Low-temperature vacuum drying (LTVD) presents considerable potential for processing cruciferous vegetables due to its ability to preserve thermosensitive compounds. However, the process effects at different LTVD temperatures remain underexplored. In this study, red cabbage was dried at 15°C, 25°C, 35°C, and 45°C under a constant vacuum of 10 mbar. Drying kinetics, the retention of bioactive compounds, and associated antioxidant, cytotoxic, and antimicrobial activities were evaluated.
