European Food Research and Technology最新文献

{"title":"Organogels, O/W and W/O emulsion gels structured by monoglycerides: the study on the gelation behavior and crystal network","authors":"Liyang Du,&nbsp;Ying Guo,&nbsp;Zong Meng","doi":"10.1007/s00217-024-04613-w","DOIUrl":"10.1007/s00217-024-04613-w","url":null,"abstract":"<div><p>Recently, there has been increasing enthusiasm for developing healthy and viable fat analogues, it is meaningful to design oil-containing gels with different structures and variable characteristics using widely used monoglyceride (MAG). Herein, oil-containing gels with different structures and textures, including organogels, oil-in-water (O/W), and water-in-oil (W/O) emulsion gels, were prepared using glyceryl mono-palmitin (GMP) and glyceryl mono-stearate (GMS), respectively. Clustered crystallites of GMP showed higher oil loss while needle-like crystal network of GMS was responsible for higher hardness. Moreover, the difference in the fatty acid composition exerted an effect on the T_k during cooling. The network self-assembled by GMS and co-emulsifiers led to fat-like O/W emulsion gels while the oil fractions affected the texture. The formation of W/O emulsion gels was achieved by the crystal adsorption irreversibly at the interface and gelling enhancement in the oil phase. The structure and water content of GMS-based gels impacted their tribological behaviors. The amount and distribution of highly viscous and stiff crystals dominated the friction coefficient of organogels and W/O emulsion gels. The inclusion of a dispersed water phase induced a lubrication behavior different from pure organogels, Pickering crystal-stabilized droplets were supposed to result in a more stable interface, sufficiently elastic to prevent droplet deformation. This work would benefit further studies relating to the required food application of MAG-based gels, and guide the design of the fat mimetic with controlled structures.</p></div>","PeriodicalId":549,"journal":{"name":"European Food Research and Technology","volume":"251 2","pages":"165 - 177"},"PeriodicalIF":3.0,"publicationDate":"2024-11-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143109087","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Saltatory rolling circle amplification (SRCA) combined with Safranine O for the rapid, sensitive and visual detection of Listeria monocytogenes in food","authors":"Xiafei Li,&nbsp;Congyan Qi,&nbsp;Yunzhe Zhang,&nbsp;Xin Lu,&nbsp;Xiaoyan Ma,&nbsp;Yaowu Yuan,&nbsp;Wei Zhang","doi":"10.1007/s00217-024-04630-9","DOIUrl":"10.1007/s00217-024-04630-9","url":null,"abstract":"<div><p><i>Listeria monocytogenes</i> (<i>L. monocytogenes</i>) is one of the most prevalent foodborne pathogens. It causes intestinal infections as well as severe meningitis and septicemia, representing a significant risk to food safety and human health. Consequently, the present study proposes a novel method based on the combination of saltatory rolling circle amplification (SRCA) technology and Safranine O for the rapid, sensitive and visual detection of <i>L. monocytogenes</i> in food. In the presence of <i>L. monocytogenes</i>, the SRCA amplification reaction yields copious quantities of double-stranded DNA. Following the addition of Safranine O and the oxidant, Safranine O is oxidized to form Safranine O oligomer. The electrostatic interactions between the positively charged Safranine O oligomers and the negatively charged SRCA amplification product result in the formation of dark red visible aggregates, the absorbance value also decreases with the formation of aggregates. The method has low detection limit, high specificity, straightforward and time efficient (DNA amplification for 40 min, aggregation for 10 min). The visual qualitative detection limit was 2.7 × 10¹ CFU/mL, and the limit of detection quantitative detection was 3.4 CFU/mL. In comparison with the SRCA electrophoresis detection method, the visual detection limit was enhanced by 10 times. Comparison with ISO method, the sensitivity, specificity and accuracy of the method for the detection of real samples were 100%, 96.2% and 96.7%, respectively. This method offers a straightforward and accurate qualitative and quantitative approach for the identification of <i>L. monocytogenes</i> in food, and is particularly suited to the detection of pathogenic bacteria in food in resource-poor areas.