Biosensor-Based Approaches for Detecting Ochratoxin A and 2,4,6-Trichloroanisole in Beverages

Abstract

Mycotoxins and haloanisoles are secondary metabolites produced under special conditions of temperature and humidity by fungi colonizing a variety of commodities from preharvest up to consumer use. Ochratoxin A and 2,4,6-trichloanisole are produced mainly by species of the genus Aspergillus and Penicillium. Ochratoxin A exhibits nephrotic effects and can, potentially, be associated with human carcinogenesis, whereas 2,4,6-trichloanisole is primarily responsible for cork taint in wines. This review provides an overview of recent advances in biosensor technology for the determination of the aforementioned compounds in wine, beer and other beverages, as well as cork stoppers, which help in establishing and carrying out proper product quality-management strategies. Such a detailed investigation of biosensor-based detection methods of these toxic compounds in beverages could lead to the provision of safe-to-consume products, and allow the prioritization of future research efforts.

Nickel (0) Complexes as Promising Chemosensors for Detecting the “Cork Taint” in Wine

“…For this reason, the scientific research is focusing on the development of valid alternatives based on rapid and disposable sensors. Up to now very few examples of TCA-sensors have been reported [18] and they exploit cells, [19] antibodies, [20] or combination of them to convert the biological response to TCA in electrical or optical signals, which can be employed to recognize it. Is important to underline that these biosensors are really promising both in terms of response and rapidity but, albeit some of them have been validated by chromatographic methods, their application to real samples has been limited due to the variety of parameters that can affect the biosensor response such as pH, incubation time and interferant compounds derived from the cork stopper.…”

Comparative Study of a Cell-Based and Electrochemical Biosensor for the Rapid Detection of 2,4,6-Trichloroanisole in Barrel Water Extracts

“…In the past, very few attempts to develop such a test have been reported, while the majority of biosensors and similar technologies for the determination of 2,4,6-TCA were focused on cork or wine as the sample matrices. An extensive review on this subject is provided by Mavrikou and Kintzios [23].…”

Mycotoxins in Beverages

“…Mavrikou and Kintzios (2018) [9] review new advances in biosensor technology for the determination of ochratoxin A and 2,4,6-trichloanisole in beverages. Both compounds are fungi metabolites synthesized depending on the temperature and humidity conditions.…”