{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,8,23]],"date-time":"2026-08-23T15:10:46Z","timestamp":1787497846290,"version":"build-2736575974"},"reference-count":64,"publisher":"MDPI AG","issue":"3","license":[{"start":{"date-parts":[[2026,1,24]],"date-time":"2026-01-24T00:00:00Z","timestamp":1769212800000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Foods"],"abstract":"<jats:p>White radish is a nutritious root vegetable that provides dietary fiber, essential vitamins and minerals, and a range of bioactive compounds. This study aimed to determine how steam and microwave blanching, pulsed electric field, ultrasound, osmotic dehydration with inulin or trehalose, and coating with spices such as turmeric or sweet paprika influence the characteristics of convective infrared dried white radish slices. To assess the effect of each pretreatment, moisture content, water activity, shrinkage, density, texture, color parameters, structural characteristics (SEM and \u00b5-CT), vapor adsorption, thermal changes, and antioxidant properties were analyzed. Osmotic dehydration with inulin most effectively limited shrinkage and color change, stabilized the microstructure, and resulted in the highest relative phenolic content and antioxidant activity (TPC, DPPH). Spice-coated samples showed low shrinkage, low hardness and breaking work, and vivid color. Furthermore, \u00b5-CT microstructure analysis showed that these samples had the highest porosity, with those with paprika reaching 57.5%. In contrast, blanching, ultrasound, and PEF led to greater structural changes and increased hygroscopicity. Multivariate analyses confirmed the significant influence of the type of pre-treatment on the quality characteristics of the dried material. Osmotic dehydration and spice coating proved to be the most effective methods for obtaining structurally stable and visually attractive dried white radish slices with attractive bioactive compounds.<\/jats:p>","DOI":"10.3390\/foods15030423","type":"journal-article","created":{"date-parts":[[2026,1,26]],"date-time":"2026-01-26T12:41:16Z","timestamp":1769431276000},"page":"423","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":1,"title":["The Effect of Pretreatments and Infrared Drying on the Quality of White Radish Slices"],"prefix":"10.3390","volume":"15","author":[{"ORCID":"https:\/\/orcid.org\/0009-0000-1908-664X","authenticated-orcid":false,"given":"Ma\u0142gorzata","family":"Chobot","sequence":"first","affiliation":[{"name":"Department of Food Engineering, Institute of Food Sciences, Warsaw University of Life Sciences, 159c Nowoursynowska St., 02-776 Warsaw, Poland"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-9252-3268","authenticated-orcid":false,"given":"Mariola","family":"Koz\u0142owska","sequence":"additional","affiliation":[{"name":"Department of Chemistry, Institute of Food Sciences, Warsaw University of Life Sciences, 159c Nowoursynowska St., 02-776 Warsaw, Poland"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-2912-8748","authenticated-orcid":false,"given":"Agata","family":"Marzec","sequence":"additional","affiliation":[{"name":"Department of Food Engineering, Institute of Food Sciences, Warsaw University of Life Sciences, 159c Nowoursynowska St., 02-776 Warsaw, Poland"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-6732-4590","authenticated-orcid":false,"given":"Hanna","family":"Kowalska","sequence":"additional","affiliation":[{"name":"Department