A Comprehensive Review on the Main Honey Authentication Issues: Production and Origin
TLDR
An updated, critical, and extensive overview on the current and advanced analytical methods targeting markers of adulteration/authenticity, including nontarget fingerprint approaches will be provided, including the most recent advances on molecular, chromatographic, and spectroscopic methodologies.Abstract:
Honey is a highly consumed natural product, not only for its taste and nutritional value, but also for its health benefits. Owing to characteristics that are essentially or exclusively related to the specific region or particular local environment and flora, honey can be classified as a premium product generally perceived as a high-quality and valued product because of its desirable flavor and taste. Consequently, honey has been a target of adulteration through inappropriate/fraudulent production practices and mislabeling origin. Globally, authentication of honey covers 2 main aspects: the production, with main issues related to sugar syrup addition, filtration, thermal treatment, and water content; and the labeled origin (geographical and/or botanical) and “organic” provenance. This review addresses all those issues, focusing on the approaches to detect the different types of honey adulteration. Due to the complex nature of honey and to the different types of adulteration, its authentication has been challenging and prompted the development of several advanced analytical approaches. Therefore, an updated, critical, and extensive overview on the current and advanced analytical methods targeting markers of adulteration/authenticity, including nontarget fingerprint approaches will be provided. The most recent advances on molecular, chromatographic, and spectroscopic methodologies will be described, emphasizing their pros and cons for the identification of botanical and geographical origins.read more
Citations
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Journal ArticleDOI
Trends in Chemometrics: Food Authentication, Microbiology, and Effects of Processing
Daniel Granato,Predrag Putnik,Danijela Bursać Kovačević,Jânio Sousa Santos,Verônica Calado,Ramon S. Rocha,Adriano G. Cruz,Basil Jarvis,Oxana Ye. Rodionova,Alexey L. Pomerantsev +9 more
TL;DR: An extensive practical and pragmatic overview on the use of the main chemometrics tools in food science studies, focusing on the effects of process variables on chemical composition and on the authentication of foods based on chemical markers is provided.
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Monofloral honey from a medical plant, Prunella vulgaris, protected against dextran sulfate sodium-induced ulcerative colitis via modulating gut microbial populations in rats.
Kai Wang,Zhengrui Wan,Aiqun Ou,Liang Xinwen,Xiaoxuan Guo,Zhang Zhongyin,Liming Wu,Xiaofeng Xue +7 more
TL;DR: Fundamental data on PVH is provided, supporting its future application in the prevention of colitis and reversing the increase in the Bacteroidetes/Firmicutes ratio and restoring Lactobacillus spp.
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Authenticity and geographic origin of global honeys determined using carbon isotope ratios and trace elements.
TL;DR: The findings show the common and prevalent issues of honey authenticity and the mislabelling of its geographic origin can be identified using a combination of stable carbon isotopes and trace element concentrations.
Journal ArticleDOI
Detection techniques for adulterants in honey: Challenges and recent trends
TL;DR: The performance among the reported techniques to detect adulterants in honey is compared, specifically highlighting the concepts used for detection, along with the modifications that were made which led to their success and failure.
Journal ArticleDOI
The Toxic Impact of Honey Adulteration: A Review.
Rafieh Fakhlaei,Jinap Selamat,Alfi Khatib,Alfi Khatib,Ahmad Faizal Abdull Razis,Rashidah Sukor,Syahida Ahmad,Arman Amani Babadi +7 more
TL;DR: This paper provides a comprehensive and critical review of the different types of adulteration, common sugar adulterants and detection methods, and draws a clear perspective toward the impact of honey adulterations on human health.
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