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This review gives an overview of the presence of mycotoxins in fruits. Although several mycotoxins occur in nature, very few (aflatoxins, ochratoxin A, patulin, Alternaria toxins) are regularly found in fruits. It has been shown that the presence of fungi on fruits is not necessarily associated with mycotoxin contamination. The formation of mycotoxins depends more on endogenous and environmental factors than fungal growth does. Mycotoxins may remain in fruits even when the fungal mycelium has been removed. Depending on the fruit and the mycotoxin, the diffusion of mycotoxins into the sound tissues of fruits may occur. The influence of the selection and storage of fruits and the influence of different processing steps involved in the production of fruit juices and dried fruits on possible mycotoxin contamination is described. It is shown that the careful selection, washing, and sorting of fruits is the most important factor in the reduction of mycotoxin contamination during the production of fruit juices. The processing of fruits does not result in the complete removal of mycotoxins.

The aim of the present research was to identify principal parameters determining the oxidative stability of microencapsulated fish oil. Microcapsules were prepared by spray-drying using different types of n-octenylsuccinate-derivatized starch, gum Arabic, sugar beet pectin, sodium caseinate, and/or glucose syrup. Two principal components to classify the different microcapsules accounting for up to 79% of the variance were identified. The principal components were determined by physicochemical parameters reflecting the emulsifying ability of the encapsulant and the drying behavior of the parent emulsion. Microcapsules, which were identified by principal component analysis to be significantly different, exhibited a low stability upon storage, showing that the principal components and, thus, the underlying physicochemical parameters analyzed in the present study are correlated with core material stability.

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