Innovative Technologies in Beverage Processing

Ingrid Aguilo-Aguayo, Lucia Plaza, Ingrid Aguilo-Aguayo, Lucia Plaza

• Publisher: Wiley
• Year: 2017
• Print ISBN: 9781118929377
• eBook ISBN: 9781118929360
• Edition: 1
• Topic: Technology & Engineering
• Subtopic: Food Science
• Index: Technology & Engineering

An in-depth look at new and emerging technologies for non-alcoholic beverage manufacturing

The non-alcoholic beverage market is the fastest growing segment of the functional food industry worldwide. Consistent with beverage consumption trends generally, the demand among consumers of these products is for high-nutrient drinks made from natural, healthy ingredients, free of synthetic preservatives and artificial flavor and color enhancers. Such drinks require specialized knowledge of exotic ingredients, novel processing techniques, and various functional ingredients.

The latest addition to the critically acclaimed IFST Advances in Food Science series this book brings together edited contributions from internationally recognized experts in their fields who offer insights and analysis of the latest developments in non-alcoholic beverage manufacture. Topics covered include juices made from pome fruits, citrus fruits, prunus fruits, vegetables, exotic fruits, berries, juice blends and non-alcoholic beverages, including grain-based beverages, soups and functional beverages. Waste and by-products generated in juice and non-alcoholic beverage sector are also addressed.

• Offers fresh insight and analysis of the latest developments in non-alcoholic beverage manufacture from leading international experts
• Covers all product segments of the non-alcoholic beverage market, including juices, vegetable blends, grain-based drinks, and alternative beverages  
• Details novel thermal and non-thermal technologies that ensure high-quality nutrient retention while extending product shelf life
• Written with the full support of The Institute of Food Science and Technology (IFST), the leading qualifying body for food professionals in Europe

Innovative Technologies in Beverage Processing is a valuable reference/working resource for food scientists and engineers working in the non-alcoholic beverage industry, as well as academic researchers in industrial food processing and nutrition.

Part I
Juice Processing

Chapter 1
Pome Fruit Juices

Ingrid Aguiló-Aguayo^1*, Lucía Plaza¹, Gloria Bobo¹, Maribel Abadias¹ and Inmaculada Viñas²

¹IRTA, XaRTA-Postharvest, Edifici Fruitcentre, Parc Científic I Tecnològic Agroalimentari de Lleida, Lleida, Catalonia, Spain

²Food Technology Department, University of Lleida, XaRTA-Postharvest, Agrotecnio Center, Lleida, Catalonia, Spain

^*Corresponding author: Ingrid Aguiló-Aguayo, [email protected]

1.1 Introduction

Apple and pear are the two major commercial importance pome fruits that are grown in most temperate regions of the world. Apples (Malus domestica) have a strong antioxidant activity, which is mainly being attributed to the polyphenolic fraction. Pears (European pears: Pyrus communis L.; Asian pears: Pyrus serotina L.) are a good source of dietary fiber and vitamin C. Both apples and pears are often consumed fresh and also canned, dried, baked, freeze-dried, and as a cloudy or concentrate juice. The concentrated pome juices are usually obtained by extraction or pressing and later, clarification. The first step produces a juice of about 12 °Brix, and, after concentration, a final product of about 70 °Brix is obtained (Falguera et al., 2013). However, its properties are also constantly changing when the juices are subjected to processing, storage, transport, marketing, and consumption (Rao, 1986). Through the years, the process of optimization for obtaining and preserve these products has been conducted in order to avoid undesirable quality changes. This chapter discusses the application of conventional and emerging techniques in the processing of pome fruit juices and their effect on the final quality of the product.

1.2 Conventional Processing Techniques

The juice production starts with handling, which, in the case of apples and pears, is with the use of water or conveyor belts. Rotten or moldy apples and pears should be removed. Later, washing is required to remove leaves and twigs and dirt or other water-soluble agricultural spray residues. Sanitizing process will then be carried out to avoid a high microbial load, undesirable flavors, or mycotoxin contamination (Barret et al., 2005).

Prior to juice extraction, the fruit has to be pulped to release the trapped juices, and in the case of apples and pears, they need to be pressed at fairly high pressure to force the juice to flow through the cell structure (Downes, 1995). The fruits are milled to a pulp by a disintegration process that starts with a crushing step to break down the cell tissue. When fruits have been crushed, it undergoes a pressing step where the juice is extracted from the fruit by using conventional pack presses or horizontal rotatory presses. Juice extraction can also be performed by pectolytic enzymes, but apples and pears can normally be pressed fresh without any assistance. In general, juice-extraction process should be carried out as quickly as possible in order to minimize oxidation of the product. When juice has been extracted, clarification and filtration methods are generally conducted depending on the characteristics of the final product. For cloudy juices, clarification will not be necessary and only controlled centrifugation or a course filtration will be conducted to remove larger insoluble particles. To obtain a clarified juice, it will be necessary to remove the turbidity by a clarification step. Therefore, a complete depectinization by addition of pectinase enzymes, fine filtration, or high-speed centrifugation will be required (Barret et al., 2005). To obtain concentrate juices, a multiple-stage evaporation process after clarification is carried out. The clarified juice has a soluble solid content of around 15 °Brix, and processing industries normally obtain juices with a content of 70 °Brix. Hence, in the concentration process, the juice changes its soluble solids content and temperature flows from one evaporator. This process, which often works at a temperature of 60 °C, not only preconcentrates the juice but also subjects the product to some reduction in quality and loss of nutrients (Falguera & Ibarz, 2014). Then, the concentrate is immediately cooled below 20 °C (NPCS, 2008). In order to destroy microorganisms and inactivate the enzymes that are pres...

Table of contents

• Cover
• Title Page
• Copyright
• Table of Contents
• About the IFST Advances in Food Science Book Series
• List of Contributors
• Preface
• List of Abbreviations
• Part I: Juice Processing
• Part II: Non-Alcoholic Beverages
• Part III: Waste in the Juice and Non-Alcoholic Beverage Sector
• Index
• End User License Agreement