Table Of ContentC A F F E I N AT E D A N D
C O C O A B A S E D
B E V E R A G E S
C A F F E I N AT E D A N D
C O C O A B A S E D
B E V E R A G E S
Volume 8: The Science of
Beverages
Edited by
ALEXANDRU MIHAI GRUMEZESCU
ALINA MARIA HOLBAN
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CONTRIBUTORS
Pauline Aluka National Agricultural Research Organization (NARO),
National Coffee Resources Research Institute (NaCORI), Mukono,
Uganda
C. Anandharamakrishnan Indian Institute of Food Processing
Technology, Thanjavur, India
Charles Elias Assmann Biogenomics Laboratory; Graduate Program in
Biological Sciences: Toxicological Biochemistry, Federal University of
Santa Maria, Santa Maria, RS, Brazil
Francine Carla Cadoná Graduate Program in Biosciences and Health,
University of the West of Santa Catarina, Joaçaba, SC, Brazil
Nicoleta Constantin Department of Genetics, University of Bucharest,
Bucharest, Romania
Ortansa Csutak Faculty of Biology, Department of Genetics, University of
Bucharest, Bucharest, Romania
Ivana Beatrice Mânica da Cruz Biogenomics Laboratory; Graduate
Program in Biological Sciences: Toxicological Biochemistry; Graduate
Program of Pharmacology, Federal University of Santa Maria, Santa
Maria, RS, Brazil
Beatriz da Silva Rosa Bonadiman Biogenomics Laboratory; Graduate
Program of Pharmacology, Federal University of Santa Maria, Santa
Maria, RS, Brazil
Audrei de Oliveira Alves Biogenomics Laboratory; Graduate Program
of Pharmacology, Federal University of Santa Maria, Santa Maria, RS,
Brazil
Sharvari Deshpande Department of Biomedical Sciences, School of
Biosciences and Technology, VIT University, Vellore, India
V. Devi Rajeswari Department of Biomedical Sciences, School of
Biosciences and Technology, VIT University, Vellore, India
Elixabet Diaz-de-Cerio Department of Analytical Chemistry, University
of Granada, Granada, Spain
Georgiana Duta-Cornescu Department of Genetics, University of
Bucharest, Bucharest, Romania
Alberto Farinetti Surgical, Medical and Dental Department of
Morphological Sciences Related to Transplant, Oncology and
Regenerative Medicine, University of Modena and Reggio Emilia,
Modena, Italy
xi
xii Contributors
Rosa Garcia-Estepa Department of Nutrition and Food Science,
University of Granada, Granada, Spain
Belén Garcia-Villanova Department of Nutrition and Food Science,
University of Granada, Granada, Spain
Eduardo Guerra-Hernandez Department of Nutrition and Food Science,
University of Granada, Granada, Spain
Alina Maria Holban Faculty of Biology, Department of Microbiology,
University of Bucharest; Department of Science and Engineering of
Oxide Materials and Nanomaterials, Faculty of Applied Chemistry
and Materials Science, University Politehnica of Bucharest, Bucharest,
Romania
K.R. Jolvis Pou Department of Agricultural Engineering, Assam
University, Silchar, India
Daniela Anca Lazăr Department of Botany and Microbiology, University
of Bucharest, Bucharest, Romania
Monica Rosa Loizzo Department of Pharmacy, Health and Nutritional
Sciences, University of Calabria, Arcavacata di Rende (CS), Italy
Iulia Ioana Lungu Department of Biomaterials and Medical Devices,
University Politehnica of Bucharest, Bucharest, Romania
Alencar Kolinski Machado Franciscan University, Santa Maria,
RS, Brazil
Santanu Malakar Department of Agricultural Engineering, Assam
University, Silchar, India
Anna Vittoria Mattioli Surgical, Medical and Dental Department
of Morphological Sciences Related to Transplant, Oncology and
Regenerative Medicine, University of Modena and Reggio Emilia,
Modena, Italy
Mara Mădălina Mihai Department of Oncologic Dermatology and
Allergology, “Carol Davila” University of Medicine and Pharmacy;
Department of Dermatology, “Elias” University Emergency Hospital,
Bucharest, Romania
Marco Aurélio Echart Montano Graduate Program in Biosciences and
Health, University of the West of Santa Catarina, Joaçaba, SC, Brazil
Yoriyuki Nakamura Tea Science Center, University of Shizuoka,
Shizuoka, Japan
Kahiu Ngugi Department of Plant Sciences and Crop Protection, College
of Agriculture and Veterinary Sciences, University of Nairobi, Nairobi,
Kenya
O.J. Onaolapo Faculty of Basic Medical Sciences, Department of
Pharmacology, Ladoke Akintola University of Technology, Osogbo, Nigeria
Contributors xiii
A.Y. Onaolapo Faculty of Basic Medical Sciences, Department of Anatomy,
Ladoke Akintola University of Technology, Ogbomoso, Nigeria
Teodora Cristiana Oţelea Department of Dermatology, “Elias” University
Emergency Hospital, Bucharest, Romania
A. Panneerselvam Department of Zoology, Thiruvalluvar University,
Vellore, India
Sanjib K. Paul Department of Agricultural Engineering, Assam
University, Silchar, India
Paleerath Peerapen Medical Proteomics Unit, Office for Research and
Development, Faculty of Medicine Siriraj Hospital, Mahidol University,
Bangkok, Thailand
Maria Daniela Pojoga Department of Genetics, University of Bucharest,
Bucharest, Romania
Mircea Ioan Popa Faculty of Medicine, Department of Microbiology,
“Carol Davila” University of Medicine and Pharmacy; The Cantacuzino
National Medico-Military Institute for Research and Development,
Bucharest, Romania
Mădălina Preda Faculty of Medicine, Department of Microbiology,
“Carol Davila” University of Medicine and Pharmacy; The Cantacuzino
National Medico-Military Institute for Research and Development,
Bucharest, Romania
Genţiana Mihaela Iulia Predan Department of Botany and Microbiology,
University of Bucharest, Bucharest, Romania
Matteo Ballerini Puviani Surgical, Medical and Dental Department
of Morphological Sciences Related to Transplant, Oncology and
Regenerative Medicine, University of Modena and Reggio Emilia,
Modena, Italy
Donatella Restuccia Department of Pharmacy, Health and Nutritional
Sciences, University of Calabria, Arcavacata di Rende (CS), Italy
Ionela Sarbu Faculty of Biology, Department of Genetics, University of
Bucharest, Bucharest, Romania
Alexandra Simon-Gruita Department of Genetics, University of
Bucharest, Bucharest, Romania
Shubhi Singh Department of Biomedical Sciences, School of Biosciences
and Technology, VIT University, Vellore, India
Umile Gianfranco Spizzirri Department of Pharmacy, Health and
Nutritional Sciences, University of Calabria, Arcavacata di Rende (CS),
Italy
Visith Thongboonkerd Medical Proteomics Unit, Office for Research and
Development, Faculty of Medicine Siriraj Hospital, Mahidol University,
Bangkok, Thailand
xiv Contributors
Keiko Unno School of Pharmaceutical Sciences, University of Shizuoka,
Shizuoka, Japan
Vito Verardo Department of Nutrition and Food Science, University of
Granada, Granada, Spain
Grazielle Castagna Cezimbra Weis Biogenomics Laboratory; Graduate
Program of Food Science and Technology, Federal University of Santa
Maria, Santa Maria, RS, Brazil
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.
xv
xvi 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
