{"id":236290,"date":"2026-04-16T11:35:57","date_gmt":"2026-04-16T09:35:57","guid":{"rendered":"https:\/\/www.alimentibevande.it\/uncategorized\/miele-adulterato-frode-individuata-con-nir-e-fluorescenza\/"},"modified":"2026-04-16T11:42:02","modified_gmt":"2026-04-16T09:42:02","slug":"adulterated-honey-fraud-detected-using-nir-and-fluorescence","status":"publish","type":"post","link":"https:\/\/www.alimentibevande.it\/en\/scientific-studies\/adulterated-honey-fraud-detected-using-nir-and-fluorescence\/","title":{"rendered":"Adulterated honey: fraud detected using NIR and fluorescence"},"content":{"rendered":"\n<p>Honey adulteration is one of the most widespread and difficult-to-detect forms<strong> of <\/strong>food fraud.<\/p>\n\n\n\n<p>In a <strong>recent study<\/strong> carried out by a team of Italian researchers (<strong>De Angelis et al., 2025<\/strong>), <strong>predictive models<\/strong> were developed for the detection and quantification of such adulteration, using <strong>near-infrared (NIR) spectroscopy<\/strong> and <strong>fluorescence<\/strong> spectroscopy. <\/p>\n\n\n\n<p>Two <strong>authentic honeys<\/strong> (citrus and wildflower) were <strong>adulterated with three types of sugar syrups<\/strong> (glucose-fructose mixtures derived from maize and beetroot) in percentages ranging from 2% to 40%.<\/p>\n\n\n\n<p>The NIR spectra were processed using <strong>Principal Component Analysis<\/strong> (PCA), followed by Partial Least Squares (PLS) regression. For the fluorescence data, PARAFAC (Parallel Factor Analysis) was used, followed by linear regression<\/p>\n\n\n\n<p>PCA of the NIR spectra shows a <strong>clear separation between honey and adulterants<\/strong>, with the PC1 component correlating with the level of adulteration. The PLS model shows greater accuracy.<\/p>\n\n\n\n<p><\/p>\n\n\n\n<div class=\"su-button-center\"><a href=\"https:\/\/www.tecnichenuove.com\/riviste\/macchine-alimentari\" class=\"su-button su-button-style-default su-button-wide\" style=\"color:#121010;background-color:#fab21d;border-color:#c88f18;border-radius:12px\" target=\"_blank\" rel=\"noopener noreferrer\"><span style=\"color:#121010;padding:0px 30px;font-size:22px;line-height:44px;border-color:#fcca61;border-radius:12px;text-shadow:none\"> <strong>Subscribe to Macchine Alimentari to continue reading<\/strong><\/span><\/a><\/div>\n","protected":false},"excerpt":{"rendered":"<p>According to a study, NIR spectroscopy and fluorescence are effective techniques for honey authentication, with fluorescence being particularly sensitive to compositional changes induced by adulteration<\/p>\n","protected":false},"author":3836,"featured_media":236291,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[21116,20580],"tags":[21049,21416,21490],"tipologia":[],"coauthors":[20682],"class_list":["post-236290","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-featured","category-scientific-studies","tag-food-fraud","tag-honey","tag-spectroscopy"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.4 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Adulterated honey: fraud detected using NIR and fluorescence - Alimentibevande.it<\/title>\n<meta name=\"description\" content=\"According to a study, NIR spectroscopy and fluorescence are effective techniques for honey authentication\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, 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