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Innovative Technologies
in Beverage Processing
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Innovative Technologies
in Beverage Processing
Edited by
Ingrid Aguiló-Aguayo
IRTA, XaRTA-Postharvest, Edifici Fruitcentre,
Parc Científic i Tecnològic Agroalimentari de Lleida,
Lleida, Catalonia, Spain
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Lucía Plaza
Cincagroup, Huesca, Spain
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Thiseditionfirstpublished2017©2017JohnWiley&SonsLtd
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LibraryofCongressCataloging-in-PublicationData
Names:Aguiló-Aguayo,Ingrid,1981-editor.|Plaza,Lucia,1972-editor.
Title:Innovativetechnologiesinbeverageprocessing/editedbyIngrid
Aguiló-Aguayo,LuciaPlaza.
Description:Hoboken,NJ:JohnWiley&Sons,2017.|Includes
bibliographicalreferencesandindex.
Identifiers:LCCN2017005486(print)|LCCN2017011095(ebook)|ISBN
9781118929377(cloth)|ISBN9781118929353(AdobePDF)|ISBN
9781118929360(ePub)
Subjects:LCSH:Beverageindustry–Technologicalinnovations.|Fruitjuice
industry.
Classification:LCCHD9348.A2I5652017(print)|LCCHD9348.A2(ebook)|DDC
663/.63–dc23
LCrecordavailableathttps://lccn.loc.gov/2017005486
CoverDesign:Wiley
CoverImages:(LefttoRight)©fcafotodigital/Gettyimages;©monticelllo/Gettyimages;
©KostiantynAblazovShutterstock
Setin9.5/11.5pt,TimesTenLTstd-RomanbySPiGlobal,Chennai,India.
10 9 8 7 6 5 4 3 2 1
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Contents
AbouttheIFSTAdvancesinFoodScienceBookSeries xi
ListofContributors xiii
Preface xvi
ListofAbbreviations xvii
PART 1: JUICE PROCESSING 1
(cid:2) 1 PomeFruitJuices 3 (cid:2)
IngridAguiló-Aguayo,LucíaPlaza,GloriaBobo,MaribelAbadias,and
InmaculadaViñas
1.1 Introduction 3
1.2 ConventionalProcessingTechniques 3
1.2.1 InfluenceonMicrobialQuality 4
1.2.2 InfluenceonNutritionalAttributes 5
1.2.3 InfluenceonOrganolepticAttributes 7
1.3 NovelProcessingTechniques 8
1.3.1 ImprovementinJuiceExtraction 8
1.3.2 ImprovementinJuiceClarification 9
1.3.3 PreservationofPomeFruitJuicesbyInnovativeTechnologies 10
1.4 ConclusionandFutureTrends 16
Acknowledgments 17
References 17
2 CitrusFruitJuices 27
MariaConsueloPina-Pérez,AlejandroRivas,AntonioMartínez,and
DoloresRodrigo
2.1 Introduction 27
2.2 ConventionalPreservationProcessingTechniques 28
2.2.1 EffectonMicrobialQuality 28
2.2.2 EffectonQuality-RelatedEnzymes 29
2.2.3 EffectonNutritionalQuality 29
2.2.4 EffectonOrganolepticQuality 30
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vi CONTENTS
2.3 NovelProcessingTechniques 30
2.3.1 ChangesinConventionalMethods 30
2.3.2 OhmicHeating 31
2.3.3 MicrowaveHeating 33
2.4 ProcessingCitrusbyInnovativeMethods 36
2.4.1 High-PressureProcessing 36
2.4.2 PulsedElectricFields 40
2.5 ConclusionsandFutureTrends 47
References 47
3 PrunusFruitJuices 59
GamzeToydemir,DilekBoyacioglu,RobertD.Hall,JulesBeekwilder,and
EsraCapanoglu
3.1 Introduction 59
3.2 ConventionalProcessingTechniques 60
3.2.1 CherryandSourCherry 60
3.2.2 Apricot,Peach,andNectarine 62
3.2.3 Plum 63
3.3 InfluenceofConventionalProcessingTechniquesonJuiceQuality 64
3.4 NovelProcessingTechniques 65
3.4.1 PulsedElectricFields 65
3.4.2 High-PressureProcessing 67
3.4.3 OtherInnovativeTechnologies 70
3.5 ConclusionandFutureTrends 71
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References 72
4 VegetableJuices 79
RogelioSánchez-Vega,DavidSepúlveda-Ahumada,and
Ma.JanethRodríguez-Roque
4.1 Introduction 79
4.2 ConventionalProcessingTechnologies 81
4.2.1 InfluenceofConventionalProcessingonMicrobialQuality 81
4.2.2 InfluenceofConventionalProcessingonNutritionalAttributes 81
4.2.3 InfluenceofConventionalProcessingonOrganolepticAttributes 85
4.3 NonthermalProcessingTechnologies 96
4.3.1 InfluenceofNonthermalProcessingonMicrobialQuality 96
4.3.2 InfluenceofNonthermalProcessingonNutritionalAttributes 97
4.3.3 InfluenceofNonthermalProcessingonOrganolepticAttributes 99
