Fortifying Honey: The Effects of Blackcurrant Puree on Functional and Sensory Attributes

ABSTRACT Consumers are increasingly looking for foods with enhanced biological activity that positively impact health. Honey is regarded to meet these expectations, because of its traditional use and high biological value, largely attributed to its antioxidant properties and high total phenolic content (TPC). However, honey can also serve as a matrix for the development of different functional formulations and food products to further promote consumers' acceptance and health‐beneficial value, but also for affecting product stability. The present study aimed at evaluating how the incorporation of a phenolic‐rich blackcurrant puree influences the properties of a honey‐based formulation. Physicochemical properties, including antioxidant activity and consumer desirability, were assessed, while microbiological analyses were conducted to evaluate product stability. The results showed that the addition of 7% and 12% blackcurrant puree increased TPC and radical scavenging activity but led to an acidification beyond EU legal limits. In microbiological analyses, no pathogens were detected; however, the possibility of fungal activity could not be excluded. Sensory evaluation indicated that honey with 12% puree was preferred the most, particularly for color and odor. Overall, the study demonstrates that adding frozen fruit as a functional ingredient may be an effective strategy for developing functional honey‐based formulations with enhanced antioxidant potential and improved sensory attractiveness. At the same time, findings highlight key formulation and safety challenges, including acidity management and microbial control, which must be considered when developing fruit‐enriched honey products.