Nanoengineering in the beverage industry

Front Cover......Page 1
Nanotechnology in the Beverage Industry: Fundamentals and Applications......Page 4
Copyright......Page 5
Contents......Page 6
Contributors......Page 22
Part 1: Nanomaterials in water treatment......Page 28
  1.1. Introduction......Page 30
  1.2. Photocatalytic activity......Page 31
  1.3. Photocatalytic mechanism......Page 32
  1.4. Photocatalyst TiO2......Page 33
  1.6. Structural studies......Page 34
  1.8. Photocatalytic activity measurement......Page 36
  1.9. Photocatalytic investigation of TiO2 composites......Page 38
  References......Page 48
  Further reading......Page 51
  2.1. Nanotechnology in groundwater treatment......Page 52
  2.2. Adsorption using nanomaterials......Page 53
   2.2.1. Nano-zerovalent iron treatment......Page 54
    2.2.2.1. Activated carbon......Page 56
    2.2.2.2. Carbon nanotubes......Page 59
    2.2.2.3. Graphene......Page 60
   2.2.3. Metal oxides......Page 61
   2.2.4. Metal-organic framework......Page 63
   2.2.5. Adsorption kinetics and equilibrium......Page 64
  2.3. Photocatalysis......Page 65
    2.4.1.2. Packed bed processes......Page 67
  2.5. Health implications on the use of nanotechnology in groundwater treatment......Page 68
  References......Page 69
 Chapter 3: Copper-based ternary metal sulfide nanocrystals embedded in graphene oxide as photocatalyst in water treatment......Page 78
  3.1. Introduction......Page 79
   3.2.1. Adsorption......Page 82
    3.2.3.1. Electrochemical AOP (EAOP)......Page 83
    3.2.3.2. Sonochemical AOP (SAOP)......Page 87
    3.2.3.3. Photochemical advanced oxidation process......Page 88
    3.2.3.4. Photocatalysis (PCAOP)......Page 90
    3.2.3.5 Basic principles and mechanism for heterogeneous photocatalytic degradation of pollutants......Page 94
    3.3.1.1. Group I-III-VI2 compounds (CuInS2 and CuGaS2)......Page 96
    3.3.1.2. Group I-IV-VI2 compounds (Cu2SnS3 (CTS) and Cu3GeS3)......Page 102
   3.3.2. Synthesis of copper-based ternary metal sulfides......Page 104
    3.3.2.1. Synthesis of group I-III-VI2 compounds (CIS group)......Page 105
    3.3.2.3. Synthesis of group I-V-VI compounds......Page 107
    3.3.3.1. Photovoltaic devices......Page 108
    3.3.3.2. Thermoelectric device (TED)......Page 110
    3.3.3.3. Photocatalysis......Page 111
  3.4. Graphene, its derivatives and photocatalysis......Page 112
   3.4.1. Synthesis of graphene oxide......Page 113
   3.4.2. Graphene oxide in wastewater treatment......Page 115
   3.4.3. GO/semiconductor composites......Page 116
   3.4.5. GO/copper-based ternary metal sulfide nanocomposite photocatalysts......Page 117
   3.4.6. Mechanism of action of GO-supported photocatalysts......Page 119
   3.4.7. Future perspective......Page 120
  References......Page 121
  4.1. Introduction......Page 142
  4.2. Nanosensors......Page 143
    4.2.1.1. Optical nanosensors......Page 144
    4.2.1.3. Mechanical nanosensors......Page 145
  4.3. Applications of nanosensors in water quality control......Page 146
  References......Page 151
  5.1. Introduction......Page 156
  5.2. Concept......Page 158
   5.3.1. Nanoporous polymeric membranes......Page 159
   5.3.2. Nanostructured ceramic membranes......Page 162
    5.3.2.2. Layer deposition for composite membranes......Page 164
  5.4. Nanomaterial-incorporated membranes......Page 166
   5.4.1. Carbon nanotubes......Page 167
   5.4.2. Graphene......Page 168
   5.4.3. Zeolites......Page 170
  5.5. Challenges......Page 171
  References......Page 172
  Further reading......Page 177
 Chapter 6: Nanomaterials for fouling-resistant RO membranes......Page 178
  6.1. Introduction......Page 179
  6.2. Reverse osmosis: Fundamentals and principals......Page 180
