Pure honey candy wrapped in nori (Phorphyra spp.): Innovative low-temperature processing to enhance antioxidant activity and immunomodulatory effects

IF 4 2区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

Journal of Functional Foods Pub Date : 2026-01-01 Epub Date: 2025-12-16 DOI:10.1016/j.jff.2025.107129

Andi Nilawati Usman , Risfah Yulianty , Andi Ariyandy , Burhan Basaran , Muhammad Tamar , Fendi Fendi

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Abstract

Honey, which is considered as a functional food, is rich in bioactive compounds. This study aimed to create a pure honey candy from Apis dorsata honey using low-temperature processing and nori wrapping to boost nutritional stability. Three drying methods were evaluated: dehydrator, oven, and air fryer. The oven method (40 °C for 10 h and then 60 °C for 38 h) optimally preserved antioxidant activity, with the lowest IC₅₀ value; thus, it was chosen for final production. Nori wrapping significantly increased protein and flavonoid contents while reducing hydroxymethylfurfural and sugar levels. A pilot intervention where homemakers and toddlers consumed 15 g of nori-wrapped honey candy daily for 7 days showed significant increases in Foxp3 (immune biomarker), reduced fatigue, and improved sleep. Cortisol and estrogen levels were slightly, but not significantly, modulated. These findings indicate that nori-wrapped honey candy is an innovative functional food with promising immunomodulatory and health-promoting benefits, particularly for stress- and fatigue-prone populations.

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紫菜包裹纯蜂蜜糖：创新低温加工，增强抗氧化活性和免疫调节作用

蜂蜜被认为是一种功能性食品，富含生物活性化合物。本研究旨在通过低温加工和紫菜包装，以提高营养稳定性，制作出一种纯蜂蜜糖。对脱水、烘箱和空气炸锅三种干燥方法进行了评价。烘箱法（40℃保温10 h，再60℃保温38 h）保存抗氧化活性最佳，IC50值最低；因此，它被选为最终生产。海苔包裹显著提高了蛋白质和类黄酮含量，降低了羟甲基糠醛和糖的含量。在一项试点干预中，家庭主妇和幼儿连续7天每天食用15克海苔包裹的蜂蜜糖，结果显示Foxp3（免疫生物标志物）显著增加，疲劳减轻，睡眠改善。皮质醇和雌激素水平有轻微但不显著的调节。这些发现表明，紫菜包装的蜂蜜糖是一种创新的功能性食品，具有免疫调节和促进健康的好处，特别是对压力和疲劳易感人群。

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来源期刊

Journal of Functional Foods FOOD SCIENCE & TECHNOLOGY-

CiteScore

9.60

自引率

1.80%

发文量

428

审稿时长

76 days

期刊介绍： Journal of Functional Foods continues with the same aims and scope, editorial team, submission system and rigorous peer review. We give authors the possibility to publish their top-quality papers in a well-established leading journal in the food and nutrition fields. The Journal will keep its rigorous criteria to screen high impact research addressing relevant scientific topics and performed by sound methodologies. The Journal of Functional Foods aims to bring together the results of fundamental and applied research into healthy foods and biologically active food ingredients. The Journal is centered in the specific area at the boundaries among food technology, nutrition and health welcoming papers having a good interdisciplinary approach. The Journal will cover the fields of plant bioactives; dietary fibre, probiotics; functional lipids; bioactive peptides; vitamins, minerals and botanicals and other dietary supplements. Nutritional and technological aspects related to the development of functional foods and beverages are of core interest to the journal. Experimental works dealing with food digestion, bioavailability of food bioactives and on the mechanisms by which foods and their components are able to modulate physiological parameters connected with disease prevention are of particular interest as well as those dealing with personalized nutrition and nutritional needs in pathological subjects.