Determining Honey Adulteration by Seeding Method: an Initial Study with Sunflower Honey
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Dosyalar
Tarih
2020
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Springer
Erişim Hakkı
info:eu-repo/semantics/closedAccess
Özet
In the present study, a novel method was developed to determine honey adulteration. Natural sunflower honey (A), adulterated honey (B), indirectly adulterated honey obtained by feeding of bee colonies using sugar syrup (C), mixtures of them (AB and AC), and two additional natural sunflower honey samples coming from different geographical regions (D and E) were examined after seeding at different levels (1, 5, 10%, w/w) of crystallized honey. The physico-chemical property, FT-IR spectra, thermodynamic property (Tp and ?H), flow behavior [storage (G?) and loss (G?) modulus], and microstructural changes of the samples were investigated. According to the obtained results, natural sunflower honeys showed different visco-elastic and flow behaviors from adulterated honeys. The microstructure properties were also different and more homogeneous, and faster crystallization was detected in natural honey (A). The results of this study notably show that honey adulteration can be determined by examining honey crystallization behaviors. Therefore, it is thought that the industry will benefit from this easy and simple method instead of time-consuming, expensive, and complex methods used for determining honey adulteration. © 2020, Springer Science+Business Media, LLC, part of Springer Nature.
Açıklama
Anahtar Kelimeler
Adulteration, Crystallization, Honey, Rheology, Crystallization, Geographical regions, Rheology, Adulteration, Complex methods, Crystallization behavior, Flow behaviors, Honey, Honey adulteration, Microstructural changes, Microstructure properties, Food products
Kaynak
Food Analytical Methods
WoS Q Değeri
Q2
Scopus Q Değeri
Q2
Cilt
13
Sayı
4
