Additives in Honey Detection: A Review Paper
Keywords:
Adulteration, Analysis, Food, Honey, Methods, Sugar, Syrup.Abstract
The adulterant of choice for my sample is
sugar cane and corn syrup, which is one of the most
frequent adulterants used in a range of honey products.
Honey adulteration is a complex issue across the world in
general and in our country in particular, according to most
studies, and it has a major economic impact. It may be
induced by the introduction of various cheap foreign
substances. Contamination of honey changes the
physiochemical besides rheology of honey, reducing its
nutritional and therapeutic qualities. As a result,
techniques of adulterate detection and precise
measurement of adulterants would have been used to
produce high quality honey devoid of any foreign addition.
Numerous approaches used for honey adulteration
detection by maximum researchers, such as, Liquid
Chromatography (LC) and Gas Chromatography (GC)
analysis, protein characterization, Near Infra-Red (NIR)
spectroscopy, Fourier Transform Infrared (FTIR)
spectroscopy with Attenuated Total Reflectance (ATR),
High Performance Anion Exchange Chromatography with Pulsed Aerometric Detection (HPAEC-PAD), High Performance Liquid Chromatography Coupled to Isotope Ratio Mass Spectrometry (HPLCIRMS), calorimetric methods, Stable Carbon Isotope Ratio Analysis (SCIRA), Fourier Transform (FT), Raman spectroscopy and microscopic detection techniques are appropriate as well as deliver valuable knowledge. However, to obtain a full besides reliable outcome, people ought not focus just on each technique, but rather use a combination of them.
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