of Food Engineering, Institute of Food Sciences, Warsaw University of Life Sciences, 159c Nowoursynowska St., 02-776 Warsaw, Poland"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"1968","published-online":{"date-parts":[[2026,1,24]]},"reference":[{"key":"ref_1","doi-asserted-by":"crossref","unstructured":"Siddiq, M., and Uebersax, M.A. (2018). Biology and Classification of Vegetables. Handbook of Vegetables and Vegetable Processing, John Wiley & Sons Ltd.","DOI":"10.1002\/9781119098935"},{"key":"ref_2","unstructured":"(2025, July 01). FoodData Central, Available online: https:\/\/fdc.nal.usda.gov\/fdc-app.html#\/food-details\/168451\/nutrients."},{"key":"ref_3","doi-asserted-by":"crossref","unstructured":"Banihani, S.A. (2017). Radish (Raphanus sativus) and Diabetes. Nutrients, 9.","DOI":"10.3390\/nu9091014"},{"key":"ref_4","doi-asserted-by":"crossref","first-page":"205","DOI":"10.1016\/j.tifs.2021.04.045","article-title":"Nutritional and Phytochemical Characterization of Radish (Raphanus sativus): A Systematic Review","volume":"113","author":"Gamba","year":"2021","journal-title":"Trends Food Sci. Technol."},{"key":"ref_5","doi-asserted-by":"crossref","first-page":"256","DOI":"10.1016\/j.jff.2015.04.049","article-title":"Chemical Characterization and Antioxidant Capacity of Red Radish (Raphanus sativus L.) Leaves and Roots","volume":"16","author":"Goyeneche","year":"2015","journal-title":"J. Funct. Foods"},{"key":"ref_6","doi-asserted-by":"crossref","first-page":"2702","DOI":"10.1021\/jf7035774","article-title":"Comparison of the Glucosinolate-Myrosinase Systems among Daikon (Raphanus sativus, Japanese White Radish) Varieties","volume":"56","author":"Nakamura","year":"2008","journal-title":"J. Agric. Food Chem."},{"key":"ref_7","doi-asserted-by":"crossref","first-page":"129","DOI":"10.1089\/fpd.2008.0166","article-title":"Isothiocyanate Profile and Selective Antibacterial Activity of Root, Stem, and Leaf Extracts Derived from Raphanus sativus L","volume":"6","author":"Beevi","year":"2009","journal-title":"Foodborne Pathog. Dis."},{"key":"ref_8","first-page":"1647","article-title":"Detection of Active Compounds in Radish Raphanus sativus L. and Their Various Biological Effects","volume":"20","author":"Jaafar","year":"2020","journal-title":"Plant Arch."},{"key":"ref_9","doi-asserted-by":"crossref","first-page":"1222","DOI":"10.20546\/ijcmas.2020.901.135","article-title":"Antibacterial Activity of Beetroot Peel and Whole Radish Extract by Modified Well Diffusion Assay","volume":"9","author":"Maqbool","year":"2020","journal-title":"Int. J. Curr. Microbiol. Appl. Sci."},{"key":"ref_10","doi-asserted-by":"crossref","unstructured":"Manivannan, A., Kim, J.H., Kim, D.S., Lee, E.S., and Lee, H.E. (2019). Deciphering the Nutraceutical Potential of Raphanus sativus\u2014A Comprehensive Overview. Nutrients, 11.","DOI":"10.3390\/nu11020402"},{"key":"ref_11","doi-asserted-by":"crossref","first-page":"305","DOI":"10.1016\/S1360-1385(03)00127-4","article-title":"The Noble Radish: Past, Present and Future","volume":"8","author":"Curtis","year":"2003","journal-title":"Trends Plant Sci."