Low Temperature Low Humidity Drying of Turmeric and Mint and Extraction of Essential Oils Using Different Methods and Their Potential Application In Food

Abstract

Turmeric (Curcuma longa. L) and spearmint (Mentha spicata) are known spices globally. The storage of fresh turmeric and mint leaves is affected as they contain high moisture content, which is responsible for chilling injury, bacterial spoilage in low-temperature storage and shriveling at low relative humidity. To enhance the storage life and to retort spoilage, the drying method is used as one of the preservation methods. Drying reduced the water activity and increased the quality attributes of the turmeric and mint. The bioactive compounds and nutritional profile are richer in dried form than in fresh ones. Conventional drying methods affect the quality parameters of the dried products and decrease the bioactive compound, especially curcumin and chlorophyll. The medicinal characteristics of turmeric and mint depend on the quality and quantity of the bioactive compounds. A low-temperature, low-humidity dryer can be utilized to dry turmeric and mint; at lower temperatures and low relative humidity, the physiochemical properties of turmeric and mint can be preserved.