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

Description

Value-Addition in Beverages through Enzyme Technology covers the potential impact of new enzymes and enzyme technology on the beverages sector. The book brings together novel sources and technologies regarding all aspects of enzymes for value addition in beverage production and processing. Sections primarily focus on alcoholic (e.g., beer, wine, cider, and distilled spirits) and non-alcoholic beverages (e.g., fruit juices, milk-based, tea, coffee, ready to drink and functional foods), but also cover innovative enzyme technologies to keep endogenous enzymes under control. It is essential reading for researchers and scientists, including food and beverage biotechnologists and students studying enzyme biotechnology and food-related courses. This book will comprise updated research from various independent scientists from around the world who are working on value-addition and production of beverage products using enzyme technology.   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