Powder production optimization and characterization of oak honey: An alternative sweetener
Powder Technology, cilt.476, 2026 (SCI-Expanded, Scopus)
- Yayın Türü: Makale / Tam Makale
- Cilt numarası: 476
- Basım Tarihi: 2026
- Doi Numarası: 10.1016/j.powtec.2026.122433
- Dergi Adı: Powder Technology
- Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus, Applied Science & Technology Source, Chemical Abstracts Core, Chimica, Compendex, EMBASE, INSPEC, Academic Search Ultimate (EBSCO), Engineering Source (EBSCO)
- Anahtar Kelimeler: Oak honey, Spray dryer, Honey powder, Alternative sweetener, Optimization
- Kırklareli Üniversitesi Adresli: Evet
Özet
This study optimized the production of geographically indicated oak honey powder (OHP) via spray drying and characterized its physicochemical, morphological, and thermal properties to evaluate its potential as a functional food ingredient. The effects of honey content, flow rate, and carrier type on yield, HMF content, and hygroscopicity were modeled, showing strong agreement with a second-order response surface model. Optimal conditions were determined as an 8 mL/min flow rate, 62% honey content, and whey protein isolate (WPI) as the carrier. Under these conditions, OHP exhibited improved stability, with significantly reduced moisture content, water activity, and HMF levels, indicating minimal thermal degradation. The interaction in the carbohydrate-protein matrix was elucidated by comparing honey powder carriers with pure honey and conducting comprehensive FTIR, SEM, thermal studies, and particle structure examinations, in contrast to existing research. Overall, oak honey proved suitable for spray drying, yielding a value-added powder with superior technological properties and potential use as a natural sweetener alternative to sucrose.