PERTANIKA JOURNAL OF SOCIAL SCIENCES AND HUMANITIES

The antioxidant and antidiabetic properties of honey have led to studies exploring using honey powder as a sugar substitute in chocolate innovation for its health benefits. In this study, sugar was substituted with 70% honey powder to evaluate the effect on the antioxidant, alpha-amylase inhibition, and calorie value of dark chocolate. The honey powder was produced by adding 70% of either dextrose (honey/dextrose, H/D), maltodextrin (honey/maltodextrin, H/M), or sucrose (honey/sucrose, H/S) and vacuum dried at 40°C for 6 hr. The substitution of honey powder into chocolate at a 70% level was based on the preliminary study, which showed the most acceptable particle size value. The addition of honey powder into dark chocolate showed a significant increase (p < 0.05) in antioxidant capacity, assessed by 2,2-diphenyl-1-picrylhydrazyl and ferric reducing antioxidant power. Chocolate containing H/M showed the highest antioxidant capacity for both assays, followed by chocolate with H/D, H/S, and the control. Alpha amylase inhibition was also significantly higher (p < 0.05) for H/M chocolate relative to other samples. The calorie values of dark chocolate were not affected by the honey powder substitution, which remained at 600 kcal/100 g. Therefore, chocolate containing H/M showed the best properties due to its highest antioxidant capacities and alpha-amylase inhibition effect. Hence, it can be recommended for further application in chocolate.

• Adefegha, S. A., Oboh, G., & Olabiy, A. A. (2018). Nutritional, antioxidant and inhibitory properties of cocoa powder enriched wheat-plantain biscuits on key enzymes linked to type 2 diabetes. International Food Research Journal, 25(2), 793–803.

• Adetoro, A. O., Opara, U. L., & Fawole, O. A. (2020). Effect of carrier agents on the physicochemical and technofunctional properties and antioxidant capacity of freeze-dried pomegranate juice (Punica granatum) powder. Foods, 9(10), 1388. https://doi.org/10.3390/foods9101388

• Afoakwa, E. O., Paterson, A., & Fowler, M. (2007). Factors influencing rheological and textural qualities in chocolate - A review. Trends in Food Science and Technology, 18(6), 290–298. https://doi.org/10.1016/j.tifs.2007.02.002

• Aguilar-Villa, C., Acosta-Otálvaro, E. V., Rodríguez-Sandoval, E., & Mazo-Rivas, J. C. (2020). Sucrose-free milk chocolate manufacture using bulking agents and a non-caloric sweetener. Food Science and Technology, 40(1), 62–67. https://doi.org/10.1590/fst.32418

• Ahmed, S., & Othman, N. H. (2013). Review of the medicinal effects of tualang honey and a comparison with manuka honey. Malaysian Journal of Medical Sciences, 20(3), 6-13.

• Aidoo, R. P., Depypere, F., Afoakwa, E. O., & Dewettinck, K. (2013). Industrial manufacture of sugar-free chocolates - Applicability of alternative sweeteners and carbohydrate polymers as raw materials in product development. Trends in Food Science and Technology, 32(2), 84–96. https://doi.org/10.1016/j.tifs.2013.05.008

• Ali, A. M. E., Shekib, L. A., Elshimy, N. M., & Sharara, M. S. (2021). Producing and quality attributes of low calories dark chocolate using different intense sweeteners and wheat fiber isolate. American Journal of Food Science and Technology, 9(1), 1–7. https://doi.org/10.12691/ajfst-9-1-1

• Ali, H., Abu Bakar, M. F., Majid, M., Muhammad, N., & Lim, S. Y. (2020). In vitro anti-diabetic activity of stingless bee honey from different botanical origins. Food Research, 4(5), 1421–1426. https://doi.org/10.26656/fr.2017.4(5).411

• Barrett, A., Ndou, T., Hughey, C. A., Straut, C., Howell, A., Dai, Z., & Kaletunc, G. (2013). Inhibition of α-amylase and glucoamylase by tannins extracted from cocoa, pomegranates, cranberries, and grapes. Journal of Agricultural and Food Chemistry, 61(7), 1477-1486. https://doi.org/10.1021/jf304876g

