Get in touch
Questions about growing, workshops, the cooperative or partnerships? Send us a message and we will reply by email.
Prefer email? Write to erasmus@evec.org.gr
EVEC Microgreens
A Comparative Study of Cast-Tape, Freeze, and Oven Drying on the Physicochemical and Bioactive Properties of Red Cabbage Microgreen (Brassica oleracea var. capitata f. rubra) Foam Powders
The aim was to produce red cabbage microgreen foams and dry them by cast-tape drying (CTD), freeze-drying (FD), and oven drying (OD) to obtain powder and c
ISLAINE DE JESUS SILVA, Mônica Silva de Jesus, Hannah Caroline Santos Araujo, Regina Santiago Campos Nascimento, Maria Terezinha Santos Leite Neta, João Paulo Natalino de Sá, Simone Mazzutti, Frederico Alberto de Oliveira, Marcelo Augusto Gutiérrez Carnelossi, Angelise Durigon
Journal of Food Science · 2026 · https://doi.org/10.1111/1750-3841.70959
Abstract
The aim was to produce red cabbage microgreen foams and dry them by cast-tape drying (CTD), freeze-drying (FD), and oven drying (OD) to obtain powder and characterize them. The foam composition was water (74.7%), microgreens (14.2%), emulsifier (6.5%), pre-gelatinized starch (2.8%), and maltodextrin (1.8%). Drying conditions were CTD (98°C, 2-3 mm thick), FD (0.14 mbar, -58°C, for 48 h), and OD (70°C, 2-3 mm thick). Drying times were 32 min for CTD, 2880 min for FD, and 150 min for OD (moisture <0.1 g/g). The foam spreads easily in the CTD, enabling quick drying, whereas OD and FD processes take longer. The FD powder exhibited higher levels of phenolics, flavonoids, anthocyanins, and antioxidant activity despite high water activity and a greener coloration. The Fourier transform infrared spectroscopy (FTIR) spectrum of the powders, especially FD and CTD, indicated the presence of bioactive compounds (flavonoid compounds), carbohydrates (starch, maltodextrin, cellulose, and hemicellulose), and fatty acids (esterified carboxyl groups). CTD enabled rapid and scalable processing but led to greater bioactive degradation due to temperature and light exposure, whereas OD provided an intermediate balance between process efficiency and compound preservation. Foam formulation resulted in low moisture and water activity in CTD and OD powders. Overall, the findings highlight trade-offs between drying efficiency and nutritional quality, supporting the use of microgreen powders in value-added food formulations. PRACTICAL APPLICATIONS: Powdered microgreens are versatile and easy to incorporate into most meals and beverages as a neutral nutritional booster or even a flavor enhancer. The foam red cabbage microgreens dehydrated by freeze-drying, cast-tape drying, and hot-air drying produce purple cabbage powders with interesting physicochemical properties and significant amounts of bioactive compounds, such as phenolics and anthocyanins, particularly in those obtained by freeze-drying. These characteristics highlight the great potential for utilization and possible applications of these products in various fields of food, nutrition, and pharmaceuticals.
Licence and reuse
| Licence | CC-BY-4.0 |
|---|---|
| May we host this PDF? | Yes |
| May we publish a plain-language summary? | Yes — this licence permits adaptations. |
| Commercial use permitted? | Yes |
| Share-alike required? | No |
How to credit this work
ISLAINE DE JESUS SILVA; Mônica Silva de Jesus; Hannah Caroline Santos Araujo; Regina Santiago Campos Nascimento; Maria Terezinha Santos Leite Neta; João Paulo Natalino de Sá; Simone Mazzutti; Frederico Alberto de Oliveira; Marcelo Augusto Gutiérrez Carnelossi; Angelise Durigon (2026). A Comparative Study of Cast-Tape, Freeze, and Oven Drying on the Physicochemical and Bioactive Properties of Red Cabbage Microgreen (Brassica oleracea var. capitata f. rubra) Foam Powders. Journal of Food Science. https://doi.org/10.1111/1750-3841.70959 Licensed under Creative Commons Attribution 4.0 (https://creativecommons.org/licenses/by/4.0/). Hosted by EVEC Athens (microgreens.org.gr). No changes were made to this article. Provided as-is, without warranties. EVEC Athens is not affiliated with, and this copy is not endorsed by, the authors or the publisher.
Explore this on our site
- How to grow it: Red Cabbage microgreens — growing guide
- Related reading: Microgreens and their anti inflammatory antioxidant and preventive potential
- Related reading: Sensory analysis in microgreens why some are spicy others sweet and others taste like fresh grass
- Related reading: The antioxidant capacity of radish microgreens
About this copy
This is a copy of the published article, hosted by EVEC Athens for free educational use under its open licence. The permanent scientific reference is the DOI above. We have not altered the file in any way. If you are an author or rights holder and want this copy removed, please use our notice and takedown procedure. We acknowledge every request within five working days, and act within ten.
Co-funded by the European Union.
This portal presents the microgreens methodology; the organisation behind it is EVEC Athens — the European Voluntary and Educational Center (evec.org.gr). Views and opinions expressed are those of the author(s) only and do not necessarily reflect those of the European Union or the European Commission. Neither the European Union nor the granting authority can be held responsible for them.
Open licence. Except where stated otherwise, the educational materials on this portal are licensed under CC BY 4.0 — free to use, adapt and share, including commercially, with credit. See the licence terms.
Accessibility. We aim for WCAG 2.1 AA and publish what does and does not yet meet it — see the accessibility statement. If anything here blocks you, tell us and we will send the material in a format that works for you.