Impact of the Drying Procedure and Botanical Origin on the Physico-Chemical and Potentially Bioactive Properties of Honey Powders

This study was aimed at researching the impact of the drying procedure (using the most appropriate honey–maltodextrin concentration for each drying technique) and botanical origin of honey on the physicochemical and potentially bioactive properties of honey powders that were made using maltodextrin as a carrier. The research was carried out with thyme, lavender, vetch and multifloral honey dehydrated using vacuum drying and freeze drying. The analysed parameters were moisture, water activity, colour, glass transition temperature, powder recovery, hygroscopic index and rate, tapped density, solubility, and phenolics as well as antiradical (ABTS(•+), ROO(•), (•)OH and O(2)(•−)), anti-inflammatory and antimicrobial (against Staphylococcus aureus, Escherichia coli and Listeria monocytogenes) activities. Freeze drying provided the highest recoveries. Powders obtained using freeze drying showed higher moisture and solubility as well as lower glass transition temperature, density and hygroscopicity than those obtained using vacuum drying. Hygroscopicity, glass transition temperature and antimicrobial activity against St. aureus depended on the drying procedure–honey concentration. Colour, anti-O(2)(•−) activity and antimicrobial activity against L. monocytogenes depended on the botanical origin of the raw honey. Moisture, solubility, density, total phenolic content, anti-ABTS(•+) and anti-ROO(•) activities as well as anti-inflammatory activity and antimicrobial activity against E. coli depended on the drying procedure–honey concentration and botanical origin.