Potential of convective drying in valorization of broccoli leaves: kinetic study, bioaccessibility of phenolic compounds and structural characteristics

Agricultural residues have a high potential to be transformed and utilized into new products through convective drying. In this study, the effects of drying temperature (50, 60, and 70 °C) on kinetic monitoring and mathematical modeling, physical properties, total phenolic compounds, antioxidant activity (ABTS, DPPH, and FRAP), in vitro digestibility, and structural properties of broccoli residues (leaves) were investigated. The analyzed data revealed that the Midilli model adequately fitted the drying data with maximum R 2 values (99.74%), minimum mean square error (MSE) (