In this study, coriander leaves were subjected to two different drying techniques: convective (40, 80, and 120 C) and microwave (100, 500, and 1,000 W). The effects of both processes on the kinetic parameters variation, modeling, and phytochemical quality were studied. Kinetic parameters variation showed that time reduction (2.53 min), high drying rate (3.08 kg water/kg dm min), and high diffusivity (1.21 Â 10 À10 m 2 /s) were obtained during microwave drying. For energy consumption, an opposite trend was observed between the variation in the specific electrical energy consumption (SEC e ), which is significant during convective drying (208.33 Â 10 +07 MJ/kg H 2 O), and the energy efficiency (EE), which is obtained during microwave one (12.16 Â 10 À03 %). The kinetic data modeling done on 23 empirical models allowed us to choose the Sledz model as the best describing the drying kinetics of coriander since it presented better predictive performances with .9947 < adjusted R 2 < .9995, 0.0001 < χ 2 < 0.0005, and 0.0070 < RMSE<0.0228 values. In relation to the bioactive compounds, the highest values of the total phenolic content (TPC) and antioxidant activities (ABTs and DPPH) were observed during microwave drying with 0.37 mg GAE/mL, 83.33, and 71.94%, respectively. Correlations between kinetic parameters, energy consumption as well as phytochemical quality were established using principal component analysis (PCA). As a result, the innovative microwave process proved to be the best method for drying coriander leaves. Practical applications:The evolution of technological conservation processes has led to the development of a wide range of modern drying processes. The success of these processes can be explained by the many advantages attributed to them: shorter drying times, high drying rate, high energy efficiency, and product quality. The most difficult is the appropriate choice of a drying method with highly energy efficient and consumes less energy while maintaining the best quality. Fresh coriander leaves are widely used to flavor foods. However, they are highly perishable and require

Rosmarinus officinalis L. leaves can be valorized by their uses in the production of healthy foods. Rosemary powder and its lyophilized ethanolic extract at different concentrations (g/100 g) were used for the formulation of fresh cheeses: powder cheeses (B: 0.25%, C: 0.5%, D: 0.75%), extract cheeses (E: 0.25%, F: 0.5%) and control cheese (A: 0%). The ethanolic extract was obtained under the optimum conditions of microwave‐assisted extraction (MAE) using response surface methodology (RSM) coupled with a Box–Behnken design (BBD); the optimum conditions were as follows: ethanol concentration 78.162%, microwave power 351.825W, ratio of solvent to raw material 101.623:1, and extraction time 122.648 s. Physicochemical parameters (pH, proteins, fat) of the formulated cheeses were not affected by this supplementation but the plant extract improved phenolics content and antioxidant capacity when compared to the control cheese. A correlation between physicochemical parameters, antioxidant activity as well as the sensory characteristics was carried out using principal component analysis (PCA). Cheeses C; D and F were most appreciated (60%–80%) by the panelists. Practical applications Rosmarinus officinalis L. is an evergreen branched and bushy shrub, easy to plant by cuttings, with a relevant commercial interest. It is rich in phenolic compounds which are well known for their potential diversified properties and applications. This work demonstrated the possibility of exploiting the optimized microwave‐assisted extraction (MAE) technique to obtain, in short time, these valuable antioxidants from rosemary leaves. Among the rosemary applications in foods, are leaves (powder, ethanolic extract) that were incorporated in fresh cheese formulations to provide a distinctive taste, aroma and to act as flavor enhancer for better acceptability by the consumers. The success of these fortified‐cheeses is explained by their health benefits (high phenolic contents with high antioxidant capacity) and hedonic properties that are appreciated by 60%–80% of panelists.