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15(2)2025 (IN PRESS)

Research on pennywort (Centella asiatica L.) powder formulation by foam-mat drying


Author - Affiliation:
Hien Thi Minh Ly - Ho Chi Minh City Open University, Ho Chi Minh City , Vietnam
Corresponding author: Hien Thi Minh Ly - hien.ltminh@ou.edu.vn
Submitted: 18-03-2025
Accepted: 02-05-2025
Published: 06-05-2025

Abstract
Pennywort (Centella asiatica L.) leaf extract is commonly consumed as a beverage in Vietnam. Additionally, pennywort is recognized as a medicinal herb with various bioactive properties, including anti-inflammatory, wound-healing, and neuroprotective effects. In this study, factors composed of mass percentages of ingredients (egg white as foaming agent and maltodextrin as drying carrier) and drying temperature were investigated to obtain good pennywort powder quality by foam-mat drying. Optimal powder quality was achieved with 15% w/w egg white, 20% w/w maltodextrin, and the drying temperature of 80°C. The powder color measured by Colorimeter gained L*, a* and b* of 42.00, -5.01, and 19.96, respectively. In addition, sensory points by panelists were determined in the range of 4.4 to 5.8 with a nine-point Hedonic scale. For the drying kinetic study, pennywort powder foam-mat drying was closely fitted to the Page model at both 80 and 90oC drying temperatures with determination coefficients above 0.9900.

Keywords
Centella asiatica L.; drying kinetic; foam-mat drying; pennywort; sensory quality

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DOI: https://doi.org/10.46223/HCMCOUJS.tech.en.15.2.4229.2025
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