In a groundbreaking study published in the *International Journal of Food Properties* (translated as *Journal of Food Properties*), researchers have unveiled how the type of honey and the choice of carrier agent can significantly influence the functional and physicochemical properties of honey powder. Led by Dewi Masyhithoh from the Department of Animal Husbandry at the Islamic University of Malang in Indonesia, the research offers promising insights for the food industry, particularly in the realm of functional foods and nutritional supplements.
The study focused on three types of honey—floral, multifloral forest, and stingless bee—each combined with two different carrier agents: dextrin and microcrystalline cellulose (MCC). The powders were produced using vacuum drying under controlled conditions, and a comprehensive analysis was conducted to evaluate their properties.
One of the key findings was that dextrin significantly enhanced the solubility and antioxidant retention of the honey powders, particularly in formulations using stingless bee honey. “Dextrin proved to be a superior carrier agent for maintaining the functional properties of honey powder,” noted Masyhithoh. “This is crucial for applications where solubility and antioxidant capacity are paramount.”
Multifloral forest honey combined with dextrin also showed high flavonoid content and DPPH (2,2-diphenyl-1-picrylhydrazyl) activity, indicating strong antioxidant properties. On the other hand, MCC-based powders exhibited higher density but lower solubility, suggesting a trade-off between these properties depending on the intended use.
The research also highlighted strong correlations among moisture content, acidity, and antioxidant parameters, with correlation coefficients greater than 0.85. This indicates that these factors are interdependent and can be strategically manipulated to achieve desired outcomes in honey powder production.
From a commercial perspective, these findings open up new avenues for the food industry to tailor honey powder products to specific functional and nutritional requirements. For instance, food manufacturers can optimize the carrier agent and honey source to enhance solubility, antioxidant capacity, and other functional properties, thereby creating products that meet consumer demands for health and convenience.
Moreover, the study’s emphasis on the strategic selection of carrier and honey source underscores the importance of innovation in food processing technologies. As the demand for functional foods continues to grow, the ability to customize honey powder properties can provide a competitive edge in the market.
The research also has implications for the energy sector, particularly in the context of sustainable and value-added agricultural products. By optimizing the production of honey powder, the agricultural sector can add value to honey, a natural resource, and create new revenue streams. This aligns with the broader goal of sustainable agriculture and the circular economy, where waste is minimized, and resources are utilized efficiently.
In conclusion, the study by Masyhithoh and her team offers valuable insights into the production of honey powder, highlighting the importance of carrier agent selection and honey source. Published in the *International Journal of Food Properties*, this research paves the way for future developments in the food industry, with potential applications in functional foods, nutritional supplements, and sustainable agriculture. As the food industry continues to evolve, the strategic use of honey powder can play a pivotal role in meeting consumer demands and driving innovation.