Publication: Mycotoxins in Functional Beverages: A Review
Loading...
Official URL
Full text at PDC
Publication Date
2020-08-19
Advisors (or tutors)
Editors
Journal Title
Journal ISSN
Volume Title
Publisher
MDPI
Citations
Exportar
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.