Influence of Drying Techniques on the Yield and Quality of Essential Oils From Galangal ( <i>Alpinia officinarum</i> ) and Their Application in Candy Formulation

ABSTRACT This study investigated the effect of different drying techniques on the yield and quality of essential oil extracted from Alpinia officinarum rhizomes and their application in functional candy formulation. Fresh galangal rhizomes were subjected to sun drying (SD), tray drying at 50°C, 60°C, and 70°C (TD50, TD60, TD70), and hot air drying (HAD). Among these, TD60 exhibited the best retention of bioactive compounds, with the highest total phenolic content (51.7 mg GAE/g) and flavonoid content (36.7 mg QE/g), along with maximum DPPH radical scavenging activity (73.69%). The essential oil yields obtained via solvent extraction ranged from 6.85 ± 0.06% (SD) to 7.45% (TD60), confirming TD60 as the optimal drying condition. GC‐MS analysis identified major bioactive constituents such as 1, 8‐cineole, galangin, and methyl cinnamate. The extracted essential oils were incorporated into candy formulations to evaluate their nutraceutical potential. The galangal oil–infused candy exhibited enhanced antioxidant activity (61% inhibition) compared to powder‐based (54%) and control candies (13%). Proximate analysis showed moderate moisture (2.26%), with increased fat (0.65 g/100 g) and ash content (0.045 g/100 g). Antimicrobial testing revealed inhibition zones of 35 mm against Staphylococcus aureus and 25 mm against Enterococcus faecalis , indicating strong antibacterial efficacy. Sensory analysis demonstrated high consumer acceptance of the oil‐infused candy, and 60‐day storage studies confirmed its microbial stability with minimal TPC (7.87 log cfu/g).