Impact of drying techniques on phytochemical stability in raw and blanched green peas

Abstract

Green peas (Pisum sativum L.) are a vital source of nutrients, including phytochemicals such as vitamins, carotenoids, polyphenols, and antioxidants, which contribute significantly to health promotion and the prevention of chronic diseases. Post-harvest drying is a critical preservation method, but it often impacts the stability and bioavailability of these phytochemicals. Blanching, a pre-treatment technique, is widely used to inactivate enzymes that degrade phytochemicals during drying. This review explores the effects of various drying methods, including hot air drying, freeze drying, and microwave drying, on the phytochemical stability of green peas, comparing the results for raw and blanched samples. The role of blanching in enhancing nutrient retention and the implications of these findings for nutritional quality and food preservation are also discussed.