  6.3. RO membrane fabrication strategies......Page 181
   6.3.2. TFC membranes......Page 182
   6.3.3. Polyelectrolyte membranes......Page 183
  6.4. RO membranes fouling types......Page 184
   6.4.2. Organic fouling......Page 185
   6.4.4. Biofouling......Page 186
   6.5.1. Feed pretreatment......Page 187
   6.5.2. Membrane cleaning......Page 188
   6.5.3. Membrane modification......Page 189
   6.6.1. Carbon-based nanoparticles enabled RO membranes......Page 190
   6.6.2. Titanium dioxide-based nanoparticles enabled RO membranes......Page 194
   6.6.3. Silica-based nanoparticles enabled RO membranes......Page 195
   6.6.4. Silver-based nanoparticles enabled RO membranes......Page 197
   6.6.5. Other nanoparticles enabled RO membranes......Page 200
  6.7. Conclusion......Page 203
  References......Page 204
  Further reading......Page 211
  7.1. Introduction......Page 212
  7.2. Wastewater and its sources......Page 214
  7.3. Wastewater treatment processes......Page 215
  7.4. Nanomaterials......Page 216
   7.5.1. Graphene oxide-supported metal oxide nanomaterials......Page 218
   7.5.2. Polymer-supported metal oxide nanomaterials......Page 220
  7.6. Graphene oxide and polymer-supported metal oxide nanomaterials for wastewater treatment......Page 221
   7.6.1. Graphene oxide-supported metal oxide nanomaterials for wastewater treatment......Page 222
   7.6.2. Polymer-supported metal oxide nanomaterials for wastewater treatment......Page 223
  7.7. Conclusions and future perspectives......Page 226
  References......Page 227
  8.1. Introduction......Page 234
   8.2.2. Vacuum filtration......Page 236
   8.2.4. Langmuir-Blodgett (LB) method......Page 238
   8.3.1. TMDC membranes......Page 239
   8.3.2. MXene membranes......Page 240
   8.3.4. MOFs membranes......Page 241
   8.3.5. Zeolite membranes......Page 242
   8.4.1. Graphene......Page 243
   8.4.2. Assembled 2D material laminates......Page 254
  8.5. Dye separation via 2D membrane......Page 255
  8.6. Conclusion and future prospects......Page 262
  References......Page 263
  9.1. Introduction to nanocatalysts and nanomaterials for pollutant removal......Page 268
   9.1.1. Nature of nanomaterials applied to wastewater treatment......Page 269
  9.2. Advanced oxidation processes (AOPs) for water and wastewater treatment......Page 272
  9.3. Fenton and photo-Fenton processes for water and wastewater treatment......Page 274
  9.4. Heterogeneous photocatalysis for water and wastewater treatment......Page 279
  References......Page 284
 Chapter 10: Fe-doped TiO2 nanomaterials for water depollution......Page 292
   10.1.1. General overview......Page 293
  10.2. State of the art regarding undoped and Fe-doped TiO2 sol-gel nanomaterials......Page 294
   10.2.1. Photocatalytic effect......Page 295
   10.2.2. Influence of iron dopant on photocatalytic activity......Page 297
   10.3.1. Short consideration of sol-gel method for TiO2-based nanopowders preparation......Page 307
    10.3.2.1. Sample preparation......Page 308
    10.3.2.2. Results and discussion......Page 309
    10.4.2.1. Sample preparation......Page 318
     Anisotropies and migration difficulties of the defects......Page 319
     TEM......Page 323
     Photocatalytic activity......Page 325
     Photocatalytic mechanism for Fe-doped TiO2 anatase......Page 328
     Correlation structural factors-Photocatalytic activity......Page 330
  References......Page 332
Part 2: Smart nanocapsules/nanocarriers in drinks......Page 342
  11.1. Flavor......Page 344
  11.2. Flavor perception......Page 345
   11.3.1. Models for flavor release......Page 347
    11.3.2.1. Diffusion......Page 351
  11.4. Flavor in emulsion beverages......Page 352
