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3 pages, 174 KiB

Open AccessEditorial

Reinforce Bee Product Quality Evaluation to Protect Human Health

by Qiangqiang Li and Liming Wu

Foods 2023, 12(22), 4143; https://doi.org/10.3390/foods12224143 - 16 Nov 2023

Viewed by 656

Abstract

The quality of bee products is directly related to the health of consumers [...] Full article

(This article belongs to the Special Issue Quality Evaluation of Bee Products)

Research

Jump to: Editorial, Review

11 pages, 1708 KiB

Open AccessArticle

Quality of Commercially Available Manuka Honey Expressed by Pollen Composition, Diastase Activity, and Hydroxymethylfurfural Content

by Alicja Sęk, Aneta Porębska and Teresa Szczęsna

Foods 2023, 12(15), 2930; https://doi.org/10.3390/foods12152930 - 2 Aug 2023

Cited by 1 | Viewed by 1232

Abstract

Manuka honey plays a significant role in modern medical applications as an antibacterial, antiviral, and antibiotic agent. However, although the importance of manuka honey is well documented in the literature, information regarding its physicochemical characteristics remains limited. Moreover, so far, only a few [...] Read more.

Manuka honey plays a significant role in modern medical applications as an antibacterial, antiviral, and antibiotic agent. However, although the importance of manuka honey is well documented in the literature, information regarding its physicochemical characteristics remains limited. Moreover, so far, only a few papers address this issue in conjunction with the examination of the pollen composition of manuka honey samples. Therefore, in this study, two parameters crucial for honey quality control—the diastase number (DN) and the hydroxymethylfurfural (HMF) content—as well as the melissopalynological analysis of manuka honey, were examined. The research found a large variation in the percentage of Leptospermum scoparium pollen in honeys labeled and sold as manuka honeys. Furthermore, a significant proportion of these honeys was characterized by a low DN. However, since low diastase activity was not associated with low HMF content, manuka honey should not be considered as a honey with naturally low enzymatic activity. Overall, the DN and HMF content results indicate that the quality of commercially available manuka honey is questionable. Full article

(This article belongs to the Special Issue Quality Evaluation of Bee Products)

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9 pages, 1451 KiB

Open AccessCommunication

Metabolomics Reveals Distinctive Metabolic Profiles and Marker Compounds of Camellia (Camellia sinensis L.) Bee Pollen

by Dandan Qi, Meiling Lu, Jianke Li and Chuan Ma

Foods 2023, 12(14), 2661; https://doi.org/10.3390/foods12142661 - 11 Jul 2023

Cited by 2 | Viewed by 1223

Abstract

Camellia bee pollen (CBP) is a major kind of bee product which is collected by honeybees from tea tree (Camellia sinensis L.) flowers and agglutinated into pellets via oral secretion. Due to its special healthcare value, the authenticity of its botanical origin [...] Read more.

Camellia bee pollen (CBP) is a major kind of bee product which is collected by honeybees from tea tree (Camellia sinensis L.) flowers and agglutinated into pellets via oral secretion. Due to its special healthcare value, the authenticity of its botanical origin is of great interest. This study aimed at distinguishing CBP from other bee pollen, including rose, apricot, lotus, rape, and wuweizi bee pollen, based on a non-targeted metabolomics approach using ultra-high performance liquid chromatography–mass spectrometry. Among the bee pollen groups, 54 differential compounds were identified, including flavonol glycosides and flavone glycosides, catechins, amino acids, and organic acids. A clear separation between CBP and all other samples was observed in the score plots of the principal component analysis, indicating distinctive metabolic profiles of CBP. Notably, L-theanine (864.83–2204.26 mg/kg) and epicatechin gallate (94.08–401.82 mg/kg) were identified exclusively in all CBP and were proposed as marker compounds of CBP. Our study unravels the distinctive metabolic profiles of CBP and provides specific and quantified metabolite indicators for the assessment of authentic CBP. Full article

(This article belongs to the Special Issue Quality Evaluation of Bee Products)