• Belščak-Cvitanović, A., Komes, D., Benković, M., Karlović, S., Hečimović, I., Ježek, D., & Bauman, I. (2012). Innovative formulations of chocolates enriched with plant polyphenols from Rubus idaeus L. leaves and characterization of their physical, bioactive and sensory properties. Food Research International, 48(2), 820-830. https://doi.org/10.1016/j.foodres.2012.06.023

• Benzie, I. F., & Strain, J. J. (1996). The ferric reducing ability of plasma (FRAP) as a measure of “antioxidant power”: The FRAP assay. Analytical Biochemistry, 239(1), 70-76. https://doi.org/10.1006/abio.1996.0292

• Bharti, S. K., Krishnan, S., Kumar, A., & Kumar, A. (2018). Antidiabetic phytoconstituents and their mode of action on metabolic pathways. Therapeutic Advances in Endocrinology and Metabolism, 9(3), 81–100. https://doi.org/10.1177/2042018818755019

• Brand-Williams, W., Cuvelier, M. E., & Berset, C. (1995). Use of a free radical method to evaluate antioxidant activity. LWT - Food Science and Technology, 28(1), 25–30. https://doi.org/10.1016/S0023-6438(95)80008-5

• Buljeta, I., Pichler, A., Šimunović, J., & Kopjar, M. (2022). Polysaccharides as carriers of polyphenols: Comparison of freeze-drying and spray-drying as encapsulation techniques. Molecules, 27(16), 5069. https://doi.org/10.3390/molecules27165069

• Cian, R. E., Campos‐Soldini, A., Chel‐Guerrero, L., Drago, S. R., & Betancur‐Ancona, D. (2019). Bioactive Phaseolus lunatus peptides release from maltodextrin/gum arabic microcapsules obtained by spray drying after simulated gastrointestinal digestion. International Journal of Food Science and Technology, 54(6), 2002-2009. https://doi.org/10.1111/ijfs.14031

• Cikrikci, S., Yucekutlu, M., Mert, B., & Oztop, M. H. (2017). Physical characterization of low-calorie chocolate formulations. Journal of Food Measurement and Characterization, 11, 41–49. https://doi.org/10.1007/s11694-016-9369-1

• Ćujić-Nikolić, N., Stanisavljević, N., Šavikin, K., Kalušević, A., Nedović, V., Samardžić, J., & Janković, T. (2019). Chokeberry polyphenols preservation using spray drying: Effect of encapsulation using maltodextrin and skimmed milk on their recovery following in vitro digestion. Journal of Microencapsulation, 36(8), 693-703. https://doi.org/10.1080/02652048.2019.1667448

• Devarajan, S., & Venugopal, S. (2012). Antioxidant and α-amylase inhibition activities of phenolic compounds in the extracts of Indian honey. Chinese Journal of Natural Medicines, 10(4), 255–259. https://doi.org/10.1016/S1875-5364(12)60051-X

• Ferrari, C. C., Germer, S. P. M., Alvim, I. D., Vissotto, F. Z., & de Aguirre, J. M. (2012). Influence of carrier agents on the physicochemical properties of blackberry powder produced by spray drying. International Journal of Food Science and Technology, 47(6), 1237–1245. https://doi.org/10.1111/j.1365-2621.2012.02964.x

• Furlán, L. T. R., Baracco, Y., Lecot, J., Zaritzky, N., & Campderrós, M. E. (2017). Effect of sweetener combination and storage temperature on physicochemical properties of sucrose free white chocolate. Food Chemistry, 229, 610–620. https://doi.org/10.1016/j.foodchem.2017.03.002

• Godočiková, L., Ivanišová, E., & Kačániová, M. (2017). The influence of fortification of dark chocolate with sea buckthorn and mulberry on the content of biologically active substances. Advanced Research in Life Sciences, 1(1), 26-31. https://doi.org/10.1515/arls-2017-0004

