FREEZE DRYING HONEY: IMPACT OF CARRIER AGENTS ON PHYSICOCHEMICAL CHARACTERISTICS
Sokol ALIJI, Galina UZUNOVA, Todor DJURKOV
Abstract
This study examines the impact of various encapsulating materials on the phycial and chemical characteristics of honey powder produced via freeze drying under vacuum. The freeze drying technique was employed under controlled condition, (Different time and temperature) and the resulting powders were evaluated for key parameters including.. Raw honey, characterized by 82% Brix, 3.3% acidity, 15 mg/kg HMF,(2 hydroxymethyl 2-furfuraldehide) 34.8 DN diastase activity, 71% total sugars, and 67% reducing sugars, was combined with carriers at varying ratios and freeze-dried. Three formulations were evaluated: (H 50% with GA 50%, H 60% with MD 40%, and H 70% with DX 30%). The Gum Arabic sample exhibited a moisture content of 1.3%, total sugars of 53.8%, reducing sugars of 45.6%, HMF of 24.55 mg/kg, and diastase activity of (14.3 DN), indicating moderate preservation of enzymatic activity with minimal sugar degradation. The Maltodextrin formulation resulted in a lower moisture content (0.63%), higher total (66%) and reducing sugars (65.9%), but also an increased HMF (51.20 mg/kg) and reduced diastase activity (11.6 DN). In contrast, the Dextrin-based sample had a moisture content of 0.88%, total sugars of 61.4%, reducing sugars of 61%, yet showed a marked increase in HMF (148.5 mg/kg) alongside a significant decline in diastase activity (3 DN), suggesting pronounced degradation. These results underscore the critical role of carrier selection in optimizing the condition of sublimation-dried honey, with Gum Arabic providing the most balanced preservation of key quality attributes.
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