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Fourier transform infrared spectroscopy (FTIR) in connection with chemometric analysis were used as a fast and direct approach to classify spray dried honey powder compositions in terms of honey content, the type of diluent (water or skim milk), and carrier (maltodextrin or skim milk powder) used for the preparation of feed solutions before spray drying. Eleven variants of honey powders containing different amounts of honey, the type of carrier, and the diluent were investigated and compared to pure honey and carrier materials. Chemometric discrimination of samples was achieved by principal component analysis (PCA), hierarchical clustering analysis (HCA), linear discriminant analysis (LDA), and partial least squares-discriminant analysis (PLS-DA) modelling procedures performed on the FTIR preprocessed spectral data for the fingerprint region (1800-750 cm -1 ) and the extended region (3600-750 cm -1 ). As a result, it was noticed that the type of carrier is a significant factor during the classification of different samples of powdered multifloral honey. PCA divided the samples based on the type of carrier, and additionally among maltodextrin-honey powders it was possible to distinguish the type of diluent. The result obtained by PCA-LDA and PLS-DA scores yielded a clear separation between four classes of samples and showed a very good discrimination between the different honey powder with a 100.0% correct overall classification rate of the samples.

This work aimed at the chemical and structural characterization of powders obtained from chestnut flower honey (HFCh) and honey with Inca berry (HBlu). Honey powders were obtained by spray drying technique at low temperature (80/50 °C) with dehumidified air. Maltodextrin (DE 15) was used as a covering agent. The isolation and evaluation of phenolic compounds and sugars were done by gas chromatography-mass spectrometry analysis. Scanning electron microscopy, Fourier-transform infrared (FTIR) spectroscopy, and X-ray diffraction were performed to determine the morphology of the studied honey powders. The obtained results showed that the content of simple sugars amounted to 72.4 and 90.2 g × 100 g -1 in HFCh and HBlu, respectively. Glucose was found to be the dominant sugar with a concentration of 41.3 and 51.6 g × 100 g -1 in HFCh and HBlu, respectively. 3-Phenyllactic acid and ferulic acid were most frequently found in HFCh powder, whereas m-coumaric acid, benzoic acid, and cinnamic acid were the most common in HBlu powder. The largest changes in the FTIR spectra occurred in the following range of wavenumbers: 3335, 1640, and below 930 cm -1 . The X-ray diffraction profiles revealed wide peaks, suggesting that both honey powders are amorphous and are characterized by a short-range order only.

Background: Apple concentrate and honey were spray-dried with traditional carriers (maltodextrin, Nutriose®, Kleptose®) and with skimmed milk powder as a carrier substitute offering added value for the final product., Results: Skimmed milk powder, although having the lowest glass transition temperature, was the best carrier in terms of the highest powder recovery (higher than 80% was achieved) and with powder physical properties comparable to those obtained with other carriers. Thus, skimmed milk powder was used to produce honey powder of reduced carrier content (to 25% solids). The physical properties of the powders obtained and lower powder recovery indicated more problematic drying of AC. Powders produced with skimmed milk were characterized by enhanced nutritional value compared with variants with traditional carriers., Conclusion: Thus, skimmed milk is proposed as a natural carrier for spray-drying, offering high processing yield, the possibility to reduce carrier content in honey powder, and to create products of nutritional added value. © 2020 Society of Chemical Industry., (© 2020 Society of Chemical Industry.)

The effect of κ‐carrageenan and commercial mix of carrageenans on ice recrystallization inhibition in 50% glucose/fructose (GF) solutions and also dried honey (H) solutions during storage were compared. Samples were stored at −8°C for 96 hr and the images were taken after every 24 hr of storage. Stabilizers were also added to 30% GF solutions, than frozen at −20°C for freezing curves examination. For both 30 and 50% solutions, the viscosity was determined. The addition of stabilizers affected the course of freezing curves. Carrageenans changed the viscosity of GF solutions, while did not affect the viscosity of H solutions. The addition of stabilizers influenced the recrystallization process in GF solutions, and kappa carrageenan inhibited excessive crystal growth to the greatest extent (22.14 µm after 96 hr). In all tested H solutions, the average equivalent diameters of crystal were in a range of 20 µm during the whole storage period. Novelty Impact Statement: Carrageenan's changed the viscosity of glucose/fructose solutions, while did not affect the viscosity of honey powder solutions. Honey powder solution showed great IRI effect even without other additives and ice crystals diameter wasn't higher than 20 µm during the whole storage period. Probably some other components of honey powder (not saccharides system) had a greater impact on presented properties. [ABSTRACT FROM AUTHOR]

