Fruit-based fermented beverages : contamination sources and emerging technologies applied to assure their safety
Autor(a) principal: | |
---|---|
Data de Publicação: | 2023 |
Outros Autores: | , , , , , , , , , , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
Texto Completo: | http://hdl.handle.net/10400.11/8333 |
Resumo: | The food and beverage market has become broader due to globalization and consumer claims. Under the umbrella of consumer demands, legislation, nutritional status, and sustainability, the importance of food and beverage safety must be decisive. A significant sector of food production is related to ensuring fruit and vegetable conservation and utilization through fermentation. In this respect, in this review, we critically analyzed the scientific literature regarding the presence of chemical, microbiological and physical hazards in fruit-based fermented beverages. Furthermore, the potential formation of toxic compounds during processing is also discussed. In managing the risks, biological, physical, and chemical techniques can reduce or eliminate any contaminant from fruitbased fermented beverages. Some of these techniques belong to the technological flow of obtaining the beverages (i.e., mycotoxins bound by microorganisms used in fermentation) or are explicitly applied for a specific risk reduction (i.e., mycotoxin oxidation by ozone). Providing manufacturers with information on potential hazards that could jeopardize the safety of fermented fruit-based drinks and strategies to lower or eliminate these hazards is of paramount importance. |
id |
RCAP_9c4ef77544571144956d07b7644fca5a |
---|---|
oai_identifier_str |
oai:repositorio.ipcb.pt:10400.11/8333 |
network_acronym_str |
RCAP |
network_name_str |
Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
repository_id_str |
7160 |
spelling |
Fruit-based fermented beverages : contamination sources and emerging technologies applied to assure their safetyFermentationContaminantsMycotoxinsBiogenic aminesPesticidesMicroplasticsHeavy metalsDecontaminationThe food and beverage market has become broader due to globalization and consumer claims. Under the umbrella of consumer demands, legislation, nutritional status, and sustainability, the importance of food and beverage safety must be decisive. A significant sector of food production is related to ensuring fruit and vegetable conservation and utilization through fermentation. In this respect, in this review, we critically analyzed the scientific literature regarding the presence of chemical, microbiological and physical hazards in fruit-based fermented beverages. Furthermore, the potential formation of toxic compounds during processing is also discussed. In managing the risks, biological, physical, and chemical techniques can reduce or eliminate any contaminant from fruitbased fermented beverages. Some of these techniques belong to the technological flow of obtaining the beverages (i.e., mycotoxins bound by microorganisms used in fermentation) or are explicitly applied for a specific risk reduction (i.e., mycotoxin oxidation by ozone). Providing manufacturers with information on potential hazards that could jeopardize the safety of fermented fruit-based drinks and strategies to lower or eliminate these hazards is of paramount importance.MDPIRepositório Científico do Instituto Politécnico de Castelo BrancoAvîrvarei, Alexandra CostinaSalanță, Liana ClaudiaPop, Carmen RodicaMudura, ElenaPasqualone, AntonellaAnjos, O.Barboza, NataliaUsaga, JessieDărab, Cosmin PompeiBurja-Udrea, CristinaZhao, HaifengFărcaș, Anca CorinaColdea, Teodora Emilia2023-02-22T16:36:44Z20232023-01-01T00:00:00Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfhttp://hdl.handle.net/10400.11/8333engAVÎRVAREI, Alexandra Costina [et al.] (2023) - Fruit-based fermented beverages : contamination sources and emerging technologies applied to assure their safety. Foods. 4:12. DOI 10.3390/foods1204083810.3390/foods12040838info:eu-repo/semantics/openAccessreponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãoinstacron:RCAAP2023-03-18T01:47:53Zoai:repositorio.ipcb.pt:10400.11/8333Portal AgregadorONGhttps://www.rcaap.pt/oai/openaireopendoar:71602024-03-19T16:47:09.557556Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãofalse |
dc.title.none.fl_str_mv |
Fruit-based fermented beverages : contamination sources and emerging technologies applied to assure their safety |
title |
Fruit-based fermented beverages : contamination sources and emerging technologies applied to assure their safety |
spellingShingle |
