Abstract
The conversion of raw honey into powder can increase its usage in food industry but the health properties of obtained powder in relation to chemical composition of honey have been not studied since now. The aim of the study was to check the influence of botanical origin of honey on the quality of honey powder produced by spray drying method. Nine honey samples: honeydew (3), multifloral (3) and acacia (3) were transformed into honey powder using DC1500 dryer (Unimach, China). Analysis of honey powders and comparatively raw honeys covered: physicochemical parameters (moisture content, titratable acidity, pH, electrical conductivity, sugar profile (HPLC) and calorific value), bioactive compounds determination (antioxidant activity (DPPH and FRAP tests), phenolic compounds, mineral composition (ICP-OES) as well as microbiological purity and antibacterial activity. The experiments have shown that honeydew honey powder was characterized by the strongest antioxidant activity and the richest mineral composition, whereas the weakest properties for acacia honey were observed. Moreover, sugar profile of obtained powders was similar to raw honey. It was found that the quality of honey powder was directly dependent on the quality of raw honey.
Highlights
Honey belongs to the group of natural sweeteners with a long history of its usage in human nutrition
For honey powder production 3 different honey types originated from 3 different apiaries variable in their physicochemical properties and antioxidant activity were used (Table 1)
According to the standard limits established by EU Directive (Council Directive EU, 2001) based on their physicochemical parameters all tested honeys were evaluated as good quality products, not exceeding the applicable standards
Summary
Honey belongs to the group of natural sweeteners with a long history of its usage in human nutrition. Other researchers, established lower values: -37.2°C in the case of the Greek multifloral honey (Lazaridou et al, 2004), and between -33.6 and -51.1°C for the Indian nectar honey from different plant species (Ahmed et al, 2007) Drying such material into a powder form is not possible (Gharsallaoui et al, 2007; Adhikari et al, 2007; Hebbar et al, 2008), unless the carrier substance increasing the Tg is added (Truong et al, 2005). The most common method is spray drying (Samborska, 2017) Such technique, apart from removing water (its main purpose) microencapsulates substances susceptible to violent changing environmental conditions, so in consequence obtained product can retain valuable properties (Patel et al, 2009). The usefulness of honey powder in enhancing the oxidative stability of turkey breast was found (Antony et al, 2000)
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