Processing and Sustainability of Beverages, Volume 2

Front Cover......Page 1
Processing and Sustainability of Beverages: Volume 2: The Science of Beverages......Page 4
Copyright......Page 5
Contents......Page 6
Contributors......Page 14
Series Preface......Page 18
Preface......Page 22
 1.1  Introduction......Page 26
 1.2  Environmental Problem Targeted......Page 27
  1.3.1  The Brewing Industry......Page 32
  1.3.2  The Soft Drinks and Nectar/Juice Industry......Page 34
 1.4  Adding Sustainability to the Beverage Industry......Page 35
 1.5  Traditional Beverage Wastewater Treatment......Page 39
 1.6  Natural Treatment of Wastewater......Page 42
  1.7.1  Pretreatment Technologies......Page 46
  1.7.2  Integrated Constructed Wetlands......Page 48
  1.7.3  Soil Filters......Page 50
  1.7.4  Stabilization Ponds......Page 51
  1.7.5  Microalgae Cultivation......Page 54
  1.7.7  Combined Nature-Based Treatments......Page 55
 References......Page 56
 Further Reading......Page 61
 2.1  Introduction......Page 62
 2.2  Production of Alcoholic Beverages......Page 65
  2.2.1  Raw Materials of the Fermentation Process......Page 66
   2.2.2.1  Saccharomyces cerevisiae......Page 67
   2.2.3.2  Alcohol Tolerance......Page 68
  2.2.4  Alcoholic Fermentation......Page 69
 2.3  Regulations of Alcoholic Beverages......Page 71
 2.4  Market of Alcoholic Beverages......Page 78
 2.5  Anthropology of Alcoholic Beverages......Page 82
  2.6.1  History......Page 85
  2.6.2  Health Effects From the Consumption of Alcoholic Beverages......Page 86
  2.6.3  Strategy for the Reduction of Alcohol Consumption......Page 88
  2.6.4  Differences Between Genres Regarding the Consumption of Alcoholic Beverages......Page 89
 2.7  Conclusions......Page 90
 References......Page 91
 Further Reading......Page 97
 3.1  Introduction......Page 98
  3.2.1  Craft Breweries Industry......Page 100
  3.2.2  The Italian NC......Page 108
 3.3  The Theoretical Background: BM, BMI, and Sustainability......Page 111
 3.4  Methodology......Page 114
  3.5.1  The Focal Firm’s SBM......Page 116
  3.5.2  The Baladin NC......Page 120
 3.6  Discussion and Conclusion......Page 123
 References......Page 125
 4.1  Introduction......Page 128
 4.2  The Genus Dasylirion......Page 129
 4.3  The Sotol in Prehispanic Times and During the Spanish Colony......Page 132
 4.4  Current Importance of Sotol......Page 137
 4.5  Natural History of Dasylirion spp .......Page 139
  4.5.1  Histology and Physiology......Page 142
  4.5.2  Genetics and Reproduction......Page 143
 4.6  Ecological Impact of Sotol Production......Page 145
  4.7.1  Plant Selection, Harvesting, Cutting, and Transportation......Page 147
  4.7.2  Cooking and Grinding......Page 149
  4.7.3  Fermentation......Page 151
  4.7.5  Graduation and Maturation......Page 152
  4.8.1   Omic Knowledge......Page 153
  4.8.4  Reproduction......Page 155
  4.8.8  Monoculture......Page 156
 References......Page 157
 5.1  Introduction......Page 164
  5.2.2   H. var. sabdariffa Plants......Page 166
   5.2.3.1  Consumption and Trade......Page 167
   5.2.3.2  Agricultural Production......Page 168
   5.2.3.3  Quality Characteristics......Page 170
  5.3.1  Trade and Consumption......Page 173
  5.3.2  Production......Page 174
   5.3.3.1  Color and Anthocyanins Content......Page 176
   5.3.3.3  Phenolic Composition and Antioxidant Activity......Page 177
   5.3.3.5  Chemical-Sensory Properties......Page 178
   5.3.3.6  Sensory Profiling......Page 182
   5.3.3.7  Consumer Acceptance......Page 192
  5.3.4  Process Optimization and New Product Development......Page 194
 5.4  Conclusions......Page 201
 References......Page 202
 6.1  Introduction......Page 210
 6.2  Literature Review......Page 211
 6.3  Methodology......Page 213
 6.4  Case Study: Enosis Meraviglia......Page 214
  6.4.1  The Mission at Enosis Meraviglia......Page 216
  6.4.2  Innovation in Winemaking Businesses......Page 217
  6.4.3  Mister Wine......Page 218
