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

Summary

This review examines safety concerns in popular fermented fruit drinks like wine and cider. It identifies major contamination risks including toxic compounds produced by molds (mycotoxins), harmful byproducts from fermentation (biogenic amines), pesticide residues, heavy metals, and plastic particles. The authors recommend combining traditional safety practices with modern technologies like electric fields and high-pressure treatments to ensure these beverages remain safe to drink while maintaining their health benefits.

Background

Fruit-based fermented beverages (FBFB) such as wine and cider are consumed globally and serve as important food products. These beverages are susceptible to various chemical, microbiological, and physical hazards that can compromise safety. Understanding contamination sources and implementing effective control strategies is essential for ensuring product safety and quality.

Objective

This review critically analyzes scientific literature regarding chemical, microbiological, and physical hazards present in fruit-based fermented beverages. The authors examine contamination sources, potential formation of toxic compounds during processing, and evaluate emerging technologies and decontamination techniques for risk reduction.

Results

The review identifies multiple contamination pathways including agricultural practices, processing conditions, and storage parameters. Key hazards include mycotoxins (patulin, aflatoxins, ochratoxin A), biogenic amines, pesticide residues, heavy metals, and microplastics. Emerging technologies demonstrate potential for maintaining beverage quality while reducing contaminants more effectively than conventional thermal processing.

Conclusion

Fruit-based fermented beverages require comprehensive safety management combining good agricultural practices, good manufacturing practices, and emerging technologies. The integration of preventive measures with advanced decontamination techniques offers promising solutions for ensuring safety while preserving nutritional and organoleptic properties of fermented beverages.
  • Published in:Foods,
  • Study Type:Review,
  • Source: PMC9957501; PMID: 36832913
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