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Vol. 11, Issue 10 (2022)

Impact of microwave vacuum drying on physicochemical characteristics of mint (Mentha spicata. L) Leaves

Author(s):
Princess Monica Shankar and Dr. Venkatachalapathy Natarajan
Abstract:
Microwave Vaccum Drying (MVD) seems to be the best option for drying heat-sensitive food products, mainly leafy vegetable products. Spearmint (Mentha spicata) is principally known for its functional and medicinal food properties. In this study, the physicochemical characteristics of mint leaves are explained by drying in MVD. This is an assisted drying method that scopes to improve the quality of the product by preserving micro-nutrients. Here, three different microwave power levels (450 W, 630 W, and 810 W) and a vacuum of about 650 mm/Hg were used to investigate the physical and chemical characteristics of spearmint leaves. Data were analysed using one-way ANOVA. Maximum TPC and DPPH radical scavenging activity were attained at 630 W microwave power.
Pages: 57-61  |  820 Views  351 Downloads


The Pharma Innovation Journal
How to cite this article:
Princess Monica Shankar, Dr. Venkatachalapathy Natarajan. Impact of microwave vacuum drying on physicochemical characteristics of mint (Mentha spicata. L) Leaves. Pharma Innovation 2022;11(10):57-61.

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