},{"key":"ref_12","doi-asserted-by":"crossref","first-page":"261","DOI":"10.3177\/jnsv.53.261","article-title":"Differing Effects of Water-Soluble and Fat-Soluble Extracts from Japanese Radish (Raphanus sativus) Sprouts on Carbohydrate and Lipid Metabolism in Normal and Streptozotocin-Induced Diabetic Rats","volume":"53","author":"Taniguchi","year":"2007","journal-title":"J. Nutr. Sci. Vitaminol."},{"key":"ref_13","doi-asserted-by":"crossref","first-page":"110988","DOI":"10.1016\/j.jfoodeng.2022.110988","article-title":"In-situ measurements of drying and shrinkage characteristics during microwave vacuum drying of radish and potato","volume":"323","author":"Ishibashi","year":"2022","journal-title":"J. Food Eng."},{"key":"ref_14","doi-asserted-by":"crossref","first-page":"180","DOI":"10.1016\/j.lwt.2008.05.017","article-title":"Vacuum drying kinetics of Asian white radish (Raphanus sativus L.) slices","volume":"42","author":"Lee","year":"2009","journal-title":"LWT"},{"key":"ref_15","doi-asserted-by":"crossref","first-page":"112465","DOI":"10.1016\/j.solener.2024.112465","article-title":"Effect of solar radiation and full spectrum artificial sun light drying on the drying characteristics, ultra-structural and textural properties of white radish (Raphanus sativus L.)","volume":"272","author":"Nayi","year":"2024","journal-title":"Sol. Energy"},{"key":"ref_16","doi-asserted-by":"crossref","first-page":"105950","DOI":"10.1016\/j.csite.2025.105950","article-title":"Drying characteristics of white radish slices under heat pump\u2014Low-temperature regenerative wheel collaborative drying","volume":"69","author":"Yan","year":"2025","journal-title":"Case Stud. Therm. Eng."},{"key":"ref_17","doi-asserted-by":"crossref","unstructured":"El-Mesery, H.S., Abomohra, A.E.F., Kang, C.U., Cheon, J.K., Basak, B., and Jeon, B.H. (2019). Evaluation of Infrared Radiation Combined with Hot Air Convection for Energy-Efficient Drying of Biomass. Energies, 12.","DOI":"10.3390\/en12142818"},{"key":"ref_18","doi-asserted-by":"crossref","first-page":"9245","DOI":"10.1038\/s41598-025-94300-x","article-title":"Impact of Various Drying Technologies for Evaluation of Drying Kinetics, Energy Consumption, Physical and Bioactive Properties of Rose Flower","volume":"15","author":"Kaveh","year":"2025","journal-title":"Sci. Rep."},{"key":"ref_19","doi-asserted-by":"crossref","first-page":"113046","DOI":"10.1016\/j.lwt.2021.113046","article-title":"Hybrid Microwave-Hot Air Drying of the Osmotically Treated Carrots","volume":"156","author":"Tanikawa","year":"2022","journal-title":"LWT"},{"key":"ref_20","doi-asserted-by":"crossref","unstructured":"Abbaspour-Gilandeh, Y., Kaveh, M., and Aziz, M. (2020). Ultrasonic-Microwave and Infrared Assisted Convective Drying of Carrot: Drying Kinetic, Quality and Energy Consumption. Appl. Sci., 10.","DOI":"10.3390\/app10186309"},{"key":"ref_21","doi-asserted-by":"crossref","first-page":"115651","DOI":"10.1016\/j.lwt.2023.115651","article-title":"Evaluation of the Quality and Stability of Freeze-Dried Fruits and Vegetables Pre-Treated by Pulsed Electric Fields (PEF)","volume":"191","author":"Giancaterino","year":"2024","journal-title":"LWT"},{"key":"ref_22","doi-asserted-by":"crossref","first-page":"45","DOI":"10.1080\/15428052.2017.1404535","article-title":"Effects of Gum Arabic Edible Coatings and Sun-Drying on the Storage Life and Quality of Raw and Blanched Tomato Slices","volume":"17","author":"Adiamo","year":"2019","journal-title":"J. Culin. Sci. Technol."