Fourier Transform Infrared Spectroscopy Use in Honey Characterization and Authentication: A systematic review
Joana C. Prata, Paulo Martins da Costa
Abstract
High Resolution Image Download MS PowerPoint Slide Honey, due to its high demand, is a target for food fraud by adulteration (i.e., the addition of foreign sugars or syrups) or mislabeling of its botanical or geographical origins. Current analytical techniques used in its characterization are cumbersome and expensive and require skilled operators. The objective of this study was to conduct a systematic review of the use of Fourier Transform Infrared Spectroscopy (FTIR) as an easy and inexpensive technique to characterize honey. A total of 25 original manuscripts published between 2017 and 2023 manuscripts were selected. FTIR is a reliable technique that can be used in honey characterization without the need for a cumbersome sample preparation. Slight differences in infrared spectra peaks attributed to sugars (i.e., fructose, glucose, sucrose) and water allow differentiation of honey types and adulteration, requiring advanced data analysis (e.g., principal component analysis). Thus, wider use of FTIR in the routine characterization of honey’s composition requires the development of databases and automated spectral data analysis and further research on its applications.