• Halim, N. F., Basrawi, M. F., Azman, N. A. M., Sulaiman, S. A., & Razak, S. B. A. (2021). The effect of temperature on low temperature vacuum drying with induced nucleate boiling for stingless bees honey. In IOP Conference Series: Materials Science and Engineering (Vol. 1078, No. 1, p. 012018). IOP Publishing. https://doi.org/10.1088/1757-899X/1078/1/012018

• Hussain, S. A., Hameed, A., Nazir, Y., Naz, T., Wu, Y., Suleria, H. A. R., & Song, Y. (2018). Microencapsulation and the characterization of polyherbal formulation (PHF) rich in natural polyphenolic compounds. Nutrients, 10(7), 843. https://doi.org/10.3390/nu10070843

• Jafari, S. M., Assadpoor, E., He, Y., & Bhandari, B. (2008). Encapsulation efficiency of food flavours and oils during spray drying. Drying Technology, 26(7), 816-835. https://doi.org/10.1080/07373930802135972

• Kathiman, M. N., Mudalip, S. K. A., & Gimbun, J. (2020). Effect of encapsulation agents on antioxidant activity and moisture content of spray dried powder from Mahkota Dewa fruit extract. In IOP Conference Series: Materials Science and Engineering (Vol. 99, No. 1, p. 012040). IOP Publishing. https://doi.org/10.1088/1757-899X/991/1/012040

• Keke, A., & Cinkmanis, I. (2021). Total phenolic content and antiradical activity of honey powders. Research for Rural Development, 36, 104–110. https://doi.org/10.22616/rrd.27.2021.015

• Khalil, M. I., Alam, N., Moniruzzaman, M., Sulaiman, S. A., & Gan, S. H. (2011). Phenolic acid composition and antioxidant properties of Malaysian honeys. Journal of Food Science, 76(6), C921-C928. https://doi.org/10.1111/j.1750-3841.2011.02282.x

• Kishore, R. K., Halim, A. S., Syazana, M. S. N., & Sirajudeen, K. N. S. (2011). Tualang honey has higher phenolic content and greater radical scavenging activity compared with other honey sources. Nutrition Research, 31(4), 322–325. https://doi.org/10.1016/j.nutres.2011.03.001

• Kılınç, M., & Demir, M. K. (2017). The facilities of spray dried honey powder use as a substitute for sugar in cookie production. Journal of Food and Health Science, 3(2), 67–74. https://doi.org/10.3153/JFHS17009

• Kusumadevi, Z., Saputro, A. D., Dewi, A. K., Irmandharu, F., Oetama, T., Setiowati, A. D., Rahayoe, S., & Bintoro, N. (2021). Physical characteristics of compound chocolate made with various flavouring agents produced using melanger as a small scale chocolate processing device. In IOP Conference Series: Earth and Environmental Science (Vol. 653, No. 1, p. 012036). IOP Publishing. https://doi.org/10.1088/1755-1315/653/1/012036

• Lê, K.-A., Robin, F., & Roger, O. (2016). Sugar replacers: From technological challenges to consequences on health. Current Opinion in Clinical Nutrition and Metabolic Care, 19(4), 310–315. https://doi.org/10.1097/MCO.0000000000000288

• Luna-Guevara, J. J., Ochoa-Velasco, C. E., Hernández-Carranza, P., & Guerrero-Beltrán, J. A. (2017). Microencapsulation of walnut, peanut and pecan oils by spray drying. Food Structure, 12, 26-32. https://doi.org/10.1016/j.foostr.2017.04.001

• Malaysian Food Composition Database. (1997). Food groups: Sugars and syrups. https://myfcd.moh.gov.my/myfcd97/index.php/site/detail_product/107002/0/10/honey/0/0/

• Masonis, T., D’alesandre, G., Vega, L., & Gore, M. (2017). Making chocolate: From bean to bar to S’more: Dandelion chocolate. Clarkson Potter Publishers.

