Faculty of Veterinary Medicine, Urmia University Food Safety and Packaging 3092-7668 2 1 2026 02 15 Effect of heat treatments on antioxidant potential of honey-milk beverage 47 53 121896 10.30466/fsp.2026.56984.1029 EN Nahdieh Abdollahi Paveh Animal, Poultry and Aquatic Feed Factory, Paveh, Kermanshah, Iran Journal Article 2026 01 27 This study aimed to investigate the effects of honey addition and different heat treatments, including pasteurization and sterilization, on the antioxidant activity of milk of cow. The antioxidant capacities of milk, honey, and honey–milk mixtures were evaluated using three widely accepted analytical methods, i.e., ABTS, DPPH, and reducing power assay. The results demonstrated that honey incorporation (5%) significantly enhanced the antioxidant potential of milk. Among the tested samples, sterilized honey–milk exhibited the highest antioxidant activity, indicating a strong positive effect of high-temperature treatment on antioxidant activity. In addition, pasteurized honey–milk showed higher antioxidant activity compared to raw honey–milk samples. Heat treatment, particularly sterilization, significantly increased the antioxidant activity of milk, honey, and their combinations, which may be attributed to the formation of antioxidant compounds during thermal processing. Overall, the findings suggest that both honey addition and heat treatment play important roles in improving milk antioxidant properties. Therefore, honey-enriched heat-treated milk can be considered a functional beverage with excellent antioxidant activity and potential health benefits for consumers.  https://fsp.urmia.ac.ir/article_121896_9fcd7765cecde5850396399d5d81ac41.pdf