Improving and Optimizing the Drying Process for Basil Leaves
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Abstract
The global demand for aromatic plants is rising due to their antimicrobial, antiviral, antioxidant, anticancer properties, and nutritional value. Ocimum basilicum L. (basil), an aromatic herb from the Mediterranean and member of the Lamiaceae family, is widely used for culinary and medicinal purposes. This study aimed to optimize basil leaf drying conditions to preserve nutritional and functional properties. Response Surface Methodology (RSM) with a centered composite design (CCD) was used to evaluate drying at 60, 70, and 80 °C over different durations. Moisture content, mineral levels, fiber, and phenolic compounds were measured to improve the drying process. The results showed that moisture diffusion increased with temperature (5.6 × 10-10 to 2.6 × 10-10 m2/s), with activation energy ranging from 9 to 33.2 kJ/mol. The logarithmic model best described moisture kinetics. The optimization model was highly significant, with R² values approaching 0.95. Moreover, optimal drying conditions were found to be 80 °C for 163 minutes, yielding the highest contents of minerals (6.82%), fiber (10.83%), and polyphenols (1.85 mg gallic acid equivalent/100 g). These findings offer an effective approach for basil drying that preserves its nutritional value and bioactive compounds, supporting its use in food and health-related applications.
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