Table Of ContentVA L U E - A D D E D
I N G R E D I E N T S A N D
E N R I C H M E N T S O F
B E V E R A G E S
VA L U E - A D D E D
I N G R E D I E N T S A N D
E N R I C H M E N T S O F
B E V E R A G E S
Volume 14: The Science of
Beverages
Edited by
ALEXANDRU MIHAI GRUMEZESCU
ALINA MARIA HOLBAN
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CONTRIBUTORS
Shahab-Aldin Akbarian Department of Community nutrition, School of
Nutrition and Food Sciences, Isfahan University of Medical Sciences,
Isfahan, Iran
Duried Alwazeer Research Center for Redox Applications in Foods
(RCRAF), Iğdır University, Iğdır, Turkey
Carlos Eduardo Orrego Álzate Department of Chemical Engineering,
Institute of Biotechnology and Agroindustry, National University of
Colombia Manizales campus, Manizales, Colombia
Carlos Ariel Cardona Álzate Department of Chemical Engineering,
Institute of Biotechnology and Agroindustry, National University of
Colombia Manizales campus, Manizales, Colombia
Ahmad Salihin Baba Biomolecular Research Group, Division of
Biochemistry, Institute of Biological Sciences, Faculty of Science,
University of Malaya, Kuala Lumpur, Malaysia
Parvaiz Ahmad Bhat Physical Chemistry Division, Department of
Chemistry, University of Kashmir, Srinagar; Department of Chemistry,
Government Degree College, Pulwama, Jammu and Kashmir, India
P.K. Binsi ICAR-Central Institute of Fisheries Technology, Cochin, India
Rémy Cachon UMR A-02.102 PAM, AgroSup Dijon-Université
Bourgogne Franche-Comté, Dijon, France
Renata Cristina de Almeida B. Campos Food Science and Technology
Department, Federal Institute of Education, Science and Technology of
Southeast of Minas Gerais, Rio Pomba, Brazil
Oyais Ahmad Chat Physical Chemistry Division, Department of
Chemistry, University of Kashmir, Srinagar; Department of Chemistry,
Government Degree College, Pulwama, Jammu and Kashmir, India
Aijaz Ahmad Dar Physical Chemistry Division, Department of Chemistry,
University of Kashmir, Srinagar, Jammu and Kashmir, India
Amit Baran Das Department of Food Engineering and Technology,
Tezpur University, Tezpur; Department of Chemical Engineering,
Indian Institute of Technology, Guwahati, India
Chandan Das Department of Chemical Engineering, Indian Institute of
Technology, Guwahati, India
Ceren Daşkaya-Dikmen Istanbul Technical University, Chemical and
Metallurgical Engineering Faculty, Food Engineering Department;
Istanbul Gedik University, Department of Gastronomy and Culinary
Arts, Istanbul, Turkey
xiii
xiv Contributors
Marina F. de-Escalada-Pla Departamento de Industrias, Facultad de
Ciencias Exactas y Naturales, Universidad de Buenos Aires (UBA);
CONICET-Universidad de Buenos Aires, Instituto de Tecnología de
Alimentos y Procesos Químicos (ITAPROQ), Buenos Aires, Argentina
Aurélia Dornelas de Oliveira Martins Food Science and Technology
Department, Federal Institute of Education, Science and Technology of
Southeast of Minas Gerais, Rio Pomba, Brazil
C. Escott Technical University of Madrid, Madrid, Spain
Silvia K. Flores Departamento de Industrias, Facultad de Ciencias
Exactas y Naturales, Universidad de Buenos Aires (UBA); CONICET-
Universidad de Buenos Aires, Instituto de Tecnología de Alimentos y
Procesos Químicos (ITAPROQ), Buenos Aires, Argentina
Adriana P. Castellanos-Fuentes Departamento de Industrias, Facultad
de Ciencias Exactas y Naturales, Universidad de Buenos Aires (UBA);
CONICET-Universidad de Buenos Aires, Instituto de Tecnología de
Alimentos y Procesos Químicos (ITAPROQ), Buenos Aires, Argentina
Ashley Sthefanía Caballero Galván Department of Chemical
Engineering, Institute of Biotechnology and Agroindustry, National
University of Colombia Manizales campus, Manizales, Colombia
