Production and characterization of mint (Mentha spicata L.) by spray drying

Abstract

AbstractMint (Mentha spicata L.) is a herbaceous plant from the Lamiaceae family, with numerous varieties. Fresh leaves have high moisture, which enables microbial growth and renders them perishable. Thus, drying aromatic plants, such as mint, is an alternative to increase their shelf life. Therefore, the objective of this work was to study the drying of mint, with and without blaching, by spray drying and to evaluate the moisture, color, hygroscopicity, bulk density, chlorophyll, carotenoids, phenolics, particle size distribution and morphology of the obtained powder. Thus, in addition to the effect of using blanching or not, the influence of temperature, drying airflow, and solution feed flow was investigated. Blanching contributed to a greater retention of carotenoid pigments and higher levels of chlorophyll and total phenolics. The highest observed yield value was 50.24% for the powder obtained with blanching produced at lower temperatures, which was associated with a high flow rate of the solution. In conclusion, this research sheds light on the potential of using blanching in conjunction with spray drying to conserve mint's bioactive components, offering practical applications in food and pharmaceutical industries, and potentially contributing to enhanced shelf life and product quality.Practical applicationsMint is renowned for its medicinal and sensory attributes; however, its inherent perishability post‐harvest necessitates exploring conservation techniques. While dried mint is available on the market, many drying processes remain artisanal and need more control over conditions to prevent the loss of its essential properties. Hence, this study sought to investigate mint drying through spray drying and the effect of process conditions on the product properties. Another essential point also evaluated was the impact of bleaching as a pre‐treatment. Integrating bleaching techniques with drying proved instrumental in preserving carotenoid pigments elevating chlorophyll and total phenolic levels. These findings offer significant potential for the food industry. Furthermore, the pharmaceutical industry stands to gain by harnessing mint's preserved bioactive compounds for medicinal applications. Overall, this research provides invaluable insights for optimizing mint preservation methods and promises to enhance product quality and shelf life across various industrial domains.