Safety Issues in Beverage Production

534 Pages·2019·19.552 MB·English

by  Alexandru Grumezescu, Alina-Maria Holban

S A F E T Y I S S U E S
I N B E V E R A G E
P R O D U C T I O N
S A F E T Y I S S U E S
I N B E V E R A G E
P R O D U C T I O N
Volume 18: The Science of
Beverages
Edited by
ALEXANDRU MIHAI GRUMEZESCU
ALINA MARIA HOLBAN
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CONTRIBUTORS
Suresh Kumar Aggarwal Fuel Chemistry Division, Bhabha Atomic
Research Centre, Mumbai, India
S. Ajlouni School of Agriculture & Food, Faculty of Veterinary &
Agricultural Sciences, The University of Melbourne, Melbourne, VIC,
Australia
Priscila Alessio School of Technology and Applied Sciences, São Paulo
State University (UNESP), Presidente Prudente, Brazil
D.R.P. Azeredo Department of Food, Federal Institute of Rio De Janeiro
(IFRJ), Rio De Janeiro, Brazil
Nurgul K. Bakirhan Department of Chemistry, Hitit University, Corum,
Turkey
Shahin Banafti Department of Chemical Engineering, Babol Noshirvani
University of Technology, Babol, Iran
Ilona Błaszczyk Technical University of Lodz, Faculty of Biotechnology
and Food Sciences, Institute of Food Technology and Analysis, Lodz,
Poland
Arvind Chel MGM’s Jawaharlal Nehru Engineering College, Aurangabad,
India
Chiou-Yun Chen Department of Earth Sciences, National Cheng Kung
University, Tainan, Taiwan
Chuan-Hsiung Chung Department of Earth Sciences; Earth Dynamic
System Research Center, National Cheng Kung University, Tainan,
Taiwan
A.G. Cruz Department of Food, Federal Institute of Rio De Janeiro (IFRJ),
Rio De Janeiro, Brazil
Agnieszka Dekowska Prof. Wacław Dąbrowski Institute of Agricultural
and Food Biotechnology, Department of Fruit and Vegetable Product
Technology, Warsaw, Poland
Maya Duna USDA/ARS Children’s Nutrition Research Center, Baylor
College of Medicine, Houston, TX, United States
Chaudhery Mustansar Hussain Department of Chemistry and
Environmental Science, New Jersey Institute of Technology, Newark,
NJ, USA
Mohsen Jahanshahi Department of Chemical Engineering, Babol
Noshirvani University of Technology, Babol, Iran
xiii
xiv Contributors
Geetanjali Kaushik MGM’s Jawaharlal Nehru Engineering College,
Aurangabad, India
Agata M. Kawalec Department of Hygiene, Wroclaw Medical University;
Department of Pediatric Surgery, Marciniak Hospital, Wroclaw, Poland
Jovana Kos Institute of Food Technology, University of Novi Sad, Novi
Sad, Serbia
Cibely S. Martin School of Technology and Applied Sciences, São Paulo
State University (UNESP), Presidente Prudente, Brazil
R. McConchie School of Life and Environmental Sciences, University of
Sydney, NSW, Australia
Shabnam R. Momin USDA/ARS Children’s Nutrition Research Center,
Baylor College of Medicine, Houston, TX, United States
Justyna Nasiłowska Prof. Wacław Dąbrowski Institute of Agricultural
and Food Biotechnology, Department of Fruit and Vegetable Product
Technology, Warsaw, Poland
N. Naumovski Discipline of Nutrition and Dietetics, Faculty of Health,
University of Canberra, Bruce, ACT, Australia
Sibel A. Ozkan Department of Analytical Chemistry, Ankara University,
Ankara, Turkey
Majid Peyravi Department of Chemical Engineering, Babol Noshirvani
University of Technology, Babol, Iran
T.C. Pimentel Federal Institute of Paraná, Paranavaí, Brazil
Marzena Połaska Prof. Wacław Dąbrowski Institute of Agricultural and
Food Biotechnology, Department of Fruit and Vegetable Product
Technology, Warsaw, Poland
P.H.P. Prasanna Department of Animal & Food Sciences, Faculty of
Agriculture, Rajarata University of Sri Lanka, Puliyankulama, Sri Lanka
Silvia Quintela Health Division, TECNALIA, Miñano, Spain
C.S. Ranadheera School of Agriculture & Food, Faculty of Veterinary &
Agricultural Sciences, The University of Melbourne, Melbourne, VIC,
Australia
R.S. Rocha Department of Food, Federal Institute of Rio De Janeiro
