All rights reserved. No part of this publication may be reproduced, stored in a retrieval system, or transmitted, in any form or by any means, electronic, mechanical, photocopying, recording or otherwise, except as permitted by law. Advice on how to obtain permission to reuse material from this title is available at http://www.wiley.com/go/permissions.
The right of Ingrid Aguiló-Aguayo and Lucía Plaza to be identified as the author of the editorial material in this work has been asserted in accordance with law.
Registered Offices
John Wiley & Sons Ltd, The Atrium, Southern Gate, Chichester, West Sussex, PO19 8SQ, UK
Editorial Office: 111 River Street, Hoboken, NJ 07030, USA
9600 Garsington Road, Oxford, OX4 2DQ, UK
The Atrium, Southern Gate, Chichester, West Sussex, PO19 8SQ, UK
For details of our global editorial offices, customer services, and more information about Wiley products visit us at www.wiley.com.
Wiley also publishes its books in a variety of electronic formats and by print-on-demand. Some content that appears in standard print versions of this book may not be available in other formats.
Limit of Liability/Disclaimer of Warranty
The publisher and the authors make no representations or warranties with respect to the accuracy or completeness of the contents of this work and specifically disclaim all warranties, including without limitation any implied warranties of fitness for a particular purpose. This work is sold with the understanding that the publisher is not engaged in rendering professional services. The advice and strategies contained herein may not be suitable for every situation. In view of ongoing research, equipment modifications, changes in governmental regulations, and the constant flow of information relating to the use of experimental reagents, equipment, and devices, the reader is urged to review and evaluate the information provided in the package insert or instructions for each chemical, piece of equipment, reagent, or device for, among other things, any changes in the instructions or indication of usage and for added warnings and precautions. The fact that an organization or website is referred to in this work as a citation and/or potential source of further information does not mean that the author or the publisher endorses the information the organization or website may provide or recommendations it may make. Further, readers should be aware that websites listed in this work may have changed or disappeared between when this works was written and when it is read. No warranty may be created or extended by any promotional statements for this work. Neither the publisher nor the author shall be liable for any damages arising here from.
Library of Congress Cataloging-in-Publication Data
The Institute of Food Science and Technology (IFST) is the leading qualifying body for food professionals in Europe and the only professional organisation in the UK concerned with all aspects of food science and technology. Its qualifications are internationally recognised as a sign of proficiency and integrity in the industry. Competence, integrity, and serving the public benefit lie at the heart of the IFST philosophy. IFST values the many elements that contribute to the efficient and responsible supply, manufacture and distribution of safe, wholesome, nutritious and affordable foods, with due regard for the environment, animal welfare and the rights of consumers.
IFST Advances in Food Science is a series of books dedicated to the most important and popular topics in food science and technology, highlighting major developments across all sectors of the global food industry. Each volume is a detailed and in-depth edited work, featuring contributions by recognized international experts, and which focuses on new developments in the field. Taken together, the series forms a comprehensive library of the latest food science research and practice, and provides valuable insights into the food processing techniques that are essential to the understanding and development of this rapidly evolving industry.
The IFST Advances series is edited by Dr Brijesh Tiwari, Senior Research Officer in the Department of Food Biosciences at the Teagasc Food Research Centre, Dublin, Ireland.
Books in the series
Ultrasound in Food Processing: Recent Advances
by Mar Villamiel (Editor), Jose V. Garcia-Perez (Editor), Antonia Montilla (Editor), Juan A. Carcel (Editor), Jose Benedito (Editor)
Emerging Technologies in Meat Processing: Production, Processing and Technology
by Enda J. Cummins (Editor), James G. Lyng (Editor)
Tropical Roots and Tubers: Production, Processing and Technology
by Harish K. Sharma (Editor), Nicolas Y. Njintang (Editor), Rekha S. Singhal (Editor), Pragati Kaushal (Editor)
Emerging Dairy Processing Technologies: Opportunities for the Dairy Industry
by Nivedita Datta, Peggy M. Tomasula
Nutraceutical and Functional Food Processing Technology
by Joyce I. Boye
Seafood Processing: Technology, Quality and Safety
