Next Article in Journal
Traditional and Artisanal Beverages in Nigeria: Microbial Diversity and Safety Issues
Next Article in Special Issue
Review of the Effects of Grapevine Smoke Exposure and Technologies to Assess Smoke Contamination and Taint in Grapes and Wine
Previous Article in Journal
Functional Beer—A Review on Possibilities
Previous Article in Special Issue
A Brief History of Whiskey Adulteration and the Role of Spectroscopy Combined with Chemometrics in the Detection of Modern Whiskey Fraud
Review

Mycotoxins in Functional Beverages: A Review

Department of Genetics, Physiology and Microbiology, Faculty of Biology, University Complutense of Madrid, José Antonio Nováis 12, 28040 Madrid, Spain
*
Author to whom correspondence should be addressed.
Received: 18 June 2020 / Revised: 20 July 2020 / Accepted: 18 August 2020 / Published: 19 August 2020
(This article belongs to the Special Issue Current Reviews in Beverages - 2021)
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. View Full-Text
Keywords: plant-based milk; fruit juices; herbal teas; aflatoxin; ochratoxin A; Fusarium toxins; patulin plant-based milk; fruit juices; herbal teas; aflatoxin; ochratoxin A; Fusarium toxins; patulin
Show Figures

Figure 1

MDPI and ACS Style

Gil-Serna, J.; Vázquez, C.; Patiño, B. Mycotoxins in Functional Beverages: A Review. Beverages 2020, 6, 52. https://0-doi-org.brum.beds.ac.uk/10.3390/beverages6030052

AMA Style

Gil-Serna J, Vázquez C, Patiño B. Mycotoxins in Functional Beverages: A Review. Beverages. 2020; 6(3):52. https://0-doi-org.brum.beds.ac.uk/10.3390/beverages6030052

Chicago/Turabian Style

Gil-Serna, Jéssica, Covadonga Vázquez, and Belén Patiño. 2020. "Mycotoxins in Functional Beverages: A Review" Beverages 6, no. 3: 52. https://0-doi-org.brum.beds.ac.uk/10.3390/beverages6030052

Find Other Styles
Note that from the first issue of 2016, MDPI journals use article numbers instead of page numbers. See further details here.

Article Access Map by Country/Region

1
Back to TopTop