Unconventional Functional Fermented Beverages

Practices and Technologies

1st Edition - October 23, 2024
Editors: Carlos Ricardo Soccol, Satinder Kaur Brar, Gilberto Vinicius de Melo Pereira, Luciana Porto de Souza Vandenberghe
Language: English
Paperback ISBN:
9 7 8 - 0 - 4 4 3 - 1 3 9 6 6 - 6
eBook ISBN:
9 7 8 - 0 - 4 4 3 - 1 3 9 6 5 - 9

Unconventional Functional Fermented Beverages: Practices and Technologies addresses the technological and functional aspects of fermented beverages that are being produced… Read more

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Unconventional Functional Fermented Beverages: Practices and Technologies addresses the technological and functional aspects of fermented beverages that are being produced and consumed around the world. A wide array of unconventional, unique beverages are covered, from new, non-dairy kefir products, to coffee, honey, and coconut-based beverages, exploring a huge variety of non-alcoholic fermented drinks. The book investigates the scientific principles behind each of these beverages and covers manufacturing methods and new technologies, as well as health and safety in the manufacture of fermented beverages.

Readers will find practical guidance for beverage producers as well as novel, academic material for functional food scientists and technologists.

Unconventional Functional Fermented Beverages
Cover image
Title page
Table of Contents
Copyright
Dedication
Contributors
About the editors
Preface
Acknowledgments
Chapter 1 Practices and introduction to the manufacturing of fermented beverages
Abstract
Keywords
1 Introduction
1.1 Microorganisms involved in food fermentation
1.2 Fermentation methods and equipment
1.3 Raw materials for fermented beverage production
1.4 Quality control and safety measures in fermentation
1.5 Types of fermented beverages
1.6 Flavor development in fermented beverages
1.7 Packaging and storage of fermented beverages
2 Conclusion
References
Chapter 2 Functional microbiota of fermented beverages
Abstract
Keywords
1 Introduction
2 Microbial composition of naturally fermented beverages
2.1 Naturally fermented milk (NFM)
2.2 Nondairy fermented beverages
2.3 Vinegar
3 Microbial functional properties
3.1 Probiotic feature
3.2 Bacteriocin and peptide production
3.3 Antioxidant activity
3.4 Other functional properties and safety considerations
4 Future trends in functional microorganisms and fermented beverages
References
Chapter 3 Nonconventional fermented milks in the eastern hemisphere
Abstract
Keywords
1 Introduction
2 Benefits of fermented milks
3 Production of fermented milks
4 Fermented milks in eastern hemisphere
5 Challenges and future perspectives
6 Conclusion
References
Chapter 4 Diversity of Brazilian Amerindian fermented beverages
Abstract
Keywords
1 Introduction
2 A brief historical context
3 Typical substrates used for the production of Brazilian Amerindian fermented beverages
3.1 Cassava
3.2 Corn
3.3 Rice
4 Brazilian Amerindian fermented beverages
4.1 Caxiri
4.2 Tarubá
4.3 Calugi
4.4 Tiquira
4.5 Cauim
4.6 Yakupa
4.7 Caiçuma
4.8 Chicha
4.9 Aluá
5 Final remarks
References
Chapter 5 Unconventional fermented beverages from Latin American
Abstract
Keywords
1 Introduction
2 Fermentation process
3 Cereal-based fermented beverages
3.1 Chicha
3.2 Champuz
3.3 Calugi
3.4 Pozol
3.5 Atole agrio
3.6 Tejuino
3.7 Axokot
4 Fruit-based fermented beverages
4.1 Tepache
4.2 Tibicos
4.3 Tuba
4.4 Aluá
4.5 Pisco
4.6 Caiçuma
5 Fermented beverages from tuber, roots, and peels
5.1 Cauim
5.2 Tarubá
5.3 Yakupá
5.4 Mabi
5.5 Caxiri
5.6 Pajuaru
5.7 Parakari
5.8 Tiquira
6 Fermented beverages from succulent plants
6.1 Pulque
6.2 Colonche
7 Conclusion and perspectives
References
Chapter 6 African functional fermented foods and beverages
Abstract
Keywords
1 Introduction
2 Characteristics of functional foods
2.1 Probiotics
2.2 Bioactive compounds
2.3 Oligosaccharides
3 Preparation of African fermented foods
