Value-Addition in Beverages through Enzyme Technology: Value-Addition in Beverages



Foreword

Contributors
Preface
About the editors
1 - An overview of industrial enzymes in beverage production and processing
1.1 Introduction
1.2 Nonalcoholic drinks
1.2.1 Enzymes in tea production
1.2.2 Coffee production
1.2.3 Enzymes in juice production
1.2.3.1 Apple Juice
1.2.3.2 Citrus juice
1.3 Alcoholic drinks
1.3.1 Enzymes in beer production
1.3.2 Enzymes in whiskey production
1.3.3 Enzymes in cider production
1.3.4 Enzymes in brandy preparation
1.3.5 Enzymes in rum production
1.3.6 Enzymes in wine production
1.4 Leading beverage enzyme manufacturers
1.5 Conclusion and future remark
References
2 - Enzyme technology for value addition in the beverage industry waste
2.1 Introduction
2.2 Beverage industry waste – a source of high value compounds
2.2.1 Coffee
2.2.2 Pomegranate
2.2.3 Cocoa
2.2.4 Grape pomace
2.2.5 Tomato
2.2.6 Brewers’ spent grain
2.2.7 Apple
2.2.8 Citrus
2.3 Enzymes in beverage production
2.3.1 Amylase
2.3.2 Pectinases
2.3.3 Cellulases
2.3.4 Hemicellulases
2.4 Enzymatic processing of food waste
2.4.1 Grape pomace
2.4.2 Tomato
2.4.3 Brewers’ spent grain
2.4.4 Apple
2.4.5 Citrus
2.5 Beverage waste as ingredients for upcycled food
2.6 Drinks incorporating beverage waste
2.7 Conclusion
2.8 Funding
References
3 - Enzyme technology on value addition of fruits and vegetables juice processing
3.1 Introduction
3.1.1 Discoveries in the fields of enzymes
3.1.2 Structure and function of enzymes
3.1.3 Activation and inhibition
3.1.4 Basic reaction kinetics
3.1.5 Application of enzymes in various fields
3.2 Application of enzymes in fruit juice processing
3.2.1 Important enzymes and their function in fruit juice processing
3.2.2 Removal of bitterness in juice
3.2.3 Prevention of darkening of juices
3.2.4 Highlights of some research findings
3.3 Application of enzymes in vegetables juice processing
3.3.1 Carrot
3.3.2 Red beetroot
3.3.3 Parsley and celery
3.3.4 Pumpkin mixed juice
3.3.5 Tomato Juice
3.4 Legislation situation
3.5 Conclusion
References
4 - Enzyme technology in value addition of wine and beer processing
4.1 Introduction
4.2 Wine-making process
4.2.1 Enzymes in grapes (endogeneous enzymes)
4.2.2 Enzymes released by yeasts
4.2.3 Commercial enzymes in winery
4.2.3.1 Enzymes in wine making
4.2.3.1.1 Enzymes in prefermentative step
4.2.3.1.1.1 Enzymes in maceration
4.2.3.1.1.2 Aroma-enhancing enzymes
4.2.3.1.2 Enzymes in postfermentative
4.2.3.1.2.1 Enzymes in clarification (haze prevention enzymes)
4.2.3.1.2.2 Enzymes in filtration
4.2.3.1.2.3 Enzymes in stabilization
4.2.4 Advantages and challenges of commercial enzymes
4.2.5 Recent developments of enzyme use in winery
4.2.5.1 Low-alcohol wine production
4.2.5.2 Immobilized enzymes in winery
4.3 Enzymes in brewing
4.3.1 Enzymes in the malting stage
4.3.2 Enzymes in mashing
4.3.3 Enzymes in lautering (mash filtration)
4.3.4 Enzymes in fermentation
4.3.5 Enzymes in flavor maturation
4.3.6 Enzymes in stabilization
4.3.7 Recent developments of enzyme use in brewing
4.3.7.1 Light (low carbohydrate) beer production
4.3.7.2 Gluten-free beer production
4.4 Concluding remarks
References
5 - Enzyme technology in value addition of dairy and milk production
5.1 Introduction