by Ioannis S. Boziaris (Editor)
List of Contributors
Maribel Abadias, IRTA, XaRTA-Postharvest, Edifici Fruitcentre, Parc Científic i Tecnològic Agroalimentari de Lleida, Lleida, Catalonia, Spain
Ingrid Aguiló-Aguayo, IRTA, XaRTA-Postharvest, Edifici Fruitcentre, Parc Científic i Tecnològic Agroalimentari de Lleida, Lleida, Catalonia, Spain
Begoña de Ancos, Institute of Food Science, Technology and Nutrition (ICTAN), Spanish National Research Council (CSIC), Madrid, Spain
Gerard Aragonès, Department of Biochemistry and Biotechnology, Nutrigenomics Research Group, Universitat Rovira i Virgili, Tarragona, Spain
Anna Arola-Arnal, Department of Biochemistry and Biotechnology, Nutrigenomics Research Group, Universitat Rovira i Virgili, Tarragona, Spain
Lluís Arola, Technological Unit of Nutrition and Health, EURECAT-Technological Center of Catalonia, Reus, Spain; Department of Biochemistry and Biotechnology, Nutrigenomics Research Group, Universitat Rovira i Virgili, Tarragona, Spain
Francisco J. Barba, University of Copenhagen, Faculty of Science, Department of Food Science, Rolighedsvej, Frederiksberg, Copenhagen, Denmark; Department of Preventive Medicine and Public Health, Faculty of Pharmacy, Universitat de València, Burjassot, Spain
Jules Beekwilder, Wageningen UR, Plant Research International, Bioscience, Wageningen UR, Wageningen, The Netherlands
Cinta Bladé, Department of Biochemistry and Biotechnology, Nutrigenomics Research Group, Universitat Rovira i Virgili, Tarragona, Spain
Gloria Bobo, IRTA, XaRTA-Postharvest, Edifici Fruitcentre, Parc Científic i Tecnològic Agroalimentari de Lleida, Lleida, Catalonia, Spain
Dilek Boyacioglu, Department of Food Engineering Faculty of Chemical & Metallurgical Engineering, Istanbul Technical University, Maslak, Istanbul, Turkey
Esra Capanoglu, Department of Food Engineering, Faculty of Chemical & Metallurgical Engineering, Istanbul Technical University, Istanbul, Turkey
María Consuelo Pina-Pérez, Instituto de Agroquímica y Tecnología de Alimentos (IATA-CSIC), Paterna, Valencia, Spain; Centro Avanzado de Microbiología de Alimentos (CAMA), Universidad Politécnica de Valencia, Valencia, Spain
Navneet S. Deora, Associate Cereal Specialist, Nestle R&D India Centre Private Limited, Gurgaon, India
Zamantha Escobedo-Avellaneda, Tecnológico de Monterrey, Escuela de Ingeniería y Ciencias, Centro de Biotecnología FEMSA, Tecnológico, Monterrey, Nuevo León, Mexico
Ciaran Fitzgerald, Department of Food BioSciences, Teagasc Food Research Centre Ashtown, Dublin, Ireland
Rebeca García-García, Tecnológico de Monterrey, Escuela de Ingeniería y Ciencias, Centro de Biotecnología FEMSA, Monterrey, Nuevo León, Mexico
Nabil Grimi, Sorbonne Université, Laboratoire Transformations Intégrées de la Matière Renouvelable (TIMR EA 4297), Centre de Recherche de Royallieu, Université de Technologie de Compiègne, Compiègne Cedex, France
Robert D. Hall, Wageningen UR, Plant Research International, Bioscience, Wageningen UR, Wageningen, The Netherlands
Mohammad Hossain, Department of Food BioSciences, Teagasc Food Research Centre Ashtown, Dublin, Ireland
Antonio Martínez, Instituto de Agroquímica y Tecnología de Alimentos (IATA-CSIC), Valencia, Paterna, Spain
Hari N. Mishra, Department of Agricultural and Food Engineering, Indian Institute of Technology, Kharagpur, India
Begoña Muguerza, Department of Biochemistry and Biotechnology, Nutrigenomics Research Group, Universitat Rovira i Virgili, Tarragona, Spain
Indrawati Oey, Department of Food Science, University of Otago, Dunedin, New Zealand
Lucía Plaza, IRTA, XaRTA-Postharvest, Edifici Fruitcentre, Parc Científic i Tecnològic Agroalimentari de Lleida, Lleida, Catalonia, Spain
Francesc Puiggròs, Technological Unit of Nutrition and Health, EURECAT-Technological Center of Catalonia, Reus, Spain
Francisco Quilez, Valencian School for Health Studies (EVES), Professional Training Unit, Juan de Garay, Valencia, Spain
Dilip K. Rai, Department of Food BioSciences, Teagasc Food Research Centre Ashtown, Dublin, Ireland
Alejandro Rivas, Instituto de Agroquímica y Tecnología de Alimentos (IATA-CSIC), Valencia, Paterna, Spain
Dolores Rodrigo, Instituto de Agroquímica y Tecnología de Alimentos (IATA-CSIC), Valencia, Paterna, Spain
Ma. Janeth Rodríguez-Roque, Universidad Autónoma de Chihuahua, Facultad de Ciencias Agrotecnológicas Cd. Universitaria s/n, Chihuahua, Mexico
Elena Roselló-Soto, Universitat de Valencia, Faculty of Pharmacy, Department of Preventive Medicine and Public Health, Toxicology and Forensic Medicine Department, Avda. Vicent Andrés Estellés, Burjassot, Valencia, Spain
Concepción Sánchez Moreno, Institute of Food Science, Technology and Nutrition (ICTAN), Spanish National Research Council (CSIC), Madrid, Spain
Rogelio Sánchez-Vega, Centro de Investigación en Alimentación y Desarrollo A.C., Avenida Río Conchos S/N, Parque Industrial, Chihuahua, Mexico