  11.5. Nanotechnology and flavor encapsulation......Page 354
   11.6.3. Ultrasonication......Page 355
   11.6.5. Phase inversion emulsification......Page 356
   11.6.7. Spray chilling......Page 357
   11.6.8. Molecular inclusion......Page 358
   11.6.10. Electrospraying/electrospinning......Page 359
  References......Page 360
  12.1. Introduction......Page 364
   12.1.1. Antioxidant compounds......Page 365
   12.1.2. Diversity of antioxidant compounds......Page 366
   12.1.3. Antioxidant compounds and health......Page 369
   12.1.4. Antioxidant compounds as additives......Page 370
   12.2.1. Nanomaterials and delivery systems......Page 371
   12.2.3. Incorporation in beverages......Page 375
  12.3. Legislative framework......Page 386
   12.3.1. Nanotechnology......Page 387
   12.3.2. Functional ingredients: Nutrition and health claims......Page 388
   12.3.3. Technological ingredients: Food additives......Page 389
  References......Page 390
 Chapter 13: Nanocarriers loaded with nutraceuticals and bioactive ingredients (vitamins and minerals)......Page 400
  13.1. Introduction......Page 401
   13.2.1. Historical context......Page 402
   13.2.2. Nutraceutical categories......Page 403
  13.3. New solutions for nutraceuticals-Delivery systems......Page 405
   13.4.1. Probiotics......Page 408
   13.4.3. Bioactive lipids......Page 409
    13.4.5.1. Vitamin B12......Page 410
    13.4.5.2. Vitamin B9......Page 411
    13.4.5.5. Other vitamins......Page 412
   13.4.7. Minerals......Page 413
   13.4.9. Stabilizers......Page 414
   13.5.2. Encapsulating agents......Page 415
   13.5.3. Controlled release mechanisms......Page 421
   13.5.4. Evaluation of the bioavailability......Page 423
  13.6. Conclusions......Page 424
  References......Page 425
  Further reading......Page 439
 Chapter 14: Multifunctional drinks from all natural ingredients......Page 440
  14.1. Introduction......Page 441
   14.1.1. Remarkable reasons for drinking fresh fruit juice daily......Page 442
   14.1.3. Most unhealthy beverages to be avoided......Page 443
   14.1.8. Smoothies......Page 444
  14.2. Recent trends on multifunctional drinks from natural ingredients......Page 445
   14.2.2. Categorization of food ingredients......Page 446
   14.2.4. Cosmeceutical effect of ethyl acetate fraction of Kombucha tea......Page 447
   14.2.6. Cocoa- and carob-based drink powders from foam mat drying......Page 448
   14.2.8. Investigation of functional properties of cocoa waste from concentrated cocoa drink......Page 449
   14.2.10. Nonnutritive sweeteners possess a bacteriostatic effect and alter gut microbiota in mice......Page 450
   14.2.12. A sour milk beverage......Page 451
   14.2.13. Antimicrobial evaluation of Foeniculum vulgare leaves extract ingredient of ethiopian local liquor......Page 452
   14.2.15. Antiaging effects of guarana (Paullinia cupana) in Caenorhabditis elegans......Page 453
   14.2.17. Analysis of natural carbonated drinks......Page 454
   14.2.19. Modern technologies in beverage processing......Page 455
  14.3. Conclusion......Page 456
  References......Page 457
Part 3: Applications of nanotechnology for hygiene of drinks......Page 460
 Chapter 15: Nanodevices for the detection of pathogens in milk......Page 462
  15.2. Microbial contamination in milk......Page 463
   15.3.2. Salmonella......Page 464
   15.3.6. Brucella species......Page 465
    15.4.1.2. Steps in PCR......Page 466
    15.4.2.2. Advantages of LAMP over PCR......Page 468
   15.4.3. Nucleic acid sequence-based amplification......Page 469
    15.4.4.2. Application......Page 470
   15.4.5. Spectroscopy techniques......Page 471
    15.4.5.2. Fourier transform infrared spectroscopy (FTIR spectroscopy)......Page 472
    15.4.6.1. Electronic nose......Page 473
