Abstract
ABSTRACT Vinegar is used as one of the best seasoning and preservatives in foodstuffs worldwide; however, it might be contaminated with mycotoxins like ochratoxin A (OTA). This study aimed to investigate the fate of OTA during unit operations utilised for vinegar production, including washing, juicing, alcoholic fermentation, acetic fermentation, and pasteurisation. Results showed that all unit operations used in vinegar production led to OTA reduction. The highest (40.43%) and lowest (9.63%) reduction values of OTA were obtained during alcoholic fermentation and washing stages, respectively. Juicing, acetic fermentation, and pasteurisation stages reduced 18.86%, 35.97%, and 11.28% of OTA content, respectively. The average overall reduction of OTA during grape vinegar was 75.19%, which can play an influential role in reducing the risks of this mycotoxin.
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