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

Table 1: _Cont._ \begin{table}
\begin{tabular}{p{108.4 pt} p{108.4 pt} p{108.4 pt} p{108.4 pt} p{108.4 pt}} \hline \hline
**Samples** & **Drying Conditions** & **Percentage of Removed Water** & **Outcomes** & **References** \\ \hline Brown alga (_Durvillaea_ _ Antarctica_) & Primary drying from \(-50\) to \(20\)\({}^{\circ}\)C and secondary drying at 20 \({}^{\circ}\)C under 0.027 kPa for 72 h & Approximately 92.65\% & -The protection on the bioactive compounds except the fatty acid and amino acid profiles. -E exhibited the red tones. & [133] \\ \hline Red seaweed (_Pyrupicularis_) & Primary drying from \(-40\) to \(15\)\({}^{\circ}\)C and secondary drying at 20 \({}^{\circ}\)C under 0.027 kPa for 68 h & Approximately 97.21\% & -The protection of the product quality, including physical and bioactive properties (especially phycoerythrin, phycoocyanin, and total phenolic contents). & [132] \\ \hline Red-fleshed apples & * & 97.01\% & -The preservation of the phenolic content, antioxidant activity, and physical properties including color and shape. & [111] \\ \hline Hawthorn fruit powders & At \(-45\)\({}^{\circ}\)C and \(110\) Pa until desired dried powder & Approximately 95\% & -The high preservation of the total phenolic content and natural color. & [69] \\ \hline Edible rose flower & At below \(50\)\({}^{\circ}\)C and \(80\) Pa until desired dried material & Approximately 95.80\% & -The stability of the amount of volatile compounds and the taste. & [126] \\ \hline Mango (_Mangifera_ _indica_) leather & At \(-20\)\({}^{\circ}\)C under 0.1 mBar for 20 h & 83.69\% & -The retention of the total phenolic, total flavonoid, and total carotenoid contents. & [114] \\ \hline Ginger (_Zingiber_ _officic_) rhizome & At \(-58\)\({}^{\circ}\)C and \(20\) Pa until desired dried material & Approximately 91.66\% & -The high retention of the total phenolic content, antioxidant activity, total carotenoids, and phenolic compounds. & [72] \\ \hline Feijoa pulp (_Acca_ _saloui_ _ana_) & At \(-40\)\({}^{\circ}\)C for 72 h & * & -The preservation of the total phenolic content, total flavonoid content, and especially the ascorbic acid and antioxidant activity. & [5] \\ \hline Purple carrot & At \(35\)\({}^{\circ}\)C for 24 h & -A small amount of the water content provides the moisture, however, there is no net information about the percentage of the water. & -The no net change in anthocyanin content. -The decrease in the total phenolic content. & [74] \\ \hline Fish & * & * & -The increase in the free sulfhydryl content and surface hydrophobicity. & [134] \\ \hline Cartaba banana flour & At \(-50\)\({}^{\circ}\)C and \(0.1\) mPa for 24 h & Higher than 90\% & -The retention of the protein value, indigestible carbohydrate, total phenolic content, flavonoids, and antioxidant activity. & [87] \\ \hline Chinese yam flour & At \(60\)\({}^{\circ}\)C and \(80\) Pa for \(10\) h & * & -E exhibited positively the affect the bioactive properties including total phenolic content. & [88] \\ \hline Bitter gourd (_Momordia charanti_ (L.) slices) & At \(-50\)\({}^{\circ}\)C until desired dried material & 94\% & -The increase in the product quality via preserving the bioactive properties and structure. & [133] \\ \hline Lemon myrtle (_Backbusia ctiridlora_) & With freeze dryer for 48 h & Approximately 96.5\% & -The retention of the total phenolic content, total flavonoids, proanthocyaninds, gallic acid, respreretin, and antioxidant activity & [89] \\ \hline Cranberries & At \(-18\pm 1\)\({}^{\circ}\)C until desired dried material & * & -The preservation of the contents of total phenolics, total flavonoids, total monomeric anthocyanins, and antioxidant activity. & [145] \\ \hline Strawberries & At \(25\)\({}^{\circ}\)C and \(100\) Pa for 24 h & * & -E exhibited no changes in color. & \\ \hline \hline \end{tabular}
\end{table} 
Table 1: _Cont._