Quality Control in the Beverage Industry

Volume 17: The Science of Beverages

Alexandru Grumezescu, Alina Maria Holban

• Publisher: Academic Press
• Year: 2019
• Print ISBN: 9780128166819
• eBook ISBN: 9780128166826
• Topic: Technology & Engineering
• Subtopic: Food Science
• Index: Technology & Engineering

Quality Control in the Beverage Industry, volume 17, in the Science of Beverages series, presents a detailed account of the most common aspects and challenges relating to quality control. It covers the latest global trends in how to improve beverages using assessment tools, authenticity approaches and novel quality control technologies. The book presents a great, hands on approach for anyone who needs to understand the big picture regarding analytical methods. Topics covered include safety, the economic impacts of contamination, and detection techniques.- Provides tools to assess and measure sulfites in beverages using different instrumental techniques- Presents the application of nanotechnology for the improvement of beverages, including taste, structure and overall quality- Includes analytical procedures for measuring and controlling quality

1

Quality Control in Beverage Production: An Overview

Rana Muhammad Aadil*^,†; Ghulam Muhammad Madni*; Ume Roobab*^,†; Ubaid ur Rahman*; Xin-An Zeng^{† *} 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

Abstract

Quality products are vital to the beverages industry; in contrast, most of the beverage companies do not succeed in ensuring the quality of the products to consumers. Beverage safety can be ensured by the sequence of assessments like the monitoring of raw material quality, production processes, packaging examinations, microbial analysis, and sensory analysis. All these tests include generally the identification of ingredients, pesticides, contamination evidences, and plastic and coloring additives. Analysis of the nutritional values and the quality of ingredients of the products is very important to ensure the safety and quality of the beverages. In the last, sensory investigation by means of color, taste, odor, and textural analysis is efficient for the assessment of the final beverage quality. Quality management system (QMS) including good manufacturing practice. This chapter will mainly deals with the quality issues and control system in beverages.

Keywords

Beverage quality issues; Quality control; Microbial quality; Sensory quality; QMS

1.1 Introduction

Beverages are very important sector of the food industry based on all types of liquid foods including alcoholic (beers, wines, and spirits) and nonalcoholic drinks (water, soft or cola drinks, fruit juices and smoothies, tea, coffee, dairy beverages, and carbonated and noncarbonated drinks). The quality of any beverage manufacturing system is related to its quality management system’s effectiveness, that is, raw ingredients quality, processing layout, equipment’s quality, and satisfaction of consumers. If any one factor is not fulfilled, it results in consumer rejection of the products of such companies. A lot of beverages get recalled due to many reasons of food safety like contamination risk of the packing, microorganism outbreaks, and deteriorative product quality characteristics such as off-flavors, unpleasant taste and smell, or textural deformities.

To ensure the quality of the beverages, the safety of the components of products from being contaminated is to be checked and all the processes by following the steps of beverage testing procedure such as checking the leakage of bottled, packaging, and all potables. There are many issues related to the quality of beverage industries such as lipid oxidation, protein oxidation, photooxidation, enzymatic or nonenzymatic browning, nutritional losses, pathogenic microbial contaminations, physiochemical changes during processing or storage, reduced shelf life, packaging material issues, Maillard reactions or hazardous compounds production (acrylamide and 5-hydroxymethylfurfural) as an intermediate product, and water-related problems. For bottles or mineral water, there should be an appropriate follow-up plan for the water purification system. Water is also used in juices industries like fruit juices and soft drink industries as an ingredient to the extent of almost 90%–97% of water. That’s why it is very important to clean water of impurities and microorganisms which reduces its alkalinity, using a suitable water disinfectant system such as ozonation or chlorination.

However, soft drinks and fruit juices industries are focused on raw ingredients, manufacturing process, and equipment quality. Generally, they rely on pasteurization and thermal processing techniques for eliminating pathogenic microorganisms and retain the quality characteristics of the product. However, tea quality is related to its leaves freshness, aroma, flavor, hardness, and nutritive value such as antioxidant composition or polyphenolic values. Its quality can be evaluated by instrumental analysis or manual sensory techniques. On the other hand, milk and milk beverages quality is related to its physiochemical nature, microbial load, contamination or adulteration, and quality degradation during transportation or storage conditions. Microorganism control is crucial for beverage industries because liquid foods are more susceptible to microbial attacks, as compared to solid foods. Microorganism growth can be controlled by adopting better microbial prevention policy, advanced microbial assessment system, and application of antimicrobial agents by mixing into the food or by incorporation into packaging films. Furthermore, sensory assessment can predict the final product quality and safety to be used for safer means of nutritive and healthy food consumption. To controlling these factors, there are mandatory operations in food industries called quality management systems including good manufacturing practices (GMPs).