• Meo, S. A., Ansari, M. J., Sattar, K., Chaudhary, H. U., Hajjar, W., & Alasiri, S. (2017). Honey and diabetes mellitus: Obstacles and challenges – Road to be repaired. Saudi Journal of Biological Sciences, 24(5), 1030–1033. https://doi.org/10.1016/j.sjbs.2016.12.020

• Mohamed, M., Sirajudeen, K. N. S., Swamy, M., Yaacob, N. S., & Sulaiman, S. A. (2010). Studies on the antioxidant properties of tualang honey of Malaysia. African Journal of Traditional, Complementary and Alternative Medicines, 7(1), 59–63. https://doi.org/10.4314/ajtcam.v7i1.57256

• Moniruzzaman, M., Sulaiman, S. A., Khalil, M. I., & Gan, S. H. (2013). Evaluation of physicochemical and antioxidant properties of sourwood and other Malaysian honeys: A comparison with manuka honey. Chemistry Central Journal, 7, 138. https://doi.org/10.1186/1752-153X-7-138

• Montagna, M. T., Diella, G., Triggiano, F., Caponio, G. R., De Giglio, O., Caggiano, G., Di Ciaula, A., & Portincasa, P. (2019). Chocolate, “food of the gods”: History, science, and human health. International Journal of Environmental Research and Public Health, 16(24), 4960. https://doi.org/10.3390/ijerph16244960

• Nguyen, M.-T., Chuyen, H. V., Tran, M. D., & Nguyen, Q.-V. (2022). Microencapsulation of Syzygium zeylanicum (L.) DC. extract using spray drying: Effects of wall materials on physicochemical characteristics and biological activities of the microcapsules. Journal of Food Processing and Preservation, 46(7), e16647. https://doi.org/10.1111/jfpp.16647

• Nurhayati, R., Miftakhussolikhah., Oktavianingrum, D. A., & Pratiwi, R. (2020). The effect of encapsulated Pediococcus lolii L2 on its cell viability and α-glucosidase inhibition activity. In IOP Conference Series: Earth and Environmental Science (Vol. 462, No. 1, p.012024). IOP Publishing. https://doi.org/10.1088/1755-1315/462/1/012024

• Operating Instruction Manual. (2010). Oxygen bomb calorimeter. https://www.parrinst.com/wp-content/uploads/downloads/2011/06/442M_Parr_6200-Calorimeter-Operating-Instructions-pre-Oct-2010.pdf

• Övet, B. (2015). Investigation of antioxidant capacity and phenolic contents of chocolates in the Turkish market [Master’s thesis, Middle East Technical University]. ODTÜ Library: Thesis. https://open.metu.edu.tr/bitstream/handle/11511/24658/index.pdf

• Palazzo, A. B., Carvalho, M. A. R., Efraim, P., & Bolini, H. M. A. (2011). The determination of isosweetness concentrations of sucralose, rebaudioside and neotame as sucrose substitutes in new diet chocolate formulations using the time-intensity analysis. Journal of Sensory Studies, 26(4), 291–297. https://doi.org/10.1111/j.1745-459X.2011.00344.x

• Ram, A. K. (2011). Production of spray-dried honey powder and its application in bread. [Master’s thesis, Louisiana State University]. LSU Scholarly Repository. https://digitalcommons.lsu.edu/gradschool_theses/1743/

• Ramli, A. S., Basrawi, F., Idris, D. M. N. D., Yusof, M. H., Ibrahim, T. K., Mustafa, Z., & Sulaiman, S. A. (2017). A new dewatering technique for stingless bees honey. In MATEC Web of Conferences (Vol. 131, p. 03014). EDP Sciences. https://doi.org/10.1051/matecconf/201713103014

• Ramos, S., Martín, M. A., & Goya, L. (2017). Effects of cocoa antioxidants in type 2 diabetes mellitus. Antioxidants, 6(4), 84. https://doi.org/10.3390/antiox6040084

• Robert, S. D., & Al-Safi, I. A. (2009). Two varieties of honey that are available in Malaysia gave intermediate glycemic index values when tested among healthy individuals. Biomedical Papers, 153(2), 145–148. https://doi.org/10.5507/bp.2009.024

• Sathivel, S., Ram, A. K., Espinoza, L., King, J., Cueto, R., & Solval, K. M. (2013). Application of honey powder in bread and its effect on bread characteristics. Journal of Food Processing and Technology, 4(11). 1000279. https://doi.org/10.4172/2157-7110.1000279

• Shafi, F., Reshi, M., & Bashir, I. (2018). Chocolate processing. International Journal of Advances Biological Research, 8(3), 408–419.