David Sepúlveda-Ahumada, Centro de Investigación en Alimentación y Desarrollo A.C., Avenida Río Conchos S/N, Parque Industrial, Chihuahua, Mexico
Manuel Suárez, Department of Biochemistry and Biotechnology, Nutrigenomics Research Group, Universitat Rovira i Virgili, Tarragona, Spain
Susana Suárez-Garcia, Department of Biochemistry and Biotechnology, Nutrigenomics Research Group, Universitat Rovira i Virgili, Tarragona, Spain
Gamze Toydemir, Department of Food Engineering, Faculty of Engineering, Alanya Alaaddin Keykubat University, Kestel-Alanya, Antalya, Turkey
Inmaculada Viñas, Food Technology Department, University of Lleida, XaRTA-Postharvest, Agrotecnio Center, Lleida, Catalonia, Spain
Jorge Welti-Chanes, Tecnológico de Monterrey, Escuela de Ingeniería y Ciencias, Centro de Biotecnología FEMSA, Monterrey, Nuevo León, Mexico
Sze Ying Leong, Department of Food Science, University of Otago, Dunedin, New Zealand; Riddet Institute, Palmerston North, New Zealand
Preface
In the twenty first century, the beverage industry faced changing times with new developments as a response to consumers' demand to attain new and more differentiated food products of high quality and with guarantee of safe standards. The non-alcoholic beverage market itself is composed of various segments, such as juices, vegetable blends, teas, dairy drinks and alternative beverages. The drinks of today require specific knowledge of exotic ingredients, novel processing techniques and a variety of functional ingredients. With such diverse group of commodities, a considerable research effort in the application of innovative technologies for manufacturing beverages has been made in the recent years. Several new processing technologies have emerged with regards to beverage processing. A number of novel thermal and non-thermal technologies have become available to ensure high-quality food retention levels, while extending the products' shelf life. On the other hand, the increasing demand for natural ingredients, improving health and appearance, is also attracting non-alcoholic beverages as the fastest growing segment on the functional food market. Consumer demands ‘miracle beverages’ that are not only safe and nutritious but also natural, economical to manufacture, convenient, great tasting, environmentally friendly and enhance health and well being. Advances in food science and technology are presenting exciting opportunities for the beverages sector.
The book is divided into three main parts. The first part is focused on juices processing, including conventional and novel processing techniques. The different chapters of this first section cover juices made from pome fruits, citrus fruits, prunus fruits, vegetables, exotic fruits, berries and juice blends. The second part highlights non-alcoholic beverages, including grain-based beverages, soups and functional beverages (covering novel ingredients and food regulations). Finally, the last part is devoted to waste and by-products generated in the juice and non-alcoholic beverage sector.
Innovative Technologies in Beverage Processing provides a comprehensive overview on the application of novel processing technologies in the non-alcoholic beverage product manufacture. The authors of the chapters are international leading experts in the field of emerging technologies for beverages processing. We would like to thank all of them for their valuable contribution to this book.
Ingrid Aguiló-Aguayo
Lucía Plaza
Lleida, 2017
List of Abbreviations
AA
amino acid
AOA
antioxidant activity
BBI
Bowman–Birk inhibitor
BP
blood pressure
CFU
colony-forming units
CH
conventional heating
CUT
come up time
CVD
cardiovascular disease
DPCD
dense phase carbon dioxide
ECG
epicatechin-3-gallate
EFSA
European Food Safety Authority
EGC
epigallocatechin
EGCG
epigallocatechin-3-gallate
ENT
enterobacteriaceae
EOs
electro-osmotic
EO
essential oils
EU
European Union
FAO
Food and Agricultural Organization of the United Nations
FCV-F9
feline calicivirus
FDA
food and Drug Administration
FHC
foods with health claims
FJ
fresh juice
FJ-SM
fruit juice–soy milk
FOSHU
foods for specified health uses
GAE
gallic acid equivalents
GLVs
green leaf-associated volatiles
GRAS
generally regarded as safe
GSE
grape seed extract
HHP
high hydrostatic pressure
HIPEF
high-intensity pulsed electric fields
HIPL
high-intensity pulsed light
HMF
hydroxymethylfurfural
HP
high pressure
HPH
high-pressure homogenization
HPHT
high-pressure–high-temperature
HPP
high-pressure processing
HTST
high-temperature–short time
ILSI
international of Life Sciences Institute
IR
irradiation
IU
international unit
KSTI
Kunitz soya bean trypsin inhibitor
LAB
lactic acid bacteria
L-NAME
NG-nitro-l-arginine methyl ester
LTHT
low-temperature–high-time
M
microwave
MAP
modified atmosphere packaging
MNV
murine norovirus
MW
microwave heating
NHCR
Nutrition and Health Claims Regulation
NO
nitric oxide
NSP
non-starch polysaccharides
OH
ohmic heating
OLC
orange–carrot–lemon
PASSCLAIM
process for the scientific support for claims on foods
