2026-04-17T12:06:53Zhttps://riubu.ubu.es/oai/requestoai:riubu.ubu.es:10259/79252023-11-03T01:05:33Zcom_10259_4313com_10259_5086com_10259_2604com_10259_5363col_10259_4314col_10259_5364
Repositorio Institucional de la Universidad de Burgos
author
Cantero, Leire
author
González Ceballos, Lara
author
Vallejos Calzada, Saúl
author
Puertas López, Guillermo
author
Fernández Muiño, Miguel Ángel
author
Sancho Ortiz, María Teresa
author
Osés Gómez, Sandra María
2023-11-02T13:36:06Z
2023-11-02T13:36:06Z
2023-11
2304-8158
http://hdl.handle.net/10259/7925
10.3390/foods12213990
2304-8158
This study was aimed at researching the impact of the drying procedure (using the most appropriate honey–maltodextrin concentration for each drying technique) and botanical origin of honey on the physicochemical and potentially bioactive properties of honey powders that were made using maltodextrin as a carrier. The research was carried out with thyme, lavender, vetch and multifloral honey dehydrated using vacuum drying and freeze drying. The analysed parameters were moisture, water activity, colour, glass transition temperature, powder recovery, hygroscopic index and rate, tapped density, solubility, and phenolics as well as antiradical (ABTS•+, ROO•, •OH and O2•−), anti-inflammatory and antimicrobial (against Staphylococcus aureus, Escherichia coli and Listeria monocytogenes) activities. Freeze drying provided the highest recoveries. Powders obtained using freeze drying showed higher moisture and solubility as well as lower glass transition temperature, density and hygroscopicity than those obtained using vacuum drying. Hygroscopicity, glass transition temperature and antimicrobial activity against St. aureus depended on the drying procedure–honey concentration. Colour, anti-O2•− activity and antimicrobial activity against L. monocytogenes depended on the botanical origin of the raw honey. Moisture, solubility, density, total phenolic content, anti-ABTS•+ and anti-ROO• activities as well as anti-inflammatory activity and antimicrobial activity against E. coli depended on the drying procedure–honey concentration and botanical origin.
eng
Atribución 4.0 Internacional
Honey powder
Freeze drying
Vacuum drying
Ppotentially bioactive properties
Impact of the Drying Procedure and Botanical Origin on the Physico-Chemical and Potentially Bioactive Properties of Honey Powders
info:eu-repo/semantics/article
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URL
https://riubu.ubu.es/bitstream/10259/7925/1/Cantero-Foods_2023.pdf
File
MD5
8ec9735e1a495b2afef6a7fa5e988c4b
3147810
application/pdf
Cantero-Foods_2023.pdf