This work aimed at the chemical and structural characterization of powders obtained from chestnut flower honey (HFCh) and honey with Inca berry (HBlu). Honey powders were obtained by spray drying technique at low temperature (80/50 °C) with dehumidified air. Maltodextrin (DE 15) was used as a covering agent. The isolation and evaluation of phenolic compounds and sugars were done by gas chromatography–mass spectrometry analysis. Scanning electron microscopy, Fourier-transform infrared (FTIR) spectroscopy, and X-ray diffraction were performed to determine the morphology of the studied honey powders. The obtained results showed that the content of simple sugars amounted to 72.4 and 90.2 g × 100 g⁻¹ in HFCh and HBlu, respectively. Glucose was found to be the dominant sugar with a concentration of 41.3 and 51.6 g × 100 g⁻¹ in HFCh and HBlu, respectively. 3-Phenyllactic acid and ferulic acid were most frequently found in HFCh powder, whereas m-coumaric acid, benzoic acid, and cinnamic acid were the most common in HBlu powder. The largest changes in the FTIR spectra occurred in the following range of wavenumbers: 3335, 1640, and below 930 cm⁻¹. The X-ray diffraction profiles revealed wide peaks, suggesting that both honey powders are amorphous and are characterized by a short-range order only.

The aim of this study was to evaluate the effect of Moringa oleifera leaf powder addition on physical, sensorial, and antioxidant properties of gluten-free bread. Moringa leaf powder (MLP) was incorporated at different levels (2.5, 5.0, 7.5, and 10% in basic replacement) in gluten-free bread. The results revealed that addition more than 2.5% decreased the specific volume of bread. The hardness and chewiness of bread slightly decreased with 2.5 and 10% MLP addition, whereas springiness was not affected by MLP. For sensory evaluation, the most acceptable gluten-free bread was obtained for control bread and bread with 2.5% MLP. The lightness of crumb and crust decreased with increasing of MLP from 63.37 to 27.59 and from 52.40 to 33.49, respectively. The total phenolics content (TPC) and antioxidant activity of extracts increased with the addition of MLP. The addition of MLP already for 2.5% resulted in large increase in the content of TPC (from 0.88 to 2.12 GAE/g dw). The high activity for DPPH scavenging was found for 7.5% and for 10% of MLP addition. For ABTS scavenging capacity, the high activity was for 5.0, 7.5, and 10%. Regarding RED and OH scavenging capacity, gluten-free breads with MLP from 2.5 to 10% presented significantly higher activity (RED from 32.92 to 21.56 and OH scavenging from 54.38 to 47.31 EC₅₀ mg dw comparing to control bread (40.02; 90.81 EC₅₀ mg dw/ml, respectively). Taking into account both the sensory evaluation and antioxidant activity, the addition of MFP should not exceed 5%.