(cid:2) (cid:2) (cid:2) (cid:2) (cid:2) Innovative Technologies in Beverage Processing (cid:2) (cid:2) (cid:2) (cid:2) (cid:2) (cid:2) (cid:2) (cid:2) 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 (cid:2) (cid:2) Lucía Plaza Cincagroup, Huesca, Spain (cid:2) (cid:2) Thiseditionfirstpublished2017©2017JohnWiley&SonsLtd Allrightsreserved.Nopartofthispublicationmaybereproduced,storedinaretrievalsystem,or transmitted,inanyformorbyanymeans,electronic,mechanical,photocopying,recordingor otherwise,exceptaspermittedbylaw.Adviceonhowtoobtainpermissiontoreusematerialfrom thistitleisavailableathttp://www.wiley.com/go/permissions. TherightofIngridAguiló-AguayoandLucíaPlazatobeidentifiedastheauthoroftheeditorial materialinthisworkhasbeenassertedinaccordancewithlaw. 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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 (cid:2) (cid:2) 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 (cid:2) (cid:2) 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 (cid:2) (cid:2) 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 (cid:2) (cid:2) 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 (cid:2) (cid:2) viii CONTENTS 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 (cid:2) (cid:2) 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 (cid:2)