Fuente: PubMed "honey" J Microbiol Methods. 2026 Jul 8:107617. doi: 10.1016/j.mimet.2026.107617. Online ahead of print.ABSTRACTFood safety and quality control are fundamental public health issues that contribute to human health and maintain consumer confidence. This study created a novel probiotic spread in response to the increasing demand for healthier and more functional foods, which combines natural products such as date, gum arabic, date kernel, jujube powder, honey, and sesame oil to provide an innovative health-promoting alternative to traditional spreads. Ten formulations were developed with different ratios of Date kernel powder, Gum Arabic, and Jujube powder using a mixture design based on the simplex centroid method. Testing of essential physicochemical and antioxidant activity was done by standard methods. Sensory evaluations were also performed by consumers to determine the sensory acceptability of the formulations. The proposed spread formulations showed good compositional qualities with reductions in sugar, total sugar, and fat contents of 20-50, 50-70 and 3.60-4.87 g/100 g, respectively. The DpPrMpSoH-Dkp-GA-Jp products had higher antioxidant activity by DPPH radical scavenging activity (35.4-62.8%). A 66.66% date kernel powder, 16.66% gum arabic, and 16.66% jujube powder composition was selected by customers with the highest score for flavor and texture. In summary, the study demonstrated a unique, nutritionally advantageous, and ecologically sustainable probiotic spread formulation that can be utilized as a substitution for sugar, butter, palm oil, or other saturated fats. It gives an alternative to traditional sucrose- and saturated fat based spread products and addresses the consumers' need for healthier eating choices.PMID:42419606 | DOI:10.1016/j.mimet.2026.107617