},{"key":"ref_23","doi-asserted-by":"crossref","first-page":"469","DOI":"10.1016\/j.lwt.2018.07.026","article-title":"Development of Healthy Crispy Carrot Snacks Using Sequential Infrared Blanching and Hot Air Drying Method","volume":"97","author":"Chen","year":"2018","journal-title":"LWT"},{"key":"ref_24","doi-asserted-by":"crossref","first-page":"2884","DOI":"10.1007\/s13197-020-04789-5","article-title":"Effect of Blanching Pretreatment and Microwave-Vacuum Drying on Drying Kinetics and Physicochemical Properties of Purple-Fleshed Sweet Potato","volume":"58","author":"Marzuki","year":"2021","journal-title":"J. Food Sci. Technol."},{"key":"ref_25","doi-asserted-by":"crossref","unstructured":"Nalawade, S.A., Sinha, A., and Hebbar, H.U. (2018). Infrared Based Dry Blanching and Hybrid Drying of Bitter Gourd Slices: Process Efficiency Evaluation. J. Food Process Eng., 41.","DOI":"10.1111\/jfpe.12672"},{"key":"ref_26","unstructured":"(2025, August 04). Straits Research. Available online: https:\/\/straitsresearch.com\/report\/dehydrated-fruits-and-vegetables-market?utm_source."},{"key":"ref_27","doi-asserted-by":"crossref","unstructured":"Barakat, H., Aljutaily, T., Khalifa, I., Almutairi, A.S., and Aljumayi, H. (2024). Nutritional Properties of Innovatively Prepared Plant-Based Vegan Snack. Processes, 12.","DOI":"10.3390\/pr12122720"},{"key":"ref_28","doi-asserted-by":"crossref","first-page":"137370","DOI":"10.1016\/j.foodchem.2023.137370","article-title":"Determination of Nutritional Signatures of Vegetable Snacks Formulated with Quinoa, Amaranth, or Wheat Flour","volume":"433","author":"Magro","year":"2024","journal-title":"Food Chem."},{"key":"ref_29","doi-asserted-by":"crossref","unstructured":"Okpiaifo, G.E., Dormoy-Smith, B., Kassas, B., and Gao, Z. (2023). Perception and Demand for Healthy Snacks\/Beverages among US Consumers Vary by Product, Health Benefit, and Color. PLoS ONE, 18.","DOI":"10.1371\/journal.pone.0287232"},{"key":"ref_30","unstructured":"Association of Official Analytical Chemists (2012). Official Methods of Analysis, Association of Official Analytical Chemists."},{"key":"ref_31","doi-asserted-by":"crossref","first-page":"1681","DOI":"10.1080\/07373937.2015.1036289","article-title":"Porosity, Bulk Density, and Volume Reduction During Drying: Review of Measurement Methods and Coefficient Determinations","volume":"33","author":"Qiu","year":"2015","journal-title":"Dry. Technol."},{"key":"ref_32","first-page":"151","article-title":"Analysis of Total Phenols and Other Oxidation Substrates and Antioxidants by Means of Folin-Ciocalteu Reagent","volume":"Volume 299","author":"Singleton","year":"1999","journal-title":"Methods in Enzymology"},{"key":"ref_33","doi-asserted-by":"crossref","first-page":"25","DOI":"10.1016\/S0023-6438(95)80008-5","article-title":"Use of a Free Radical Method to Evaluate Antioxidant Activity","volume":"28","author":"Cuvelier","year":"1995","journal-title":"LWT"},{"key":"ref_34","doi-asserted-by":"crossref","unstructured":"Rybak, K., Wiktor, A., Witrowa-Rajchert, D., Parniakov, O., and Nowacka, M. (2021). The Quality of Red Bell Pepper Subjected to Freeze-Drying Preceded by Traditional and Novel Pretreatment. Foods, 10.","DOI":"10.3390\/foods10020226"},{"key":"ref_35","doi-asserted-by":"crossref","unstructured":"Clark, S., Jung, S., and Lamsal, B. (2014). Principles of Food Processing. Food