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    Por favor, use este identificador para citar o enlazar este ítem: http://hdl.handle.net/10259/6434

    Título
    Antioxidant, antimicrobial and anti-inflammatory activities of ling-heather honey powder obtained by different methods with several carriers
    Autor
    Osés Gómez, Sandra MaríaUBU authority
    Cantero, Leire
    Puertas, Guillermo
    Fernández Muiño, Miguel ÁngelUBU authority
    Sancho Ortiz, María TeresaUBU authority
    Publicado en
    LWT. 2022, V. 159, 113235
    Editorial
    Elsevier
    Fecha de publicación
    2022-04
    ISSN
    0023-6438
    DOI
    10.1016/j.lwt.2022.113235
    Abstract
    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.
    Palabras clave
    Honey powder
    Functional activities
    Freeze drying
    Vacuum drying
    Spray drying
    Materia
    Alimentos
    Food
    URI
    http://hdl.handle.net/10259/6434
    Versión del editor
    https://doi.org/10.1016/j.lwt.2022.113235
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