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      Recent Trends in the Analysis of Chemical Contaminants in Beverages

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      Beverages

      MDPI AG

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          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.

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          Most cited references 13

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          Inductively Coupled Plasma Mass Spectrometry: Introduction to Analytical Aspects

          Inductively coupled plasma mass spectrometry (ICP-MS) is an analytical technique that can be used to measure elements at trace levels in biological fluids. Although older techniques such as atomic absorption and atomic emission are still in use by some laboratories, there has been a slow shift toward ICP-MS, particularly in the last decade. As this shift is likely to continue, clinical scientists should be aware of the analytical aspects of ICP-MS, as well as the potential for both spectroscopic and non-spectroscopic interference, and strategies that can be employed to eliminate or mitigate these issues.
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            Quality Control in Beverage Production: An Overview

             Aadil,  R Aadil,  G. Madni (2019)
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              Food additives used in non-alcoholic water-based beverages—A review

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                Author and article information

                Contributors
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                Journal
                BEVEBN
                Beverages
                Beverages
                MDPI AG
                2306-5710
                June 2020
                May 17 2020
                : 6
                : 2
                : 32
                Article
                10.3390/beverages6020032
                © 2020
                Product
                Self URI (article page): https://www.mdpi.com/2306-5710/6/2/32

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