Investigations into the antioxidant capacity of honey used as an additive in synbiotic dairy products

Abstract

This study aimed to assess the impact of honey (sourced from Comrat, UTA Gagauzia, Moldova) on the antioxidant activity of yogurt containing the probiotics Streptococcus thermophilus CNMN-LB-50, CNMN-LB -51, and Lactobacillus bulgaricus CNMN-LB-42. The study demonstrated that incorporating honey into fermented milk formulations significantly enhances antioxidant activity, with increases in DPPH radical scavenging ranging from 10.49% to 53.64% depending on the honey concentration. Despite the high acidification potential of starter cultures resulted in a balanced and moderate level of lactic acid, supporting its suitability for yogurt production with functional properties.