Recent Trends in the Analysis of Chemical Contaminants in Beverages

Beverages

Alfonso Jiménez¹  María Carmen Garrigós¹  Yaiza Flores¹  Carlos Javier Pelegrín¹ 

[1] Department of Analytical Chemistry, Nutrition & Food Sciences, University of Alicante, Campus San Vicente, ES-03690 San Vicente del Raspeig (Alicante), Spain;

关键词: chemical contaminants;    residues;    beverages;    food contact materials;    food additives;    analytical methods;   

DOI  :  10.3390/beverages6020032

来源: DOAJ

【 摘 要 】

Chemical contaminants should not be present in beverages for human consumption, but could eventually be ingested by consumers as they may appear naturally from the environment or be produced by anthropogenic sources. These contaminants could belong to many different chemical sources, including heavy metals, amines, bisphenols, phthalates, pesticides, perfluorinated compounds, inks, ethyl carbamate, and others. It is well known that these hazardous chemicals in beverages can represent a severe threat by the potential risk of generating diseases to humans if no strict quality control is applied during beverages processing. This review compiles the most updated knowledge of the presence of potential contaminants in various types of beverages (both alcoholic and non-alcoholic), as well as in their containers, to prevent undesired migration. Special attention is given to the extraction and pre-concentration techniques applied to these samples, as well as to the analytical techniques necessary for the determination of chemicals with a potential contaminant effect. Finally, an overview of the current legislation is carried out, as well as future trends of research in this field.

【 授权许可】

Unknown