# The Impact of Freeze Drying on Bioactivity and Physical Properties of Food Products
## 4 Impact on Bioactive Properties
\begin{table}
\begin{tabular}{l l l l l} \hline \hline
**Samples** & **Drying Conditions** & **Percentage of Removed Water** & **Outcomes** & **References** \\ \hline Black currant and Sea & At 50 \({}^{\circ}\)C for 20 h, chamber temperature & 83.73\% for black currant & -The high retention of the vitamins, organic & \\ nuckthorn berries & \(-\)40 \({}^{\circ}\)C &berries and 82.8\% for sea & acids, and carbohydrates. & [110] \\ \hline Wild guava leaves & At \(-\)56 \({}^{\circ}\)C and 0.001 mbar & 96–92\% & -The preservation of the total phenolic & \\  & sample dried & & -The preservation, total flavonoid content, and \\  & & mbar until & antioxidant capacity as bioactive properties. & [84] \\  & sample dried & & -The preservation of the taste and & \\  & & & physical properties. & \\ \hline Chilean murta (_Ugini_ & & & -The retention of the antioxidant activity, \\  & _molinae Turcz_) shrub & & antiinflammatory activity, anti-tumoral & \\  & & & activity, and total phenolic compounds, \\  & & & including catechin, pyrogall, tyrosol, and \\  & & & gallic acid. & \\ \hline Moaberry fruits & At \(-\)55 \({}^{\circ}\)C, 0.1 mbar & Approximately 85\% & -The reduction on the spoilage of ascorbic & \\  & for 24 h & & acid, total phenolics, total flavonoids, and \\  & & & total anthocyanins. & \\ \hline Vacuum impregnation & At 22 \({}^{\circ}\)C and 5 Pa & * & -The protection on the amount of the volatile & \\  & for 24 h & * & organic compounds, total phenolic content, \\  & & for 24 h & and antioxidant properties. & \\  & & & -The not significant color change. & \\ \hline Broad beans & At \(-\)80 \({}^{\circ}\)C and 1.370 & * & -The protection of total phenol content, \\  & mbar for 68 h & & antioxidants, and gallic acid. & \\  & & & -The preservation of starch and amino acids. & \\  & & & -The preservation of the physical properties, \\  & & & including color and shape. & \\ \hline _Cymonurium_ & At \(-\)80 \({}^{\circ}\)C and 0 Pa & * & -The retention of the cellular structure, color, \\  & for 36 h & & textural properties, antioxidant activities, and \\  & & & flavor. & \\ \hline _Prunus domestica_ & At 60 \({}^{\circ}\)C for 24 h & 97.60\% & -The decrease in the quercetin content. & \\  & & & -The increase in the cyanidin content. & \\  & & & -The alternation of the phytochemical and \\  & & & antioxidant properties. & \\ \hline \hline \end{tabular}
\end{table} 
Table 1: _Cont._  
\begin{table}
\begin{tabular}{l l l l l} \hline \hline
**Samples** & **Drying Conditions** & **Percentage of Removed Water** & **Outcomes** & **References** \\ \hline \multirow{6}{*}{_Cantella asiatic L._} & At \(-40\)\({}^{\circ}\)C and 2 mbar & & -The alternatives in physical properties including color and also increased lightness. -The high retention ability of the antioxidant activity, phenolic content, and & [32] \\  & until a constant & 97.6\% & -The high protection on the total phenolic content, total chlorophyll content, ascorbic acid content, and antioxidant activity. -E exhibited some physical alterations in color and shape. & [139] \\  & & & -The retention of the total bioactive compounds, including \(\beta\)-carotene, lycopene, phenolic composition, and antioxidant activity. -E exhibited the color alternation. & [34] \\ \hline \multirow{2}{*}{Rosehip} & At \(-50\)\({}^{\circ}\)C and less than 30 Pa for 12 h & * & -The prevention of nutritional properties and color. & [71] \\  & & & -The retention of the total bioactive compounds, including \(\beta\)-carotene, lycopene, phenolic composition, and antioxidant activity. & [34] \\  & & & -E exhibited the color alternation. & \\ \hline \multirow{6}{*}{Durum wheat (_Tritcum Durum_)} & At \(-55\)\({}^{\circ}\)C and 2.2 kPa & 90-85\% & -The preservation of nutritional properties and color. & \\  & for 18 h & & -The decrease in the water absorption capacity. & \\ \hline \multirow{6}{*}{White and purple garlic} & At \(-80\)\({}^{\circ}\)C for 12 h & More than 90\% & -The high whiteness. -The retention of the allicin content, total phenolics, and antioxidant activity.