Response surface approach to optimize temperature, pH and time on antioxidant properties of wild bush (Plectranthus rugosus) honey from high altitude region (Kashmir Valley) of India

The Effects of Encapsulating Bioactive Irish Honey into Pluronic-Based Thermoresponsive Hydrogels and Potential Application in Soft Tissue Regeneration

Honey has been recognised for centuries for its potential therapeutic properties, and its application in wound healing has gained attention due to its antimicrobial, anti-inflammatory, and regenerative properties. With the rapid increase in multidrug resistance, there is a need for new or alternative approaches to traditional antibiotics. This paper focuses on the physicochemical changes that occur when formulating honey into Pluronic F127 hydrogels. The manual incorporation of honey, irrespective of quality type, presented the amelioration of Pluronic's capacity to undergo sol-gel transitions, as investigated by parallel plate rheology. This novel finding was attributed to the formation of fractal aggregates via the hydrogen-bonding-induced irreversible aggregation of honey-PF127 micelles, which subsequently dominate the entire hydrogel system to form a gel. The hydrogen bonding of micelles was identified through Attenuated Total Reflectance Fourier-Transform Infrared Spectroscopy (ATR-FTIR), Differential Scanning Calorimetry (DSC), and Dynamic Light Scattering (DLS). This is the first known study to provide physicochemical insight into the effects that honey incorporation has on the thermogelation capacity of Pluronic F127 hydrogels for downstream dermal wound applications.

Comparative studies on the rheological characteristics, functional attributes, and baking stability of xanthan and guar gum formulated honey gel matrix

The research aims to enhance the characteristics of honey by incorporating xanthan gum (XG) and guar gum (GG) at various concentrations (0.5-2.0% w/w) and preparing a honey gel matrix (HGM) through high-shear homogenization. This approach serves as a substitute for fat-based filling materials commonly used in bakery products. The study encompassed an investigation of the rheological characteristics (steady and dynamic), total phenolic content (TPC), antioxidant activity, and baking stability of the HGMs. The concentration of the gums used significantly influenced the transformation of honey into the HGM and its stability. Notably, the XG-HGM demonstrated greater shear thinning behavior and higher consistency compared to the GG-HGM. Herschel Bulkley and power law models were found to be the best-fitted models for XG-HGM and GG-HGM, respectively. Furthermore, both XG-HGM and GG-HGM exhibited a higher viscous component (G″) than an elastic component (G') at low concentrations, up to 1% (w/w) for XG-HGM and 1.5% (w/w) for GG-HGM; however, this behavior reversed beyond those concentrations (G' > G″). The XG-HGM exhibited lower temperature sensitivity compared to GG-HGM, indicating better stability under varying heat conditions. Moreover, both TPC and antioxidant activity decreased with increasing concentrations of both gums. The XG-HGM achieved the highest baking stability index, reaching 95.23% at a 2% concentration. This modified HGM formulated with XG demonstrated superior consistency, color retention, and exceptional baking stability, making it a promising candidate for application as a filling material in the bakery sector. Its improved stability and quality can facilitate the development of a wide range of baking products in the food industry.