</p></div>","PeriodicalId":549,"journal":{"name":"European Food Research and Technology","volume":"251 2","pages":"213 - 225"},"PeriodicalIF":3.0,"publicationDate":"2024-11-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143109070","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Antioxidant interaction between α-tocopherol and quercetin in homogeneous solutions of peroxidating methyl linoleate","authors":"Eleonora Miquel Becker,&nbsp;Søren S. Jørgensen,&nbsp;Mogens L. Andersen,&nbsp;Leif H. Skibsted","doi":"10.1007/s00217-024-04631-8","DOIUrl":"10.1007/s00217-024-04631-8","url":null,"abstract":"<div><p>Interaction between α-tocopherol and quercetin as antioxidants was studied by quantification of both compounds in air-saturated <i>tert</i>-butyl alcohol as a hydrogen-bonding solvent during oxidation of dissolved methyl linoleate initiated by lipophilic α,α´-azobis-isobutyronitrile (AIBN) at 50 °C. The main question of the study was, if α-tocopherol and quercetin regenerate each other from their one-electron oxidized radical forms when they both are present during lipid autoxidation. α-Tocopherol with an initial concentration of 0.14 mM was by HPLC-analysis found to be depleted first, indicating that α-tocopherol is a more effective antioxidant. The concentration of quercetin, also initially 0.14 mM as followed spectrophotometrically, remained constant until α-tocopherol was consumed. The rate of α-tocopherol depletion was found to be independent of the presence of quercetin. Cyclic voltammetry showed that α-tocopherol is more easily oxidized than quercetin. Quercetin has previously been reported to regenerate the more reducing α-tocopherol during oxidation of lipid substrates in polar hydrogen-bonding solvents based on measured oxygen consumption rates. Our results further indicate that regeneration reactions between α-tocopherol and quercetin as antioxidants are of little if any importance, most likely due to the low extent of quercetin oxidation when they both are present. This conclusion was further supported by simulation of time profiles, from which an upper limit of 400 M⁻¹·s⁻¹ was estimated for the second-order rate constant for α-tocopherol regeneration of quercetin.</p></div>","PeriodicalId":549,"journal":{"name":"European Food Research and Technology","volume":"251 2","pages":"227 - 232"},"PeriodicalIF":3.0,"publicationDate":"2024-11-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://link.springer.com/content/pdf/10.1007/s00217-024-04631-8.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143109071","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Heat-induced gelation of black soldier fly larvae (Hermetia illucens) protein: aggregation and rheological characterization","authors":"Xin Yun Chia,&nbsp;Hui Ting Peng,&nbsp;Siau Hui Mah,&nbsp;Yau Hoong Kuan,&nbsp;Benjamin Tziak Ze Wong,&nbsp;Yun Ping Neo","doi":"10.1007/s00217-024-04620-x","DOIUrl":"10.1007/s00217-024-04620-x","url":null,"abstract":"<div><p>The potential of utilizing black soldier fly larvae (BSFL) protein in food applications requires comprehensive understanding of their techno-functionalities under various processing conditions. This study aimed to investigate the gelling behaviour of BSFL proteins through characterising their aggregation and rheological properties at different temperatures (55–95 °C). The results of turbidity, particle size distribution, polydispersity and molecular weight distribution showed that BSFL protein aggregation was enhanced at higher temperatures. The reduction of zeta potentials and total sulfhydryl groups implied that heat induced conformational changes had taken place through electrostatic interactions and disulfide bonds formation. The changes in secondary structures composition demonstrated that the formation of β-sheet structures plays important role in BSFL protein aggregation. The gelation kinetics and mechanism of BSFL protein might be explained from their thermo-rheological behaviour, which includes partial unfolding, rapid aggregates formation, initial gel formation, gel network sustainment and gel reinforcement steps at different stages of the heating cycle. The variation in viscoelastic properties suggested that heating at higher temperatures aided the formation of BSFL gels with higher strength and elasticity. The power law parameters showed that the stability of heat-induced BSFL gels were greatly enhanced after heating at higher temperatures. Overall, the temperature dependence of BSFL protein aggregation and gelling properties are clearly demonstrated in present study. These results are useful for the selection of appropriate heating conditions to attain specific BSFL protein gel texture.