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Wine Contamination with Ochratoxins: A Review
Review

Biosensor-Based Approaches for Detecting Ochratoxin A and 2,4,6-Trichloroanisole in Beverages

Laboratory of Cell Technology, Department of Biotechnology, Agricultural University of Athens, 75 Iera Odos St., 11855 Athens, Greece
*
Author to whom correspondence should be addressed.
These authors contributed equally to this work.
Academic Editor: Elena González-Peñas
Received: 26 January 2018 / Revised: 6 March 2018 / Accepted: 14 March 2018 / Published: 19 March 2018
(This article belongs to the Special Issue Mycotoxins in Beverages)
Mycotoxins and haloanisoles are secondary metabolites produced under special conditions of temperature and humidity by fungi colonizing a variety of commodities from preharvest up to consumer use. Ochratoxin A and 2,4,6-trichloanisole are produced mainly by species of the genus Aspergillus and Penicillium. Ochratoxin A exhibits nephrotic effects and can, potentially, be associated with human carcinogenesis, whereas 2,4,6-trichloanisole is primarily responsible for cork taint in wines. This review provides an overview of recent advances in biosensor technology for the determination of the aforementioned compounds in wine, beer and other beverages, as well as cork stoppers, which help in establishing and carrying out proper product quality-management strategies. Such a detailed investigation of biosensor-based detection methods of these toxic compounds in beverages could lead to the provision of safe-to-consume products, and allow the prioritization of future research efforts. View Full-Text
Keywords: biosensors; ochratoxin A; 2,4,6-trichloroanisol; beverages; antibodies; aptamers biosensors; ochratoxin A; 2,4,6-trichloroanisol; beverages; antibodies; aptamers
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MDPI and ACS Style

Mavrikou, S.; Kintzios, S. Biosensor-Based Approaches for Detecting Ochratoxin A and 2,4,6-Trichloroanisole in Beverages. Beverages 2018, 4, 24. https://0-doi-org.brum.beds.ac.uk/10.3390/beverages4010024

AMA Style

Mavrikou S, Kintzios S. Biosensor-Based Approaches for Detecting Ochratoxin A and 2,4,6-Trichloroanisole in Beverages. Beverages. 2018; 4(1):24. https://0-doi-org.brum.beds.ac.uk/10.3390/beverages4010024

Chicago/Turabian Style

Mavrikou, Sophia, and Spyridon Kintzios. 2018. "Biosensor-Based Approaches for Detecting Ochratoxin A and 2,4,6-Trichloroanisole in Beverages" Beverages 4, no. 1: 24. https://0-doi-org.brum.beds.ac.uk/10.3390/beverages4010024

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