 6.5  Discussion and Conclusions......Page 219
 6.6  Implications and Limitations......Page 224
 References......Page 225
 Further Reading......Page 229
 7.1  Introduction......Page 230
 7.3  Preservation of Beverages......Page 232
  7.3.2  Nonthermal Treatments......Page 233
  7.4.2  Mechanism of Microbial Inactivation......Page 235
  7.4.3  UV-C Dose......Page 236
  7.4.4  Microbial Inactivation Kinetics......Page 239
  7.4.5  Advantages and Disadvantages of UV-C Irradiation......Page 240
 7.5  Application of UV-C Irradiation in Fruit Juices......Page 241
 7.6  UV-C Equipment Design for Beverage Processing......Page 246
 7.7  Combination of UV-C Irradiation With Other Technologies......Page 249
 7.8  Current and Future Trends......Page 252
 References......Page 254
 8.1  Introduction......Page 260
  8.2.1  Definitions Related to Pectins......Page 261
  8.2.2  Occurrence......Page 262
  8.2.3  Classes of Pectin......Page 263
  8.2.4  Pectin Structure and Composition......Page 264
  8.2.6  Commercial Pectins......Page 266
  8.3.1  Esterase......Page 267
    Polygalacturonase......Page 268
  8.4.2  Production From Microbial Sources......Page 269
 8.5  Pectinolytic Microorganisms......Page 270
  8.6.1  Solid Medium......Page 273
  8.6.2  Production Time......Page 277
  8.6.4  Moisture Content and Moistening Agent......Page 279
  8.6.7  Agitation Frequency......Page 280
  8.7.2  Packed-Bed Bioreactor......Page 281
  8.8.1  Fruit Beverage Industry......Page 282
  8.8.2  Fruit and Juice Processing......Page 283
  8.8.3  Fruit Juice Clarification......Page 284
  8.8.4  Maceration......Page 286
  8.8.6  Coffee, Cocoa, Tea, and Tobacco Fermentation......Page 287
 Acknowledgments......Page 288
 References......Page 289
 Further Reading......Page 298
 9.1  Environmental Footprint......Page 300
 9.2  Compounds Involved in the Estimation of the Categories of the EF......Page 302
 9.3  In Situ Analysis Devices......Page 307
  9.4.1  Washing Operations......Page 309
  9.4.2  Cleaning and Disinfection Operations......Page 316
  9.4.3  Air Emissions From Chemical Processes......Page 323
  9.4.4  Air Emissions From Fuel Combustion......Page 324
  9.4.5  Air Emissions From Other Processes......Page 327
 9.5  Example of the Use of In Situ Devices for Monitoring the EF......Page 328
 9.6  Assessment of the Performance for a Given Analytical Method Regarding Environmental Impact and Other Related Chara .........Page 329
 9.7  Conclusions......Page 335
 References......Page 337
 Further Reading......Page 342
 10.1  Introduction......Page 344
  10.2.1  Up-to-Date Models and Assessments......Page 346
   10.2.2.2  Oil and Debt as Mutual Substitutes for Growth......Page 348
   10.2.2.3  Discussion......Page 354
  10.3.1  Plant-Based vs Animal-Based Diet: Impacts on Climate and Land......Page 357
  10.3.2  Global vs Local Food Supply Chains......Page 358
  10.3.3  Food Sustainability Driven by Energy Efficiency, Functionality, and Waste Reduction......Page 359
  10.3.4  Healthy and Sustainable Diets......Page 362
  10.3.5  Conditions for the Expansion of More Sustainable and Healthier Food Supply Chains......Page 365
  10.4.1  Physicochemistry......Page 366
  10.4.2  Various Mechanical Devices......Page 369
   10.5.1.1  Boosting Bioactive Compounds in Cereals and Fruits......Page 370
   10.5.1.2  Boosting Beer Hops’ Bioactive Compounds......Page 373
   10.5.1.3  Gluten-Free Beer......Page 374
  10.5.2  More Energy Efficient Production......Page 377
  10.5.3  Reduction and More Efficient Reuse of Waste Streams......Page 383
 10.6  Conclusions......Page 385
 References......Page 387
 11.1  Introduction......Page 398
 11.2  Goat and Sheep Milk: Characteristics and Peculiarities......Page 401
 11.3  Impact of Technological Processing......Page 403
  11.3.2  Heat Treatment......Page 404
  11.3.4  Addition of Ingredients......Page 406
  11.3.5  Coagulation and Syneresis......Page 408
  11.3.7  Fermentation......Page 409
