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

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 IC 50 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. • Honey candies are produced using food dehydrator, oven, and air fryer. • Nori wrappers increase protein and flavonoid content. • Nori reduces hydroxymethylfurfural (HMF) content and sugar levels in honey candies. • The decrease in HMF after nori wrapping is likely due to nori's inhibitory effect on oxidative reactions.

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