Browsing by Keyword "Removal"
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Item Mycotoxins in beverages: Occurrence, regulation, economic impact and cost-effectiveness of preventive and removal methods(Elsevier, 2019-01-01) Quintela, Silvia; Alimentación SostenibleThe risk of mycotoxins is a global issue and nowadays there is an increasing concern with their potential effects on human health. Mycotoxins are toxic secondary metabolites produced by filamentous fungi, whose occurrence in beverages is global. Worldwide regulations (with significant emphasis in the EU) are paying special attention to this matter and many beverages have been already affected by regulations establishing maximum levels of mycotoxins. Ochratoxin A, patulin, Alternaria toxins, deoxynivalenol, and aflatoxin M1 are the most commonly mycotoxins found in beverages. All of them have been shown to cause health hazards and are related to significant economic losses in the beverage industry. This chapter provides an overview of the prevalence of mycotoxins, related current global legislation, and their economic impact on beverages. Finally, several actual methods to prevent and remove mycotoxins from beverages are reviewed and a brief analysis about the need to conduct further research about the cost effectiveness of these methods is provided.Item Ochratoxin A removal in wine: A review(2013-04-01) Quintela, Silvia; Villarán, M. Carmen; López de Armentia, Iratxe; Elejalde, Edurne; Alimentación SostenibleOchratoxin A (OTA) is a mycotoxin mainly produced in wine grapes by Aspergillus carbonarius fungal species. This mycotoxin is a potent nephrotoxin with immunosuppressive, teratogenic and carcinogenic properties and has been classified as a possible carcinogen to humans. Reports on OTA in wine revealed that its occurrence is worldwide and that red wine generally contains a higher OTA amount than white and rosé wine. The European Commission sets in 2005 the limit of OTA in wine at 2 μg/l. In the world trade the wine is an important beverage and the OTA presence in it could represent a risk to the wine economy. In this paper the physical, chemical and microbiological methods employed for the purpose of removal OTA in wine are reviewed. Among the several physical methods that may be applied, the dilution with non contaminated food-stuffs is forbidden in the European Union. The OTA may be practically reduced through the remove of mouldy grapes or bunches before entering in the winemaking process, but sometimes this may not be economically feasible for the wine industry. Chemical methods are the most widely used to remove OTA in wine. Several oenological fining agents have been tested with different degrees of success, depending on the fining agent used, its type and dosage applied, as well as the OTA concentration in the wine. Allergen free and non toxic biodegradable chitin adsorbents are good alternatives to reduce OTA in wine in comparison with the most widely adsorbents used in the winemaking process. Microbiological methods may be a good alternative to OTA detoxification in wines. The OTA degradation by microbiological methods has not been yet achieved, though it is known that can be adsorbed by some yeast and bacteria strains.