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14 pages, 1932 KiB

Open AccessArticle

Sunflower Honey—Evaluation of Quality and Stability during Storage

by Milica Živkov Baloš, Nenad Popov, Sandra Jakšić, Željko Mihaljev, Miloš Pelić, Radomir Ratajac and Dragana Ljubojević Pelić

Foods 2023, 12(13), 2585; https://doi.org/10.3390/foods12132585 - 3 Jul 2023

Cited by 3 | Viewed by 1446

Abstract

Honey’s unique qualities should last for several years when properly stored. Therefore, it is up to manufacturers to choose the right shelf life for their product while also considering the product’s nature. Physicochemical parameters (water content, electrical conductivity, free acidity, pH, ash, water-insoluble [...] Read more.

Honey’s unique qualities should last for several years when properly stored. Therefore, it is up to manufacturers to choose the right shelf life for their product while also considering the product’s nature. Physicochemical parameters (water content, electrical conductivity, free acidity, pH, ash, water-insoluble matter, hydroxymethylfurfural (HMF), sugar content and composition, and diastase activity) were analyzed in 24 samples of sunflower honey collected from several localities in Vojvodina, Serbia. Crystallization indices were also calculated. Furthermore, the impact of eighteen months of room temperature storage (22 ± 2 °C) in a dark place on selected physicochemical parameters (water, HMF, diastase activity, pH value, and free acidity) was investigated. The results of the initial test indicated that the tested samples of sunflower honey from Vojvodina is of good quality because the parameters under examination revealed results that were within the legal bounds of both national and European legislations. Eighteen months of storage at room temperature reduced diastase activity by 2 times, increased HMF content by about 17 times, and decreased the pH value of honey from a mean value of 3.66 to 3.56. The water content was relatively stable at 17.01% before storage and 16.29% after storage. The storage of sunflower honey did not have an impact on the free acidity. Full article

(This article belongs to the Special Issue Quality Evaluation of Bee Products)

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12 pages, 8673 KiB

Open AccessArticle

Rapid Identification of Corn Sugar Syrup Adulteration in Wolfberry Honey Based on Fluorescence Spectroscopy Coupled with Chemometrics

by Shengyu Hao, Jie Yuan, Qian Wu, Xinying Liu, Jichun Cui and Hongzhuan Xuan

Foods 2023, 12(12), 2309; https://doi.org/10.3390/foods12122309 - 8 Jun 2023

Cited by 3 | Viewed by 1350

Abstract

Honey adulteration has become a prominent issue in the honey market. Herein, we used the fluorescence spectroscopy combined with chemometrics to explore a simple, fast, and non-destructive method to detect wolfberry honey adulteration. The main parameters such as the maximum fluorescence intensity, peak [...] Read more.

Honey adulteration has become a prominent issue in the honey market. Herein, we used the fluorescence spectroscopy combined with chemometrics to explore a simple, fast, and non-destructive method to detect wolfberry honey adulteration. The main parameters such as the maximum fluorescence intensity, peak positions, and fluorescence lifetime were analyzed and depicted with a principal component analysis (PCA). We demonstrated that the peak position of the wolfberry honey was relatively fixed at 342 nm compared with those of the multifloral honey. The fluorescence intensity decreased and the peak position redshifted with an increase in the syrup concentration (10–100%). The three-dimensional (3D) spectra and fluorescence lifetime fitting plots could obviously distinguish the honey from syrups. It was difficult to distinguish the wolfberry honey from another monofloral honey, acacia honey, using fluorescence spectra, but it could easily be distinguished when the fluorescence data were combined with a PCA. In all, fluorescence spectroscopy coupled with a PCA could easily distinguish wolfberry honey adulteration with syrups or other monofloral honeys. The method was simple, fast, and non-destructive, with a significant potential for the detection of honey adulteration. Full article

(This article belongs to the Special Issue Quality Evaluation of Bee Products)

