2026-04-17T12:11:50Zhttps://riubu.ubu.es/oai/request

oai:riubu.ubu.es:10259/79252023-11-03T01:05:33Zcom_10259_4313com_10259_5086com_10259_2604com_10259_5363col_10259_4314col_10259_5364

Cantero, Leire cccdbd26-2f19-4da9-a452-a173a6085704 600 González Ceballos, Lara 601 600 0000-0002-8983-7362 Vallejos Calzada, Saúl 567 600 0000-0001-5522-6574 Puertas López, Guillermo 604 600 Fernández Muiño, Miguel Ángel 173 600 0000-0001-5982-2293 Sancho Ortiz, María Teresa 520 600 0000-0002-9128-9422 Osés Gómez, Sandra María 408 600 0000-0003-2854-1346 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. The authors gratefully acknowledge Junta de Castilla y León (Spain) for financial support (BU041G18) and for the research assistant contract given to Leire Cantero (Grant No. UBU09-A). application/pdf eng MDPI Foods. 2023, V. 12, n. 21, 3990 https://doi.org/10.3390/foods12213990 info:eu-repo/grantAgreement/Junta de Castilla y León//BU041G18//INVESTIGACIÓN DE LAS PROPIEDADES BIOLÓGICAS DE LA MIEL NATURAL Y DE LA MIEL EN POLVO/ info:eu-repo/grantAgreement/Junta de Castilla y León//UBU09-A/ Atribución 4.0 Internacional http://creativecommons.org/licenses/by/4.0/ info:eu-repo/semantics/openAccess Honey powder Freeze drying Vacuum drying Ppotentially bioactive properties Alimentos Bioquímica Food Biochemistry Impact of the Drying Procedure and Botanical Origin on the Physico-Chemical and Potentially Bioactive Properties of Honey Powders info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion Foods 12 21 3990 THUMBNAIL Cantero-Foods_2023.pdf.jpg Cantero-Foods_2023.pdf.jpg IM Thumbnail image/jpeg 3368 https://riubu.ubu.es/bitstream/10259/7925/4/Cantero-Foods_2023.pdf.jpg 45d45f94c94bc42f0bf8a4f20d067d62 MD5 4 LICENSE license.txt license.txt text/plain; charset=utf-8 999 https://riubu.ubu.es/bitstream/10259/7925/3/license.txt b295bcbce42e2caabeb0c623d3860c06 MD5 3 CC-LICENSE license_rdf license_rdf application/rdf+xml; charset=utf-8 908 https://riubu.ubu.es/bitstream/10259/7925/2/license_rdf 0175ea4a2d4caec4bbcc37e300941108 MD5 2 ORIGINAL Cantero-Foods_2023.pdf Cantero-Foods_2023.pdf application/pdf 3147810 https://riubu.ubu.es/bitstream/10259/7925/1/Cantero-Foods_2023.pdf 8ec9735e1a495b2afef6a7fa5e988c4b MD5 1 10259/7925 oai:riubu.ubu.es:10259/7925 2023-11-03 02:05:33.016 Repositorio Institucional de la Universidad de Burgos bubrep@ubu.es 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