Buckwheat honey is proven to demonstrate health beneficial properties; however, its application in the industry is limited due to its high viscosity and syrupy-like consistency. The paper aimed to investigate process performance and physiochemical properties of carrier-reduced buckwheat honey. Honey was spray dried conventionally (inlet/outlet drying temperature: 180 °C/80 °C) and at low drying temperature with dehumidified air application (inlet/outlet drying temperature: 80 °C/45 °C) with maltodextrin as traditional carrier and alternatively with skim milk powder. The results of this study indicate that lowering the humidity of drying air enabled a decrease in carrier content of up to 25% (w/w solids), following powder recovery over 87%, which has not been recorded before for buckwheat honey powders. The results for the physicochemical properties proved that the application of the dehumidified air and skim milk powder as a carrier ameliorated their physiochemical properties and the antioxidant activity. Furthermore, the energy consumption of dehumidified-air-assisted spray drying was investigated as a basis for potential industrial application of this innovative method, which has not been studied in the literature before. The industrial application of this method must be carefully analyzed with regard to its advantages, as the energy consumption is significantly higher than in conventional spray drying. [ABSTRACT FROM AUTHOR]

The paper aimed to compare the quality of rapeseed and honeydew honey powders, obtained by two methods of spray drying—traditional at a high temperature (inlet air 180 °C) and innovative low-temperature spray drying with the use of dehumidified air as a drying medium (inlet air 75 °C). Total polyphenol content, antioxidant activity, and the content and types of aromatic compounds were determined. In addition, Fourier-transform infrared spectroscopy (FTIR) coupled with chemometrics analyses was done. Powders obtained by the low-temperature spray drying method (with dehumidified air) were characterized by a higher content of polyphenols, antioxidant activity, and aromatic compounds, compared to powders obtained by the traditional method. Honeydew honey compared to rapeseed honey was characterized by a higher content of polyphenols, antioxidant activity, and composition of aromatic compounds. The results proved that the production method had a higher impact on the final properties of powders than the type of honey. [ABSTRACT FROM AUTHOR]

Honey powder is an attractive substitute for liquid honey, which application in food and pharmaceutical industry is limited due to high density and viscosity. However, the manufacturing of powdered honey is still a challenge both for industry as well as researchers. It results from the chemical composition of this unique product, mainly from high content of sugars and organic acids. Honey powder preparation involves the application of appropriate carrier, drying aid and/or enriching component, drying method and parameters. It can be also preceded by selected pretreatment methods. The paper presents the processing techniques proposed during last decade for the preparation of honey powders, as well as the description of physicochemical properties and storage stability of obtained powders. The detailed description of problems associated with honey drying was also presented, together with the methods used to overcome those difficulties. Carriers and drying aids used during honey drying were characterized, as well as novel innovative approaches in honey powder preparation. Drying method, parameters and carrier materials used have to be carefully selected to obtain honey powder characterized by beneficial physical properties. Spray drying method is the most promising in honey powder preparation. Diafiltration was recently proposed as new pretreatment method before drying. The preparation of nutritionally enriched honey powder, as well as honey-based milk agglomerated powders is a current trend in honey powder processing. • Honey powder is an attractive substitute for liquid honey. • Honey powder manufacturing is still a challenge for industry and researchers. • Spray drying method is the most promising in honey powder preparation. • Preparation of nutritionally enriched honey powder is a current trend. • Carriers content reduction should be still the current research direction. [ABSTRACT FROM AUTHOR]

