Stability evaluation at different storage temperatures of high honey content powders

RIVERO, ROY; BUSCH, VERÓNICA MARÍA; MELCHIORI, MAURO; SOSA, NATALIA; ARCHAINA, DIEGO; BALDI CORONEL, BERTHA

Santiago de Chile

Congreso; Apimondia 48th International Apicultural Congress; 2023

Federación Red Apícola Nacional

For the last decades the food industry has searched healthier ingredients and sweeteners, and honey is a good candidate to response. However, honey high viscosity and sugar content make it difficult to apply in many new products. By freeze-drying it is possible to preserve the bioactive properties obtaining an easy dispersible powder. The 70% honey powder (using a combination of Arabic gum and WPC to stabilize the sugars) has possible applications in healthy foods and special diets, since in previous studies it was shown to have good both hydration properties and sensory acceptance. In this work, the influence of temperature during storage was evaluated and the powder shelf life was defined. During 12 months, samples were stored at different temperatures (20, 27 and 35°C) to analyse the antioxidant capacity, solubility (S), colour variation (CV) and caking (C). An inverse relationship between S and C was observed, since the former decreases as compaction increases. In addition, the perception of lightness also changes inversely in relation to the increase in C, which is accompanied by an increase in other colour parameters (maybe dueto the appearance of brown pigments that cause the increase in CV). According to the Arrhenius equation, the CV has been determined as the limiting parameter, and a storage time of 9 months at room temperature (25oC) has been established to avoid a noticeable colour difference. Concluding, it was determined that the brown products were the limitations in storage time, so high temperatures must be avoid in order to extend their useful life and thus be able to apply them in the formulation of different foods.