4.4 ConclusionandFutureTrends 100
References 100
5 ExoticFruitJuices 107
ZamanthaEscobedo-Avellaneda,RebecaGarcía-García,andJorgeWelti-Chanes
5.1 Introduction 107
5.2 ExoticFruits:RelevanceinHumanNutritionandHealth 109
5.3 DeteriorationofExoticFruitJuices 111
5.4 ThermalandNonthermalTechnologiesUsedtoPreserveJuices 112
5.4.1 ThermalProcessing 113
5.4.2 NonthermalProcessing 116
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CONTENTS vii
5.5 ConclusionsandFutureTrends 122
References 122
6 BerryJuices 131
SzeYingLeongandIndrawatiOey
6.1 Introduction 131
6.2 ConventionalProcessingTechniques 131
6.2.1 InfluenceonMicrobialQuality 132
6.2.2 InfluenceonNutritionalAttributes 133
6.2.3 InfluenceonOrganolepticAttributes 160
6.3 NovelProcessingTechniques 163
6.3.1 ChangesinConventionalMethods 164
6.3.2 ProcessingBerryJuicebyInnovativeTechnologies 164
6.3.3 PreservationofBerryJuicebyInnovativeTechnologies 166
6.4 RelevanceforHumanHealth 188
6.5 ConclusionsandFutureTrends 190
References 190
7 JuiceBlends 205
FranciscoJ.Barba,ElenaRoselló-Soto,FranciscoQuilez,andNabilGrimi
7.1 Introduction 205
7.2 PulsedElectricFields 206
7.2.1 FoodSafety 207
(cid:2) 7.2.2 NutritionallyValuableCompounds 208 (cid:2)
7.3 High-PressureProcessing 210
7.3.1 FoodSafety 211
7.3.2 NutritionallyValuableCompounds 211
7.4 Conclusion 213
Acknowledgments 213
References 213
PART 2: NON-ALCOHOLIC BEVERAGES 217
8 Grain-BasedBeverages 219
AasthaDeswal,NavneetS.Deora,andHariN.Mishra
8.1 Introduction 219
8.1.1 Soy-BasedBeverages 220
8.1.2 Rice-BasedBeverages 220
8.1.3 Oat-BasedBeverages 221
8.2 ConventionalProcessingTechniques 222
8.2.1 HeatingMethods 222
8.2.2 Fermentation 223
8.2.3 InfluenceonMicrobialQuality 224
8.2.4 InfluenceonNutritionalAttributes 225
8.2.5 InfluenceonOrganolepticAttributes 227
8.3 NovelProcessingTechniques 227
8.3.1 HighandUltra-High-PressureHomogenisation 227
8.3.2 High-PressureProcessing 228
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8.3.3 PulsedElectricField 230
8.3.4 EnzymaticTechniques 231
8.3.5 ChangesinConventionalMethods 232
8.4 ProcessingGrain-BasedBeveragesbyInnovativeTechniques 233
8.4.1 EnzymaticTechniques 233
8.4.2 Fermentation 234
8.4.3 Ultra-High-PressureHomogenisation 235
8.5 PreservationofGrain-BasedBeveragesbyInnovativeTechnologies 235
8.5.1 High-PressureProcessing 235
8.5.2 PulsedElectricField 237
8.6 RelevanceforHumanNutrition 237
8.7 ConclusionandFutureTrends 238
References 238
9 Soups 249
BegoñadeAncosandConcepciónSánchez-Moreno
9.1 Introduction 249
9.1.1 ProcessedFoods 249
9.1.2 Ready-to-EatMeals:Soups 250
9.2 Non-ThermalTechnologiesforFoodProcessing 252
9.2.1 High-PressureProcessing 252
9.2.2 PulsedElectricFields 256
9.3 NovelThermalTechnologiesforFoodProcessing 259
9.3.1 OhmicHeating 259
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9.3.2 MicrowaveandRadiofrequencyHeating 262
Acknowledgments 265
References 265
10 FunctionalBeverages 275
FrancescPuiggròs,BegoñaMuguerza,AnnaArola-Arnal,GerardAragonès,
SusanaSuárez-Garcia,CintaBladé,LluísArola,andManuelSuárez
10.1 Introduction 275
10.2 FunctionalFoodRegulation 276
10.3 NaturalIngredientsintheFormulationofFunctionalBeverages 277
10.4 NewTrendsintheFormulationofFunctionalBeverages 279
10.4.1 TendenciesinFruitIngredients 279
10.4.2 GreenBotanicalsinBeverages 279
10.4.3 By-ProductsinBeverageFormulation 280
10.5 NovelInfusions(TeaandTeaAlternatives) 281
10.6 FortifiedBeverages 283
10.7 Cocoa-BasedBeverages 285
10.8 EnergyDrinks 286
10.9 BeverageEmulsions 287
10.10 ConclusionsandFutureTrends 288
References 288
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Description:An in-depth look at new and emerging technologies for non-alcoholic beverage manufacturing The non-alcoholic beverage market is the fastest growing segment of the functional food industry worldwide. Consistent with beverage consumption trends generally, the demand among consumers of these products i
