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Biological activity of Habanero pepper is principally due to capsaicinoids, flavonoids, carotenoids and peptides. However, the volatile fraction of this fruit has not been analysed earlier. Isolation of the volatile compounds from two varieties of Habanero pepper was performed by simultaneous distillation-extraction method. Gas chromatography-mass spectrometry analysis revealed 109 and 110 compounds in Mayapan and Jaguar varieties, respectively. The main compounds found were hexyl 3-methylbutanoate, 3,3dimethylcyclohexanol, hexyl 3-methylbutanoate, (Z)-3-hexenyl 3-methylbutanoate and heptyl 3-methylbutanoate. Highest antioxidant activity was achieved from extracts of the Jaguar variety by means of the ABTS •+ method. Minimum inhibitory concentration analysis showed that V. cholerae was the most sensitive bacteria to the volatile extracts from both varieties.

Response surface methodology was used to optimize the spray-drying process for the development of stingless bee honey powder. The independent variables were: inlet air temperature (110–150 oC) and maltodextrin 10DE content (50–70 % wb). The responses were powder yield, moisture, volatiles retention, solubility time, hygroscopicity, bulk loose, and hydroxymethylfurfural content. Powder moisture content, solubility time, hygroscopicity and loose bulk density were negatively affected by inlet air temperature, while powder yield, volatiles retention and hydroxymethylfurfural content were directly related. Powder yield, volatiles retention and solubility time increased with the rise in maltodextrin content, while moisture content, hygroscopicity, loose bulk density and hydroxymethylfurfural content were negatively affected by maltodextrin content. Multiple response optimization indicated that an inlet air temperature of 150 oC and maltodextrin content of 61 % wb were predicted to provide 40 % powder yield, 4.9 % wb moisture content, 71 % volatiles retention, 242 s solubility time and 232 mg/kg hydroxymethylfurfural content.

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