Mycotoxins in Functional Beverages: A Review

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Gil-Serna, Jessica and Vázquez Estévez, Covadonga and Patiño Álvarez, Belén (2020) Mycotoxins in Functional Beverages: A Review. Beverages, 6 (3). ISSN 2306-5710

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Official URL: https://www.mdpi.com/2306-5710/6/3/52




Abstract

Consumer dietary habits have drastically changed in recent decades and functional beverages now have a strong position in the market. The majority of these beverages are produced using simple processes that use raw products, such as cereals, legumes, fruits, and nuts, among others, and these are known to be frequently contaminated with mycotoxins. This review is focused on the occurrence of these toxic compounds in plant-based milks, fruit juices, and herbal teas. The fate of the toxins during processing is discussed to establish the potential risk posed by the consumption of these kind of beverages regarding mycotoxin uptake.


Item Type:Article
Uncontrolled Keywords:plant-based milk; fruit juices; herbal teas; aflatoxin; ochratoxin A; Fusarium toxins; patulin
Subjects:Medical sciences > Biology > Microbiology
ID Code:63634
Deposited On:18 Jan 2021 16:29
Last Modified:13 Apr 2021 07:51

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