Carolina E. Genevois Facultad de Bromatología, Universidad Nacional
de Entre Ríos (UNER), Gualeguaychú, Entre Ríos; Consejo Nacional
de Investigaciones Científicas y Técnicas (CONICET), Buenos Aires,
Argentina
C. González Technical University of Madrid, Madrid, Spain
V.V. Goud Department of Chemical Engineering, Indian Institute of
Technology, Guwahati, India
Motahar Heidari-Beni Department of Pediatrics, Child Growth and
Development Research Center, Research Institute for Primordial
Prevention of Non Communicable Disease, Isfahan University of
Medical Sciences, Isfahan, Iran
Aslı Can Karaça Istanbul Technical University, Chemical and
Metallurgical Engineering Faculty, Food Engineering Department,
Istanbul, Turkey
Kadriye Nur Kasapoğlu Istanbul Technical University, Chemical and
Metallurgical Engineering Faculty, Food Engineering Department,
Istanbul, Turkey
Roya Kelishadi Department of Pediatrics, Child Growth and
Development Research Center, Research Institute for Primordial
Prevention of Non Communicable Disease, Isfahan University of
Medical Sciences, Isfahan, Iran
Santram Lodhi Department of Pharmacognosy, Smt. Sharadchandrika
Suresh Patil College of Pharmacy, Chopda, India
Contributors xv
C. López Technical University of Madrid, Madrid, Spain
Lara Manzocco Department of Agricultural, Food, Environmental and
Animal Sciences, University of Udine, Udine, Italy
Maurilio Lopes Martins Food Science and Technology Department,
Federal Institute of Education, Science and Technology of Southeast of
Minas Gerais, Rio Pomba, Brazil
Eliane Maurício Furtado Martins Food Science and Technology
Department, Federal Institute of Education, Science and Technology of
Southeast of Minas Gerais, Rio Pomba, Brazil
Shimeny Ramos Montanary Food Science and Technology Department,
Federal Institute of Education, Science and Technology of Southeast of
Minas Gerais, Rio Pomba, Brazil
A. Morata Technical University of Madrid, Madrid, Spain
Premalatha Muniandy Biomolecular Research Group, Division of
Biochemistry, Institute of Biological Sciences, Faculty of Science,
University of Malaya, Kuala Lumpur, Malaysia
Nighat Nazir Department of Chemistry, Islamia College of Science and
Commerce, Srinagar, Jammu and Kashmir, India
Beraat Özçelik Istanbul Technical University, Chemical and Metallurgical
Engineering Faculty, Food Engineering Department, Istanbul, Turkey;
BIOACTIVE Research & Innovation Food Manufacturing Industry
Trade LTD Co., Maslak, Istanbul, Turkey
Manohar L. Panse Real World Nutrition Laboratory Foundation, Bharati
Vidyapeeth University, Pune, India
Shital D. Phalke Interactive Research school for health Affairs, Bharati
Vidyapeeth University, Pune, India
Bruno Andrade Pires Food Science and Technology Department,
Federal Institute of Education, Science and Technology of Southeast of
Minas Gerais, Rio Pomba, Brazil
Stella Plazzotta Department of Agricultural, Food, Environmental and
Animal Sciences, University of Udine, Udine, Italy
Nahid Rafie Department of Community nutrition, School of Nutrition
and Food Sciences, Isfahan University of Medical Sciences, Isfahan,
Iran
Virendra K. Rathod Department of Chemical Engineering, Institute of
Chemical Technology, Mumbai, India
Mariana Ortiz Sánchez Department of Chemical Engineering, Institute
of Biotechnology and Agroindustry, National University of Colombia
Manizales campus, Manizales, Colombia
Amal Bakr Shori Department of Biological Sciences, Faculty of Science,
King Abdulaziz University, Jeddah, Saudi Arabia
xvi Contributors
W. Tesfaye Technical University of Madrid, Madrid, Spain
Prerana D. Tomke Department of Chemical Engineering, Institute of
Chemical Technology, Mumbai, India
Gautam P. Vadnere Department of Pharmacognosy, Smt.
