Optical Determination of the Effects by Thermal Treatment (TT) in Honey of <i>Apis mellifera</i> Bees

Abstract

Spectroscopy in the UV-Vis and NIR ranges of light provides great convenience for the characterization and evaluation of the characteristics and optical modifications that occur during life, the processes for the preparation of some food in order to modify their characteristics or eliminate Microorganisms that can affect their quality and shelf life, work is carried out at elevated temperatures, even above 100˚C. The study has made it possible to identify changes in the Absorbance, Transmittance and Optical Intensity of Apis mellifera honey from four different botanical sources and States of the Mexican Republic: Citrus (Citrus) from the state of Veracruz, Mangle (Rizophora mangle) of the Pacific zone of the state of Sinaloa, Polyfloralis of the state of Morelos and Polyfloralis of the state of Tabasco.

Rapid Detection of Thermal Treatment of Honey by Chemometrics-Assisted FTIR Spectroscopy

“…Commercial processing of honey is usually accompanied by filtering and heating in order to purify, filter, facilitate packaging, to inhibit microorganism growth, reduce moisture content to standard level, and to delay the crystallization process [7,8]. In earlier studies, Fourier-transform infrared (FTIR) spectroscopy was used with chemometrics to categorize honey and detect hydroxymethylfurfural (HMF) level and diastase activity [9][10][11]. Raw honey, containing more than 20% moisture, is easy to ferment, independent of the initial yeast count that affects the honey quality and shelf life [12].…”