  11.3.8  Storage......Page 410
   11.3.9.3  Membrane Separation Techniques......Page 411
  11.4.1  Milk and Cream......Page 412
  11.4.2  Fermented Milk......Page 421
  11.4.3  Yogurt......Page 422
  11.4.4  Dairy Beverage......Page 424
  11.5.1  Viscosimetry......Page 425
  11.5.2  Rheometers......Page 426
 11.6  Practical Application......Page 427
 11.7  Conclusions......Page 428
 Acknowledgment......Page 429
 References......Page 430
 Further Reading......Page 437
 12.1  Introduction......Page 438
  12.2.1  Novel Nonthermal Technologies......Page 439
   12.2.1.1  Effect of HPP on Beverage Antioxidants......Page 440
   12.2.1.2  Effect of PEF on Beverage Antioxidants......Page 446
   12.2.1.3  Effect of Ultrasound on Beverage Antioxidants......Page 449
   12.2.2.1  Effect of Ohmic Heating on Beverage Antioxidants......Page 452
   12.2.2.2  Effect of Microwave Heating on Beverage Antioxidants......Page 457
   12.2.2.3  Effect of Infrared Heating on Beverage Antioxidants......Page 462
 References......Page 465
 13.1  Introduction......Page 476
  13.2.1  Occurrence and Quantities......Page 478
  13.2.2  Composition of Boresidues and Basic Implications for Their Handling......Page 482
  13.3.1  Whole-Stream Versus Component-Oriented Approaches......Page 483
  13.3.2  Emerging and State-of-the-Art Whole-stream Valorization Routes......Page 484
  13.3.3  High-Value Applications Via Component-Oriented Valorization......Page 486
  13.4.1  Thermochemical and Biochemical Conversion......Page 487
  13.4.2  AD With Biogas Production......Page 488
  13.4.3  Valorization of Bioresidues for Biohydrogen/Biohythane Generation......Page 490
  13.4.4  Enzymatic Bioconversion Into Bioethanol......Page 492
  13.4.5  Integrated Approaches......Page 493
 13.5  Biochar From Residues of Beverage Production......Page 494
  13.6.1  Functional and Bioactive Components of Beverage By-Products......Page 497
   13.6.1.1  Phenolic Compounds......Page 500
   13.6.1.2  Dietary Fiber......Page 501
   13.6.1.3  Natural Pigments......Page 502
  13.6.2  Extraction of Functional Components of Beverage Industry By-Products......Page 503
 13.7  Packaging Waste......Page 504
 13.8  Summary and Outlook......Page 508
 References......Page 510
 14.1  Introduction......Page 520
 14.2  The Legal Circle......Page 521
 14.3  The EU Action Plan for the CE......Page 523
 14.4  The Proposal on Packaging and Packaging Waste......Page 525
 14.5  A Focus on Plastics......Page 528
 14.6  Sustainable Development and CE......Page 529
 14.7  Complementary Actions Drawn From Mistakes and Ancient Wisdom for a Full-circle Purpose: Bottled Water and Tea......Page 530
 14.8  Background......Page 532
  14.9.1  Bottle-to-Bottle Recycling......Page 534
  14.9.2  Bio-based Polymers......Page 535
  14.9.3  Innovations in Progress......Page 537
 14.10  Concluding Remarks......Page 538
 References......Page 539
 Legislation......Page 540
  15.1.1  Alcoholic Beverage......Page 542
  15.1.2  Nonalcoholic Beverage......Page 543
  15.1.3  Fruit Pulp Extraction, Preservation, and Related Issues......Page 544
  15.1.4  Various Processing or Preservation Techniques Used for Beverages......Page 545
  15.2.1  Membrane......Page 546
  15.2.4  Transport Mechanisms and Performance Parameters......Page 547
  15.2.6  Membrane Modules......Page 550
  15.3.1  Comparison of Conventional Methods Over Membrane Methods......Page 552
  15.3.2  Financial Viability and Profitability Analysis of Membrane Processes......Page 558
   15.4.1.1  Fruit Juice......Page 562
    Apple Juice......Page 563
    Orange Juice......Page 564
    Sugarcane Juice......Page 566
    Pineapple Juice......Page 567
    Banana Juice......Page 568
    Other Juice......Page 569
   15.4.1.2  Vegetables Juice......Page 571
   15.4.1.3  Tea and Coffee......Page 573
  15.4.2  Alcoholic Beverages......Page 578
 15.5  Future Scope......Page 579
 References......Page 581
Index......Page 586
Back Cover......Page 596