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Comparative evaluation of drying techniques on broccoli leaves: Microstructure, volatiles, active components and antioxidant traits
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DOI：10.1016/j.lwt.2026.119418.png)
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Abstract
En 中文
Broccoli generates large amounts of discarded stems and leaves after harvesting, if not properly utilized, lead to resource waste and environmental pollution. To optimize resource utilization, drying has become the preferred method for the high-value valorization of broccoli by-products. In this study, we investigated the effects of natural, hot air, microwave, heat pump-assisted, and freeze drying (ND, HAD, MD, HPD, and FD) on physical and chemical properties of broccoli leaves (BLs). Significant differences were observed in all aspects of BLs across different drying methods. Specifically, FD preserved microstructure integrity and yielded the highest brightness values, while FD and HPD treatments best retained the inherent green hue of BLs power. Both FD and HPD were rich in volatile organic compounds. Moreover, HPD contained the highest protein, total phenol, and flavonoid contents, along with the strongest antioxidant capacity. In summary, HPD is the most suitable method for drying BLs. To further validate its practical application, future studies could explore the optimization of heat pump drying parameters to balance drying efficiency and the retention of bioactive substances in broccoli leaves. Applying HPD-dried broccoli leaves as a functional ingredient in food formulations may provide a new avenue for the high-value utilization of broccoli by-products.
Keywords:
Broccoli leaves
Drying methods
Microstructure
Color difference
Volatile organic compounds
Antioxidant activity
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