Abstract

Jambu (Acmella oleracea), also known as Pará cress, is a plant widely used in cuisine and traditional medicine, standing out for causing a tingling sensation in the mouth due to the presence of the compound spilanthol. This research aimed to analyze the effects of inlet temperature on the drying process of Jambu leaf extract using a spray dryer. The experiment was conducted at temperatures of 110°C and 140°C, respectively. The results indicated that the higher temperature (140°C) provided a greater powder yield (40.10%) compared to 110°C (30.94%). Water activity remained below 0.3 in both conditions, indicating microbiological stability. The color of the powder showed no significant variations, maintaining favorable visual characteristics. The bulk density was lower at 140°C (0.22 g.cm^-³) compared to 110°C (0.39 g.cm^-³). Morphological analysis revealed that higher temperature resulted in more spherical and regular particles.

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