Work

Preservation of Nutritional and Functional Properties of Wheatgrass ( Triticum aestivum L.) by Cast‐Tape Drying and Freeze‐Drying

Year: 2026

Type: article

Abstract: ABSTRACT This study aimed to evaluate the drying of wheatgrass ( Triticum aestivum L.) using cast‐tape drying (CTD) and freeze‐drying (FD) and to characterize the resulting powders. Various wheatgrass pulp preparation methods were tested, with the most effective being a combination of freezing and grinding to achieve homogeneity. CTD at 80°C and a 2 mm material thickness yielded a final moisture content of approximately 7%, a drying time of 1 h, a hygroscopicity of 16.73%, and a phenolic compound content of 1551.21 mg GAE/100 g (dry basis). FD for 48 h resulted in similar hygroscopicity to CTD at 80°C and a phenolic compound content of 2116.73 mg GAE/100 g (dry basis). Overall, the results indicate that CTD at 80°C represents a viable and efficient alternative to FD for producing wheatgrass powder with preserved nutritional and functional quality.

Source: Journal of Food Process Engineering

DOI: 10.1111/jfpe.70471

Authors: Kassiana Luiza Pedralli Dallariva, Lorrane Santos de Oliveira, Letícia Rocha Guidi, Ricardo Corrêa de Santana, Marta Fernanda Zotarelli

Institution: Universidade Federal de Uberlândia

Language: English

Topic: Food Drying and Modeling

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDGs: Zero hunger, Responsible consumption and production

Open Access status: hybrid

Estimated APC paid: $3,570