    15.4.7.1. Electrochemical biosensors......Page 474
  15.5. Limitations in the conventional methods......Page 475
  15.6. Nanotechnology in pathogen detection......Page 476
     Working......Page 477
    15.7.1.2. Nanoporous membrane-based impedimetric immunosensor......Page 479
     Fabrication of gold nanoparticle-modified SPCE (AuNp-SPEC)......Page 480
     Preparation of immunochromatographic strip......Page 481
     Detection of pathogen in milk......Page 482
      Preparation of gold nanoparticles......Page 483
     Combining biofunctional magnetic nanoparticles and ATP bioluminescence......Page 484
     Amino-modified silica-coated magnetic nanoparticles (ASMNPs) and polymerase chain reaction......Page 485
   15.7.3. SERS-based detection......Page 486
     Preparation of AuAg core/shell nanoparticles......Page 487
     Preparation of milk sample to be tested......Page 488
    15.7.3.3. SERS integrated with LAMP......Page 489
  References......Page 490
  16.1. Introduction......Page 498
   16.2.1. Materials......Page 499
    16.2.2.1. Polarization study......Page 500
   16.3.1. Analysis of polarization curves......Page 501
    16.3.1.1. Ni-Ti alloy......Page 502
    16.3.1.2. 22 Carat gold......Page 504
    16.3.1.3. SS 18/8 alloy......Page 505
    16.3.1.4. SS316L alloy......Page 506
    16.3.1.5. Thermoactive alloy......Page 507
    16.3.2.1. Ni-Ti alloy......Page 508
    16.3.2.2. 22 Carat gold......Page 511
    16.3.2.3. SS 18/8 alloy......Page 513
    16.3.2.4. SS316L alloy......Page 515
    16.3.2.5. Thermoactive alloy......Page 517
    16.3.2.6. Section conclusion......Page 519
    16.3.3.1. UV-visible absorption and fluorescence spectra......Page 520
    16.3.3.2. Fluorescence spectra......Page 521
    16.3.3.3. Scanning morphology study......Page 523
    16.3.3.5. Atomic force microscopy (AFM) study......Page 526
  References......Page 530
  17.1. Aroma compounds used in foods and beverages......Page 532
  17.2. Corrosion resistance of orthodontic wire SS18-8 in artificial saliva with presence of fragrant drink additives: A c .........Page 533
   17.2.2. Polarization study......Page 534
   17.2.3. AC impedance spectra......Page 537
   17.2.4. Contact angle measurement......Page 545
   17.2.5. AFM images......Page 547
  References......Page 549
  Further reading......Page 550
  18.1. Introduction......Page 552
  18.2. Properties of nanofiltration membranes......Page 553
   18.3.1. Wine and beer......Page 556
   18.3.2. Fruit juice processing......Page 562
   18.3.3. Whey and milk......Page 566
  References......Page 571
  Further reading......Page 575
  19.1. Introduction to capillary nano-columns for beverage analysis......Page 576
  19.2. Capillary nano-column technology......Page 577
   19.3.1. Capillary/nano-liquid chromatography......Page 578
   19.4.1. Nano-monoliths applications......Page 580
   19.4.2. Packed columns applications......Page 583
   19.4.3. Open-tubular (OT) columns......Page 589
   19.4.4. Miscellaneous applications......Page 593
   19.4.5. Chip LC, CE, and CEC......Page 596
  19.5. Conclusions and perspectives......Page 600
  References......Page 601
Part 4: Applications of nanotechnology for packaging of drinks......Page 612
 Chapter 20: Active nanoenabled packaging for the beverage industry......Page 614
  20.1. Nanotechnology......Page 615
  20.2. Packaging......Page 616
  20.3. Biobased packaging......Page 617
   20.3.3. Polyhydroxybutyrate......Page 618
  20.5. Nanotechnology in beverage packaging......Page 619
  20.6. Active packaging......Page 620
  20.7. Active packaging and nanotechnology......Page 622
  20.8. Nanocoatings and nanolaminates......Page 623
   20.9.3. Clay nanoparticles and nanocrystals......Page 624