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16 pages, 563 KiB

Open AccessArticle

Physicochemical Composition of Local and Imported Honeys Associated with Quality Standards

by Hael S. A. Raweh, Ahmed Yacine Badjah-Hadj-Ahmed, Javaid Iqbal and Abdulaziz S. Alqarni

Foods 2023, 12(11), 2181; https://doi.org/10.3390/foods12112181 - 29 May 2023

Cited by 1 | Viewed by 2180

Abstract

The compliance with honey standards is crucial for its validity and quality. The present study evaluated the botanical origin (pollen analysis) and physicochemical properties: moisture, color, electrical conductivity (EC), free acidity (FA), pH, diastase activity, hydroxymethylfurfural (HMF), and individual sugar content of forty [...] Read more.

The compliance with honey standards is crucial for its validity and quality. The present study evaluated the botanical origin (pollen analysis) and physicochemical properties: moisture, color, electrical conductivity (EC), free acidity (FA), pH, diastase activity, hydroxymethylfurfural (HMF), and individual sugar content of forty local and imported honey samples. The local honey exhibited low moisture and HMF (14.9% and 3.8 mg/kg, respectively) than imported honey (17.2% and 23 mg/kg, respectively). Furthermore, the local honey showed higher EC and diastase activity (1.19 mS/cm and 11.9 DN, respectively) compared to imported honey (0.35 mS/cm and 7.6 DN, respectively). The mean FA of local honey (61 meq/kg) was significantly naturally higher than that of imported honey (18 meq/kg). All local nectar honey that originated from Acacia spp. exhibited naturally higher FA values that exceeded the standard limit (≤50 meq/kg). The Pfund color scale ranged from 20 to 150 mm in local honey and from 10 to 116 mm in imported honey. The local honey was darker, with a mean value of 102.3 mm, and was significantly different from imported honey (72.7 mm). The mean pH values of local and imported honey were 5.0 and 4.5, respectively. Furthermore, the local honey was more diverse in pollen grain taxa compared to imported honey. Local and imported honey elicited a significant difference regarding their sugar content within individual honey type. The mean content of fructose, glucose, sucrose, and reducing sugar of local honey (39.7%, 31.5%, 2.8%, and 71.2%, respectively) and imported honey (39.2%, 31.8%, 0.7%, and 72.0%, respectively) were within the permitted quality standards. This study indicates the necessity of increasing the awareness regarding quality investigations for healthy honey with good nutritional value. Full article

(This article belongs to the Special Issue Quality Evaluation of Bee Products)

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15 pages, 635 KiB

Open AccessArticle

Quality of Honey Imported into the United Arab Emirates

by Tareq M. Osaili, Wael A. M. Bani Odeh, Maryam S. Al Sallagi, Ahmed A. S. A. Al Ali, Reyad S. Obaid, Vaidehi Garimella, Fatema Saeed Bin Bakhit, Hayder Hasan, Richard Holley and Nada El Darra

Foods 2023, 12(4), 729; https://doi.org/10.3390/foods12040729 - 7 Feb 2023

Cited by 2 | Viewed by 2853

Abstract

This study was performed to assess the physicochemical quality characteristics of honey imported by the United Arab Emirates (UAE) via Dubai ports between 2017 and 2021. There were 1330 samples analyzed for sugar components, moisture, hydroxymethylfurfural (HMF) content, free acidity, and diastase number. [...] Read more.

This study was performed to assess the physicochemical quality characteristics of honey imported by the United Arab Emirates (UAE) via Dubai ports between 2017 and 2021. There were 1330 samples analyzed for sugar components, moisture, hydroxymethylfurfural (HMF) content, free acidity, and diastase number. Of the honey tested, 1054 samples complied with the Emirates honey standard, but 276 (20.8%) did not; this was due to non-compliance with one or more quality parameters, thus suggesting some level of adulteration, improper storage or inappropriate heat treatment. For the non-compliant samples, the average values of sucrose content ranged from 5.1 to 33.4%; the sum of glucose and fructose ranged from 19.6 to 88.1%; the moisture content varied from 17.2 to 24.6%; the HMF occurred in a range from 83.2 to 663.0 mg/kg, and the acidity varied from 52 to 85 meq/kg. The non-compliant honey samples were grouped according to their country of origin. India was shown to be the country having the highest percentage of non-compliant samples at 32.5% and Germany had the lowest at 4.5%. This study emphasized that the inspection of honey samples traded internationally should involve physicochemical analysis. A comprehensive inspection of honey at the Dubai ports should reduce incidents of adulterated products being imported. Full article