</p><h3>Graphical abstract</h3><div><figure><div><div><picture><source><img></source></picture></div></div></figure></div></div>","PeriodicalId":549,"journal":{"name":"European Food Research and Technology","volume":"251 1","pages":"135 - 150"},"PeriodicalIF":3.0,"publicationDate":"2024-11-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143109072","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Phytochemical characterization and evaluation of anti-inflammatory and anticancer activities of Cistus laurifolius originated propolis","authors":"Ecesu Sezen,&nbsp;Rengin Reis,&nbsp;Yağmur Özhan,&nbsp;Hande Sipahi,&nbsp;Rifat Gimatdin,&nbsp;Ahmet Ceyhan Gören,&nbsp;Hasan Kırmızıbekmez,&nbsp;Etil Guzelmeric","doi":"10.1007/s00217-024-04624-7","DOIUrl":"10.1007/s00217-024-04624-7","url":null,"abstract":"<div><p>Determination of the botanical origin of plant-originated bee products like propolis is a highly crucial task especially for the standardization of the extract and prediction of its health benefits. While there are various propolis types across globe, the existence of two main propolis types originating from black poplar and Eurasian aspen poplar have been revealed in Türkiye up to date. This study focused on the chemical characterization and bioactivities of unique propolis samples which showed a distinct chemical profile from the known types of propolis. Accordingly, the botanical origin of this new type of propolis was determined by comparative analysis of hydroalcoholic extracts of propolis with that of <i>Cistus laurifolius</i> extract by HPTLC. Marker compounds such as luteolin, apigenin, quercetin, and 3-<i>O</i>-methylquercetin were detected in both extracts along with an unknown compound. Moreover, this unidentified compound was purified by successive chromatographic methods and its chemical structure was elucidated as 3,7-<i>O</i>-dimethylquercetin by NMR and MS analyses. Besides, LC-MS/MS was used for the quantification of the compounds. The results of bioactivity studies showed that standardized hydroalcoholic propolis extract led to a decrease in nitrite release from LPS-activated RAW264.7 cells at 10 µg/mL indicating its remarkable anti-inflammatory activity. Additionally, propolis extract showed potent anticancer activity against pancreatic cancer cell lines MIA PaCa-2 in both 2D and 3D models in a concentration-dependent manner. The strongest effect on spheroid size change was observed at the concentration of 1 mg/mL.</p></div>","PeriodicalId":549,"journal":{"name":"European Food Research and Technology","volume":"251 1","pages":"151 - 164"},"PeriodicalIF":3.0,"publicationDate":"2024-11-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143109129","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"A novel UHPLC-MS/MS method for the determination of three selenoamino acids in organic selenium supplements and dynamic monitoring in human urine after consumption","authors":"Xinxin Kong,&nbsp;Lingli Zhang,&nbsp;Ling Cai,&nbsp;Shengyu Cheng,&nbsp;Xi-Ling Li,&nbsp;Toufeng Jin,&nbsp;Jun Zhe Min","doi":"10.1007/s00217-024-04625-6","DOIUrl":"10.1007/s00217-024-04625-6","url":null,"abstract":"<div><p>Selenium (Se) is a vital trace element for mammals, but excessive intake can lead to selenium poisoning. To manage Se intake properly, this study developed a novel method using ultra-high performance liquid chromatography–tandem mass spectrometry (UHPLC-MS/MS). This technique allows the simultaneous detection of three selenoamino acids in supplements. The three selenoamino acids were fully separated within 3 min. The method demonstrated excellent linearity (R² ≥ 0.9993), high sensitivity (detection limits were 2.49–2.92 fmol), and good precision (intraday and interday precision ranged from 2.87 to 13.54%). This study applied this method to analyze the content of selenoamino acids in organic selenium supplements from various sources and to dynamically monitor their absorption and excretion in the body after consumption. The novel approach offers a new strategy for the quality control of selenium-containing supplements and for studying selenium absorption and metabolism.</p><h3>Graphical abstract</h3><div><figure><div><div><picture><source><img></source></picture></div></div></figure></div></div>","PeriodicalId":549,"journal":{"name":"European Food Research and Technology","volume":"251 2","pages":"299 - 310"},"PeriodicalIF":3.0,"publicationDate":"2024-11-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143108460","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Optimizing protein quality: synergies and comparisons of single and combined alternative proteins from diverse sources","authors":"Keshia Broucke,&nbsp;Simon Van De Walle,&nbsp;Marina Mefleh,&nbsp;Barbara Duquenne,&nbsp;Geert Van Royen,&nbsp;Fatma Boukid","doi":"10.1007/s00217-024-04610-z","DOIUrl":"10.1007/s00217-024-04610-z","url":null,"abstract":"<div><p>The global shift towards plant-based diets underlines the critical need to thoroughly evaluate the nutritional value of alternative proteins to meet dietary requirements. To effectively assess the protein quality, it is crucial to understand its composition and digestibility. Through this study, the protein quality assessment of a panel of proteins deriving from emerging plants (i.e., legumes and cereals) and