Science updates: Honey adulteration (detection)

 

Science updates:

Honey adulteration (detection)

 

The study titled "Detection of honey adulteration by characterization of the physico‑chemical properties of honey adulterated with the addition of glucose–fructose and maltose corn syrups" investigates the impact of sugar syrup additions on the quality measurements of honey and aims to detect adulteration. Two different pure blossom honey samples were adulterated with commercially available glucose–fructose corn syrup and maltose corn syrup at different ratios (0%, 5%, 10%, 20%, 30%, 40%, and 50%). Physico-chemical properties such as moisture, pH, free acidity, proline, diastase number, color, electrical conductivity, HMF, and sugar profile were tested. The results indicated that individual analysis of these properties failed to detect sugar syrup adulteration. However, when principal component analysis (PCA) was utilized, adulterations at all-syrup ratios were successfully detected.

 

The paper also discusses the common approaches to honey adulteration, the negative impact of adulteration on consumer perceptions, public health, and fair competition in the food industry. Adulteration of honey using sugar syrups is known to affect the chemical and physical properties of honey, such as enzymatic activity, electrical conductivity, HMF content, and sugar profile. The study also outlines the criteria of the physico-chemical properties of blossom honey as set by the Turkish Honey Communiqué, highlighting the prohibition of adulteration in honey by most national and international institutions and organizations.

 

In the "Materials and methods" section, the study details the sample collection and preparation, sample production and design process, as well as the methods used for analyzing various physico-chemical properties such as moisture content, pH, free acidity, electrical conductivity, proline content, diastase number, color, HMF, and sugar profile. The procedures for determining these properties, including the use of refractometer for moisture content, pH meter for pH measurement, titration for free acidity, and HPLC for sugar profile analysis, are clearly outlined. The paper also provides detailed tables presenting the physico-chemical properties and sugar profile of the samples, along with the corresponding ratios and the quality of honey for each sample.

 

 

In conclusion, this study sheds light on the detection of honey adulteration through the analysis of physico-chemical properties, highlighting the importance of using principal component analysis to successfully detect adulterations at various syrup ratios. Moreover, the paper underscores the significance of preserving the unique properties of honey and the prohibition of adulteration by various national and international institutions and organizations. The detailed methods and results presented in this study contribute to the understanding of honey adulteration and the measures needed to prevent it, thereby promoting the production and consumption of authentic honey.

 

 

Reference:

Gün, R., & Karaoğlu, M. M. (2024). Detection of honey adulteration by characterization of the physico-chemical properties of honey adulterated with the addition of glucose–fructose and maltose corn syrups. European Food Research and Technology, 1-18.

 

 

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