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Mycotoxins in Functional Beverages: A Review

Department of Genetics, Physiology and Microbiology, Faculty of Biology, University Complutense of Madrid, José Antonio Nováis 12, 28040 Madrid, Spain
Author to whom correspondence should be addressed.
Beverages 2020, 6(3), 52;
Received: 18 June 2020 / Revised: 20 July 2020 / Accepted: 18 August 2020 / Published: 19 August 2020
(This article belongs to the Special Issue Current Reviews in Beverages - 2021)
Consumer dietary habits have drastically changed in recent decades and functional beverages now have a strong position in the market. The majority of these beverages are produced using simple processes that use raw products, such as cereals, legumes, fruits, and nuts, among others, and these are known to be frequently contaminated with mycotoxins. This review is focused on the occurrence of these toxic compounds in plant-based milks, fruit juices, and herbal teas. The fate of the toxins during processing is discussed to establish the potential risk posed by the consumption of these kind of beverages regarding mycotoxin uptake. View Full-Text
Keywords: plant-based milk; fruit juices; herbal teas; aflatoxin; ochratoxin A; Fusarium toxins; patulin plant-based milk; fruit juices; herbal teas; aflatoxin; ochratoxin A; Fusarium toxins; patulin
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MDPI and ACS Style

Gil-Serna, J.; Vázquez, C.; Patiño, B. Mycotoxins in Functional Beverages: A Review. Beverages 2020, 6, 52.

AMA Style

Gil-Serna J, Vázquez C, Patiño B. Mycotoxins in Functional Beverages: A Review. Beverages. 2020; 6(3):52.

Chicago/Turabian Style

Gil-Serna, Jéssica, Covadonga Vázquez, and Belén Patiño. 2020. "Mycotoxins in Functional Beverages: A Review" Beverages 6, no. 3: 52.

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