1.2 Quality Issues in Beverage Industry

Food quality could be changed due to some physiological changes and microbiological activates, that is, lipid oxidation or lipolysis, enzymatic or nonenzymatic browning, proteolysis, nutritional losses, phase separation due to sedimentation or creaming, gelation, and change in organoleptic characteristics or sensory quality of different food products, i.e., flavor change, off odor, color change, etc. There are three types of issues in beverage industries regarding food quality: microbiological risks (discussed in this chapter), physiological changes and chemical deterioration, which are challenging for stabilization of food. Major chemical deteriorations that occur in different foods are due to hydrolysis and lipid oxidations, which produce rancid flavor, enzymatic breakdown, and textural changes that eventually deteriorate the quality. Nonenzymatic browning frequently associated the Maillard reaction is desirable for many products like producing satisfying color and aromas in roasted coffee, bread, and meat while it could produce quality deteriorative alkylpyridines and various hazardous compounds such as acrylamide and 5- hydroxymethylfurfural. Acrylamide (the main precursor is the amino acid asparagine formed as a result of Maillard-type interaction with carbonyl compounds) and 5-hydroxymethylfurfural that is formed during the cyclization of 3-deoxyglucosone at an intermediate step in Maillard reactions.

Lipid oxidation is one of the major causes of quality deterioration related to beverages that have high fatty acids (mostly unsaturated fatty acids), such as whole milk. Common physical changes observed in the food and beverage industries include phase separations, emulsion disabilities, changes in moisture level, and textural quality that might be affected by the temperature fluctuations. Lipid oxidative rancidity is a complex series of oxidative reactions caused by interaction between unsaturated fatty acid chains of lipids and atmospheric oxygen, which goes into autoxidation ultimately degrading food quality. During lipid oxidation, the level of nonvolatile and volatile compounds increases, which results in unpleasant flavors and odors in food and beverages, even if they are present in a very minute amount (parts-per-billion range). Despite the degradation of sensory quality, it is also causes change in the physical and nutritive value of the foods such as loss of essential nutrients including vitamins and fatty acids, and texture and color changes. On the other hand, protein oxidation is desirable in some extent for several food products, linked to better textural and rheological properties, but it could also derive several modifications in food quality that is sometimes undesirable for the consumer. During oxidation processes, proteins damaged by the action of free radicals or free fatty acids on protein side chains or on the protein backbone result in the breakdown of peptide bonds and cross-linkage between proteins. This reaction damages protein functionality like solubility, emulsification, and water-holding capacity of the resulting protein. However, nutritive damages are associated with digestibility of the food.

Another quality concern in foods and beverages is associated with light-induced chemical reactions, which produces singlet oxygen that may lead to the oxidation reaction of the lipids and proteins by the generation of free fatty acids. The effective oxidative reactions deteriorate the sensory quality by creating volatile compounds and polyenes, which are responsible for off-flavors production in beverages, especially dairy-based drinks that are rich in vitamins. Furthermore, they are also capable of degrading some valuable nutrients such as vitamin A and isomerizing carotenoids. Chlorophylls and the photosensitizer riboflavin are degraded by absorbing light and enter into their excited stage, forming singlet oxygen. In alcoholic beverages (packaged in green or uncolored glass bottles), phot...

Table of contents

• Cover image
• Title page
• Table of Contents
• Copyright
• Contributors
• Series Preface
• Preface
• 1: Quality Control in Beverage Production: An Overview
• 2: Quality Control of Beverages for Health Safety: Starting from Laboratory to the Point-of-Care Detection Techniques
• 3: Progress in Beverages Authentication by the Application of Analytical Techniques and Chemometrics
• 4: Determination of Metal Contaminants in Beverages Using Solid Phase Extraction-Based Preconcentration and Subsequent Determination Using Spectro-Analytical Techniques
• 5: Fluorescence Spectroscopy and Chemometrics in Analysis of Beverages
• 6: Evaluation of Metal Concentration in Herbal Tea Beverages by ICP-MS and Chemometrics Techniques
• 7: Analysis of Contaminants in Beverages
• 8: Multivariate Classification Techniques to Authenticate Mexican Commercial Spirits
• 9: Quality Tools in Wine Traceability and Authenticity
• 10: Quality Monitoring and Authenticity Assessment of Wines: Analytical and Chemometric Methods
• 11: Qualitative and Quantitative Chemical Composition of Wine
• 12: Promising Bioanalytical Approaches to Wine Analysis
• 13: The Juice of Pomegranate (Punica granatum L.): Recent Studies on Its Bioactivities
• 14: Enzymatic Activities and Fermentation Products of Lactic Acid Bacteria From Fruits and Fermented Beverages. Incidence on Food Quality
• 15: Pesticide Residues in Beverages
• Index