Fruit-Based Fermented Beverages: Contamination Sources and Emerging Technologies Applied to Assure Their Safety

Abstract

The food and beverage market has become broader due to globalization and consumer claims. Under the umbrella of consumer demands, legislation, nutritional status, and sustainability, the importance of food and beverage safety must be decisive. A significant sector of food production is related to ensuring fruit and vegetable conservation and utilization through fermentation. In this respect, in this review, we critically analyzed the scientific literature regarding the presence of chemical, microbiological and physical hazards in fruit-based fermented beverages. Furthermore, the potential formation of toxic compounds during processing is also discussed. In managing the risks, biological, physical, and chemical techniques can reduce or eliminate any contaminant from fruit-based fermented beverages. Some of these techniques belong to the technological flow of obtaining the beverages (i.e., mycotoxins bound by microorganisms used in fermentation) or are explicitly applied for a specific risk reduction (i.e., mycotoxin oxidation by ozone). Providing manufacturers with information on potential hazards that could jeopardize the safety of fermented fruit-based drinks and strategies to lower or eliminate these hazards is of paramount importance.

Unveiling chemical responses in the kombucha-based fermentation of black tea, banana flower, and grape juice: LC-ESIMS, GNPS, MS-DIAL, and MS-FINDER-assisted chemical characterization

“…It is documented that bacteria and molds produce citrate derivatives as part of the classes that contribute to adapting with other microorganisms, as their metabolism is related to acetic acid biosynthesis and the decrease of pH. 46…”

“…It is documented that bacteria and molds produce citrate derivatives as part of the classes that contribute to adapting with other microorganisms, as their metabolism is related to acetic acid biosynthesis and the decrease of pH. 46 Lipid A dipeptide identified as 9-deoxy-seco-PF1233 B carboxylic acid (m/z 4431964, t R 7.10 min) and a non-identified peptide (m/z 492.3017 at t R 15.4 min) were produced after 14 days. Based on the literature search, the alkaloid found in the 14-day (m/z 326.1758 at t R 11.56 min) fermentation was related to benzophenanthridine alkaloids as found in the non-fermented samples, suggesting a modified derivative.…”

Recent Progress on Sustainable 2,5-Furandicarboxylate-Based Polyesters: Properties and Applications

“…131,132 This is surprising particularly for beverages like beer that are sensitive to oxygen or carbon dioxide. 133,134 Besides, PEF is a 100% biobased polyester that is polymerized from 2,5-FDCA and monoethylene glycol (MEG). 51,135 2,5-FDCA is a monomer extracted from sugar by biological fermentation and can produce PEF by substituting oleyl terephthalic acid (PTA) in PET for polyethylene 2,5-furandicarboxylate (PEF), as shown in Scheme 3.…”

“…One feature that has been extensively studied is the polymorphism of PEF . Further, the high strength and modulus of PEF agree with the production of thin walls in the finished bottle. , The most notable property, however, is the amazingly superior gas barrier performance of PEF, which reduces the permeability of oxygen (O 2 ) and carbon dioxide (CO 2 ) several times compared to that of PET. , This is surprising particularly for beverages like beer that are sensitive to oxygen or carbon dioxide. , Besides, PEF is a 100% biobased polyester that is polymerized from 2,5-FDCA and monoethylene glycol (MEG). , 2,5-FDCA is a monomer extracted from sugar by biological fermentation and can produce PEF by substituting oleyl terephthalic acid (PTA) in PET for polyethylene 2,5-furandicarboxylate (PEF), as shown in Scheme . Moreover, to make PEF, first-generation biological ingredients, like wheat, sugar, or corn, or second-generation ingredients, e.g., bagasse, corn stover, wood, waste, or wheat straw, could be considered when economically feasible.…”

The characteristics, occurrence, and toxicological effects of alternariol: a mycotoxin

“…Worldwide, multiple studies have surveilled the levels of AOH in fruits, vegetables and derived products, mainly in tomatoes, apples, cereals, and cereals by-products (Escrivá et al 2017 ). Stability of mycotoxins during food processing is a major factor that adds to a mycotoxin’s significance as a risk factor (Avîrvarei et al 2023 ). Being available in cereals, stability of Alternaria mycotoxins was evaluated during wet and dry baking, most of Alternaria toxins were stable during wet baking while significant degradation occurs during dry baking with AME and AOH being the most stable (Siegel et al 2010 ).…”