Processing: Principles and Applications, John Wiley & Sons, Ltd.","DOI":"10.1002\/9781118846315"},{"key":"ref_36","doi-asserted-by":"crossref","unstructured":"Buvaneswaran, M., Natarajan, V., Sunil, C.K., and Rawson, A. (2022). Effect of Pretreatments and Drying on Shrinkage and Rehydration Kinetics of Ginger (Zingiber officinale). J. Food Process Eng., 45.","DOI":"10.1111\/jfpe.13972"},{"key":"ref_37","doi-asserted-by":"crossref","first-page":"104900","DOI":"10.1016\/j.csite.2024.104900","article-title":"Effects of Ultrasonic Pre-Treatment on the Porosity, Shrinkage Behaviors, and Heat Pump Drying Kinetics of Scallop Adductors Considering Shrinkage Correction","volume":"61","author":"Liu","year":"2024","journal-title":"Case Stud. Therm. Eng."},{"key":"ref_38","doi-asserted-by":"crossref","unstructured":"Pavkov, I., Radoj\u010din, M., Stamenkovi\u0107, Z., Ke\u0161elj, K., Tylewicz, U., Sipos, P., Ponji\u010dan, O., and Sedlar, A. (2021). Effects of Osmotic Dehydration on the Hot Air Drying of Apricot Halves: Drying Kinetics, Mass Transfer, and Shrinkage. Processes, 9.","DOI":"10.3390\/pr9020202"},{"key":"ref_39","doi-asserted-by":"crossref","first-page":"1093","DOI":"10.1080\/10942912.2015.1055362","article-title":"Shrinkage of Mirabelle Plum during Hot Air Drying as Influenced by Ultrasound-Assisted Osmotic Dehydration","volume":"19","author":"Dehghannya","year":"2016","journal-title":"Int. J. Food Prop."},{"key":"ref_40","doi-asserted-by":"crossref","first-page":"112688","DOI":"10.1016\/j.jfoodeng.2025.112688","article-title":"Comparative Analysis of Different Measurement Techniques for Assessing Porous Structure of Food Products Dehydrated by Several Technologies","volume":"402","author":"Thibault","year":"2026","journal-title":"J. Food Eng."},{"key":"ref_41","first-page":"221","article-title":"Effects of Drying Methods on Quality Characteristics and Flavor of Dried Apples","volume":"45","author":"Song","year":"2024","journal-title":"Sci. Technol. Food Ind."},{"key":"ref_42","doi-asserted-by":"crossref","first-page":"101991","DOI":"10.1016\/j.fochx.2024.101991","article-title":"Comprehensive Impact of Pre-Treatment Methods on White Radish Quality, Water Migration, and Microstructure","volume":"24","author":"Wang","year":"2024","journal-title":"Food Chem. X"},{"key":"ref_43","doi-asserted-by":"crossref","unstructured":"Dermesonlouoglou, E., Seretis, G., Katsouli, M., Katsimichas, A., Taoukis, P., and Giannakourou, M. (2025). Effect of Pulsed Electric Fields and Osmotic Dehydration on the Quality of Modified-Atmosphere-Packaged Fresh-Cut and Fried Potatoes. Foods, 14.","DOI":"10.3390\/foods14030420"},{"key":"ref_44","doi-asserted-by":"crossref","unstructured":"Elimelech, E., Ert, E., Parag, Y., and Hochman, G. (2024). Exploring the Impact of Visual Perception and Taste Experience on Consumers\u2019 Acceptance of Suboptimal Fresh Produce. Sustainability, 16.","DOI":"10.3390\/su16072698"},{"key":"ref_45","doi-asserted-by":"crossref","unstructured":"Muniz, V.R.G.d.F., Ribeiro, I.S., Beckmam, K.R.L., and de Godoy, R.C.B. (2023). The Impact of Color on Food Choice. Braz. J. Food Technol., 26.","DOI":"10.1590\/1981-6723.08822"},{"key":"ref_46","doi-asserted-by":"crossref","first-page":"21","DOI":"10.1186\/s13411-015-0031-3","article-title":"On the Psychological Impact of Food Colour","volume":"4","author":"Spence","year":"2015","journal-title":"Flavour"},{"key":"ref_47","doi-asserted-by":"crossref","first-page":"102","DOI":"10.14707\/ajbr.240197","article-title":"Impact of Snack Packaging Colour on Perceptions of Healthiness and Tastiness","volume":"15","author":"Fung","year":"2025","journal-title":"Asian J. Bus. Res."