The use of infrared spectroscopy and thermal analysis for the quick detection of adulterated beeswax

Miłek, Michał; Drogoń, Agata; Pyda, M.; Czerniecka‐Kubicka, Anna; Tomczyk, Monika; Dżugan, Małgorzata

doi:10.1080/00218839.2020.1773037

Cited by 7 publications

(2 citation statements)

References 14 publications

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“…FT-IR and 2D-IR spectroscopy were used to identify the Cattail pollen (CP) and pine pollen (PP) from BCP. In addition, differential scanning calorimetry (DSC) and FTIR spectroscopy were used to study the influence of aging conditions ( 274 ) and verify the authenticity of the beeswax ( 279 ). Matrix-assisted laser desorption/ionization mass spectrometry (MALDI-MS) was used to detect honey adulteration based on oligosaccharide and polysaccharide profiles ( 134 ).…”

Section: Processing Techniques Applied In the Bee Products Quality Controlmentioning

confidence: 99%

Processing Technologies for Bee Products: An Overview of Recent Developments and Perspectives

Luo

Dong

et al. 2021

Front. Nutr.

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Increased demand for a more balanced, healthy, and safe diet has accelerated studies on natural bee products (including honey, bee bread, bee collected pollen royal jelly, propolis, beeswax, and bee venom) over the past decade. Advanced food processing techniques, such as ultrasonication and microwave and infrared (IR) irradiation, either has gained popularity as alternatives or combined with conventional processing techniques for diverse applications in apiculture products at laboratory or industrial scale. The processing techniques used for each bee products have comprehensively summarized in this review, including drying (traditional drying, infrared drying, microwave-assisted traditional drying or vacuum drying, and low temperature high velocity-assisted fluidized bed drying), storage, extraction, isolation, and identification; the assessment methods related to the quality control of bee products are also fully mentioned. The different processing techniques applied in bee products aim to provide more healthy active ingredients largely and effectively. Furthermore, improved the product quality with a shorter processing time and reduced operational cost are achieved using conventional or emerging processing techniques. This review will increase the positive ratings of the combined new processing techniques according to the needs of the bee products. The importance of the models for process optimization on a large scale is also emphasized in the future.

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Section: Processing Techniques Applied In the Bee Products Quality Controlmentioning

confidence: 99%

Processing Technologies for Bee Products: An Overview of Recent Developments and Perspectives

Luo

Dong

et al. 2021

Front. Nutr.

View full text Add to dashboard Cite

show abstract

“…FT-IR and 2D-IR spectroscopy were used to identify the Cattail pollen (CP) and pine pollen (PP) from BCP. In addition, differential scanning calorimetry (DSC) and FTIR spectroscopy were used to study the influence of aging conditions (274) and verify the authenticity of the beeswax (279). Matrix-assisted laser desorption/ionization mass spectrometry (MALDI-MS) was used to detect honey adulteration based on oligosaccharide and polysaccharide profiles (134).…”

Section: Phenolic and Flavonoid Compoundsmentioning

confidence: 99%

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Bigels as potential inks for extrusion-based 3d food printing: Effect of oleogel fraction on physical characterization and printability

Fernandes,

Neves,

Mazzo

et al. 2023

Food Hydrocolloids

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The use of infrared spectroscopy and thermal analysis for the quick detection of adulterated beeswax

Cited by 7 publications

References 14 publications

Processing Technologies for Bee Products: An Overview of Recent Developments and Perspectives

Processing Technologies for Bee Products: An Overview of Recent Developments and Perspectives

Data_Sheet_1.docx

Bigels as potential inks for extrusion-based 3d food printing: Effect of oleogel fraction on physical characterization and printability

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