# The Impact of Freeze Drying on Bioactivity and Physical Properties of Food Products
## 5 Impact on Physical Properties and Flavor
\begin{table}
\begin{tabular}{l l l l l} \hline \hline
**Samples** & **Drying Conditions** & **Percentage of Removed Water** & **Outcomes** & **References** \\ \hline \multirow{6}{*}{African eggplant} & Initial drying at & & & -The reduction in beta-carotene and & \\  & \(-41\)\({}^{\circ}\)C and 0.11 mbar, & & total phenolics. & & [122] \\  & final drying at \(-47\)\({}^{\circ}\)C & \(-90\)\% & & -The degradation of the antioxidant capacity. & \\  & and 0.055 mbar & & & -The increase in lycopene content. & \\  & for 72 h & & & -The increase in lycopene content. & \\ \hline \multirow{6}{*}{Ashitaba leaves (_Argelica kiskei Koildzumi_)} & At \(-25\)\({}^{\circ}\)C and 50 Pa & \({}^{*}\) & & -The high retention of the chlorophyll & \\  & until desired & & and flavonoids. & & \\  & & & -The enhancement of the green color & \\  & dried material & & & and flavor. & \\ \hline \multirow{2}{*}{_Crisium setificans_} & \({}^{*}\) & \({}^{*}\) & & -The retention of the flavonoid contents and & \\  & & & & antiproliferative activities. & \\ \hline Australian maroon & \multirow{2}{*}{In a freeze dryer for 48 h} & \({}^{*}\) & & -The prevention of the decomposition of & \\  & & for 48 h & & antioxidant activity, total phenolic content, & \\  & & & & total flavonoid content, and saponins. & \\ \hline \multirow{6}{*}{Bultton mushroom} & \multirow{6}{*}{At \(-50\)\(\pm\) 10 \({}^{\circ}\)C and 6 Pa for 24 h} & \({}^{*}\) & & -The increase in antioxidant activity & \\  & & & & and flavonoids. & \\  & & & & -The decrease in the carotenoids and some & \\  & & & & physicochemical properties. & \\  & & & & -E exhibited the darker, smaller, and more & \\  & & & & -Nriched shape. & \\ \hline \multirow{6}{*}{Chokeberries} & At \(-50\)\(\pm\) 10 \({}^{\circ}\)C and 6 Pa for 24 h & \({}^{*}\) & & -The decrease in the degrees of luminosity. & \\  & & & & -E exhibited the higher red tones. & \\  & & 6 Pa for 24 h & & -The no change in rehydration rates of & \\  & & & & the sample. & \\ \hline \multirow{6}{*}{Cukawa (_Psidium_ _squiara Linn._)} & At \(-60\)\({}^{\circ}\)C and 0.960 kPa for 24 h & \({}^{*}\) & & -The high preservation of total phenolics and & \\  & & & & anthocyanins as bioactive compounds, as & \\  & & & & well as color as a physical property. & \\ \hline \multirow{6}{*}{Yellow passion fruit residues (_Passiflora_ _edulis f. f. fazicarpa_)} & At \(45\)\({}^{\circ}\)C for 6, 12, 18, & & -The decrease in the total phenolics and & \\  & & & 24, 36, 48, 72, & * & \\  & & & & -The decrease in the citric acid and & \\  & & & & ascorbic acid. & \\ \hline \multirow{6}{*}{Raspberry} & At \(25\) and \(-58\)\({}^{\circ}\)C and 20 Pa until & \({}^{*}\) & & -The high ability to preserve gingrols, total & \\  & & & 20 Pa until & & phenolic content, total flavonoid content, and \\  & & & & antioxidant activity. & \\ \hline \multirow{6}{*}{Raspberry} & At \(-56\)\({}^{\circ}\)C and 0.01 kPa for 36 h & & & -The high protection of the original color. & \\  & & & -E exhibited the retention of the total & \\  & & 0.01 kPa for 36 h & & -E displayed the retention of the total & \\  & & & & polyphenol content, total flavonoid content, & \\  & & & & and antioxidant activity. & \\ \hline \multirow{6}{*}{Apple} & At \(-42\)\({}^{\circ}\)C and 100 Pa  until desired moisture & \multirow{6}{*}{78.8\%} & \multirow{6}{*}{-Easily shrank and turned to yellow, followed by browning.} & \multirow{6}{*}{[50]} \\  & & & & -The high lightness and yellowness. & \\  & & & & -The high retention of total phenolics, total & \\ \cline{1-1}  & & & & flavonoids, condensed tann, total & \\ \cline{1-1}  & & & & hydrolyagle tannin contents, antiradical & \\ \hline \multirow{6}{*}{Saskatoon berries} & At \(-40\)\({}^{\circ}\)C under high & \multirow{6}{*}{Approximately 88\%} & \multirow{6}{*}{-The protection of the anthocyanin and & \\ \cline{1-1}  & vacuum pressure for & & & antioxidant activity. & \\ \cline{1-1}  & about 72 h & & -The reduction in ascorbic acid content. & \\ \hline \multirow{6}{*}{Blueberries} & \({}^{*}\) & \({}^{*}\) & & -The increase in total phenolic content. & \\ \cline{1-1}  & & & -The no net change in antioxidant efficiency & \\ \cline{1-1}  & & & & of the sample. & \\ \hline \end{tabular}
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