Innovative Technologies in Beverage Processing

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 is for high-nutrient drinks made from natural, healthy ingredients, free of synthetic preservatives and artificial flavor and color enhancers. Such drinks require specialized knowledge of exotic ingredients, novel processing techniques, and various functional ingredients.

The latest addition to the critically acclaimed IFST Advances in Food Science series this book brings together edited contributions from internationally recognized experts in their fields who offer insights and analysis of the latest developments in non-alcoholic beverage manufacture. Topics covered include juices made from pome fruits, citrus fruits, prunus fruits, vegetables, exotic fruits, berries, juice blends and non-alcoholic beverages, including grain-based beverages, soups and functional beverages. Waste and by-products generated in juice and non-alcoholic beverage sector are also addressed.

• Offers fresh insight and analysis of the latest developments in non-alcoholic beverage manufacture from leading international experts

• Covers all product segments of the non-alcoholic beverage market, including juices, vegetable blends, grain-based drinks, and alternative beverages

• Details novel thermal and non-thermal technologies that ensure high-quality nutrient retention while extending product shelf life

• Written with the full support of The Institute of Food Science and Technology (IFST), the leading qualifying body for food professionals in Europe

Innovative Technologies in Beverage Processing is a valuable reference/working resource for food scientists and engineers working in the non-alcoholic beverage industry, as well as academic researchers in industrial food processing and nutrition.

Auteur

About the Editors

Ingrid Aguiló-Aguayo, IRTA, XaRTA-Postharvest, Edifici Fruitcentre, Parc Científic i Tecnològic Agroalimentari
de Lleida, Lleida, Spain

Lucía Plaza, Research & Development Department, Cincagroup, Huesca, Spain

Contenu

About the IFST Advances in Food Science Book Series xi

List of Contributors xiii

Preface xvi

List of Abbreviations xvii

PART 1: JUICE PROCESSING 1

1 Pome Fruit Juices 3
Ingrid Aguiló-Aguayo, Lucía Plaza, Gloria Bobo, Maribel Abadias, and Inmaculada Viñas

1.1 Introduction 3

1.2 Conventional Processing Techniques 3

1.3 Novel Processing Techniques 8

1.4 Conclusion and Future Trends 16

Acknowledgments 17

References 17

2 Citrus Fruit Juices 27
Maria Consuelo Pina-Pérez, Alejandro Rivas, Antonio Martínez, and Dolores Rodrigo

2.1 Introduction 27

2.2 Conventional Preservation Processing Techniques 28

2.3 Novel Processing Techniques 30

2.4 Processing Citrus by Innovative Methods 36

2.5 Conclusions and Future Trends 47

References 47

3 Prunus Fruit Juices 59
Gamze Toydemir, Dilek Boyacioglu, Robert D. Hall, Jules Beekwilder, and Esra Capanoglu

3.1 Introduction 59

3.2 Conventional Processing Techniques 60

3.3 Influence of Conventional Processing Techniques on Juice Quality 64

3.4 Novel Processing Techniques 65

3.5 Conclusion and Future Trends 71

References 72

4 Vegetable Juices 79
Rogelio Sánchez-Vega, David Sepúlveda-Ahumada, and Ma. Janeth Rodríguez-Roque

4.1 Introduction 79

4.2 Conventional Processing Technologies 81

4.3 Nonthermal Processing Technologies 96

4.4 Conclusion and Future Trends 100

References 100

5 Exotic Fruit Juices 107
Zamantha Escobedo-Avellaneda, Rebeca García-García, and Jorge Welti-Chanes

5.1 Introduction 107

5.2 Exotic Fruits: Relevance in Human Nutrition and Health 109

5.3 Deterioration of Exotic Fruit Juices 111

5.4 Thermal and Nonthermal Technologies Used to Preserve Juices 112

5.5 Conclusions and Future Trends 122

References 122

6 Berry Juices 131
Sze Ying Leong and Indrawati Oey

6.1 Introduction 131

6.2 Conventional Processing Techniques 131

6.3 Novel Processing Techniques 163

6.4 Relevance for Human Health 188

6.5 Conclusions and Future Trends 190

References 190

7 Juice Blends 205
Francisco J. Barba, Elena Roselló-Soto, Francisco Quilez, and Nabil Grimi

7.1 Introduction 205

7.2 Pulsed Electric Fields 206

7.3 High-Pressure Processing 210

7.4 Conclusion 213

Acknowledgments 213

References 213

PART 2: NON-ALCOHOLIC BEVERAGES 217

8 Grain-Based Beverages 219
Aastha Deswal, Navneet S. Deora, and Hari N. Mishra

8.1 Introduction 219

8.2 Conventional Processing Techniques 222

8.3 Novel Processing Techniques 227

8.4 Processing Grain-Based Beverages by Innovative Techniques 233

8.5 Preservation of Grain-Based Beverages by Innovative Technologies 235

8.6 Relevance for Human Nutrition 237

8.7 Conclusion and Future Trends 238

References 238

9 Soups 249
Begoña de Ancos and Concepción Sánchez-Moreno

9.1 Introduction 249

9.2 Non-Thermal Technologies for Food Processing 252

9.3 Novel Thermal Technologies for Food Processing 259

Acknowledgments 265

References 265

10 Functional Beverages 275
Francesc Puiggròs, Begoña Muguerza, Anna Arola-Arnal, Gerard Aragonès, Susana Suárez-Garcia, Cinta Bladé, Lluís Arola, and Manuel Suárez

10.1 Introduction 275

10.2 Functional Food Regulation 276

10.3 Natural Ingredients in the Formulation of Functional Beverages 277

10.4 New Trends in the Formulation of Functional Beverages 279

10.5 Novel Infusions (Tea and Tea Alternatives) 281 10....