The Effect of Low-Temperature Spray Drying with Dehumidified Air on Phenolic Compounds, Antioxidant Activity, and Aroma Compounds of Rapeseed Honey Powders

The influence of low-temperature spray drying (inlet/outlet air, 75/50 degrees C) with the use of dehumidified air on rapeseed honey phenolics, antioxidant activity, and aroma compounds was investigated. Maltodextrin and NUTRIOSE (R) were used as carriers. Additionally, skimmed milk was tested as water substitute for feed solution preparation. Honey powders obtained by this method were characterized by high antioxidant activity and rich aroma. Changes in aroma profile during drying at low temperature were recognized as favorable and creating desirable fragrance of the product. In the case of 80% honey powders (20% of carrier), the investigated properties were not deteriorated comparing to pure honey before drying. Thus, this level of carrier addition can be treated as optimal from the point of view of bioactive properties retention during low-temperature spray drying. Such low carrier addition was not presented before in case of honey spray drying, and is favorable due to the perception of such product as natural. If used as food component, the dose of such honey-rich powder can be reduced comparing to traditional products containing higher amount of carrier (usually not lower than 50%).