Fruit-Based Fermented Beverages: Contamination Sources and Emerging Technologies Applied to Assure Their Safety
Alexandra Costina Avîrvarei,
Liana Claudia Salanță,
Carmen Rodica Pop,
Elena Mudura,
Antonella Pasqualone,
Ofelia Anjos,
Natalia Barboza,
Jessie Usaga,
Cosmin Pompei Dărab,
Cristina Burja-Udrea,
Haifeng Zhao,
Anca Corina Fărcaș,
Teodora Emilia Coldea
Affiliations
Alexandra Costina Avîrvarei
Department of Food Engineering, Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, 400372 Cluj-Napoca, Romania
Liana Claudia Salanță
Department of Food Science, University of Agricultural Sciences and Veterinary Medicine, 400372 Cluj-Napoca, Romania
Carmen Rodica Pop
Department of Food Science, University of Agricultural Sciences and Veterinary Medicine, 400372 Cluj-Napoca, Romania
Elena Mudura
Department of Food Engineering, Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, 400372 Cluj-Napoca, Romania
Antonella Pasqualone
Department of Soil, Plant and Food Science (DISSPA), University of Bari Aldo Moro, I-70126 Bari, Italy
Ofelia Anjos
Instituto Politécnico de Castelo Branco, 6001-909 Castelo Branco, Portugal
Natalia Barboza
Food Technology Department, University of Costa Rica, Ciudad Universitaria Rodrigo Facio, San Jośe 11501-2060, Costa Rica
Jessie Usaga
National Center of Food Science and Technology (CITA), University of Costa Rica, Ciudad Universitaria Rodrigo Facio, San Jośe 11501-2060, Costa Rica
Cosmin Pompei Dărab
Faculty of Electrical Engineering, Technical University of Cluj-Napoca, 400114 Cluj-Napoca, Romania
Cristina Burja-Udrea
Industrial Engineering and Management Department, Faculty of Engineering, Lucian Blaga University of Sibiu, 550024 Sibiu, Romania
Haifeng Zhao
School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China
Anca Corina Fărcaș
Department of Food Science, University of Agricultural Sciences and Veterinary Medicine, 400372 Cluj-Napoca, Romania
Teodora Emilia Coldea
Department of Food Engineering, Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, 400372 Cluj-Napoca, Romania
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.
