Advances in infrared spectroscopy and chemometrics for honey analysis: a comprehensive review.

IF 7.3 1区 农林科学 Q1 FOOD SCIENCE & TECHNOLOGY
Rita El Hajj, Nathalie Estephan
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引用次数: 0

Abstract

Honey analysis plays a crucial role in ensuring its quality, authenticity, and compliance with regulatory standards. Traditional methods for honey analysis are often time-consuming, labor-intensive, and require complex sample preparation. Infrared spectroscopy is used in the food sector as a fast and reliable technique for the analysis of food. Multivariate analysis applied to infrared spectroscopy has proved to be effective in analyzing honey. In this paper, recently published studies using mid- and near- infrared spectroscopy for the analysis of honey will be reviewed. Honey analysis covers the following objectives: the determination of the physiochemical properties, the determination of the antioxidant activity, the detection of adulteration, the determination of 5-(hydroxymethyl) furfural (HMF) and diastase activity, and the determination of the botanical and geographical origins. A summary of the basic principles of infrared spectroscopy is presented. Different data preprocessing techniques are described. Moreover, this article emphasizes the wide application of chemometrics or multivariate analysis tools for data treatment.

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来源期刊
CiteScore
22.60
自引率
4.90%
发文量
600
审稿时长
7.5 months
期刊介绍: Critical Reviews in Food Science and Nutrition serves as an authoritative outlet for critical perspectives on contemporary technology, food science, and human nutrition. With a specific focus on issues of national significance, particularly for food scientists, nutritionists, and health professionals, the journal delves into nutrition, functional foods, food safety, and food science and technology. Research areas span diverse topics such as diet and disease, antioxidants, allergenicity, microbiological concerns, flavor chemistry, nutrient roles and bioavailability, pesticides, toxic chemicals and regulation, risk assessment, food safety, and emerging food products, ingredients, and technologies.
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