Biotechnological Progress and Beverage Consumption

Volume 19: The Science of Beverages

Alexandru Grumezescu, Alina Maria Holban

• Publisher: Academic Press
• Year: 2019
• Print ISBN: 9780128166789
• eBook ISBN: 9780128172858
• Topic: Tecnologia e ingegneria
• Subtopic: Scienze dell'alimentazione

Biotechnological Progress and Beverage Consumption, Volume 19 in the Science of Beverages series, presents a scientific resource that discusses current and emerging advancements in technologies and novel applications to help researchers understand and apply the latest techniques to improve beverages. This reliable reference explores how beverages have been improved through biotechnology and provides technical information to improve professional development in a competitive market. Topics include a broad range of trends where some of the most advancements have been made, including improvements in bioactive concentration, probiotics, green technologies in fermentation, and in clarification processes. - Provides technical aspects of bioprocesses for a deeper understanding of product creation - Presents modeling and simulation examples for quality control and safety of fermented beverages - Includes research methods and analysis to improve product development including texture and flavor

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Biotechnological Interventions in Beverage Production

Santanu Malakar; Sanjib Kr Paul; K.R. Jolvis Pou Department of Agricultural Engineering, School of Technology, Assam University, Silchar, India

Abstract

Biotechnology has played a significant role in the development of beverage production. Improvement of functional beverages, flavor enhancement, bio-preservation, probiotics, value addition, and enzyme modification for the production of beverages are some of the examples where modern biotechnology has been used. In modernizing the production of traditional fermented beverages, appropriate and affordable technologies are continuously emphasized. Modern biotechnologies such as genetic engineering, molecular biotechnology, and cell fusion techniques leading to the novel concept of GM (genetically modified) and value-added beverages are the present-day focus area among the scientists and beverage industries. The new concept of nano-biotechnology has further opened the scope of application of nanomaterials in quality control, safety assessments, biosensors as well as bio-preservation and packaging (active and smart) of beverages. Hence, modern biotechnology is increasingly playing a vital role in upgrading the conventional processing techniques of beverages to meet the current and future challenges across the globe.

Keywords

Alcoholic beverage; Nonalcoholic beverage; Fermentation; Starter culture; Recombinant enzyme; Bio-preservation; GM beverages; Nano-biotechnology; Probiotic beverage

1.1 Introduction

Beverages can be defined as “any fluid which is consumed by drinking.” It consists of a diverse group of food products, usually liquids, that include the most essential drink “water” in a wide range of commercially available fluids such as fruit beverage, synthetic drinks, alcoholic beverages, milk, dairy beverages, tea, coffee, chocolate drinks, etc. (James et al., 1996; Tamang et al., 2016; Sui et al., 2016).

Biotechnology refers to the combination of techniques which involves the application of biological organisms or their components, systems, or processes to manufacture or modify the food products (Timmer, 2003). Presently, beverage industries are continuously focusing on modern biotechnological processes for the production and processing of beverages including overall improvement of quality, nutritional and functional attributes, value addition, aseptic or sterile packaging, and shelf life extension of the products (Shetty et al., 2006; Balarabe et al., 2017). Industrial application of biotechnological principles contributed in boosting up of efficient fermentation processes, improved starter cultures, recombinant enzymes, genetic engineering, probiotics and prebiotics, safety assessments, biosensors, bio-preservation of beverages, application of nano-biotechnology, etc. Improved fermentation processes have substantially increased the industrial productivity and also enhanced the safety and quality attributes of the fermented beverages (Paul et al., 2014; Paul and Sahu, 2014b; Achi, 2005).

Functional starter cultures in beverage industries play a potential role in fulfilling technical and metabolic requirements which accelerate the production of acid, flavor, and bacteriocin (antimicrobial substances) in the fermented beverages to suppress spoilage and pathogenic microbes, leading to enhanced preservation and safety. Detection, identification, and elimination of pathogenic bacteria in beverages are extremely essential for ensuring the quality criteria and safety of beverages (Corbo et al., 2014). Molecular typing methodologies involving methods like PCR, RFLP, rRNA, PFGE, etc., as well as techniques of separating large stranded DNA molecules, can be used to characterize and monitor the presence of harmful microbes in beverages (Connor et al., 2005; Casalinuovo et al., 2006; Barthelmebs et al., 2011; Cocolin et al., 2011). With the application of biotechnological principles, biosensors are being functionally improved currently for a wide range of foods and beverages in their processing, analysis, safety, and storage study. Moving ahead of traditional biotechnology, beverage industries are trying to apply modern biotechnological principles including the genetic modification (GM) technique by recombinant DNA and cell fusion-based diagnostic tools leading to the novel concept of GM (genetically modified) beverages (Pan, 2002; Schuller and Casal, 2005). The new concept of nano-biotechnology further opened the scope of application of nanomaterials in quality control and packaging (active and smart) of beverages (Duran and Marcato, 2013; Paul and Sahu, 2014a; Bumbudsanpharoke and Ko, 2015).

This chapter is basically aimed at discussing the prospects, potential involvement, and impacts of biotechnology in beverage industries. The critical discussion involved the present-day status of application of biotechnological principles in the production processes of fermented and nonfermented beverages, recombinant enzymes, probiotics and prebiotics, safety assessment, biosensors, bio-preservation of beverages, application of nano-biotechnology, and also the concept of genetic modification/genetically modified (GM) beverages, in order to address the changing consumer trends in the modern-day world.

1.1.1 Biotechnology in Food

Biotechnology refers to the techniques which involve the application of biological organisms or their components, systems, or processes in manufacturing and service industries, to make or modify products, to improve plants or animals, or to develop microorganisms for special desired use (Cantarelli, 2012; Balarabe et al., 2017). As a fast developing field, it has already shown its impact on different aspects of day-to-day life such as public health, pharmaceuticals, agriculture, food industry, and bioenergetics. Biotechnology has indeed played a revolutionary role in production, preservation, nutritional enhancement, and value addition of foods. “Traditional” biotechnology refers to the conventional practices which have been applied since a long time for the produc...

Table of contents

• Cover image
• Title page
• Table of Contents
• Copyright
• Contributors
• Series Preface
• Preface
• 1: Biotechnological Interventions in Beverage Production
• 2: Emerging Technologies Available for the Enhancement of Bioactives Concentration in Functional Beverages
• 3: Immobilized β-d-Galactosidases for Improved Synthesis of Short-Chain Galacto-Oligosaccharides
• 4: Biotechnological Approaches for Tea Improvement
• 5: Biotechnological Tools in the Production of Functional Cereal-Based Beverages
• 6: Role of Encapsulation in Functional Beverages
• 7: Tavern or Coyol Wine: A Beverage From Palm Sap With Biotechnological Potential
• 8: Biotechnology of Flavored or Special Wines
• 9: Antioxidant Activity of Polyphenols Extracted From Hop Used in Craft Beer
• 10: Challenges in the Production Line of New-Generation Balsamic Vinegars
• 11: Immobilized Cell Bioreactors in Fermented Beverage Production: Design and Modeling
• 12: Fermentative Bioprocesses
• 13: Green Technological Fermentation for Probioticated Beverages for Health Enhancement
• 14: Footprint of Nonconventional Yeasts and Their Contribution in Alcoholic Fermentations
• 15: Isolation, Selection, and Identification Techniques for Non-Saccharomyces Yeasts of Oenological Interest
• Index