microalgae sources (n = 8) was conducted. Protein digestibility, analyzed using two different methods and expressed in three different ways, showed a high discrepancy. This suggests that relying on two quantification methods and different ways of result expression can give a broader insight into understanding the protein digestibility of alternative proteins compared to a unilateral approach. The amino acid profiles and digestibility scores of individual proteins revealed that all sources contained limiting amino acids and that none met the dietary requirements. Based on the individual amino acid scores, we conducted theoretical calculations to explore potential protein blends. The optimal blend identified contained no limiting amino acids and included pea protein isolates and corn protein concentrates as the primary components, supplemented with barley protein concentrates, Spirulina, or <i>Nannochloropsis oceanica</i>. These results underscore the importance of protein versatility, demonstrating that strategically blending cereals, legumes, and microalgae can significantly enhance nutritional quality.</p></div>","PeriodicalId":549,"journal":{"name":"European Food Research and Technology","volume":"251 1","pages":"31 - 43"},"PeriodicalIF":3.0,"publicationDate":"2024-11-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143108463","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Development of an eco-fractionation process for Ricinodendron heudelotii oil to obtain α-eleostearic acid and β-eleostearic acid","authors":"Éric Lacroux,&nbsp;Diakaridja Nikiema,&nbsp;Muriel Cerny,&nbsp;Jean-François Fabre,&nbsp;Zéphirin Mouloungui,&nbsp;Koua Oi Koua,&nbsp;Christine Raynaud,&nbsp;Ané Adjou,&nbsp;Othmane Merah,&nbsp;Romain Valentin","doi":"10.1007/s00217-024-04615-8","DOIUrl":"10.1007/s00217-024-04615-8","url":null,"abstract":"<div><p>The present article studies the transformations and fractionation of the reserve lipids of <i>Ricinodendron heudelotii</i>. The native triglycerides of this oil are composed mainly of conjugated polyunsaturated fatty acids, in particular α-eleostearic acid C18:3 n– 5 (9c, 11t, 13t) at 60%. This particular fatty acid of CLnA family exerts many activities potentially beneficial for health: anti-inflammatory, anti-leukemic, anti-microbial, anti-tumor, anti-ulcer and anti-diabetic. A process for transforming this acid into its isomers β-eleostearic acid and catalpic acid was explored with the aim of obtaining fractions enriched in β-eleostearic acid C18:3 n– 5 (9t, 11t, 13t). The β-eleostearic acid is a fatty acid of great interest because it is even more reactive and more efficient as antioxidant than α-eleostearic acid due to its higher <i>trans</i> content. Isomerization reaction of α-eleostearic acid in oil was carried out using artificial solar radiation treatment. The enrichment of concentrates in β-eleostearic acid was therefore tested using an eco-fractionation process. This process was carried out in two stages. The first step was the <i>Candida rugosa</i> lipase-catalyzed hydrolysis of triglycerides from native or isomerized <i>Ricinodendron heudelotii</i> oil. The second step was fractionation of the reaction medium obtained after hydrolysis. Triglyceride hydrolysis was complete, with a yield of free fatty acids of over 95% after 2 h of reaction. Treatment of the reaction media yielded 3 lipid concentrates with new chemical compositions of polyunsaturated fatty acids: a first concentrate, derived from hydrolysis of the native oil, composed of 60% α-eleostearic acid and 22% linoleic acid, and two other concentrates derived from fractionation of the hydrolysate of the oil isomerized by radiation. One was composed of 34% linoleic acid, 21% β-eleostearic acid, 11% α-eleostearic acid and 6% catalpic acid, and the last concentrate was composed of over 80% β-eleostearic acid. In addition to offering nutritional benefits similar to those of α-eleostearic acid, β-eleostearic acid also offers an interesting physical property: a very high melting point of 72 °C. Such a polyunsaturated fatty acid, which is solid at room temperature, could prove to be a raw material of choice, particularly in the world of food formulation, where manufacturers are looking for replacements with physical properties close to those of palm oil (the melting point of palmitic acid is 62 °C). <i>Ricinodendron heudelotii</i> oil has thus demonstrated its major role as a source of the triptych of α-eleostearic, β-eleostearic and linoleic fatty acids.</p></div>","PeriodicalId":549,"journal":{"name":"European Food Research and Technology","volume":"251 1","pages":"87 - 98"},"PeriodicalIF":3.0,"publicationDate":"2024-11-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://link.springer.com/content/pdf/10.1007/s00217-024-04615-8.