N 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. 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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