Sharadchandrika Suresh Patil College of Pharmacy, Chopda, India
Merve Yavuz-Düzgün Istanbul Technical University, Chemical and
Metallurgical Engineering Faculty, Food Engineering Department,
Istanbul, Turkey
A.A. Zynudheen ICAR-Central Institute of Fisheries Technology, Cochin,
India
SERIES PREFACE
Food and beverage industry accounts among the most developed
sectors, being constantly changing. Even though a basic beverage in-
dustry could be found in every area of the globe, particular aspects
in beverage production, processing, and consumption are identi-
fied in some geographic zones. An impressive progress has recently
been observed in both traditional and modern beverage industries
and these advances are leading beverages to a new era. Along with
the cutting-edge technologies, developed to bring innovation and
improve beverage industry, some other human-related changes also
have a great impact on the development of such products. Emerging
diseases with a high prevalence in the present, as well as a completely
different lifestyle of the population in recent years have led to partic-
ular needs and preferences in terms of food and beverages. Advances
in the production and processing of beverages have allowed for the
development of personalized products to serve for a better health of
overall population or for a particular class of individuals. Also, recent
advances in the management of beverages offer the possibility to de-
crease any side effects associated with such an important industry,
such as decreased pollution rates and improved recycling of all ma-
terials involved in beverage design and processing, while providing
better quality products.
Beverages engineering has emerged in such way that we are now
able to obtain specifically designed content beverages, such as nu-
tritive products for children, decreased sugar content juices, energy
drinks, and beverages with additionally added health-promoting
factors. However, with the immense development of beverage pro-
cessing technologies and because of their wide versatility, numerous
products with questionable quality and unknown health impact have
been also produced. Such products, despite their damaging health
effect, gained a great success in particular population groups (i.e.,
children) because of some attractive properties, such as taste, smell,
and color.
Nonetheless, engineering offered the possibility to obtain not only
the innovative beverages but also packaging materials and contami-
nation sensors useful in food and beverages quality and security sec-
tors. Smart materials able to detect contamination or temperature
differences which could impact food quality and even pose a hazard-
ous situation for the consumer were recently developed and some are
already utilized in packaging and food preservation.
xvii
xviii SerieS Preface
This 20-volume series has emerged from the need to reveal the cur-
rent situation in beverage industry and to highlight the progress of the
last years, bringing together most recent technological innovations
while discussing present and future trends. The series aims to increase
awareness of the great variety of new tools developed for traditional
and modern beverage products and also to discuss their potential
health effects.
All volumes are clearly illustrated and contain chapters contributed
by highly reputed authors, working in the field of beverage science,
engineering, or biotechnology. Manuscripts are designed to provide
necessary basic information in order to understand specific processes
and novel technologies presented within the thematic volumes.
Volume 1, entitled Production and management of beverages, offers
a recent perspective regarding the production of main types of alco-
holic and nonalcoholic beverages. Current management approaches
in traditional and industrial beverages are also dissected within this
volume.
In Volume 2, Processing and sustainability of beverages, novel in-
formation regarding the processing technologies and perspectives for
a sustainable beverage industry are given.
Third volume, entitled Engineering tools in beverage industry dis-
sects the newest advances made in beverage engineering, highlighting
cutting-edge tools and recently developed processes to obtain mod-
ern and improved beverages.
Volume 4 presents updated information regarding Bottled and
packaged waters. In this volume are discussed some wide interest
problems, such as drinking water processing and security, contami-
nants, pollution and quality control of bottled waters, and advances
made to obtain innovative water packaging.
Volume 5, Fermented beverages, deals with the description of tra-
ditional and recent technologies utilized in the industry of fermented
beverages, highlighting the high impact of such products on consumer
health. Because of their great beneficial effects, fermented products
still represent an important industrial and research domain.
Volume 6 discusses recent progress in the industry of Nonalcoholic
beverages. Teas and functional nonalcoholic beverages, as well as their
impact on current beverage industry and traditional medicine are
discussed.
In Volume 7, entitled Alcoholic beverages, recent tools and technol-
ogies in the manufacturing of alcoholic drinks are presented. Updated
information is given about traditional and industrial spirits produc-
tion and examples of current technologies in wine and beer industry
are dissected.
Volume 8 deals with recent progress made in the field of Caffeinated
and cocoa-based beverages. This volume presents the great variety of
