Dehydration of Basil Leaves and Impact of Processing Composition

Both consumers and the food industry are increasingly interested in aromatic herbs, not only as flavoring agents, but also for their content in biologically active compounds. Sweet basil (Ocimum basilicum L.) is a very important culinary herb and a functional ingredient marketed fresh, dried, or frozen. At present, drying is by far the most widely used basil preservation method, thus ensuring microbiological safety and extending basil shelf-life. Nevertheless, during drying, a series of physical and chemical changes that may have an adverse effect on basil quality may take place. Such alterations include changes in its flavor and appearance, mainly caused by the loss of volatile components and the formation of new compounds. Both these aspects are important quality factors with a deep impact on the consumers’ acceptance of the product. In this chapter the most commonly used drying methods are described and their impact on the sensorial and nutritional properties of this raw material are analyzed