• Tadera, K., Minami, Y., Takamatsu, K., & Matsuoka, T. (2006). Inhibition of α-glucosidase and α-amylase by flavonoids. Journal of Nutritional Science and Vitaminology, 52(2), 149-153. https://doi.org/10.3177/jnsv.52.149

• Tiefenbacher, K. F. (2017). Technology of main ingredients - Water and flours. In Wafer and waffle: Processing and manufacturing (pp. 15-121). Academic Press. https://doi.org/10.1016/B978-0-12-809438-9.00002-8

• Tran, N., Tran, M., Truong, H., & Le, L. (2020). Spray-drying microencapsulation of high concentration of bioactive compounds fragments from Euphorbia hirta L. extract and their effect on diabetes mellitus. Foods, 9(7), 881. https://doi.org/10.3390/foods9070881

• Todorovic, V., Radojcic, I., Todorovic, Z., Jankovic, G., Dodevska, M., & Sobajic, S. (2015). Polyphenols, methylxanthines and antioxidant capacity of chocolates produced in Serbia. Journal of Food Composition and Analysis, 41, 137–143. https://doi.org/10.1016/j.jfca.2015.01.018

• Tomczyk, M., Zaguła, G., Tarapatskyy, M., Kačániová, M., & Dzugan, M. (2020). The effect of honey variety on the quality of honey powder. Journal of Microbiology, Biotechnology and Food Sciences, 9(5), 949–954. https://doi.org/10.15414/jmbfs.2020.9.5.949-954

• Tong, Q., Zhang, X., Wu, F., Tong, J., Zhang, P., & Zhang, J. (2010). Effect of honey powder on dough rheology and bread quality. Food Research International, 43(9), 2284–2288. https://doi.org/10.1016/j.foodres.2010.08.002

• Tonon, R. V., Brabet, C., & Hubinger, M. D. (2010). Anthocyanin stability and antioxidant activity of spray-dried açai (Euterpe oleracea Mart.) juice produced with different carrier agents. Food Research International, 43(3), 907–914. https://doi.org/10.1016/j.foodres.2009.12.013

• Yaghoobi, N., Al-Waili, N., Ghayour-Mobarhan, M., Parizadeh, S. M. R., Abasalti, Z., Yaghoobi, Z., Yaghoobi, F., Esmaeili, H., Kazemi-Bajestani, S. M. R., Aghasizadeh, R., Saloom, K. Y., & Ferns, G. A. A. (2008). Natural honey and cardiovascular risk factors; Effects on blood glucose, cholesterol, triacylglycerole, CRP, and body weight compared with sucrose. The Scientific World Journal, 8, 961837. https://doi.org/10.1100/tsw.2008.64

• Yang, B., Kealey, K., Chen, J., & Solval, K. M. (2022). Developing microencapsulated powders containing polyphenols and pectin extracted from Georgia-grown pomegranate peels. LWT, 154, 112644. https://doi.org/10.1016/j.lwt.2021.112644

• Yusuf, M., Pirman, P., Attahmid, N. F. U., Amri, I., & Andi, I. J.(2021). Identifications of polyphenols and α-amylase inhibitory activity of multi herbal formulation: Cocoa beans (Theobroma cocoa), buni (Antidesma bunius L. Spreng) and cinnamons (Cinnamomum cassia). In Journal of Physics: Conference Series (Vol. 1783, No. 1, p. 012004). IOP Publishing. https://doi.org/10.1088/1742-6596/1783/1/012004