Table Of ContentN U T R I E N T S I N
B E V E R A G E S
N U T R I E N T S I N
B E V E R A G E S
Volume 12: The Science of
Beverages
Edited by
ALEXANDRU MIHAI GRUMEZESCU
ALINA MARIA HOLBAN
An imprint of Elsevier
Woodhead Publishing is an imprint of Elsevier
The Officers’ Mess Business Centre, Royston Road, Duxford, CB22 4QH, United Kingdom
50 Hampshire Street, 5th Floor, Cambridge, MA 02139, United States
The Boulevard, Langford Lane, Kidlington, OX5 1GB, United Kingdom
© 2019 Elsevier Inc. All rights reserved.
No part of this publication may be reproduced or transmitted in any form or by any means, electronic or mechanical, including
photocopying, recording, or any information storage and retrieval system, without permission in writing from the publisher.
Details on how to seek permission, further information about the Publisher’s permissions policies and our arrangements with
organizations such as the Copyright Clearance Center and the Copyright Licensing Agency, can be found at our website: www.
elsevier.com/permissions.
This book and the individual contributions contained in it are protected under copyright by the Publisher (other than as may be
noted herein).
Notices
Knowledge and best practice in this field are constantly changing. As new research and experience broaden our understanding,
changes in research methods, professional practices, or medical treatment may become necessary.
Practitioners and researchers must always rely on their own experience and knowledge in evaluating and using any information,
methods, compounds, or experiments described herein. In using such information or methods they should be mindful of their
own safety and the safety of others, including parties for whom they have a professional responsibility.
To the fullest extent of the law, neither the Publisher nor the authors, contributors, or editors, assume any liability for any injury
and/or damage to persons or property as a matter of products liability, negligence or otherwise, or from any use or operation of
any methods, products, instructions, or ideas contained in the material herein.
Library of Congress Cataloging-in-Publication Data
A catalog record for this book is available from the Library of Congress
British Library Cataloguing-in-Publication Data
A catalogue record for this book is available from the British Library
ISBN 978-0-12-816842-4
For information on all Woodhead publications
visit our website at https://www.elsevier.com/books-and-journals
Publisher: Cockle, Charlotte
Acquisition Editor: Osborn, Patricia
Editorial Project Manager: Kubilis, Michelle
Production Project Manager: Sojan P. Pazhayattil
Cover Designer: Matthew Limbert
Typeset by SPi Global, India
CONTRIBUTORS
Rana Muhammad Aadil National Institute of Food Science and
Technology, Faculty of Food, Nutrition and Home Sciences, University
of Agriculture, Faisalabad, Pakistan; School of Food Science and
Engineering, South China University of Technology, Guangzhou, China
Ulas Acaroz Faculty of Veterinary Medicine, Department of Food Hygiene
and Technology, Afyon Kocatepe University, Afyonkarahisar, Turkey
Md. Alauddin Department of Nutrition and Food Technology, Jashore
University of Science and Technology, Jashore, Bangladesh
Gilberto Alves Department of Veterinary Medicine, Paranaense
University, Umuarama, Brazil
Padma Ambalam Department of Biotechnology, Christ College, Rajkot, India
Ambra Ariani School of Advanced Studies, University of Camerino,
Camerino, Italy
Damla Arslan-Acaroz Bayat Vocational School, Department of
Laboratory and Veterinary Health, Afyon Kocatepe University,
Afyonkarahisar, Turkey
Rosa Aznar Department of Microbiology and Ecology, University
of Valencia (UVEG); Department of Preservation and Food Safety
Technologies, Instituto de Agroquímica y Tecnología de Alimentos
(IATA-CSIC); CECT (Colección Española de Cultivos Tipo, Spanish
Type Culture Collection), Valencia, Spain
Banu Bayram Health Sciences Faculty, Nutrition and Dietetics
Department, University of Health Sciences, Istanbul, Turkey
F. Cámara-Martos Department of Food Science and Technology,
University of Cordoba, Cordoba, Spain
Chandrakala Shenoy K Department of Biosciences, Mangalore
University, Mangalore, India
Flora Olinda Dias Department of Biosciences, Mangalore University,
Mangalore, India
Kacie Marie Dickinson Nutrition and Dietetics, College of Nursing and
Health Sciences, Flinders University, Adelaide, SA, Australia
Mukesh Doble Bioengineering and Drug Design Lab, Department of
Biotechnology, Bhupat and Jyoti Mehta School of Biosciences, Indian
Institute of Technology, Madras, Chennai, India
Mª Teresa Dueñas Department of Applied Chemistry, University of
Basque Country (UPV/EHU), San Sebastián, Spain
xiii
xiv Contributors
Mieke Faber Non-Communicable Diseases Research Unit, South African
Medical Research Council, Cape Town, South Africa
Fernanda Silva Farinazzo Department of Food Science and Technology,
