2026-04-17T23:14:38Zhttps://riubu.ubu.es/oai/request

oai:riubu.ubu.es:10259/64342022-11-10T13:05:17Zcom_10259_5363com_10259_5086com_10259_2604col_10259_5364

00925njm 22002777a 4500 dc Osés Gómez, Sandra María author Cantero, Leire author Puertas López, Guillermo author Fernández Muiño, Miguel Ángel author Sancho Ortiz, María Teresa author 2022-04 Honey powder is being increasingly used in food, cosmetic and pharmaceutical industry, because it avoids inconveniences of raw honey, such as high viscosity, stickiness and formation of sugar crystals. It is of paramount importance to know if honey powders keep the features of raw honeys. This is the first study, in which total phenolics, total flavonoids, and biological properties of ling-heather (Calluna vulgaris (L.) Hull) honey powders obtained by different drying methods (spray drying, vacuum drying and freeze drying), using different carriers (Arabic gum, whey protein isolate and maltodextrin) were assessed. Results showed that all the drying procedures and carriers retained the honey phenolics in the honey powders. Honey powders' antioxidant activities against different free radicals (ABTS•+, ROO•, •OH and O2•-) were higher than those of the raw honeys, while honey powders’ anti-inflammatory and antimicrobial activities against several microorganisms (Staphylococcus aureus, Listeria monocytogenes and Escherichia coli) were lower. Concentration of honey in the powder and type of carrier used for dehydration were the key factors for the quality of honey powders. However, the drying procedure did not strongly influence the parameters and properties studied. 0023-6438 http://hdl.handle.net/10259/6434 10.1016/j.lwt.2022.113235 Honey powder Functional activities Freeze drying Vacuum drying Spray drying Antioxidant, antimicrobial and anti-inflammatory activities of ling-heather honey powder obtained by different methods with several carriers