The effect of heat treatment (75 °C) and spray drying with the addition of Arabic gum (inlet/outlet air temperature 180/75 °C), on the diastase activity of multifloral honey (MH) and rape honey (RH) was investigated. The physical properties of the powders (particle size and morphology, water content and activity, bulk loose and tapped density, angle of repose, hygroscopicity) directly after drying and after 12 weeks of storage were studied. During heat treatment, diastase activity decreased gradually, to decline below limit values after 180 min. Diastase activity in the powders was lower than in fresh honeys, but it was concluded that temperature was not the only factor affecting this decrease. Powders were characterized by low water content and medium flowability, which was improved after storage due to particle size increase. Diastase activity in powders was stable during storage. [ABSTRACT FROM AUTHOR]

The aim of work was to find a method which will make possible to obtain honey powder of improved physical properties and/or reduced amount of carrier, comparing to traditional honey powder produced by a single-stage spray drying. Diafiltration (DF) was applied for partial separation of glucose and fructose from honey solution, that let to obtain honey powder with 75% honey content in dry basis. Moreover, honey powder produced from diafiltration retentate was characterized by better physical properties than obtained from non-DF treated honey. Agglomeration was applied to produce instant powders containing different amounts of spray dried honey. Additionally, the properties of powders during storage were investigated. Industrial relevance Drying of honey has great economical potential. However, honey powders obtained by spray drying usually have to contain not < 50% of carrier. Moreover, they have some drawbacks in their functional properties, such flowability, wettability and hygroscopicity making their packaging and utilization difficult. The possibility of enhancement the spray drying process of honey and physical properties of honey powders by diafiltration and agglomeration could be of high importance for honey producers and food industry. [ABSTRACT FROM AUTHOR]

Honey powders produced by spray drying with the addition of Arabic gum and sodium caseinate were characterised in terms of the influence of storage time on the following physical properties: particle size, moisture content, water activity, bulk density, flowability and hygroscopicity. The storage affected those properties; after 12 weeks of storage, particle size decreased (except Arabic gum powder treated as a control sample), moisture content and water activity increased, hygroscopicity decreased. Changes in bulk density, particle size and moisture content caused the rise of Hausner ratio value; however, the powders were still characterised by a very good flow properties and low cohesiveness. The colour of reconstituted powders was also affected by storage; in most of samples, the darkening, reduction in redness and yellowness were observed. Colour parameters were the most stable in powders obtained with the addition of 2% w/w of sodium caseinate. [ABSTRACT FROM AUTHOR]

The aim of this study was to investigate the possibility of honey spray drying with addition of maltodextrin and gum Arabic as drying agents. The influence of the concentration of the solution subjected to drying, the type and content of the drying agents upon the physical properties of obtained powders was examined. An attempt was undertaken to obtain powder with a honey content of more than 50% d.b. Spray drying of multifloral honey with the addition of maltodextrin and gum Arabic was carried out at inlet air temperature of 180°C, feed rate of 1 mL/s and rotational speed of a disc atomizer of 39,000 rpm. The properties of obtained powders were quantified in terms of moisture content, bulk density, Hausner ratio, apparent density, hygroscopicity and wettability. Using gum Arabic it was possible to obtain a product with a higher content of honey (67% solids) than in the case of maltodextrin (50% d.b.). However, the powders obtained with gum Arabic were characterised by worse physical properties: higher hygroscopicity and cohesion, and longer wetting time. [ABSTRACT FROM AUTHOR]

The aim of this work was to spray dry honey (rape and buckwheat varieties) with Arabic gum ( AG) as a carrier alone or in combination with sodium caseinate (1% and 2% w/w NaCas) as a drying aid. Powder recovery ranged from 66.2 ± 0.7% to 75.8 ± 4.9%, and the values were significantly higher for samples containing NaCas. Powders were characterised by good flowability, the addition of NaCas had positive impact on this factor. However, the hygroscopicity of protein-containing powders was higher, especially at 2% w/w of NaCas. Powders hygroscopicity was related to particle size: AG powder of the smallest particle size was the most hygroscopic, while the particle size did not affected flowability, which was strongly related to the feed solution composition. Based on the obtained results, it was concluded that the addition of 1% w/w of NaCas as a drying aid during buckwheat and rape honey spray drying with Arabic gum as a carrier is favourable, while the further increase of protein content does not give additional benefits. [ABSTRACT FROM AUTHOR]