State University of Londrina, Londrina, Brazil
Maria Thereza Carlos Fernandes Department of Food Science and
Technology, State University of Londrina, Londrina, Brazil
Sandra Garcia Department of Food Science and Technology, State
University of Londrina, Londrina, Brazil
Teresa Garde-Cerdán Institute of Grapevine and Wine Sciences (Spanish
National Research Council, University of La Rioja, Government of La
Rioja), Logroño, Spain
Gargi Ghoshal Dr. S. S. Bhatnagar University Institute of Chemical
Engineering & Technology, Panjab University, Chandigarh, India
Karla Bigetti Guergoletto Department of Food Science and Technology,
State University of Londrina, Londrina, Brazil
Gastón Gutiérrez-Gamboa Institute of Grapevine and Wine Sciences
(Spanish National Research Council, University of La Rioja,
Government of La Rioja), Logroño, Spain; Technological Center for
Vine and Wine, Faculty of Agricultural Sciences, University of Talca,
Talca, Chile
Annel M. Hernández-Alcántara Department of Molecular Biology of
Gram-positive Bacteria, Centro de Investigaciones Biológicas (CIB)-
CSIC, Madrid, Spain
Sinan Ince Faculty of Veterinary Medicine, Department of Pharmacology
and Toxicology, Afyon Kocatepe University, Afyonkarahisar, Turkey
MªA. Iturbide-Casas Department of Food Science and Technology,
University of Cordoba, Cordoba, Spain
Yearul Kabir Department of Biochemistry and Molecular Biology,
University of Dhaka, Dhaka, Bangladesh
Anees Ahmed Khalil University Institute of Diet and Nutritional
Sciences, Faculty of Allied Health Sciences, The University of Lahore,
Lahore, Pakistan
Mª Goretti Llamas-Arriba Department of Applied Chemistry, University
of Basque Country (UPV/EHU), San Sebastián; Department of
Molecular Biology of Gram-positive Bacteria, Centro de Investigaciones
Biológicas (CIB)-CSIC, Madrid, Spain
Reema Orison Lobo Department of Biosciences, Mangalore University,
Mangalore, India
Paloma López Department of Molecular Biology of Gram-positive Bacteria,
Centro de Investigaciones Biológicas (CIB)-CSIC, Madrid, Spain
Carolina Saori Ishii Mauro Department of Food Science and
Technology, State University of Londrina, Londrina, Brazil
Contributors xv
Yerko Moreno-Simunovic Technological Center for Vine and Wine,
Faculty of Agricultural Sciences, University of Talca, Talca, Chile
Harry Freitag Luglio Muhammad Department of Nutrition and Health,
Faculty of Medicine, Public Health and Nursing, Universitas Gadjah
Mada, Yogyakarta, Indonesia
Mieko Nakamura Hamamatsu University School of Medicine,
Hamamatsu, Japan
Valerie Orsat Bioresource Engineering Department, Macdonald Campus,
McGill University, Montreal, QC, Canada
Eva P. Pérez-Álvarez Institute of Grapevine and Wine Sciences (Spanish
National Research Council, University of La Rioja, Government of La
Rioja), Logroño, Spain
Paolo Polidori School of Pharmacy, University of Camerino, Camerino,
Italy
Sandra Helena Prudencio Department of Food Science and Technology,
State University of Londrina, Londrina, Brazil
Ubaid ur Rahman National Institute of Food Science and Technology,
Faculty of Food, Nutrition and Home Sciences, University of
Agriculture, Faisalabad, Pakistan
Maya Raman Bioengineering and Drug Design Lab, Department of
Biotechnology, Bhupat and Jyoti Mehta School of Biosciences, Indian
Institute of Technology, Madras, Chennai, India
Ume Roobab National Institute of Food Science and Technology, Faculty
of Food, Nutrition and Home Sciences, University of Agriculture,
Faisalabad, Pakistan; School of Food Science and Engineering, South
China University of Technology, Guangzhou, China
Winny Routray Marine Bioprocessing Facility, Centre for Aquaculture
and Seafood Development, Fisheries and Marine Institute, Memorial
University of Newfoundland, St. John's, NL, Canada
Amna Sahar National Institute of Food Science and Technology,
Faculty of Food, Nutrition and Home Sciences; Department of Food
Engineering, Faculty of Agricultural Engineering and Technology,
University of Agriculture, Faisalabad, Pakistan
Minoru Sugiura Doshisha Women’s College of Liberal Arts, Kyoto, Japan
Yusuf Tutar Health Sciences Faculty, Nutrition and Dietetics Department;
Pharmacy Faculty, Biochemistry Department, University of Health
Sciences, Istanbul, Turkey
Ozlem Ustun-Aytekin Health Sciences Faculty, Nutrition and Dietetics
Department, University of Health Sciences, Istanbul, Turkey
Silvia Vincenzetti School of Biosciences and Veterinary Medicine,
University of Camerino, Camerino, Italy
xvi Contributors
Friedeburg A.M. Wenhold Department Human Nutrition, Faculty of
Health Sciences, University of Pretoria, Hatfield, South Africa
Alba Yépez Department of Microbiology and Ecology, University of
Valencia (UVEG), Valencia, Spain
Elvan Yilmaz-Akyuz Health Sciences Faculty, Nutrition and Dietetics
Department, University of Health Sciences, Istanbul, Turkey
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
