Rheological behavior of honey adulterated with agave, maple, corn, rice and inverted sugar syrups

Abstract

The aim of this study was to assess the influence of different adulteration agents (agave, maple, corn, rice and inverted sugar) on honey rheology. There was studied the influence of different percentages of adulteration agent on steady state and dynamic state rheology but also on rheology in the negative temperature domain. The authentic honey and adulterated ones behaved as a Newtonian fluid with a liquid-like behavior (Gʺ>>Gʹ). Regarding the physicochemical parameters analyzed (moisture and sugar content), significant changes depending on the adulteration agent/degree used were observed. The viscoelastical parameters (η*—complex viscosity, Gʹ —elastic modulus and Gʺ—viscous modulus) and glass transition temperature (Tg) were predicted in function of the chemical composition (moisture content, glucose, fructose, sucrose, maltose, raffinose, trehalose, turanose, melesitose, and F/G ratio) using the PLS-R (partial least square regression). All parameters analyzed had a high regression coefficient for calibration (> 0.810) and validation (> 0.790), except for the elastic modulus.

Tracking of Thermal, Physicochemical, and Biological Parameters of a Long-Term Stored Honey Artificially Adulterated with Sugar Syrups

“…As the viscosity of the syrups used to prepare the adulterated samples was much lower compared to control honey (by about 97% lower) this tendency was easy to predict. A drop in viscosity was observed, at first for honey adulterated by more than 5% of the syrup [ 11 , 36 ]. Thus, obtained results can indicate that viscosity may serve as an indicator of the presence of adulterants.…”

A comparative study regarding the adulteration detection of honey: Physicochemical parameters vs. impedimetric data

“…EC, fructose content, glucose content decreased significantly with the addition of corn syrup. The inverted sugar addition influenced the EC which decreased significantly, while the HMF increased significantly, the addition of more than 10% syrup lead to a concentration higher than the level established by the UE (the inverted sugar has a high concentration of HMF because of the heat treatment applied during the sucrose conversion ( Ciursa and Oroian, 2021a )). From all the 5 syrups used for the adulteration, the maple syrup generated the most intensive changes (e.g.…”

Ultraviolet–visible spectroscopy combined with machine learning as a rapid detection method to the predict adulteration of honey

“…To prepare adulterated samples, the authentic honey with highly quality and standard range parameters were mixed with sucrose syrup at different ratios: 1:1, 1:2, 1:3, 1:4, 1:5, 1:6, 1:7, 1:8, 1:9, 1:10, 1:11, 1:12, 1:13, 1:14, 1:15, and 1:16 w/w. Adulterated samples were mixed using a magnetic stirrer at 20 °C for 24 h to ensure homogeneity before analysis [ 3 , 30 ].…”