As the health conscious consumer seeks nutritious options, freeze dried microgreens and vegetables have emerged as a superior choice. This article explores the benefits of freeze dried produce, emphasizing how this process locks in nutritional value compared to fresh counterparts.
Nutritional Decline in Fresh Produce
Fresh vegetables and microgreens, while initially nutrient rich, undergo a gradual decline in nutritional value post harvest. Factors such as light, oxygen, and temperature contribute to this degradation. Enzymatic reactions and microbial growth further accelerate nutrient loss, leading to a significant reduction in vitamins, minerals, and antioxidants over time.
Freeze-Drying: Capturing Peak Nutrition
Freeze drying, also known as lyophilization, is a process that removes water from food under low temperatures and vacuum pressure, preserving the structure and nutrients. This method is especially beneficial for plant based foods, including fruits, vegetables, and microgreens (Bhatta, Stevanovic Janezic, & Ratti, 2020).
Advantages of Freeze-Drying
- Preservation of Nutrients: Freeze drying is conducted at low temperatures, which is crucial for retaining heat sensitive nutrients like vitamin C and folate. This process minimizes the loss of vitamins and antioxidants, ensuring that the freeze dried product retains most of its original nutritional value.
- Extended Shelf Life: The removal of water inhibits microbial growth and enzymatic reactions, extending the shelf life of freeze dried products significantly compared to their fresh counterparts.
- Maintaining Structure and Color: Freeze drying preserves the physical structure and color of the original produce. This means that not only are the nutrients preserved, but also the appeal and taste.
- No Additives Required: Unlike other preservation methods that may require additives to extend shelf life, freeze drying maintains the purity of the produce without the need for preservatives.
Conclusion
Freeze dried microgreens and vegetables offer convenience without compromising on nutritional quality; locking in essential vitamins and minerals at their peak. By choosing freeze dried produce, consumers can enjoy the full benefits of these foods, regardless of the season or traditional shelf life constraints.
Reference:
Bhatta, S., Stevanovic Janezic, T., & Ratti, C. (2020). Freeze-Drying of Plant-Based Foods. Foods, 9(1), 87. doi:10.3390/foods9010087
Note: This blog post highlights the nutritional benefits of freeze dried microgreens and vegetables, emphasizing how freeze drying preserves nutrients, extends shelf life, and maintains the structure and color of produce. The information is based on a comprehensive study by Bhatta, Stevanovic Janezic, and Ratti (2020).