},{"key":"ref_48","doi-asserted-by":"crossref","first-page":"139287","DOI":"10.1016\/j.foodchem.2024.139287","article-title":"Effects of Ultrasonic Pretreatment on Drying Characteristics and Water Migration Characteristics of Freeze-Dried Strawberry","volume":"450","author":"Zhang","year":"2024","journal-title":"Food Chem."},{"key":"ref_49","doi-asserted-by":"crossref","first-page":"176","DOI":"10.1080\/07373937.2019.1642347","article-title":"Drying Kinetics and Quality of Carrots Subjected to Microwave-Assisted Drying Preceded by Combined Pulsed Electric Field and Ultrasound Treatment","volume":"38","author":"Wiktor","year":"2020","journal-title":"Dry. Technol."},{"key":"ref_50","doi-asserted-by":"crossref","first-page":"121479","DOI":"10.1016\/j.indcrop.2025.121479","article-title":"The Effect of Ultrasonic Pretreatment on the Drying Kinetics of Orange Peels under Different Drying Methods","volume":"233","author":"Lin","year":"2025","journal-title":"Ind. Crops Prod."},{"key":"ref_51","doi-asserted-by":"crossref","unstructured":"Abbaspour-Gilandeh, Y., Kaveh, M., Zadhossein, S., Gheisary, B., and El-Mesery, H.S. (2025). Application of Ultrasound Treatment in Cantaloupe Infrared Drying Process: Effects on Moisture Migration and Microstructure. J. Food Sci., 90.","DOI":"10.1111\/1750-3841.70156"},{"key":"ref_52","doi-asserted-by":"crossref","unstructured":"Mari, A., Parisouli, D.N., and Krokida, M. (2024). Exploring Osmotic Dehydration for Food Preservation: Methods, Modelling, and Modern Applications. Foods, 13.","DOI":"10.3390\/foods13172783"},{"key":"ref_53","doi-asserted-by":"crossref","first-page":"3249","DOI":"10.1007\/s13197-018-3258-z","article-title":"Effect of Starch Osmo-Coating on Carotenoids, Colour and Microstructure of Dehydrated Pumpkin Slices","volume":"55","author":"Song","year":"2018","journal-title":"J. Food Sci. Technol."},{"key":"ref_54","doi-asserted-by":"crossref","first-page":"1969","DOI":"10.1080\/07373937.2013.805143","article-title":"Water Sorption, Glass Transition, and Microstructures of Refractance Window- and Freeze-Dried Mango (Philippine \u201cCarabao\u201d Var.) Powder","volume":"31","author":"Caparino","year":"2013","journal-title":"Dry. Technol."},{"key":"ref_55","doi-asserted-by":"crossref","first-page":"952","DOI":"10.1080\/87559129.2023.2204131","article-title":"Significance of Glass Transition Temperature of Food Material in Selecting Drying Condition: An In-Depth Analysis","volume":"40","author":"Joardder","year":"2024","journal-title":"Food Rev. Int."},{"key":"ref_56","doi-asserted-by":"crossref","unstructured":"Haneef, N., Hanif, N., Hanif, T., Raghavan, V., Gari\u00e8py, Y., and Wang, J. (2024). Food Fortification Potential of Osmotic Dehydration and the Impact of Osmo-Combined Techniques on Bioactive Component Saturation in Fruits and Vegetables. Braz. J. Food Technol., 27.","DOI":"10.1590\/1981-6723.02823"},{"key":"ref_57","doi-asserted-by":"crossref","first-page":"320","DOI":"10.1016\/j.fbp.2016.02.010","article-title":"Retention of \u03b2-Carotene and Vitamin C in Dried Mango Osmotically Pretreated with Osmotic Solutions Containing Calcium or Ascorbic Acid","volume":"98","author":"Guiamba","year":"2016","journal-title":"Food Bioprod. Process."