Freeze drying, also known as sublimation drying, is the process of removing water from food products at low temperatures and pressure. This process leads to an increase in the concentration of nutrients in the product, as the removal of water concentrates them. This makes freeze-dried fruit and vegetables a real vitamin bomb, while retaining their natural flavour and aroma. The freeze-drying process means that the nutrients are concentrated in a much smaller mass of the final product.
Vitamin C: Key to Health and Immunity
Vitamin C, or ascorbic acid, is an essential substance for the body to function properly. It performs numerous functions, and its deficiency can have serious consequences. Vitamin C supports the immune system and participates in the synthesis of collagen, which is essential for the health of the skin, blood vessels, cartilage, bones and teeth. In addition, vitamin C is a powerful antioxidant. These compounds neutralise free radicals and help slow down the ageing of the body.
A study was carried out on the vitamin C content of rosehip puree samples (fresh and freeze-dried). Based on the results of the analysis, the vitamin C content of freeze-dried rosehip puree was found to be impressively higher than that of fresh fruit puree. As much as 369 mg of vitamin C per 100 g was detected in the freeze-dried rosehip product, compared to 48 mg/100 g in the fresh puree. This shows that the freeze-drying process has a huge impact on the amount of the bioactive compound vitamin C in the fruit sample.
To show how the freeze-drying process affects the concentration of vitamin C content, a test was carried out on its content in the fruit mixture before and after freeze-drying, where strawberry was the highest content. During the freeze-drying process, there was a concentration of vitamin C by almost five times.
Anthocyanins: The Secret to Health and Color in Nature
Anthocyanins are natural plant pigments that give fruits and vegetables their red, purple and blue colour. They are powerful antioxidants that have numerous health benefits, including anti-inflammatory, anti-cancer and heart health-supporting properties. Freeze-dried fruits, especially berries, are a rich source of anthocyanins.
The freeze-drying process concentrates the active substances, e.g. anthocyanins, several times. Below are the results for three samples of freeze-dried Swedish berries the results are above 20 000 mg/kg indicating very high levels of anthocyanins. These results indicate that freeze-dried berries are a very good source of anthocyanins.
The main and most important sources of anthocyanins are:
- Fresh and freeze-dried berries such as blueberries, strawberries, blueberries, elderberries, blackberries, blackcurrants, chokeberries,
- Wine,
- Grapes,
- Red and purple vegetables,
- Juices other than citrus,
- Preparations of the above fruits and vegetables: jams, purees, frozen.
If you want to find out if your berries have anthocyanins do a short test, eat freeze-dried berries and a purple tinge will colour your tongue.
The R&D department has already checked, how about YOU? 🙂
*all results based on own studies