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Fruit-based fermented beverages : contamination sources and emerging technologies applied to assure their safety

2023Journal article Open access
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dc.contributor.authorAvîrvarei, Alexandra Costina
dc.contributor.authorSalanță, Liana Claudia
dc.contributor.authorPop, Carmen Rodica
dc.contributor.authorMudura, Elena
dc.contributor.authorPasqualone, Antonella
dc.contributor.authorAnjos, O.
dc.contributor.authorBarboza, Natalia
dc.contributor.authorUsaga, Jessie
dc.contributor.authorDărab, Cosmin Pompei
dc.contributor.authorBurja-Udrea, Cristina
dc.contributor.authorZhao, Haifeng
dc.contributor.authorFărcaș, Anca Corina
dc.contributor.authorColdea, Teodora Emilia
dc.date.accessioned2023-02-22T16:36:44Z
dc.date.available2023-02-22T16:36:44Z
dc.date.issued2023
dc.description.abstractThe 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.pt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.citationAVÎRVAREI, 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/foods12040838pt_PT
dc.identifier.doi10.3390/foods12040838pt_PT
dc.identifier.urihttp://hdl.handle.net/10400.11/8333
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.publisherMDPIpt_PT
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/pt_PT
dc.subjectFermentationpt_PT
dc.subjectContaminantspt_PT
dc.subjectMycotoxinspt_PT
dc.subjectBiogenic aminespt_PT
dc.subjectPesticidespt_PT
dc.subjectMicroplasticspt_PT
dc.subjectHeavy metalspt_PT
dc.subjectDecontaminationpt_PT
dc.titleFruit-based fermented beverages : contamination sources and emerging technologies applied to assure their safetypt_PT
dc.typejournal article
dspace.entity.typePublication
oaire.citation.issue4pt_PT
oaire.citation.startPage838pt_PT
oaire.citation.titleFoodspt_PT
oaire.citation.volume12pt_PT
person.familyNameAnjos
person.givenNameOfélia
person.identifier.ciencia-idC21D-D8C7-3037
person.identifier.orcid0000-0003-0267-3252
person.identifier.ridG-2808-2012
person.identifier.scopus-author-id23395659700
rcaap.rightsopenAccesspt_PT
rcaap.typearticlept_PT
relation.isAuthorOfPublicationdf9191ae-0bbb-4bb8-bbdc-0f79c7365876
relation.isAuthorOfPublication.latestForDiscoverydf9191ae-0bbb-4bb8-bbdc-0f79c7365876

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