Mycotoxins in Beverages: Occurrence, Regulation, Economic Impact and Cost-Effectiveness of Preventive and Removal Methods

Quintela, Silvia

doi:10.1016/b978-0-12-816679-6.00005-x

Cited by 7 publications

(5 citation statements)

References 132 publications

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“…31,32 Mycotoxins accumulate during the harvesting, drying and storage due to conditions that favor mycotoxin accumulation. 33,34 The A. ochraceus produces ochratoxin A, which was detected in all the khadi samples in this work. The detection of other mycotoxins such as aflatoxins is characteristic of other fungi such as A. flavus, A. parasiticus, A. bombycis, A. ochraceus, A. nomius, and A. pseudotamar.…”

Section: Mycotoxins Detection From Khadi Using the Randox Evidence In...mentioning

confidence: 57%

Mycotoxins in khadi, A Traditional Non-Cereal Based Alcoholic Beverage of Botswana

Motlhanka

Zhou

Kamakama³

et al. 2022

Microbiol�Insights

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Mycotoxin contamination is a major food safety drawback towards the commercialization of food products. The commercialization of khadi, a popular fermented alcoholic beverage of Botswana necessitates the investigation of the presence of mycotoxins. Khadi brewing involves the uncontrolled and unstandardized spontaneous fermentation of sun-dried Grewia flava fruits, which could be a source of mycotoxin-producing filamentous fungi (molds). This study sought to investigate the presence of mycotoxins producing fungi and mycotoxins in 18 samples of khadi collected in Central and Northern Botswana. Periconia thailandica, Cladosporium cladosporioides, Aspergillus ochraceus, Phoma eupyrena, Setosphaeria turcica, Cladosporium sphaerospermum, Chaetomium longiciliata, and Flavodon ambrosius were identified in 10 out of 18 khadi samples. Mycotoxins were detected using the Myco-10 Randox Evidence Investigator biochip kit and confirmed using a UPLC-ESI-MS/MS. Mycotoxins such as paxilline, ochratoxin A, ergot alkaloids, aflatoxin G1/G2, and zearalenone were detected using the Myco-10 Randox Evidence Investigator biochip kit. The Myco-10 results revealed that the mycotoxins in the khadi samples were lower than the regulatory limits set by FDA or European Commission. Confirmation of results using an UPLC-ESI-MS/MS system involved confirming selected mycotoxins (AFB1, DON. ZEA, FB1, FB2, FB3, NIV, and OTA) from selected khadi samples (Palapye 1, Palapye 2, Letlhakane 2, Maun 3, Mmashoro 3, and Tonota 3). The UPLC results demonstrated that the aforementioned mycotoxins in the selected khadi samples were below the detection thresholds. The study shows that while fungal isolates were present, there is no to minimal danger/risk of exposure to toxic mycotoxins after consumption of khadi. Towards commercialization endeavors, the production process would necessitate minimal mycotoxin monitoring and product preservation but no detoxifying steps.

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Section: Mycotoxins Detection From Khadi Using the Randox Evidence In...mentioning

confidence: 57%

Mycotoxins in khadi, A Traditional Non-Cereal Based Alcoholic Beverage of Botswana

Motlhanka

Zhou

Kamakama³

et al. 2022

Microbiol�Insights

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“…These substances maintain chemical stability even during processing at high temperatures (80–120 °C) and storage; thus, they may persist in products even after the fungi are removed. Because mycotoxins can cause serious intoxication at low doses, their presence in beverages is a significant health concern for consumers [ 35 , 71 , 72 ]. Fungal infections in fruits and vegetables occur through contact with soil, air, and water used for irrigation, posing a risk of mycotoxin contamination.…”

Section: Essential Oils Are Effective Against the Microflora Characte...mentioning

confidence: 99%

“…Moreover, PAT-producing fungi are commonly found in visually appealing fruits and vegetables, particularly those based on apples, pears, grapes, and oranges. These fungi have also been isolated from smoothies containing various fruits and vegetables, such as tomatoes, carrots, beets, mangoes, strawberries, and pineapples, among others [ 27 , 71 , 72 , 74 ].…”

Section: Essential Oils Are Effective Against the Microflora Characte...mentioning

confidence: 99%

Essential Oil Nanoemulsions—A New Strategy to Extend the Shelf Life of Smoothies

Napiórkowska,

Khaneghah,

Kurek

2024

Foods

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Over the years, consumer awareness of proper, healthy eating has increased significantly, but the consumption of fruits and vegetables remains too low. Smoothie drinks offer a convenient way to supplement daily diets with servings of fruits and vegetables. These ready-to-eat beverages retain the nutritional benefits of the raw ingredients from which they are made. Furthermore, they cater to the growing demand for quick and nutritious meal options. To meet consumer expectations, current trends in the food market are shifting towards natural, high-quality products with minimal processing and extended shelf life. Food manufacturers are increasingly aiming to reduce or eliminate synthetic preservatives, replacing them with plant-based alternatives. Plant-based preservatives are particularly appealing to consumers, who often view them as natural and organic substitutes for conventional preservatives. Essential oils, known for their antibacterial and antifungal properties, are effective against the microorganisms and fungi present in fruit and vegetable smoothies. However, the strong taste and aroma of essential oils can be a significant drawback, as the concentrations needed for microbiological stability are often unpalatable to consumers. Encapsulation of essential oils in nanoemulsions offers a promising and effective solution to these challenges, allowing for their use in food production without compromising sensory qualities.

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“…In FBFB, the cause of contamination is the poor quality of the raw material and its production. PAT, OTA, and Alternaria toxins are the most relevant and frequent mycotoxins in fruits and their processed products [72].…”

Section: Mycotoxinsmentioning

confidence: 99%

Fruit-Based Fermented Beverages: Contamination Sources and Emerging Technologies Applied to Assure Their Safety

Avîrvarei

Salanță

Pop

et al. 2023

Foods

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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.

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Mycotoxins in Beverages: Occurrence, Regulation, Economic Impact and Cost-Effectiveness of Preventive and Removal Methods

Cited by 7 publications

References 132 publications

Mycotoxins in khadi, A Traditional Non-Cereal Based Alcoholic Beverage of Botswana

Mycotoxins in khadi, A Traditional Non-Cereal Based Alcoholic Beverage of Botswana

Essential Oil Nanoemulsions—A New Strategy to Extend the Shelf Life of Smoothies

Fruit-Based Fermented Beverages: Contamination Sources and Emerging Technologies Applied to Assure Their Safety

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