Fruit-Based Fermented Beverages: Contamination Sources and Emerging Technologies Applied to Assure Their Safety
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 en...
| Main Authors: | , , , , , , , , , , , , |
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| Format: | Article |
| Language: | English |
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MDPI AG
2023-02-01
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| Series: | Foods |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2304-8158/12/4/838 |
| _version_ | 1797621032558788608 |
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| author | Alexandra Costina Avîrvarei Liana Claudia Salanță Carmen Rodica Pop Elena Mudura Antonella Pasqualone Ofelia Anjos Natalia Barboza Jessie Usaga Cosmin Pompei Dărab Cristina Burja-Udrea Haifeng Zhao Anca Corina Fărcaș Teodora Emilia Coldea |
| author_facet | Alexandra Costina Avîrvarei Liana Claudia Salanță Carmen Rodica Pop Elena Mudura Antonella Pasqualone Ofelia Anjos Natalia Barboza Jessie Usaga Cosmin Pompei Dărab Cristina Burja-Udrea Haifeng Zhao Anca Corina Fărcaș Teodora Emilia Coldea |
| author_sort | Alexandra Costina Avîrvarei |
| collection | DOAJ |
| 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 fruit-based 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. |
| first_indexed | 2024-03-11T08:49:55Z |
| format | Article |
| id | doaj.art-77d50601c79d492190ce18e117fd8cde |
| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-03-11T08:49:55Z |
| publishDate | 2023-02-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj.art-77d50601c79d492190ce18e117fd8cde2023-11-16T20:31:15ZengMDPI AGFoods2304-81582023-02-0112483810.3390/foods12040838Fruit-Based Fermented Beverages: Contamination Sources and Emerging Technologies Applied to Assure Their SafetyAlexandra Costina Avîrvarei0Liana Claudia Salanță1Carmen Rodica Pop2Elena Mudura3Antonella Pasqualone4Ofelia Anjos5Natalia Barboza6Jessie Usaga7Cosmin Pompei Dărab8Cristina Burja-Udrea9Haifeng Zhao10Anca Corina Fărcaș11Teodora Emilia Coldea12Department of Food Engineering, Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, 400372 Cluj-Napoca, RomaniaDepartment of Food Science, University of Agricultural Sciences and Veterinary Medicine, 400372 Cluj-Napoca, RomaniaDepartment of Food Science, University of Agricultural Sciences and Veterinary Medicine, 400372 Cluj-Napoca, RomaniaDepartment of Food Engineering, Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, 400372 Cluj-Napoca, RomaniaDepartment of Soil, Plant and Food Science (DISSPA), University of Bari Aldo Moro, I-70126 Bari, ItalyInstituto Politécnico de Castelo Branco, 6001-909 Castelo Branco, PortugalFood Technology Department, University of Costa Rica, Ciudad Universitaria Rodrigo Facio, San Jośe 11501-2060, Costa RicaNational Center of Food Science and Technology (CITA), University of Costa Rica, Ciudad Universitaria Rodrigo Facio, San Jośe 11501-2060, Costa RicaFaculty of Electrical Engineering, Technical University of Cluj-Napoca, 400114 Cluj-Napoca, RomaniaIndustrial Engineering and Management Department, Faculty of Engineering, Lucian Blaga University of Sibiu, 550024 Sibiu, RomaniaSchool of Food Science and Engineering, South China University of Technology, Guangzhou 510640, ChinaDepartment of Food Science, University of Agricultural Sciences and Veterinary Medicine, 400372 Cluj-Napoca, RomaniaDepartment of Food Engineering, Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, 400372 Cluj-Napoca, RomaniaThe 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 fruit-based 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.https://www.mdpi.com/2304-8158/12/4/838fermentationcontaminantsmycotoxinsbiogenic aminespesticidesmicroplastics |
| spellingShingle | Alexandra Costina Avîrvarei Liana Claudia Salanță Carmen Rodica Pop Elena Mudura Antonella Pasqualone Ofelia Anjos Natalia Barboza Jessie Usaga Cosmin Pompei Dărab Cristina Burja-Udrea Haifeng Zhao Anca Corina Fărcaș Teodora Emilia Coldea Fruit-Based Fermented Beverages: Contamination Sources and Emerging Technologies Applied to Assure Their Safety Foods fermentation contaminants mycotoxins biogenic amines pesticides microplastics |
| title | 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_short | 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 |
| topic | fermentation contaminants mycotoxins biogenic amines pesticides microplastics |
| url | https://www.mdpi.com/2304-8158/12/4/838 |
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