Repository logo
 
Publication

A comprehensive review on the main honey authentication issues: production and origin

dc.contributor.authorSoares, S.E.F
dc.contributor.authorAmaral, Joana S.
dc.contributor.authorOliveira, Beatriz
dc.contributor.authorMafra, Isabel
dc.date.accessioned2020-06-09T10:00:00Z
dc.date.available2020-06-09T10:00:00Z
dc.date.issued2017
dc.description.abstractHoney is a highly consumed natural product, not only for its taste and nutritional value, but also for its health benefits. Owing to characteristics that are essentially or exclusively related to the specific region or particular local environment and flora, honey can be classified as a premium product generally perceived as a high‐quality and valued product because of its desirable flavor and taste. Consequently, honey has been a target of adulteration through inappropriate/fraudulent production practices and mislabeling origin. Globally, authentication of honey covers 2 main aspects: the production, with main issues related to sugar syrup addition, filtration, thermal treatment, and water content; and the labeled origin (geographical and/or botanical) and “organic” provenance. This review addresses all those issues, focusing on the approaches to detect the different types of honey adulteration. Due to the complex nature of honey and to the different types of adulteration, its authentication has been challenging and prompted the development of several advanced analytical approaches. Therefore, an updated, critical, and extensive overview on the current and advanced analytical methods targeting markers of adulteration/authenticity, including nontarget fingerprint approaches will be provided. The most recent advances on molecular, chromatographic, and spectroscopic methodologies will be described, emphasizing their pros and cons for the identification of botanical and geographical origins.pt_PT
dc.description.sponsorshipThis work was supported by FCT (Fundação para a Ciência e Tecnologia) through project UID/QUI/50006/2013 – POCI/01/0145/FEDER/007265 with financial support from FCT/MEC through national funds and co-financed by FEDER, under the Partnership Agreement PT2020, and by the projects NORTE-01-0145-FEDER-000011 and FOODINTEGRITY (FP7-KBBE-2013-single-stage, No 613688). S´onia Soares is grateful to FCT PhD grant (SFRH/BD/75091/2010) financed by POPH-QREN (subsidized by FSE and MCTES).pt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.citationSoares, S.; Amaral, J.S.; Oliveira, M.B.P.P.; Mafra, I. (2017). A comprehensive review on the main honey authentication issues: production and origin. Comprehensive Reviews in Food Science and Food Safety. ISSN 1541-4337.16:5, p. 1072-1100pt_PT
dc.identifier.doi10.1111/1541-4337.12278pt_PT
dc.identifier.urihttp://hdl.handle.net/10198/22048
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.relationEnsuring the Integrity of the European food chain
dc.rights.urihttp://creativecommons.org/licenses/by-nc/4.0/pt_PT
dc.subjectAnalysispt_PT
dc.subjectAuthenticitypt_PT
dc.subjectBotanical and geographical originspt_PT
dc.subjectHoneypt_PT
dc.subjectProductionpt_PT
dc.titleA comprehensive review on the main honey authentication issues: production and originpt_PT
dc.typejournal article
dspace.entity.typePublication
oaire.awardTitleEnsuring the Integrity of the European food chain
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/5876/UID%2FQUI%2F50006%2F2013/PT
oaire.awardURIinfo:eu-repo/grantAgreement/EC/FP7/613688/EU
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/SFRH/SFRH%2FBD%2F75091%2F2010/PT
oaire.citation.endPage1100pt_PT
oaire.citation.startPage1072pt_PT
oaire.citation.titleComprehensive Reviews in Food Science and Food Safetypt_PT
oaire.citation.volume16pt_PT
oaire.fundingStream5876
oaire.fundingStreamFP7
oaire.fundingStreamSFRH
person.familyNameAmaral
person.givenNameJoana S.
person.identifier.ciencia-id5319-7DE8-BEDA
person.identifier.orcid0000-0002-3648-7303
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.identifierhttp://doi.org/10.13039/501100008530
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.nameFundação para a Ciência e a Tecnologia
project.funder.nameEuropean Commission
project.funder.nameFundação para a Ciência e a Tecnologia
rcaap.rightsrestrictedAccesspt_PT
rcaap.typearticlept_PT
relation.isAuthorOfPublication42be2cf4-adc4-4e7f-ac60-7aab515b38cd
relation.isAuthorOfPublication.latestForDiscovery42be2cf4-adc4-4e7f-ac60-7aab515b38cd
relation.isProjectOfPublication40f15c30-b6e8-4474-ae1d-d7256c7af84e
relation.isProjectOfPublication050e7d15-3b12-4aa1-b7a9-bd919b5696fb
relation.isProjectOfPublication24513143-7e25-460c-927a-624699b8b3ca
relation.isProjectOfPublication.latestForDiscovery40f15c30-b6e8-4474-ae1d-d7256c7af84e

Files

Original bundle
Now showing 1 - 1 of 1
No Thumbnail Available
Name:
Soares_et_al-2017-Comprehensive_Reviews_in_Food_Science_and_Food_Safety.pdf
Size:
1.01 MB
Format:
Adobe Portable Document Format