RT info:eu-repo/semantics/article
T1 Impact of the Drying Procedure and Botanical Origin on the Physico-Chemical and Potentially Bioactive Properties of Honey Powders
A1 Cantero, Leire
A1 González Ceballos, Lara
A1 Vallejos Calzada, Saúl
A1 Puertas López, Guillermo
A1 Fernández Muiño, Miguel Ángel
A1 Sancho Ortiz, María Teresa
A1 Osés Gómez, Sandra María
K1 Honey powder
K1 Freeze drying
K1 Vacuum drying
K1 Ppotentially bioactive properties
K1 Alimentos
K1 Food
K1 Bioquímica
K1 Biochemistry
AB 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.
PB MDPI
SN 2304-8158
YR 2023
FD 2023-11
LK http://hdl.handle.net/10259/7925
UL http://hdl.handle.net/10259/7925
LA eng
NO 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).
DS Repositorio Institucional de la Universidad de Burgos
RD 12-may-2024