Liofilización de miel de abeja usando maltodextrina como encapsulante para la producción de miel en polvo

Abstract

Freeze-dried bee honey facilitates handling and extended shelf life, addressing the challenges associated with liquid honey in food applications. This powdered product can be obtained through microencapsulation in maltodextrin followed by freeze-drying. Multifloral honey from the Valle de los Chillos, Pichincha Province, Ecuador, was used as the raw material for the formulation. Its physicochemical properties were determined: pH (4,35 ± 0,07), total acidity (30,5 ± 0,71 meq/kg), ash (0,13 ± 0,01 %), moisture (17,73 ± 0,05 %), and water activity (0,620). A solution containing bee honey and water (1:1 v/v) with the addition of 30 % maltodextrin was prepared and freeze-dried to produce the powder. The functional properties of the resulting powdered product were measured, including the angle of repose (27,92 ± 0,00°), Carr Index (4,76 ± 0,01), Hausner Ratio (0,99 ± 0,09), and water solubility (95,32 ± 4,56 %). The flow characteristics indicate that the bee honey powder meets the requirements for a good powder product. The physicochemical properties of the powder were also determined: pH (5,2 ± 0,00), total acidity (9,5 ± 0,71 meq/kg), ash (0,13 ± 0,01 %), moisture (1,54 ± 0,05 %), and water activity (0,437). A sensory evaluation of the final product was conducted in three phases with a panel of 50 semi-trained people: (1) Assessing appearance, taste, and sweetness through a hedonic test; (2) Evaluating aroma and color using a descriptive test; and (3) Question on overall acceptance based on its use as a sweetener in food products. The results indicate that the bee honey powder obtained through freeze-drying has an appealing taste and sweetness, according to the panelists. Additionally, the physicochemical and functional characteristics demonstrate the product's promising potential as a sweetener in food applications.