Functional and Antioxidant Properties of Honey Powder from Different Botanical Origins

This dataset contains comprehensive measurements of functional, physicochemical, and antioxidant properties of honey powders formulated using three types of honey (cultivated, forest, and stingless bee) combined with two carrier agents (dextrin and microcrystalline cellulose). The powders were produced by vacuum drying at 70°C and 25 inHg for 5 hours. Data files include:- Physicochemical attributes (moisture content, pH, titratable acidity, total sugar, hydroxymethylfurfural content, diastase number).- Color parameters (L*, a*, b*), and powder yield.- Functional properties such as solubility, dissolubility time, flow rate, cohesiveness (Carr Index and Hausner Ratio), hygroscopicity, bulk density, tapped density, particle density, and porosity.- Antioxidant measurements using ABTS and DPPH assays, and quantification of total phenolic content (TPC) and total flavonoid content (TFC). All data were generated from triplicate experiments and analyzed statistically using one-way ANOVA followed by Tukey’s HSD test. Pearson correlation coefficients and hierarchical clustering analyses were conducted to explore interrelationships among the parameters. This dataset supports the reproducibility and further meta-analyses of honey powder formulation studies, especially for designing functional food powders with targeted properties.