Vegetables Treated before Drying with Natural Antioxidants plus UV-C Improve Colour and Bioactive Compounds

Vegetables Treated before Drying with Natural Antioxidants plus UV-C Improve Colour and Bioactive Compounds

The quality of minimally processed fruits and vegetables is essential for consumers’ health and effective marketing. This study investigates the effects of UV-C irradiation, applied alone and combined with various natural antioxidants, on the preservation of bioactive compounds and the colour of deh...

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Bibliographic Details
Main Authors: Antonio-Fer Ramírez-Fajardo, Cristina Martín-Vizcaíno, Ignacio Rodríguez-García, José Luis Guil-Guerrero
Format: Article
Language:English
Published: MDPI AG 2024-10-01
Series:AgriEngineering
Subjects:
UV-C irradiation
natural antioxidants
low-temperature drying
ascorbic acid
carotenoids
drying kinetics
Online Access:https://www.mdpi.com/2624-7402/6/4/207
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