(IFRJ), Rio De Janeiro, Brazil
Atikah Mohd Shafri Shafwanah Biotechnology Research Institute,
University Malaysia Sabah, Kota Kinabalu, Malaysia
Pushkar Shejwalkar Ramnarain Ruia College, Mumbai, India
Shafiquzzaman Siddiquee Biotechnology Research Institute, University
Malaysia Sabah, Kota Kinabalu, Malaysia
Poonam Singhal University of Hyderabad, Hyderabad, India
Contributors xv
Robert E. Smith Park University, Parkville, MO, United States
Barbara Sokołowska Prof. Wacław Dąbrowski Institute of Agricultural
and Food Biotechnology, Department of Fruit and Vegetable Product
Technology; Institute of High Pressure Physics, Polish Academy of
Sciences, Laboratory of Biological Materials, Warsaw, Poland
Zorica Stojanović Faculty of Technology, University of Novi Sad, Novi
Sad, Serbia
J.K. Vidanarachchi Department of Animal Science, Faculty of
Agriculture, University of Peradeniya, Peradeniya, Sri Lanka
Alexis C. Wood USDA/ARS Children’s Nutrition Research Center, Baylor
College of Medicine, Houston, TX, United States
Chen-Feng You Department of Earth Sciences; Earth Dynamic System
Research Center, National Cheng Kung University, Tainan, Taiwan
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
SerieS Preface xix
such popular products and offers new information regarding recent
technologies, safety, and quality aspects as well as their impact on
health. Also, recent data regarding the molecular technologies and ge-
netic aspects in coffee useful for the development of high-quality raw
materials could be found here.
In Volume 9, entitled Milk-based beverages, current status, de-
velopments, and consumers trends in milk-related products are dis-
cussed. Milk-based products represent an important industry and
tools are constantly been developed to fit the versatile preferences of
consumers and also nutritional and medical needs.
Volume 10, Sports and energy drinks, deals with the recent ad-
vances and health impact of sports and energy beverages, which be-
came a flourishing industry in the recent years.
In Volume 11, main novelties in the field of Functional and medic-
inal beverages, as well as perspective of their use for future personal-
ized medicine are given.
Volume 12 gives an updated overview regarding Nutrients in bever-
ages. Types, production, intake, and health impact of nutrients in vari-
ous beverage formulations are dissected through this volume.
In Volume 13, advances in the field of Natural beverages are pro-
vided, along with their great variety, impact on consumer health, and
current and future beverage industry developments.
Volume 14, Value-added Ingredients and enrichments of beverages,
talks about a relatively recently developed field which is currently
widely investigated, namely the food and beverage enrichments.
Novel technologies of extraction and production of enrichments, their
variety, as well as their impact on product quality and consumers ef-
fects are dissected here.
Volume 15, Preservatives and preservation approaches in bever-
ages, offers a wide perspective regarding conventional and innovative
preservation methods in beverages, as well as main preservatives de-
veloped in recent years.
In Volume 16, Trends in beverage packaging, the most recent
advances in the design of beverage packaging and novel mate-
rials designed to promote the content quality and freshness are
presented.
Volume 17 is entitled Quality control in beverage industry. In this
volume are discussed the newest tools and approaches in quality
monitoring and product development in order to obtain advanced
beverages.
Volume 18, Safety issues in beverage production, presents general
aspects in safety control of beverages. Here, the readers can find not
only the updated information regarding contaminants and risk factors
in beverage production, but also novel tools for accurate detection
and control.