**4. Conclusions**

In the comparison of the material before and after drying, there was a reduction in moisture content, while protein and lipid contents increased. The addition of stabilizers and emulsifiers for foaming did not cause significant changes in the physicochemical composition of the material. Foaming was a positive factor in the drying process as it reduced the time required to achieve the equilibrium moisture content, also shown by the effective diffusion coefficients, which increased with the application of the foam mat, as well as the thermodynamic properties evaluated, which also pointed to this enhancing effect, with reduction of enthalpy and entropy and higher values of Gibbs free energy. The selection criteria indicated Wang & Singh and Midilli models to describe the drying kinetics of the mass of jambu leaves and foam. We sugges<sup>t</sup> carrying out studies of the bioactive compounds present in the powder material.

**Author Contributions:** F.P.G.: data collection, data analysis and interpretation, performing the analysis, drafting the article. O.R.: conception or design of the work, critical revision, final approval of the version to be published. E.P.d.S.: data analysis and interpretation, conception or design of the work, critical revision. J.A.C. and K.B.d.O. Review and formatting of work. All authors have read and agreed to the published version of the manuscript.

**Funding:** This research received no external funding.

**Acknowledgments:** To the Food Laboratory of IFAP, Embrapa–AP, IF Goiano, CAPES, FAPEG, FINEP and CNPq for their support, which was indispensable to the execution of this study.

**Conflicts of Interest:** The authors report there are no competing interests to declare.