Fruit-based fermented beverages : contamination sources and emerging technologies applied to assure their safety Avîrvarei, Alexandra Costina Fermentation Contaminants Mycotoxins Biogenic amines Pesticides Microplastics Heavy metals Decontamination |
title_short |
Fruit-based fermented beverages : contamination sources and emerging technologies applied to assure their safety |
title_full |
Fruit-based fermented beverages : contamination sources and emerging technologies applied to assure their safety |
title_fullStr |
Fruit-based fermented beverages : contamination sources and emerging technologies applied to assure their safety |
title_full_unstemmed |
Fruit-based fermented beverages : contamination sources and emerging technologies applied to assure their safety |
title_sort |
Fruit-based fermented beverages : contamination sources and emerging technologies applied to assure their safety |
author |
Avîrvarei, Alexandra Costina |
author_facet |
Avîrvarei, Alexandra Costina Salanță, Liana Claudia Pop, Carmen Rodica Mudura, Elena Pasqualone, Antonella Anjos, O. Barboza, Natalia Usaga, Jessie Dărab, Cosmin Pompei Burja-Udrea, Cristina Zhao, Haifeng Fărcaș, Anca Corina Coldea, Teodora Emilia |
author_role |
author |
author2 |
Salanță, Liana Claudia Pop, Carmen Rodica Mudura, Elena Pasqualone, Antonella Anjos, O. Barboza, Natalia Usaga, Jessie Dărab, Cosmin Pompei Burja-Udrea, Cristina Zhao, Haifeng Fărcaș, Anca Corina Coldea, Teodora Emilia |
author2_role |
author author author author author author author author author author author author |
dc.contributor.none.fl_str_mv |
Repositório Científico do Instituto Politécnico de Castelo Branco |
dc.contributor.author.fl_str_mv |
Avîrvarei, Alexandra Costina Salanță, Liana Claudia Pop, Carmen Rodica Mudura, Elena Pasqualone, Antonella Anjos, O. Barboza, Natalia Usaga, Jessie Dărab, Cosmin Pompei Burja-Udrea, Cristina Zhao, Haifeng Fărcaș, Anca Corina Coldea, Teodora Emilia |
dc.subject.por.fl_str_mv |
Fermentation Contaminants Mycotoxins Biogenic amines Pesticides Microplastics Heavy metals Decontamination |
topic |
Fermentation Contaminants Mycotoxins Biogenic amines Pesticides Microplastics Heavy metals Decontamination |
description |
The food and beverage market has become broader due to globalization and consumer claims. Under the umbrella of consumer demands, legislation, nutritional status, and sustainability, the importance of food and beverage safety must be decisive. A significant sector of food production is related to ensuring fruit and vegetable conservation and utilization through fermentation. In this respect, in this review, we critically analyzed the scientific literature regarding the presence of chemical, microbiological and physical hazards in fruit-based fermented beverages. Furthermore, the potential formation of toxic compounds during processing is also discussed. In managing the risks, biological, physical, and chemical techniques can reduce or eliminate any contaminant from fruitbased fermented beverages. Some of these techniques belong to the technological flow of obtaining the beverages (i.e., mycotoxins bound by microorganisms used in fermentation) or are explicitly applied for a specific risk reduction (i.e., mycotoxin oxidation by ozone). Providing manufacturers with information on potential hazards that could jeopardize the safety of fermented fruit-based drinks and strategies to lower or eliminate these hazards is of paramount importance. |
publishDate |
2023 |
dc.date.none.fl_str_mv |
2023-02-22T16:36:44Z 2023 2023-01-01T00:00:00Z |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
http://hdl.handle.net/10400.11/8333 |
url |
http://hdl.handle.net/10400.11/8333 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
AVÎRVAREI, Alexandra Costina [et al.] (2023) - Fruit-based fermented beverages : contamination sources and emerging technologies applied to assure their safety. Foods. 4:12. DOI 10.3390/foods12040838 10.3390/foods12040838 |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
application/pdf |
dc.publisher.none.fl_str_mv |
MDPI |
publisher.none.fl_str_mv |
MDPI |
dc.source.none.fl_str_mv |
reponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação instacron:RCAAP |
instname_str |
Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação |
instacron_str |
RCAAP |
institution |
RCAAP |
reponame_str |
Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
collection |
Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
repository.name.fl_str_mv |
Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação |
repository.mail.fl_str_mv |
|
_version_ |
1799130943365054464 |