Mycotoxins in Functional Beverages: A Review

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 kno...

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Bibliographic Details
Published in:Beverages (Basel) 2020-09, Vol.6 (3), p.52
Main Authors: Gil-Serna, Jessica, Vazquez, Covadonga, Patino, Belen
Format: Article
Language:English
Subjects:
aflatoxin
Beverages
Cereals
Composition
Contamination
Dairy products
Distribution
Food contamination & poisoning
Food safety
Fruit juices
Fruits
Functional foods
Functional foods & nutraceuticals
Fungi
Fusarium toxins
Health aspects
Herbal tea
herbal teas
High temperature
Legumes
Microorganisms
Milk
Mycotoxins
Nuts
ochratoxin A
Plant-based beverages
plant-based milk
Raw materials
Toxins
Vegetarianism
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Summary: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.
ISSN:2306-5710
2306-5710
DOI:10.3390/beverages6030052