# The Impact of Freeze Drying on Bioactivity and Physical Properties of Food Products
## 4 Impact on Bioactive Properties
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\begin{tabular}{l l l l l} \hline \hline
**Samples** & **Drying Conditions** & **Percentage of Removed Water** & **Outcomes** & **References** \\ \hline \multirow{4}{*}{Hawthorn fruit} & At \(-\)40 \({}^{\circ}\)C and 40 Pa & & -The decrease in the total phenolic content, antioxidant activity, and total & \\  & for 24 h, condenser & 99.8\% & -The preservation of the color and reduction in shrinkage. & [54] \\  & temperature \(-\)50 \({}^{\circ}\)C & & -Thehydration capacity development. & \\ \hline \multirow{4}{*}{Okara} & At 60 \({}^{\circ}\)C and 40 Pa & & -High retention ability on the bioactive & \\  & until desired & & -Properties, including total phenols, soybean & \\  & dried material & & -The protection on the physical and & \\  & Cold trap temperature & & physicochemical properties, such as water & \\  & below \(-\)40 \({}^{\circ}\)C & & retention capacity, swelling capacity, oil & \\ \hline \multirow{4}{*}{Courgette slices} & At \(-\)50 \({}^{\circ}\)C and 5 Pa & * & -The changes in quercetin, lutein, and & \\  & for 24 h & & -Zeaxanthin, carotenoids, and chlorophylls as & \\  & for 24 h & & -Bioactive properties, as well as color as a & \\  & & & physical property. & \\ \hline \multirow{4}{*}{Ginger (_Zingher_ & \multirow{4}{*}{At \(-\)55 \({}^{\circ}\)C for 48 h} & * & -The change in the total phenolic contents, & \\  & & & total flavonoid contents, and & \\  & & & antioxidant activities. & \\  & & & -The alternation of the color, taste, odor, & \\  & & & and turbidity. & \\ \hline \multirow{4}{*}{_Bletilla striata ([PERSON])_ & Dried in a freeze dry & & -The minimal color change and browning. & \\  & (Laboconco Corporation) & * & -The preservation of the total phenols, total & \\  & until constant & & anthocyanins, and antioxidant activity. & \\  & dried weight & & -The preservation of the total sugar, reducing & \\ \hline \multirow{4}{*}{_Ginkgo bilohr L. seed_} & At 40 \({}^{\circ}\)C and 0.13 kPa & & -The preservation of the total sugar, reducing & \\  & for 12 h, condenser temperature & * & -The change in physical property & \\  & \(-\)50 \({}^{\circ}\)C & & -including shrinkage. & \\ \hline \multirow{4}{*}{Tunisian eggplant (_Solanum melongena L._)} & At \(-\)10, 0, and 10 \({}^{\circ}\)C & * & -The decrease and increase in the & \\  & for 50 h & & -anthocyanan, ascorbic acid, total phenols, & \\  & & & flavonoids, and antioxidant activities as & \\  & for 50 h & & bioactive properties, also in color change and & \\  & & & enzymatic browning index as & \\  & & & physical properties. & \\ \hline \multirow{4}{*}{_Ginkgo bilohr L. seed_} & At \(-\)50 \({}^{\circ}\)C until & & -No net changes in the amount of the & \\  & desired dried material & Approximately 94\% & physicochemical properties, total phenolic content, phytochemical contents, and & \\  & & & antioxidant activity. & \\  & & -The preservation of the physical properties & \\  & & & including rehydration capacity and taste and & \\  & & & enzymatic activity as bioactive properties. & \\ \hline \multirow{4}{*}{Orange puree} & At 30 \({}^{\circ}\)C for 25 h & Approximately 95.8\% & -Maintained a clear, yellowish, darker, and & \\  & & & saturated color with high porosity. & \\  & & & -The reduction in vitamin C, carotenoids, and phenols. & \\  & & & and phenols. & \\ \hline \multirow{4}{*}{Organic strawberry powders} & At \(-\)50 \({}^{\circ}\)C and 10 Pa & * & -The stability of the values of vitamin C & \\  & for 48 h & & -The preservation of antioxidant activity. & \\ \cline{1-1}  & & & -The preservation of the total phenolic content, total flavonoid content, and & \\ \cline{1-1}  & & & antioxidant activity. & \\ \hline \multirow{4}{*}{_Moring stenopetala_ leaf extract} & In the freeze dryer for & -The preservation of the total phenolic content, total flavonoid content, and & \\ \cline{1-1}  & & & antioxidant activity. & \\ \cline{1-1}  & & & antioxidant activity. & \\ \hline \multirow{4}{*}{Oyster mushrooms (_Pleurrotus estreatus_)} & At \(-\)49.0–50.0 \({}^{\circ}\)C and & -The protection of the color and conformation. & \\ \cline{1-1}  & 80.0–90.0 Pa & Approximately 96.15\% & -The retention of the total phenolic content, & \\ \cline{1-1}  & & & total flavonoid content, and & \\ \cline{1-1}  & & & antioxidant activity. & \\ \hline \end{tabular}
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