(This article belongs to the Special Issue Quality Evaluation of Bee Products)

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14 pages, 914 KiB

Open AccessArticle

Pesticide Residues and Metabolites in Greek Honey and Pollen: Bees and Human Health Risk Assessment

by Konstantinos M. Kasiotis, Effrosyni Zafeiraki, Electra Manea-Karga, Pelagia Anastasiadou and Kyriaki Machera

Foods 2023, 12(4), 706; https://doi.org/10.3390/foods12040706 - 6 Feb 2023

Cited by 8 | Viewed by 2514

Abstract

Background: Bees encounter a plethora of environmental contaminants during nectar and pollen collection from plants. Consequently, after their entrance into the beehives, the transfer of numerous pollutants to apicultural products is inevitable. Methods: In this context, during the period of 2015–2020, 109 samples [...] Read more.

Background: Bees encounter a plethora of environmental contaminants during nectar and pollen collection from plants. Consequently, after their entrance into the beehives, the transfer of numerous pollutants to apicultural products is inevitable. Methods: In this context, during the period of 2015–2020, 109 samples of honey, pollen, and beebread were sampled and analyzed for the determination of pesticides and their metabolites. More than 130 analytes were investigated in each sample by applying two validated multiresidue methods (HPLC-ESI-MS/MS and GC-MS/MS). Results: Until the end of 2020, 40 determinations were reported in honey, resulting in a 26% positive to at least one active substance. The concentrations of pesticides ranged from 1.3 ng/g to 785 ng/g honey. For seven active substances in honey and pollen, maximum residue limits (MRLs) exceedances were observed. Coumaphos, imidacloprid, acetamiprid, amitraz metabolites (DMF and DMPF), and tau-fluvalinate were the predominant compounds detected in honey, while several pyrethroids such as λ-cyhalothrin, cypermethrin, and cyfluthrin were also found. Pollen and beebread, as expected, accumulated a higher number of active substances and metabolites (32 in total), exhibiting almost double the number of detections. Conclusions: Although the above findings verify the occurrence of numerous pesticide and metabolite residues in both honey and pollen, the human risk assessment in the majority of the cases does not raise any concerns, and the same applies to bee risk assessment. Full article

(This article belongs to the Special Issue Quality Evaluation of Bee Products)

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11 pages, 2060 KiB

Open AccessCommunication

Effects of Bee Pollen Derived from Acer mono Maxim. or Phellodendron amurense Rupr. on the Lipid Composition of Royal Jelly Secreted by Honeybees

by Enning Zhou, Qi Wang, Xiangxin Li, Dan Zhu, Qingsheng Niu, Qiangqiang Li and Liming Wu

Foods 2023, 12(3), 625; https://doi.org/10.3390/foods12030625 - 2 Feb 2023

Cited by 3 | Viewed by 1549

Abstract

Royal jelly is a specific product secreted by honeybees, and has been sought after to maintain health because of its valuable bioactive substances, e.g., lipids and vitamins. The lipids in royal jelly come from the bee pollen consumed by honeybees, and different plant [...] Read more.

