Abstract
This work aimed at the chemical and structural characterization of powders obtained from chestnut flower honey (HFCh) and honey with Inca berry (HBlu). Honey powders were obtained by spray drying technique at low temperature (80/50 °C) with dehumidified air. Maltodextrin (DE 15) was used as a covering agent. The isolation and evaluation of phenolic compounds and sugars were done by gas chromatography–mass spectrometry analysis. Scanning electron microscopy, Fourier-transform infrared (FTIR) spectroscopy, and X-ray diffraction were performed to determine the morphology of the studied honey powders. The obtained results showed that the content of simple sugars amounted to 72.4 and 90.2 g × 100 g−1 in HFCh and HBlu, respectively. Glucose was found to be the dominant sugar with a concentration of 41.3 and 51.6 g × 100 g−1 in HFCh and HBlu, respectively. 3-Phenyllactic acid and ferulic acid were most frequently found in HFCh powder, whereas m-coumaric acid, benzoic acid, and cinnamic acid were the most common in HBlu powder. The largest changes in the FTIR spectra occurred in the following range of wavenumbers: 3335, 1640, and below 930 cm−1. The X-ray diffraction profiles revealed wide peaks, suggesting that both honey powders are amorphous and are characterized by a short-range order only.
Highlights
Honey is an aromatic, sweet, and natural food, which is consumed by people around the world
The dominant sugar in the powders was glucose (41.34 g × 100 g−1 in HFCh and 51.61 g × 100 g−1 in HBlu)
The results of the study showed that the content of simple sugar was 72.4 g × 100 g−1 in HFCh and 90.2 g × 100 g−1 in HBlu
Summary
Sweet, and natural food, which is consumed by people around the world. According to de La Fuente, et al.[5] the following sugars can be determined in honeys: fructose, glucose, sucrose, rhamnose, trehalose, nigerobiose, Scientific Reports | (2020) 10:16269. Other authors including Kaškoniene et al.[6] identified similar carbohydrates as follows: fructose, glucose, sucrose, maltose, isomaltose, turanose, trehalose, palatinose, cellobiose, raffinose, and panose in all tested samples. A similar conclusion was drawn by other authors who reported that based on the type the quantities of potassium in honey varied from 298.60 to 491.40 ppm, magnesium from 80.70 to 199.30 ppm, calcium from 60.75 to 99.95 ppm, phosphorus from 21.10 to 33.29 ppm, sodium from 15.69 to 26.93 ppm, iron from 67.18 to 98.13 ppm, iodine from 12.61 to 94.68 ppm, manganese from 4.15 to 6.04 ppm, and zinc from 3.44 to 5.72 ppm
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