  20.10. Industrial applications of active nanopackaging in beverages......Page 625
   20.11.1. Environmental impact......Page 627
   20.11.2. Human health impact......Page 628
  20.12. Active packaging: Legal issue and safety concern......Page 629
   20.12.2. Food nanopackaging regulations and legislations......Page 630
  20.13. Conclusion......Page 631
  References......Page 632
  21.1. Introduction......Page 636
  21.2. Biopolymers for drink packaging bionanomaterials......Page 637
   21.2.1. PHAs: PHB and PHBV......Page 638
   21.2.2. PLA......Page 640
   21.3.1. PHB- and PHBV-based materials with nanofillers......Page 641
   21.3.2. PLA-based materials with nanofillers......Page 644
  21.5. Conclusions......Page 648
  References......Page 649
  Further reading......Page 659
 Chapter 22: Polymer nanocomposites for drink bottles......Page 660
  22.1. Introduction......Page 661
   22.2.1. Common polymers used in drink packaging materials......Page 662
   22.2.2. Polymer package-drink-environment potential interactions......Page 663
   22.3.1. Inorganic nanoparticles......Page 667
   22.3.2. Nanoparticles migration from PNCs......Page 671
  22.4. Final considerations......Page 675
  References......Page 676
 Chapter 23: Powdered alcohol......Page 684
  23.1. Production process......Page 685
   23.2.2. Efficacy of the powder form of coconut inflorescence sap......Page 686
   23.2.4. Caffeine level in home-made coffee liqueur......Page 687
   23.2.7. Effect of some beverages on the human dental enamel......Page 688
   23.2.8. Comparison of diet pills, powders, and liquids......Page 689
   23.2.11. Pyromellitic dianhydride as modified biosorbent by waste beer yeast powder......Page 690
   23.2.13. Vinegar from Japanese liquor and the antioxidant activity......Page 691
   23.2.15. Identification of carbohydrates, carboxylic acids, alcohols, and metals in foods......Page 692
   23.2.18. Aqueous kava extracts and liver function......Page 693
  References......Page 694
 Chapter 24: Powdered wine......Page 696
   24.1.3. Wine is more expensive......Page 697
   24.1.10. Wine spoilage......Page 698
   24.2.2. Detection of arsenic in wine and beer......Page 699
   24.2.3. Discoloration of red wine......Page 700
   24.2.6. Opinions of males and females on new healthy beverage......Page 701
   24.2.7. Detection of mycotoxin......Page 702
   24.2.10. Detection of major and trace elements in food......Page 703
   24.2.12. Curcuminoid coloring principles in commercial foods......Page 705
   24.2.14. Cocoa-containing and chocolate products rank second after red wines......Page 706
   24.2.16. Improvement of wine bloom susceptibility......Page 707
   24.2.19. Red wine does not reduce mature atherosclerosis in apolipoprotein E-deficient mice......Page 708
   24.2.20. Supplementation with wine phenolic compounds increases the antioxidant capacity of plasma......Page 709
   24.2.23. Asbestos fibers in wine samples......Page 710
  References......Page 711
 Chapter 25: Instant beer......Page 714
  25.2. What is beer?......Page 715
  25.3. The classification of beer......Page 716
   25.5.2. Bad effects......Page 717
   25.7.1. Danish brewery invents instant craft-beer powder......Page 718
    25.8.1.1. Background of the invention......Page 719
    25.8.1.3. Description of preferred embodiments......Page 720
    25.8.3.1. Method 1 (anhydrous carbonated corn starch A15B)......Page 722
    25.8.3.3. Method 3 (CSU-corn syrup-sorbed with CO and ethanol)......Page 723
    25.8.3.5. Method 5 (coffee flavor-sorbed anhydrous starch)......Page 724
    25.8.3.10. Method 10......Page 725
  25.10. Conclusion......Page 726
  References......Page 727
Index......Page 730
Back Cover......Page 746