Royal jelly is a specific product secreted by honeybees, and has been sought after to maintain health because of its valuable bioactive substances, e.g., lipids and vitamins. The lipids in royal jelly come from the bee pollen consumed by honeybees, and different plant source of bee pollen affects the lipid composition of royal jelly. However, the effect of bee pollen consumption on the lipid composition of royal jelly remains unclear. Herein, we examined the influence of two factors on the lipid composition of royal jelly: first, two plant sources of bee pollen, i.e., Acer mono Maxim. (BP-Am) and Phellodendron amurense Rupr. (BP-Pa); secondly, different feeding times. Lipidomic analyses were conducted on the royal jelly produced by honeybees fed BP-Am or BP-Pa using ultra-high performance liquid chromatography (UPLC)-Q-Exactive Orbitrap mass spectrometry. The results showed that the phospholipid and fatty acid contents differed in royal jelly produced by honeybees fed BP-Am compared to those fed BP-Pa. There were also differences between timepoints, with many lipid compounds decreasing in abundance soon after single-pollen feeding began, slowly increasing over time, then decreasing again after 30 days of single-pollen feeding. The single bee pollen diet destroyed the nutritional balance of bee colonies and affected the development of hypopharyngeal and maxillary glands, resulting in differences in royal jelly quality. This study provides guidance for optimal selection of honeybee feed for the production of high-quality royal jelly. Full article

(This article belongs to the Special Issue Quality Evaluation of Bee Products)

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12 pages, 1544 KiB

Open AccessArticle

Botanical Origin of Galician Bee Pollen (Northwest Spain) for the Characterization of Phenolic Content and Antioxidant Activity

by Sergio Rojo, Olga Escuredo, María Shantal Rodríguez-Flores and María Carmen Seijo

Foods 2023, 12(2), 294; https://doi.org/10.3390/foods12020294 - 8 Jan 2023

Cited by 9 | Viewed by 1603

Abstract

Bee pollen is considered a natural product, relevant for its nutritional and antioxidant properties. Its composition varies widely depending on its botanical and geographical origins. In this study, the botanical characteristics of 31 bee pollen samples from Galicia (Northwest Spain) were analyzed; samples [...] Read more.

Bee pollen is considered a natural product, relevant for its nutritional and antioxidant properties. Its composition varies widely depending on its botanical and geographical origins. In this study, the botanical characteristics of 31 bee pollen samples from Galicia (Northwest Spain) were analyzed; samples have not been studied until now from this geographical area. The study focused on the evaluation of the influence of plant origin on total phenol and flavonoid contents and antioxidant activity measured by radical scavenging methods. The multivariate statistical treatment showed the contribution of certain pollen types in the extract of bee pollen as to phenols, flavonoids and antioxidant capacity. Specifically, the bee pollen samples with higher presence of Castanea, Erica, Lythrum and Campanula type indicated higher total phenol and flavonoid contents and antioxidant activities according to the principal component analysis. On the contrary, Plantago and Taraxacum officinale type contributed a lower content of these compounds and radical scavenging activity. The cluster analysis classified the bee pollen samples into three groups with significant differences (p > 0.05) for the main pollen types, total phenol and flavonoid contents and antioxidant capacities. These results demonstrate the richness and botanical diversity in the pollen spectrum of bee pollen and enhance the possible beneficial nutraceutical properties of this beekeeping product. Full article

(This article belongs to the Special Issue Quality Evaluation of Bee Products)

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13 pages, 4420 KiB

Open AccessArticle

Allergenicity Alleviation of Bee Pollen by Enzymatic Hydrolysis: Regulation in Mice Allergic Mediators, Metabolism, and Gut Microbiota

by Yuxiao Tao, Enning Zhou, Fukai Li, Lifeng Meng, Qiangqiang Li and Liming Wu

Foods 2022, 11(21), 3454; https://doi.org/10.3390/foods11213454 - 31 Oct 2022

Cited by 5 | Viewed by 1732

Abstract

Bee pollen as a nutrient-rich functional food has been considered for use as an adjuvant for chronic disease therapy. However, bee pollen can trigger food-borne allergies, causing a great concern to food safety. Our previous study demonstrated that the combined use of cellulase, [...] Read more.