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143108448","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Fusion of machine learning and explainable AI for enhanced rice classification: a case study on Cammeo and Osmancik species","authors":"Ahmet Çifci,&nbsp;İsmail Kırbaş","doi":"10.1007/s00217-024-04614-9","DOIUrl":"10.1007/s00217-024-04614-9","url":null,"abstract":"<div><p>The accurate identification and classification of rice species is critical for increasing crop productivity, quality, and diversity. Traditional rice classification methods involving manual inspection can be time-consuming, costly, and error-prone. This study addresses to address this challenge by exploring the potential of machine learning (ML) models for automated and accurate rice classification. The key objectives of this paper are threefold. First, the study evaluates the discriminative power of various morphological features extracted from rice grain images using feature selection methods. Second, it compares the performance of several ML models, including Artificial Neural Network (ANN), Categorical Boosting (CatBoost), Gradient Boosting (GBoost), k-Nearest Neighbours (k-NN), Logistic Regression (LR), Naïve Bayes (NB), Random Forest (RF), Stochastic Gradient Descent (SGD), Support Vector Machine (SVM), and eXtreme Gradient Boosting (XGBoost), in classifying two rice species (Cammeo and Osmancik). Third, the study implements explainable artificial intelligence (XAI) techniques, namely SHapley Additive exPlanation (SHAP) and Individual Conditional Expectation (ICE) plots, to provide transparency and interpretability into the inner workings and decision-making processes of the ML models. The findings indicate that the LR model achieved the highest classification accuracy, with a rate of 93.1%. Feature analysis identified Major Axis Length, Perimeter, Convex Area, and Area as the most influential features in distinguishing between rice species. This study highlights the successful application of advanced ML techniques in automating industrial rice classification, facilitating automated packaging and quality control processes without the need for human intervention. By improving the efficiency of rice classification and reducing reliance on manual labour, this approach offers significant benefits to both the agricultural industry and food production sectors.</p></div>","PeriodicalId":549,"journal":{"name":"European Food Research and Technology","volume":"251 1","pages":"69 - 86"},"PeriodicalIF":3.0,"publicationDate":"2024-11-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://link.springer.com/content/pdf/10.1007/s00217-024-04614-9.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143108449","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Low-field 1H-NMR spectroscopy allied with chemometrics for recognition of botanical origin and adulteration of honeys","authors":"Merve Ozbay,&nbsp;Fatma Nur Arslan,&nbsp;Gazi Gorur","doi":"10.1007/s00217-024-04617-6","DOIUrl":"10.1007/s00217-024-04617-6","url":null,"abstract":"<div><p>In this work, the potential of cryogen-free low-field ¹H-NMR spectroscopy combined with chemometrics was examined to authenticate honeys based on their botanical origin and to determine the presence and content of low-priced sugar syrups in genuine honeys. The multivariate classification data algorithms of PCA, HCA and SIMCA were constructed over the integrated data of benchtop NMR spectroscopy, by using 95 genuine honey samples from 15 different types of monofloral, polyfloral and honeydew honeys. The supervised PLS-R models were also constructed to identify quantitative detection limits for the cheap sugar syrups in adulterated honey–sugar syrup sample sets. The monofloral honeys were especially forecasted with an accuracy of 100% by the SIMCA model, and they offered a distinct demarcation of the honeys and were employed to classify honeys. The minimum detection limits for syrup adulterants were 0.96% in monofloral honeys, 1.55% in polyfloral honeys and 1.93% in honeydew honeys, respectively, with high R² values (&gt; <i>0.9970</i>). It is concluded that the profiles of major carbohydrate molecules and minor components by low-field ¹H-NMR spectroscopy with chemometrics could be a powerful and potential device for the demarcation of honeys from diverse botanical origins and the quantification of low-priced sugar syrups in pure honeys.</p><h3>Graphical abstract</h3><div><figure><div><div><picture><source><img></source></picture></div></div></figure></div></div>","PeriodicalId":549,"journal":{"name":"European Food Research and Technology","volume":"251 1","pages":"111 - 122"},"PeriodicalIF":3.0,"publicationDate":"2024-11-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143108462","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}