The effect of heat treatment (50, 70 and 90C) and spray drying, with the addition of Arabic gum (inlet air temperature: 180C; outlet air temperature: 70C), on the diastase activity and hydroxymethylfurfural ( HMF) content in multifloral honey ( MFH) and rape honey ( RH) was investigated. The physical properties of the powders were studied, including particle shape and size distribution, water content, bulk loose and tapped density, and hygroscopicity. During heat treatment, diastase activity was a more sensitive parameter than HMF content: its values decreased below admissible level (8 DN Schade units) for samples treated at 70 and 90C, while HMF increase exceeded admissible upper limit (40 mg/kg). Powders were characterized by low water content and good or medium flowability. Diastase activity in the powders remained at the same level as in fresh honeys, while HMF content increased by 1.8 ( MFH) and 26.1 times ( RH), exceeding maximum admissible value in the case of RH. Practical Applications Hydroxymethylfurfural (HMF) content and diastase activity are two major parameters used as honey quality indicators. This work shows the effect of heat treatment on the values of these two parameters in two types of honey. The results indicate that honey diastase activity decreases with temperature increase, while HMF increases, in the 50-90C range, and this behavior is different in multifloral honey than in rape honey, directly influencing honey processing and handling. Moreover, the paper deals with a difficult problem: honey production in a powder form, showing that it is possible to obtain powdered honey of good physical properties by spray drying with the addition of Arabic gum as a carrier material. The results show also that diastatic activity during spray drying was preserved, which is important for the final quality of the product. [ABSTRACT FROM AUTHOR]

Out of total honey production in Poland, only 1% is used on an industrial scale.Limited use of honey is related to its sticky consistency, which causes problems with cleaningthe devices, and crystallization, which makes it necessary to re-liquefaction. Honey powderseems to be a perfect solution for the problem. Unfortunately, it is not easy to obtain honey inpowder. Due to high content of sugar in honey (in the amount of 80%) it has a low glasstransition temperature, which leads to the formation of gum structure, which makes the dryingdifficult. The use of carrier substances increases the glass transition temperature and allows toobtain honey powder. The production of honey powder with good functional properties, smallcontent of drying additions and little loss of biologically active compounds is still technicaland technological challenge for the researchers. [ABSTRACT FROM AUTHOR]

Canola flower honey solution and glucose/fructose solution were subjected to ultrafiltration (UF) coupled with diafiltration (DF) with the use of 15 kDa ceramic membrane in order to partially remove sugars (with the rejection of proteins at the same time), and enhance a subsequent spray drying process. Membrane processing affected honey solution chemical composition, what was confirmed by Fourier transform infrared spectroscopy ‐ATR spectroscopy analysis. 50% of sugars was removed from honey solution, while 74% of nitrogen‐based compounds was rejected by membrane. Honey pretreatment by UF/DF enhanced the yield of subsequent spray drying process with the application of gum arabic as a drying carrier. Obtained powders, containing 60% of honey solids were fully amorphous (verified by morphology observation and X‐ray diffraction), with physical properties typical for sugar‐rich material dehydrated by spray drying. It was possible to reduce carrier content in honey powder to 40% solids, with a maintenance of drying yield above 50% at the same time. However, the flowability was not enhanced because of UF/DF pretreatment (but it was also not deteriorated). Practical applications: The article presents the possibility to improve the process of honey spray drying by the application of membrane pretreatment. It was concluded that ultrafiltration with diafiltration, can be used for selective removal of sugars from honey, with simultaneous rejection of proteins important for antimicrobial properties. The obtained results can be used by food manufactures, because the difficult process of honey spray drying can be boosted by the proposed pretreatment method. The yield of membrane‐treated honey increases, and at the same time honey content in the material can be increased above typical value 50%. [ABSTRACT FROM AUTHOR]