Physicochemical and sensory properties of honey powder from different climatic regions
This study scrutinizes the physicochemical properties of honey and its powdered form from three distinct botanical origins: Kurdistan (mountainous flora), Taleqan (meadow flora), and Arak (semi-arid vegetation). The analysis encompassed water absorption (WA), density, sugar composition, titratable a...
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Elsevier
2025-06-01
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| Series: | Applied Food Research |
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| Online Access: | http://www.sciencedirect.com/science/article/pii/S2772502225001532 |
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| author | Mona Vosoghi Shima Yousefi Masoud Honarvar |
| author_facet | Mona Vosoghi Shima Yousefi Masoud Honarvar |
| author_sort | Mona Vosoghi |
| collection | DOAJ |
| description | This study scrutinizes the physicochemical properties of honey and its powdered form from three distinct botanical origins: Kurdistan (mountainous flora), Taleqan (meadow flora), and Arak (semi-arid vegetation). The analysis encompassed water absorption (WA), density, sugar composition, titratable acidity (TA), pH, moisture content (MC), ash, electrical conductivity (EC), and enzymatic activity (EA). Significant differences were observed between raw honey and honey powder in all measured parameters, except for EC and WA. The conversion of honey into powder through spray drying led to a notable increase in hydroxymethylfurfural (HMF), attributed to the high processing temperatures, and a significant decline in diastase activity, likely due to the presence of maltodextrin, which interferes with enzymatic activity, likely through dilution and structural modifications. Additionally, TA, sucrose, reducing sugars, MC, and color indices (a and b) experienced significant reduction (P < 0.05), while pH and lightness (L) increased. The trend of changes in honey powder parameters compared to untreated honey indicated an increase in HMF levels, pH, and brightness/darkness (L) index. Conversely, a decrease was observed in diastase activity, TA, apparent sucrose, reducing sugars, MC, and color indices (a and b) (P < 0.05).These changes highlight the impact of spray drying on honey's physicochemical properties, particularly the thermal degradation of key bioactive compounds and alterations in color and sugar composition. Regional variations influenced water absorption and viscosity, with Arak honey powder exhibiting the highest values (p < 0.05). Sensory evaluation results revealed that Kurdistan honey was the most preferred in terms of aroma, color, flavor, and overall acceptance, suggesting its superior sensory appeal. While honey powder shows promise for food and pharmaceutical applications, further research is needed to assess its industrial potential, particularly through product formulation and performance evaluations in real-world applications. |
| format | Article |
| id | doaj-art-8ecc55ab087d42ff9cfcfee31fa5230c |
| institution | DOAJ |
| issn | 2772-5022 |
| language | English |
| publishDate | 2025-06-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Applied Food Research |
| spelling | doaj-art-8ecc55ab087d42ff9cfcfee31fa5230c2025-08-20T03:20:12ZengElsevierApplied Food Research2772-50222025-06-015110084310.1016/j.afres.2025.100843Physicochemical and sensory properties of honey powder from different climatic regionsMona Vosoghi0Shima Yousefi1Masoud Honarvar2Department of Food Science, Science and Research Branch, Islamic Azad University, Tehran, IranCorresponding author.; Department of Food Science, Science and Research Branch, Islamic Azad University, Tehran, IranDepartment of Food Science, Science and Research Branch, Islamic Azad University, Tehran, IranThis study scrutinizes the physicochemical properties of honey and its powdered form from three distinct botanical origins: Kurdistan (mountainous flora), Taleqan (meadow flora), and Arak (semi-arid vegetation). The analysis encompassed water absorption (WA), density, sugar composition, titratable acidity (TA), pH, moisture content (MC), ash, electrical conductivity (EC), and enzymatic activity (EA). Significant differences were observed between raw honey and honey powder in all measured parameters, except for EC and WA. The conversion of honey into powder through spray drying led to a notable increase in hydroxymethylfurfural (HMF), attributed to the high processing temperatures, and a significant decline in diastase activity, likely due to the presence of maltodextrin, which interferes with enzymatic activity, likely through dilution and structural modifications. Additionally, TA, sucrose, reducing sugars, MC, and color indices (a and b) experienced significant reduction (P < 0.05), while pH and lightness (L) increased. The trend of changes in honey powder parameters compared to untreated honey indicated an increase in HMF levels, pH, and brightness/darkness (L) index. Conversely, a decrease was observed in diastase activity, TA, apparent sucrose, reducing sugars, MC, and color indices (a and b) (P < 0.05).These changes highlight the impact of spray drying on honey's physicochemical properties, particularly the thermal degradation of key bioactive compounds and alterations in color and sugar composition. Regional variations influenced water absorption and viscosity, with Arak honey powder exhibiting the highest values (p < 0.05). Sensory evaluation results revealed that Kurdistan honey was the most preferred in terms of aroma, color, flavor, and overall acceptance, suggesting its superior sensory appeal. While honey powder shows promise for food and pharmaceutical applications, further research is needed to assess its industrial potential, particularly through product formulation and performance evaluations in real-world applications.http://www.sciencedirect.com/science/article/pii/S2772502225001532Honey powderHygroscopicityDiastase activityHydroxymethylfurfuralSpray drying |
| spellingShingle | Mona Vosoghi Shima Yousefi Masoud Honarvar Physicochemical and sensory properties of honey powder from different climatic regions Applied Food Research Honey powder Hygroscopicity Diastase activity Hydroxymethylfurfural Spray drying |
| title | Physicochemical and sensory properties of honey powder from different climatic regions |
| title_full | Physicochemical and sensory properties of honey powder from different climatic regions |
| title_fullStr | Physicochemical and sensory properties of honey powder from different climatic regions |
| title_full_unstemmed | Physicochemical and sensory properties of honey powder from different climatic regions |
| title_short | Physicochemical and sensory properties of honey powder from different climatic regions |
| title_sort | physicochemical and sensory properties of honey powder from different climatic regions |
| topic | Honey powder Hygroscopicity Diastase activity Hydroxymethylfurfural Spray drying |
| url | http://www.sciencedirect.com/science/article/pii/S2772502225001532 |
| work_keys_str_mv | AT monavosoghi physicochemicalandsensorypropertiesofhoneypowderfromdifferentclimaticregions AT shimayousefi physicochemicalandsensorypropertiesofhoneypowderfromdifferentclimaticregions AT masoudhonarvar physicochemicalandsensorypropertiesofhoneypowderfromdifferentclimaticregions |