Avîrvarei Alexandra Costina, Salanță Liana Claudia, Pop Carmen Rodica, Mudura Elena, Pasqualone Antonella, Anjos Ofelia, Barboza Natalia, Usaga Jessie, Dărab Cosmin Pompei, Burja-Udrea Cristina, Zhao Haifeng, Fărcaș Anca Corina, Coldea Teodora Emilia
Department of Food Engineering, Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, 400372 Cluj-Napoca, Romania.
Department of Food Science, University of Agricultural Sciences and Veterinary Medicine, 400372 Cluj-Napoca, Romania.
Foods. 2023 Feb 16;12(4):838. doi: 10.3390/foods12040838.
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.
由于全球化和消费者需求，食品饮料市场变得更加广阔。在消费者需求、法规、营养状况和可持续性的背景下，食品饮料安全的重要性必须是决定性的。食品生产的一个重要领域与通过发酵确保水果和蔬菜的保存及利用有关。在这方面，在本综述中，我们批判性地分析了关于水果基发酵饮料中化学、微生物和物理危害存在情况的科学文献。此外，还讨论了加工过程中有毒化合物的潜在形成。在风险管理方面，生物、物理和化学技术可以减少或消除水果基发酵饮料中的任何污染物。其中一些技术属于获取饮料的工艺流程（例如，发酵中使用的微生物结合霉菌毒素），或者是专门用于降低特定风险的（例如，臭氧氧化霉菌毒素）。向制造商提供可能危及水果基发酵饮料安全的潜在危害信息以及降低或消除这些危害的策略至关重要。
