Freeze-drying and amber glass: a superior synergy for preserving the vitamin C and bioactive wealth of green chilli powder

Problem and aim: Green chillies are rich in bioactive compounds but suffer significant nutrient loss during conventional drying and storage. This study aimed to systematically evaluate the effects of four drying methods-sun drying (SD), tray drying (TD), microwave-assisted vacuum drying (MaVD), and freeze-drying (FD)-on the physicochemical properties of green chilli powder, and to assess the impact of three packaging materials (low-density polyethylene [LDPE], clear glass, and amber glass) during six months of storage. Remarkable results: < 0.05). Significance of study: This study establishes an integrated "process-package" strategy combining FD with amber glass packaging. This approach effectively bridges the gap between processing and long-term storage, offering a commercially viable method for producing high-quality, shelf-stable green chilli powder with maximized bioactive retention for the nutraceutical and functional food industries.