Occurrence of mycotoxins in fruit juices and wine

Delage, N.; d’Harlingue, Alain; Ceccaldi, B. Colonna; Bompeix, G.

doi:10.1016/s0956-7135(03)00010-0

Cited by 73 publications

(46 citation statements)

References 16 publications

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“…During this time the mycotoxin level diminishes, probably due to its adsorption on the Saccharomyces yeast surface, to its interaction with metabolites produced by yeast or its degradation by the lactic bacteria still present in wine [284][285][286]. Grape washing, cooking and pressing can also promote the OTA content drop [53,287]. During vine fruits production, efficient drying and turning over are required because in these stages, moisture and sugar content stimulates Aspergillus section Nigri development and OTA synthesis [288].…”

Section: Microbiological Methodsmentioning

confidence: 99%

“…Patulin has been identified in apples and its products from various countries around the world, such as Canada [33], Chile [50], England [33,51], Finland [52], France [33,53,54], Spain [55][56][57], New Zealand [58], Netherlands [59], Sweden [60], USA [33,61,62], Turkey [63][64][65], Australia [66,67], Iran [68,69], Saudi Arabia [70], Argentina [71], Brazil [72][73][74][75][76], Japan [77], Italy [78][79][80], India [81], Austria [82], Belgium [83,84], Greece [85] and other countries, as presented in Table 1. …”

Section: Occurrence Of Patulin In Apple Juicementioning

confidence: 99%

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Mycotoxin Contamination of Beverages: Occurrence of Patulin in Apple Juice and Ochratoxin A in Coffee, Beer and Wine and Their Control Methods

Reddy

Abbas

Abel

et al. 2010

Toxins

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Abstract:Mycotoxins are toxic secondary metabolites produced under special conditions of moisture and temperature by aerobic, microscopic fungi that can colonize a variety of foods from before harvest up to consumer use. Contamination of beverages, including that of apple juice by patulin and coffee, beer and wine by ochratoxin A has gained worldwide interest in recent years with the revelation of the effect of these toxins on human health. Patulin and ochratoxin A, which are produced by species of Penicillium, Byssochlamys and Aspergillus, pose the greatest threat to human health and are subject to government regulation in juices and beverages worldwide. This review provides an overview of the prevalence of these mycotoxins in beverages and control methods which help in establishing and carrying out proper management strategies. A detailed investigation on OPEN ACCESSToxins 2010, 2 230 contamination of juices and beverages by toxic compounds helps to provide safe products for consumption and export, and they allow us to prioritize future research efforts.

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Section: Microbiological Methodsmentioning

confidence: 99%

Section: Occurrence Of Patulin In Apple Juicementioning

confidence: 99%

Mycotoxin Contamination of Beverages: Occurrence of Patulin in Apple Juice and Ochratoxin A in Coffee, Beer and Wine and Their Control Methods

Reddy

Abbas

Abel

et al. 2010

Toxins

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“…Ochratoxin A is very widely detected in raw material and food products such as cereals, bread, coffee, dried wine fruits, as well as in beverages, for example beer, grape juice, and wine [1][2][3][4][5][6][7]. This toxin is produced by numerous fungal species belonging to the genera Aspergillus and Penicillium.…”

Section: Introductionmentioning

confidence: 99%

Removal of ochratoxin A by wine Saccharomyces cerevisiae strains

Piotrowska

Nowak

Czyżowska

2013

Eur Food Res Technol

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The aim of this work was to examine two wine strains of Saccharomyces cerevisiae (Syrena LOCK 0201 and Malaga LOCK 0173 strains) and thermally inactivated biomass of bakery yeast (BS strain) for their ability to remove ochratoxin A (OTA) from model YPG, white grape GM, and blackcurrant BM media. The media was initially contaminated by 1 lg/mL OTA. The influence of OTA on yeast growth parameters, kinetic of fermentation, and amount of ethanol, glycerol, and acids were determined. It was found that both yeast strains were able to decrease the toxin amount in YPG, GM, and BM media. Strain Malaga LOCK 0173 was able to remove 82.8 and 10.7 % ochratoxin A from grape and blackcurrant medium, respectively. In case of Syrena LOCK 0201 strain, the OTA reduction was higher: 85.1 % for grape and 65.2 % for blackcurrant media. From 54.1 to 64.4 % of initial ochratoxin A concentration was removed after the contaminated wine treatment by thermally inactivated baker's yeast strain (BS) cells. The elongation of lag phase in contaminated YPG medium compared on toxin-free medium was noted. In white grape and blackcurrant medium, the differences between the final cell number, fermentation rate, moreover the ethanol, glycerol, and acids production in the medium with OTA and the control were not statistically significant. The results showed that the application of selected strains of yeasts in winemaking involving raw material contaminated with OTA might reduce the toxin contamination as well as the health risk related to human exposure to this toxin. Moreover, the application of heat-inactivated yeast's biomass for toxin adsorption gives new possibilities in oenology.

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“…Values higher than 0.5 µg/L were reported by several authors 10,26,28,30 . In the winemaking process, OTA must be considered a principal safety hazard and the occurrence of this toxin in wine must be systematically investigated 15 . Nephrotoxicity is dominant in this mycotoxin.…”

Section: Introductionmentioning

confidence: 99%

Removal of Ochratoxin A (OTA) from Naturally Contaminated Wines During the Vinification Process

Anlı

Vural

Bayram

2011

Journal of the Institute of Brewing

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In this study, 28 red and 18 white musts, from seven different local wineries in Turkey, were investigated to determine their ochratoxin A (OTA) content following the 2006 harvest period. The removal conditions of OTA during the main stages of the wine making processes (alcoholic fermentation, malolactic fermentation, racking, fining and storage) were investigated using HPLC techniques. In addition, the removal of OTA from two samples of red musts containing more than 1.0 µg/L of OTA and one sample of white must containing 0.83 µg/L of OTA were studied. The percentage of OTA removal in the final wine was found to be 41.8% (Sample A) and 53.7% (Sample B) in red wine and 44.7% in the white wine. The activated carbon had no greater effect on removing OTA than the other fining agents. The wine bottle ageing processes decreased the OTA content of the red wine between 11.8% and 17.6% during 12 and 18 months of storage, respectively. The 24 month ageing period did not affect the OTA level of the red wine further compared to the 18 month period.

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Occurrence of mycotoxins in fruit juices and wine

Cited by 73 publications

References 16 publications

Mycotoxin Contamination of Beverages: Occurrence of Patulin in Apple Juice and Ochratoxin A in Coffee, Beer and Wine and Their Control Methods

Mycotoxin Contamination of Beverages: Occurrence of Patulin in Apple Juice and Ochratoxin A in Coffee, Beer and Wine and Their Control Methods

Removal of ochratoxin A by wine Saccharomyces cerevisiae strains

Removal of Ochratoxin A (OTA) from Naturally Contaminated Wines During the Vinification Process

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