The present study aims to evaluate and compare some of the main indicators characterizing Bulgarian linden honey depending on the geographical origin. A total of 18 samples were collected from the six regions of Bulgaria, with 3 samples from each region taken from different producers during the 2023 harvest. The physicochemical indicators: hydroxymethylfurfural content, diastase activity, pH, color, water content and electrical conductivity, as well as organoleptic and pollen characteristics, were analyzed. Antioxidant activity was also investigated by several methods: total phenolic content (TPC), phenolic compounds by the Glories method, 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical activity, CUPRAC (Cupric Reducing Antioxidant Capacity), iron-reducing antioxidant capacity (FRAP) assay, and radical scavenging capacity in terms of ABTS•+, ORAC (oxygen radical antioxidant capacity). Differences were found depending on the region. All the studied honeys from the Northern Central Region contained higher Tilia sp. pollen. In the Southwestern Region, Tilia sp. pollen was not detected in any of the honey samples. The highest sensory score was awarded to linden honey from the Northern Central Region. An overall assessment ranks linden honey from the Northern Central region, the richest in linden forests, as the highest quality among the six studied regions. Another key finding was that 39% of linden honey labeled or declared as monofloral linden honey on the Bulgarian market does not meet the established criteria for monofloral honey.

The sea buckthorn has proven antioxidant properties. The aim of the study was to determine the effect of the addition of dry Hippophae rhamnoides extract on the functional and oxidative stability of traditional Kazakh molded smoked ham. Sea buckthorn extraction parameters were optimized by factorial experimental design and polynomial regression modelling. The optimal dosages of acid value, peroxide value, TBARS, and sensory-assessed cross-sectional surface were determined. The instrumental color, pH, texture profile, hydrolytic and oxidative changes in lipid and protein fractions, total phenolic content, antioxidant activity, and microbiological status of ham with 3% extract were evaluated over 30 d at 0–4 °C. An increase in total phenols (19.8%), radical scavenging activity against DPPH (33.6%), and FRAP (12.8%) was found. The addition of 3.0% sea buckthorn extract had a minor effect on the oxidative processes. Dry sea buckthorn extract can be successfully added to the production of traditional Kazakh molded smoked ham from horse and camel meat to stabilize the oxidative stability of the product.

The aim of the present work was to investigate the possibilities of sugar replacing with honey in candies processing. Four candy samples were examined. Honey based groups - 10% (M₁₀), 15% (M₁₅) and 20% (M₂₀) honey and sugar substitute - isomalt, compared to the control (sample K) obtained according to a classic recipe, with crystal sugar and glucose syrup. The color intensity, the hygroscopicity in candies and the spreadability of the candy mass increase linear with the honey content. The highest compressive strength after direct compression was found in the control (K). In the experimental samples (M₁₀, M₁₅, M₂₀) the breaking force was over 250 N, while for the control it was 144.74 N. The honey taste decreased in the following order: M₂₀> M₁₅> M₁₀> K. Replacing sugar with honey gives a caramel flavor in the candies. Stickiness significantly increased in M₁₅ and M₂₀, which was assessed as a product disadvantage. At the same time as the stickiness increases, the brittleness of the candies decreases. The energy value decreases by 39% in sample M₁₀ and by 37% and 36% in samples M₁₅ and M₂₀, respectively, which gives an opportunity honey-based candies to be classified with the nutritional claim “Food with reduced energy content”.

The present study aimed to evaluate the effect of incorporating 3.0% powdered water–ethanol extract from dried sea buckthorn pomace on the quality and safety of the traditional Kazakh chunked delicacy Jaya. The optimal extraction conditions were established as 70% ethanol at an ethanol-to-dry sea buckthorn pomace ratio of 1:5, yielding the highest sensory-evaluated consumer preference. A two-way ANOVA was employed to assess the influence of extract supplementation and refrigerated storage for 30 days at 0–4 °C on instrumental colour, pH, acid and peroxide values, TBARS, texture profile, total phenolic content (TPC), antioxidant activity, and microbiological status of the finished products. A statistically significant (p < 0.05) increase in total phenolic content (18.6%), radical scavenging activity against DPPH (9.6%), and ferric reducing antioxidant power (FRAP) (14.9%) was observed. The addition of 3.0% sea buckthorn extract exerted a moderate effect in reducing oxidative processes in Jaya. However, decreases in pH (from 6.10 to 5.93), discolouration of the cut surface, and changes in the texture profile were noted. The incorporation of dried sea buckthorn extract may thus be effectively applied in the production of the traditional Kazakh chunked delicacy Jaya, contributing to enhanced oxidative stability, although it may not improve pH, colour, or texture characteristics. Due to limitations of the present study related to the addition of only one extract and a limited methodological panel, the need to conduct an additional series of studies in the future is justified, in order to establish the effect of adding lower levels (<3%) of the inclusion of the powdered extract of dried sea buckthorn pomace on the quality and stability of the product.