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Effect of drying parameters on the physicochemical, microbiological, and sensory properties of lemon balm (Melissa officinalis L.)
Efecto de los parámetros de secado sobre las propiedades fisicoquímicas, microbiológicas y sensoriales del toronjil (Melissa officinalis L.)
DOI:
https://doi.org/10.15446/rfnam.v77n2.108992Keywords:
Drying Kinetics, Forced air drying, Melissa, Overall quality, Sensory analysis (en)Cinética de secado, Secado por aire forzado, Toronjil, Calidad, Análisis sensorial (es)
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Lemon balm (Melissa officinalis L.) has been recognized for multiple health benefits due to bioactive compounds. Dehydration is usually the most widely used method to preserve and concentrate these elements. However, it can also affect and totally or partially degrade the quality of the product under incorrect processing conditions. This research aimed to evaluate the effect of drying parameters on Melissa’s physicochemical, microbiological, and sensory properties. In total, four treatments were analyzed according to the experimental design (T1: 25 °C and 1.5 m s-1, T2: 25 °C and 3.0 m s-1, T3: 45 °C and 1.5 m s-1, and T4: 45 °C and 3.0 m s-1). Drying kinetics were determined using a vertical airflow dryer and a continuous weighing system. The results were compared with fresh leaves. The findings obtained show that increasing temperature and varying drying speed reduces moisture content and aw but increases enzymatic activity and essential oil content. In the drying process, temperature has a greater effect in the initial stages of the process, while drying speed on the internal structure of the raw material. By optimizing the drying conditions, it is possible to reduce the drying time by 44%. Page’s model showed excellent ability to predict drying kinetics under various drying conditions (RMSE <0.04 and R2>0.98). In terms of color, lightness decreased because of temperature, while a* and b* values were affected by non-enzymatic browning. Treatment T4 was the product with the highest acceptability. The findings obtained provide a theoretical basis to optimize the lemon balm drying process. Drying Melissa at 45 °C and 3.0 m s-1 can improve the quality and composition of the final product.
El toronjil (Melissa officinalis L.) ha sido reconocido por múltiples beneficios para la salud, en gran parte gracias a su composición nutricional y compuestos bioactivos. La deshidratación suele ser el método más utilizado para conservar y concentrar estos elementos. Sin embargo, también puede afectar y degradar total o parcialmente la calidad del producto en condiciones de procesamiento incorrectas. El objetivo de este estudio fue evaluar el efecto que tienen los parámetros de secado en las propiedades fisicoquímicas, microbiológicas y sensoriales del toronjil. En total, se analizaron cuatro tratamientos según el diseño experimental (T1: 25 °C y 1,5 m s-1; T2: 25 °C y 3,0 m s-1; T3: 45 °C y 1,5 m s-1; y T4: 45 °C y 3,0 m s-1). La cinética de secado se determinó utilizando un secador de flujo de aire vertical y un sistema de pesaje continuo. Los resultados fueron comparados con las hojas frescas. Los hallazgos obtenidos muestran que aumentar la temperatura y variar la velocidad de secado reduce el contenido de humedad y aw, pero aumenta la actividad enzimática y el contenido de aceite esencial. En el proceso de secado, se observó que la temperatura tiene un mayor efecto en etapas iniciales del proceso, mientras que la velocidad de secado en la estructura interna de la materia prima. Optimizar las condiciones de secado puede disminuir en un 44% el tiempo de secado. El modelo de Page demostró una excelente capacidad para predecir la cinética de secado en diversas condiciones de secado (RMSE <0,04 y R2 >0,98). En términos de color, la luminosidad disminuyó por efecto de la temperatura, mientras que a* y b* se vieron afectados por el pardeamiento no enzimático. El tratamiento T4 fue el producto con mayor aceptabilidad. Los hallazgos obtenidos proporcionan una base teórica para optimizar el proceso de secado del toronjil. Secar la Melissa a 45 °C y 3,0 m s-1 puede mejorar la calidad y composición del producto final.
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