From honey to functional powder: Drying technologies, carrier agents, and industrial applications

Department of Technology of Tobacco, Sugar, Vegetable and Essential Oils, University of Food Technologies, Technological Faculty, 26 Maritza blvd., 4002 Plovdiv; Bulgaria

^* Corresponding author: This email address is being protected from spambots. You need JavaScript enabled to view it.

Abstract

A stable powdered form of natural honey can be obtained through drying processes, which helps overcome several technological limitations associated with liquid honey. The physicochemical and functional properties of honey powder are strongly influenced by the drying method and the type of carrier agents used. In this study, honey powders were produced using spray drying and freeze drying with different carrier systems, including maltodextrin, gum arabic, and dextrin. A total of ten formulations were prepared and evaluated. The analyzed parameters included moisture content, bulk density, hygroscopicity, reducing sugars, total sugars, hydroxymethylfurfural (HMF), diastase activity, particle size distribution, and thermal properties (TGA and DSC). The results showed that spray-dried honey powders exhibited lower moisture content, higher bulk density, and smaller particle size, whereas freeze-dried powders demonstrated higher diastase activity and lower HMF levels. The type of carrier significantly influenced the structural stability, thermal behavior, and reconstitution properties of the powders. Overall, the findings indicate that dried honey powders can serve as a promising functional ingredient for various food applications.