},{"key":"ref_58","doi-asserted-by":"crossref","first-page":"4419","DOI":"10.1080\/87559129.2022.2026376","article-title":"Polyphenols: A First Evidence in the Synergism and Bioactivities","volume":"39","author":"Mitra","year":"2023","journal-title":"Food Rev. Int."},{"key":"ref_59","doi-asserted-by":"crossref","first-page":"845","DOI":"10.1007\/s42452-025-07464-6","article-title":"Natural Plant Antioxidants for Food Preservation and Emerging Trends in Nutraceutical Applications","volume":"7","author":"Parveen","year":"2025","journal-title":"Discov. Appl. Sci."},{"key":"ref_60","doi-asserted-by":"crossref","unstructured":"Wu, H., Liu, Z., Zhang, Y., Gao, B., Li, Y., He, X., Sun, J., Choe, U., Chen, P., and Blaustein, R.A. (2024). Chemical Composition of Turmeric (Curcuma longa L.) Ethanol Extract and Its Antimicrobial Activities and Free Radical Scavenging Capacities. Foods, 13.","DOI":"10.3390\/foods13101550"},{"key":"ref_61","doi-asserted-by":"crossref","unstructured":"Quir\u00f3s-Fallas, M.I., Vargas-Huertas, F., Quesada-Mora, S., Azofeifa-Cordero, G., Wilhelm-Romero, K., V\u00e1squez-Castro, F., Alvarado-Corella, D., S\u00e1nchez-Kopper, A., and Navarro-Hoyos, M. (2022). Polyphenolic HRMS Characterization, Contents and Antioxidant Activity of Curcuma longa Rhizomes from Costa Rica. Antioxidants, 11.","DOI":"10.3390\/antiox11040620"},{"key":"ref_62","doi-asserted-by":"crossref","first-page":"01021","DOI":"10.3389\/fphar.2020.01021","article-title":"Turmeric and Its Major Compound Curcumin on Health: Bioactive Effects and Safety Profiles for Food, Pharmaceutical, Biotechnological and Medicinal Applications","volume":"11","author":"Rizk","year":"2020","journal-title":"Front. Pharmacol."},{"key":"ref_63","doi-asserted-by":"crossref","first-page":"8471785","DOI":"10.1155\/2017\/8471785","article-title":"Antioxidant Properties of Popular Turmeric (Curcuma longa) Varieties from Bangladesh","volume":"2017","author":"Tanvir","year":"2017","journal-title":"J. Food Qual."},{"key":"ref_64","doi-asserted-by":"crossref","unstructured":"Mejias, N., Vega-Galvez, A., Pasten, A., Uribe, E., Andr\u00e9s, A., Mu\u00f1oz-Pina, S., Khvostenko, K., and Garc\u00eda-Segovia, P. (2025). Evaluating the Microstructure and Bioaccessibility of Bioactive Compounds and Antioxidant Activity After the Dehydration of Red Cabbage. Foods, 14.","DOI":"10.3390\/foods14111932"}],"container-title":["Foods"],"original-title":[],"language":"en","link":[{"URL":"https:\/\/www.mdpi.com\/2304-8158\/15\/3\/423\/pdf","content-type":"unspecified","content-version":"vor","intended-application":"similarity-checking"}],"deposited":{"date-parts":[[2026,1,26]],"date-time":"2026-01-26T13:09:55Z","timestamp":1769432995000},"score":1,"resource":{"primary":{"URL":"https:\/\/www.mdpi.com\/2304-8158\/15\/3\/423"}},"subtitle":[],"short-title":[],"issued":{"date-parts":[[2026,1,24]]},"references-count":64,"journal-issue":{"issue":"3","published-online":{"date-parts":[[2026,2]]}},"alternative-id":["foods15030423"],"URL":"https:\/\/doi.org\/10.3390\/foods15030423","relation":{},"ISSN":["2304-8158"],"issn-type":[{"value":"2304-8158","type":"electronic"}],"subject":[],"published":{"date-parts":[[2026,1,24]]}}}