Abstract
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.
Highlights
By definition, beverages are potable liquids for human consumption, which are essential for many physiological functions, such as giving energy and refreshing the body [1]
This review focuses on discussing the main contaminants potentially present in inbeverages beverages and and their their containers, containers, as as well well as astheir theirpossible possibledetection detectiontechniques, techniques, emphasizing emphasizing discussion discussion of of the the most most recent recent studies studies in in this this area
The most common analytical methods used for phthalates determination involve coupled to mass spectrometry detection (GC/MS), which permit the quantification of phthalates in GC coupled to mass spectrometry detection (GC/MS), which permit the quantification of phthalates beverages at concentrations as low as μg kg−1 .−1This is the reason why these methodologies usually in beverages at concentrations as low as μg kg
Summary
Beverages are potable liquids for human consumption, which are essential for many physiological functions, such as giving energy and refreshing the body [1]. Chemical and biological contaminants are strictly banned in consumers when selecting beverages for their use, as it could represent a risk for their health and beverages formulation, they can sometimes be unintentionally formed during processing, packaging, well-being [16]. Physical contaminants such as foreign bodies that may be present from raw materials, and from unintentional contamination from personnel or devices used during in beverages must be taken into account (glass, wood, metal fragments, etc.) These may come from the processing and packing of the final product [14]. Biological contaminants, such as bacteria, fungi, protozoa, and viruses, can enter characteristic stand out as potential sources for the growth and persistence of this type of directly into human cells, triggering severe infectious diseases.
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