5.2 Enzymes used as feed additives for enhanced milk production
5.3 Enzymes involved in preservation of milk and dairy products
5.4 Enzymes used in dairy industries
5.4.1 Rennet
5.4.2 Lactases
5.4.3 Lipases
5.4.4 Catalases
5.4.5 Transglutaminases
5.4.6 Other enzymes
5.5 Enzymes in dairy waste management
5.5.1 Whey
5.5.1.1 Bioplastics
5.5.1.2 Media components
5.5.1.3 Biofuels
5.5.1.4 Organic acids
5.5.1.5 Single-cell proteins
5.5.1.6 Polysaccharides
5.5.1.7 Surfactants
5.5.2 Dairy wastewater effluents
5.6 Conclusion
References
6 - Application of enzymes in juice clarification
6.1 Introduction
6.2 Key enzymes for juice clarification
6.2.1 Pectic enzymes
6.2.1.1 Pectin esterase (PE)
6.2.1.2 Polygalacturonase (PG)
6.2.1.3 Pectin lyase (PL)
6.2.1.4 Protopectinase
6.2.2 Cellulase
6.2.3 Hemicellulase
6.2.4 Laccase
6.2.5 Amylase
6.2.6 Others
6.3 Conclusion
References
7 - Enzymes in ready-to-drink tea and coffee products
7.1 The development of tea and coffee
7.1.1 Components of tea and coffee
7.1.1.1 Tea
7.1.1.2 Coffee
7.1.2 The production of RTD and coffee products
7.2 The contribution of enzymes in increasing the yield and production
7.2.1 Characteristics and classification of enzymes
7.2.2 Application of enzymes in RTD tea and coffee products
7.2.2.1 Tannase
7.2.2.2 Cellulase
7.2.2.3 Polyphenol oxidase
7.2.2.4 Pectinase
7.2.3 Application of mixed enzyme systems in RTD tea and coffee products
7.3 Enzyme treatments in tea processing
7.4 Enzymes can improve quality of RTD tea and coffee
7.4.1 Enzymes can reduce bitterness
7.4.2 Enzymes can lighten color
7.4.3 Enzymes can improve other quality
7.5 The reuse of RTD tea and coffee industrial wastes
7.5.1 Recycling of tea residues
7.5.1.1 Protein extraction from tea residues
7.5.1.2 Cellulose reuse in tea residues
7.5.2 Recycling of coffee residues
7.5.2.1 Reuse of coffee pulp
7.5.2.2 Reuse of coffee grounds and silver skin
7.5.2.3 Reuse of all coffee by-products
7.6 Conclusion
References
8 - Use of enzymes in sports and energy drinks
8.1 Introduction
8.2 Molecular physiology of resistance training
8.3 Role of ergogenic supplementation in sports performance
8.3.1 Amino acids, enzymes and sports endurance
8.3.2 Intra-workout enzymes to amplify vasodilation and hyperemia
8.4 Vasodilating supplements
8.4.1 Supplements to improve anaerobic energy production
8.4.1.1 BCAAs trigger key catalysts during resistance training
8.4.1.2 Improvement in exercise intensity modulated by antioxidant enzymes
8.4.2 Enzyme targeted burning of calories and fat release
8.4.3 Caffeine
8.4.4 Green tea extract
8.4.5 Citrus phenols
8.4.6 Yohimbe
8.4.7 Carnitine
8.4.8 Oral enzyme supplementation for recreational recovery
8.4.8.1 Wobenzym
8.4.8.2 Collagenase
8.4.8.3 Betaine-aldehyde dehydrogenase (BAD)
8.4.8.4 Succinate dehydrogenase (SDH)
8.4.9 Proteases
8.4.10 Antimatrix metalloproteinase (MMP) therapy
8.4.10.1 Proteolytic enzymes
8.4.10.2 Betaine-aldehyde dehydrogenase (BAD)
References
9 - Multienzymatic production of sweeteners from lactose
9.1 Introduction
9.2 Valorization of lactose
9.3 Enzymes involved in the production of sweeteners from lactose
9.3.1 β-galactosidase
9.3.2 Glucose isomerase
9.3.3 L-arabinose isomerase
9.4 Enzymatic production of syrups from lactose
9.4.1 Fructose-rich syrup from lactose