Bee pollen as a nutrient-rich functional food has been considered for use as an adjuvant for chronic disease therapy. However, bee pollen can trigger food-borne allergies, causing a great concern to food safety. Our previous study demonstrated that the combined use of cellulase, pectinase and papain can hydrolyze allergens into peptides and amino acids, resulting in reduced allergenicity of bee pollen based on in vitro assays. Herein, we aimed to further explore the mechanisms behind allergenicity alleviation of enzyme-treated bee pollen through a BALB/c mouse model. Results showed that the enzyme-treated bee pollen could mitigate mice scratching frequency, ameliorate histopathological injury, decrease serum IgE level, and regulate bioamine production. Moreover, enzyme-treated bee pollen can modulate metabolic pathways and gut microbiota composition in mice, further supporting the alleviatory allergenicity of enzyme-treated bee pollen. The findings could provide a foundation for further development and utilization of hypoallergenic bee pollen products. Full article

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22 pages, 1438 KiB

Open AccessArticle

Characterization of Romanian Bee Pollen—An Important Nutritional Source

by Mircea Oroian, Florina Dranca and Florin Ursachi

Foods 2022, 11(17), 2633; https://doi.org/10.3390/foods11172633 - 30 Aug 2022

Cited by 20 | Viewed by 2605

Abstract

Bee pollen represents an important bee product, which is produced by mixing flower pollens with nectar honey and bee’s salivary substances. It represents an important source of phenolic compounds which can have great importance for importance for prophylaxis of diseases, particularly to prevent [...] Read more.

Bee pollen represents an important bee product, which is produced by mixing flower pollens with nectar honey and bee’s salivary substances. It represents an important source of phenolic compounds which can have great importance for importance for prophylaxis of diseases, particularly to prevent cardiovascular and neurodegenerative disorders, those having direct correlation with oxidative damage. The aim of this study was to characterize 24 bee pollen samples in terms of physicochemical parameters, organic acids, total phenolic content, total flavonoid content, individual phenolics compounds, fatty acids, and amino acids from the Nort East region of Romania, which have not been studied until now. The bee pollen can be considered as a high protein source (the mean concentration was 22.31% d.m.) with a high energy value (390.66 kcal/100 g). The total phenolic content ranged between 4.64 and 17.93 mg GAE/g, while the total flavonoid content ranged between 4.90 and 20.45 mg QE/g. The high protein content was observed in Robinia pseudoacacia, the high content of lipids was observed in Robinia pseudoacacia pollen, the high fructose content in Prunus spp. pollen while the high F/G ratio was observed in Pinaceae spp. pollen. The high TPC was observed in Prunus spp. pollen, the high TFC was observed in Robinia pseudoacacia pollen, the high free amino acid content was observed in Pinaceae spp. pollen, and the high content of PUFA was reported in Taraxacum spp. pollen. A total of 16 amino acids (eight essential and eight non-essential amino acids) were quantified in the bee pollen samples analyzed. The total content of the amino acids determined for the bee pollen samples varied between 11.31 µg/mg and 45.99 µg/mg. Our results can indicate that the bee pollen is a rich source of protein, fatty acids, amino acids and bioactive compounds. Full article

(This article belongs to the Special Issue Quality Evaluation of Bee Products)

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17 pages, 2254 KiB

Open AccessArticle

SDS-PAGE Protein and HPTLC Polyphenols Profiling as a Promising Tool for Authentication of Goldenrod Honey

by Małgorzata Dżugan, Michał Miłek, Patrycja Kielar, Karolina Stępień, Ewelina Sidor and Aleksandra Bocian

Foods 2022, 11(16), 2390; https://doi.org/10.3390/foods11162390 - 9 Aug 2022

Cited by 8 | Viewed by 1857

Abstract

The aim of the study was to use protein and polyphenolic profiles as fingerprints of goldenrod honey and to apply them for verification of the labeled variety. The markers for 10 honey samples were correlated with the standard physicochemical parameters and biological activity [...] Read more.

