In manufacturing food powders, foam-mat drying provides a cost-effective alternative to traditional drying methods. This study aimed to select the foaming conditions which support the subsequent drying of Magenta leaves extract. In the initial stage, concentrations of egg albumin (5 to 15%) as a foaming agent, xanthan gum as foam stabilizer (0.1 to 0.5%), and whipping time (2 to 8 min) were designed. Multiple regression analysis was applied to analyze the relationship between the dependent variables (Foam expansion volume and foam density) and three independent variables as an indicator of foaming capacity and foam stability. The multiple response optimization was applied to optimize the foam density and foam expansion. The optimum foam density (0.25 g/mL) and foam expansion volume (298.12%) were obtained at the optimum egg albumin and xanthan gum concentrations, and whipping time at 12.21%, 0.24%, and 5.8 min, respectively, indicating a stable foam structure. Experimental moisture loss data are fitted for five selected drying models. The mathematical models were compared according to three statistical parameters, such as coefficient of determination (R2), chi-square (χ2), and root mean square error (RMSE). Among the five mathematical models tested with experimental data, the Page model could be applied to describe the foam-mat drying process of magenta leaves extract. The highest value of R2 (99.54%), the lowest value of χ2 (0.0007), and RMSE (0.0253) were observed for a air drying temperature of 60 ◦C. The effect of temperature on diffusion is described by the Arrhenius equation with an activation energy of 100.21 kJ/mol. Effective moisture diffusion values ranged from 2.27 × 10-10 to 6.71 × 10-10 m2/s as the temperature increased. The effect of drying conditions on anthocyanin changes of magenta leaves powder was compared. The results showed that the highest quality of the sample was observed when the sample was dried at 60 ◦C.