9.4.2 Production of tagatose-syrup from lactose
9.5 Challenges in the multienzymatic production of sweeteners from lactose
9.5.1 Enzyme stability
9.5.2 Competing optimal reactive conditions in one-pot reaction systems
9.6 Conclusions
Acknowledgment
References
10 - Development and evaluation of fermented drink, made with sweet cheese whey
10.1 Introduction
10.2 Nutritional composition of whey
10.3 Milk whey contamination
10.3.1 Physicochemical treatments
10.3.1.1 Coagulation-flocculation and precipitation
10.3.1.2 Oxidation processes
10.3.2 Biological treatments
10.4 Whey production and use in Mexico
10.4.1 Fermented whey beverages
10.4.2 Materials and methods
10.4.2.1 Obtaining whey
10.4.2.2 The physicochemical evaluation
10.4.3 Fermentation
10.4.4 The microbial stability (viability study)
10.4.5 Product formulation
10.4.6 Sensory analysis
10.4.7 In vivo evaluation of probiotic activity
10.5 Results and discussion
10.5.1 Fermentation
10.5.2 Sensory evaluation
10.5.3 In vivo evaluation of the probiotic activity
10.6 Conclusions
References
11 - Nutritional benefits of fruit and vegetable beverages obtained by lactic acid fermentation
11.1 Introduction
11.2 Lactic acid bacteria and lactic acid fermentation
11.3 Health benefits of plant-based beverages produced by lactic acid fermentation
11.3.1 Antioxidant capacity
11.3.2 Increase in short chain fatty acids
11.3.3 Incorporation or increase in probiotic, prebiotic, and synbiotic properties
11.3.4 Vitamin synthesis
11.3.5 Improving mental health
11.4 Conclusion and future perspectives
Acknowledgments
References
12 - Application of antioxidants in beverages
12.1 Introduction
12.2 Classification of antioxidants
12.2.1 Natural antioxidants
12.2.1.1 Enzymatic antioxidants
12.2.1.2 Nonenzymatic antioxidants
12.2.2 Synthetic antioxidants
12.3 Beverages with antioxidant properties
12.3.1 Beer
12.3.2 Wine
12.3.3 Coffee
12.3.4 Green tea
12.3.5 Herbal infusions
12.3.6 Fruits and fruit juices
12.3.6.1 Berries and their juices
12.3.6.2 Citrus juice
12.4 Conclusions
References
13 - Enzyme inhibitor in regulating beverage processing
13.1 Introduction
13.2 Enzyme inhibitors
13.2.1 Enzymatic browning or pigmentation in beverages
13.2.2 Role of reducing agents as enzymatic inhibitors in beverages
13.3 Ascorbic acid and its derivatives
13.3.1 Ascorbic acid and iso-ascorbic acid (erythorbic acid)
13.3.2 Ascorbyl phosphate esters
13.3.3 Ascorbyl fatty acid esters
13.4 Sulfhydryl compounds
13.5 Chelating agents
13.5.1 EDTA
13.5.2 Phosphate and its derivatives
13.6 Acidulants or acids
13.6.1 Citric acid
13.6.2 Other acidulants or acids
13.7 Substituted resorcinols
13.8 Aromatic carboxylic acids
13.9 Aliphatic alcohols
13.10 Amino acids, peptides, and proteins
13.11 Anions
13.12 Complexing agents
13.12.1 Cyclodextrins
13.12.2 Chitosan
13.13 Enzyme treatments
13.13.1 Ring-cleaving oxygenases
13.13.2 O-methyl transferase
13.14 Proteases
13.15 Blends of antibrowning agents
13.16 Conclusion
References
14 - Application of enzymes in producing bioactive oligosaccharides and peptides for the beverage industry
14.1 Introduction
14.2 Enzymes in the processing of beverages
14.3 Bioactive oligosaccharides
14.3.1 Enzymatic production
14.4 Bioactive peptides
14.4.1 Enzymatic production
14.5 Summary and conclusions
References
Contents
Index