The Quality of the Herbal Product Obtained in the Pressure Agglomeration Process

TL;DR

This study evaluates how pressure agglomeration affects the quality of lemon balm herbal products, focusing on mechanical properties, antioxidant capacity, and polyphenol content.

Contribution

The study introduces pressure agglomeration as a method to enhance the quality and stability of herbal products like lemon balm.

Findings

Pressure agglomeration increases total polyphenol content and antioxidant activity in lemon balm.

Agglomeration at 200 MPa yields the best mechanical properties and quality of the herbal product.

The product retains its enhanced properties even after a 6-month storage period.

Abstract

The aim of the conducted research was to evaluate the impact of the pressure agglomeration process of lemon balm (Melissa officinalis L.) on the mechanical properties of the obtained product, its antioxidant capacity, and total polyphenol content. Two fractions of lemon balm were isolated with particle sizes of 0.5–2.5 mm and 2.5–5.0 mm. The isolated fractions were compacted using a Fritz Heckert EU 20 hydraulic press, applying compaction pressures of 100, 150, and 200 MPa. A closed die was used, with 2 g of the plant sample introduced each time. The mechanical properties of the obtained product were determined through an abrasion test and diameter test (Brazilian method) using the MTS Insight 2 testing machine. The total polyphenol content and antioxidant activity were measured using the ABTS method, both directly after product preparation and after a 6-month storage period. The compaction of lemon balm resulted in an increase in total polyphenol content and antioxidant properties compared to the unpressed raw material. The obtained product displayed favorable mechanical properties, as confirmed by the conducted mechanical tests. Regardless of the applied herb fraction, an agglomeration pressure of 200 MPa is particularly recommended.

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