dc.publisherMdpi
dc.relation.ispartofApplied Sciences-Basel
dc.relation.publicationcategoryinfo:eu-repo/semantics/openAccess
dc.rightsinfo:eu-repo/semantics/openAccess
dc.snmzKA_WoS_20250125
dc.subjectfreeze drying
dc.subjectphysical property
dc.subjectbioactive property
dc.subjectflavor
dc.subjectwaste by-product
dc.titleThe Impact of Freeze Drying on Bioactivity and Physical Properties of Food Products
dc.typeReview Article

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