Abstract
The influence of low-temperature spray drying (inlet/outlet air, 75/50 °C) with the use of dehumidified air on rapeseed honey phenolics, antioxidant activity, and aroma compounds was investigated. Maltodextrin and NUTRIOSE® were used as carriers. Additionally, skimmed milk was tested as water substitute for feed solution preparation. Honey powders obtained by this method were characterized by high antioxidant activity and rich aroma. Changes in aroma profile during drying at low temperature were recognized as favorable and creating desirable fragrance of the product. In the case of 80% honey powders (20% of carrier), the investigated properties were not deteriorated comparing to pure honey before drying. Thus, this level of carrier addition can be treated as optimal from the point of view of bioactive properties retention during low-temperature spray drying. Such low carrier addition was not presented before in case of honey spray drying, and is favorable due to the perception of such product as natural. If used as food component, the dose of such honey-rich powder can be reduced comparing to traditional products containing higher amount of carrier (usually not lower than 50%).
Highlights
Honey is a rich natural source of compounds important in nutrition, i.e., phenolics, antioxidants, flavonoids, organic acids, carotenoid-derived compounds, nitric oxide metabolites, amino acids, and proteins (Vallianou et al 2014; Suhag et al 2016)
The obtained values were even lower than usually presented in the case of traditional high-temperature honey spray drying. (Nurhadi et al 2012), Shi et al (2013), Samborska et al (2015), and Suhag and Nanda (2016b) presented a typical water content in honey powder in the range from 2.3 to 8.6%
Water content was determined as a basic parameter characterizing the obtained powders, because the content of investigated bio-compounds was expressed in relation to honey solids and powder solids
Summary
Honey is a rich natural source of compounds important in nutrition, i.e., phenolics, antioxidants, flavonoids, organic acids, carotenoid-derived compounds, nitric oxide metabolites, amino acids, and proteins (Vallianou et al 2014; Suhag et al 2016). Volatile compounds may provide information about the botanical origin of honey, as some of them are present in the majority of honeys (the mutual proportions of these substances can be different), while other are unique to particular types of honey (Escriche et al 2009; Wolski et al 2006). The chemical families into which the volatile compounds in honey belong include hydrocarbons, aldehydes, alcohols, ketones, acids, esters, benzene and its derivatives, furan and pyran, norisoprenoids, terpenes and its derivatives, sulfur components, and cyclic compounds (Manyi-Loh et al 2011). Many authors agree that certain volatile compounds such as furan derivatives (i.e., furfural, methylfurfural, and furfuryl alcohol) are good indicators of heat treatment and storage conditions (Escriche et al 2009). Many authors agree that certain volatile compounds such as furan derivatives (i.e., furfural, methylfurfural, and furfuryl alcohol) are good indicators of heat treatment and storage conditions (Escriche et al 2009). Wootton et al (1978) presented that high-point compounds of honeys were decomposed during storage or processing at 50 °C, while other components, such as furfural, furanaldialdehyde, 2-acetylfuran, and aceton, increased in level
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