The aim of the study was to use protein and polyphenolic profiles as fingerprints of goldenrod honey and to apply them for verification of the labeled variety. The markers for 10 honey samples were correlated with the standard physicochemical parameters and biological activity measured in vitro as antioxidant, antifungal and antibacterial activities. Honey proteins were examined regarding soluble protein, diastase and SDS-PAGE protein profile. The polyphenolic profile was obtained with the use of the HPTLC and the antioxidant activity was detected with standard colorimetric methods. The antimicrobial effect of representative honey samples of different chemical profiles was verified against E. coli and budding yeast. It was found that the SDS-PAGE technique allows for creating the protein fingerprint of the goldenrod honey variety which was consistent for 70% of tested samples. At the same time, the similarity of their polyphenolic profile was observed. Moreover, specific chemical composition resulted in higher bioactivity of honey against tested bacteria and yeast. The study confirmed the usefulness of both SDS-PAGE and HPTLC techniques in honey authentication, as an initial step for selection of samples which required pollen analysis. Full article

(This article belongs to the Special Issue Quality Evaluation of Bee Products)

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11 pages, 1009 KiB

Open AccessArticle

A Novel, Rapid Screening Technique for Sugar Syrup Adulteration in Honey Using Fluorescence Spectroscopy

by Sha Yan, Minghui Sun, Xuan Wang, Jihao Shan and Xiaofeng Xue

Foods 2022, 11(15), 2316; https://doi.org/10.3390/foods11152316 - 3 Aug 2022

Cited by 10 | Viewed by 1750

Abstract

The adulteration of honey with different sugar syrups is common and difficult to detect. To ensure fair trade and protect the interests of apiarists, a rapid, simple and cost-effective detection method for adulterants in honey is needed. In this work, fluorescence emission spectra [...] Read more.

The adulteration of honey with different sugar syrups is common and difficult to detect. To ensure fair trade and protect the interests of apiarists, a rapid, simple and cost-effective detection method for adulterants in honey is needed. In this work, fluorescence emission spectra were obtained for honey and sugar syrups between 385 and 800 nm with excitation at 370 nm. We found substantial differences in the emission spectra between five types of honey and five sugar syrups and also found differences in their frequency doubled peak (FDP) intensity at 740 nm. The intensity of the FDP significantly declined (p < 0.01) when spiking honey with ≥10% sugar syrup. To validate this method, we tested 20 adulterant-positive honey samples and successfully identified 15 that were above the limit of detection. We propose that fluorescence spectroscopy could be broadly adopted as a cost-effective, rapid screening tool for sugar syrup adulteration of honey through characterization of emission spectra and the intensity of the FDP. Full article

(This article belongs to the Special Issue Quality Evaluation of Bee Products)

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Review

Jump to: Editorial, Research

20 pages, 423 KiB

Open AccessReview

The Importance of Testing the Quality and Authenticity of Food Products: The Example of Honey

by Natalia Żak and Aleksandra Wilczyńska

Foods 2023, 12(17), 3210; https://doi.org/10.3390/foods12173210 - 25 Aug 2023

Cited by 4 | Viewed by 1913

Abstract

The aim of this study was to review methods of honey testing in the assessment of its quality and authenticity. The quality of honey, like other food products, is multidimensional. This quality can be assessed not only on the basis of the characteristics [...] Read more.

The aim of this study was to review methods of honey testing in the assessment of its quality and authenticity. The quality of honey, like other food products, is multidimensional. This quality can be assessed not only on the basis of the characteristics evaluated by the consumer during purchase and consumption, but also on the basis of various physicochemical parameters. A number of research methods are used to verify the quality of honeys and to confirm their authenticity. Obligatory methods of assessing the quality of honey are usually described in legal acts. On the other hand, other, non-normative methods of honey quality assessment are used worldwide; they can be used to determine not only the elementary chemical composition of individual types of honey, but also the biological activity of honey and its components. However, so far, there has been no systematization of these methods together with a discussion of problems encountered when determining the authenticity of honeys. Therefore, the aim of our study was to collect information on the methods of assessing the quality and authenticity of honeys, and to identify the problems that occur during this assessment. As a result, a tabular summary of various research methods was created. Full article

(This article belongs to the Special Issue Quality Evaluation of Bee Products)

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