4 Types of fermentation
5 Commercializing traditional fermented foods
6 African functional fermented foods and beverages
6.1 Nonalcoholic beverages
6.2 Fermented milk products
6.3 Cereal-based alcoholic foods and beverages
6.4 Fermented fruit juices and pulps
6.5 Fermented vegetables
7 Conclusion
References
Chapter 7 Cereal-based fermented beverages
Abstract
Keywords
Acknowledgments
1 Introduction
2 Types of cereal-based fermented beverages
3 Rice-based fermented beverages
4 Wheat-based fermented beverages
5 Corn-based fermented beverages
6 Sorghum-based fermented beverages
7 Traditional beverages made of cereals
8 Sustainable valorizing of cereal processing by-products into beverage production
9 Conclusion and future perspectives
References
Chapter 8 Coffee and coffee by-products-based beverages
Abstract
Keywords
1 Introduction
2 Overview of fermentation and its role in the production of functional fermented beverages
3 Types of microorganisms involved in the fermentation of coffee-based beverages
4 Coffee by-products as raw materials for fermented nonalcoholic beverages
5 Strategies for ensuring microbial safety of coffee-based and coffee by-product-based beverages
6 Health effects associated with consuming beverages made from coffee by-products
7 Future trends and conclusions
References
Chapter 9 Nonalcoholic beer production
Abstract
Keywords
1 Introduction
2 Nonalcoholic beer varieties and styles
3 Sensory characteristics of nonalcoholic beers
4 Physicochemical and microbiological quality of nonalcoholic beer
5 Production methods for nonalcoholic beers
5.1 Production of nonalcoholic beer by interfering with the biological process
5.2 Production of nonalcoholic beers by removing ethanol through physical methods
5.3 Production of nonalcoholic beers by removing ethanol through physicochemical methods
6 Analysis and quality control in nonalcoholic beers
6.1 Gas chromatography to determine the residual alcohol content
6.2 High-performance liquid chromatography to determine the residual alcohol content
6.3 Spectrometric methods for quantifying the alcohol content
6.4 Density measurement of alcohol content
6.5 Enzymatic analysis of alcohol content
7 Nutritional and health aspects related to the consumption of nonalcoholic beer
7.1 Phenolic compounds present in nonalcoholic beer
7.2 Nonalcoholic beer as a source of vitamins and minerals
8 Conclusions and future prospects
References
Chapter 10 Probiotic beverages
Abstract
Keywords
1 Introduction
2 Potential probiotics for beverages
3 Probiotic beverages
3.1 Dairy probiotic beverages
3.2 Nondairy probiotic beverages
3.3 Examples of developed probiotic beverages
4 Market and main producers of probiotic beverages
5 Innovative approaches and technologies for new probiotic beverages
5.1 Enrichment of probiotic beverages with nutritional components
5.2 Techniques to improve probiotic's storage
5.3 Genetic engineering for probiotics’ beverage improvement
5.4 Patents and innovation
6 Conclusions and perspectives
References
Chapter 11 Fermented nondairy functional beverages
Abstract
Keywords
1 Introduction
2 Commercial beverages
2.1 Cereal-based beverages
2.2 Vegetable-based beverages
2.3 Fruit-based beverages
3 Conclusion
4 Future perspectives
References
Chapter 12 High-protein fermented beverages
Abstract
Keywords
Acknowledgments
1 Introduction
2 The science of fermentation
3 High-protein fermented beverages
3.1 Dairy-based high-protein fermented beverages
3.2 Plant-based fermented protein drinks
4 Health benefits and functional aspects
5 Conclusion
References
Chapter 13 Coconut-based fermented beverages
Abstract
Keywords
1 Introduction
2 Coconut—C. nucifera
2.1 Coconut water
2.2 Coconut pulp
2.3 Coconut sap
3 Fermented coconut-based beverages
3.1 Fermented coconut water
3.2 Coconut water vinegar
3.3 Coconut wine and coconut red wine
3.4 Fermented coconut pulp extract/coconut milk
4 Conservation technology in coconut beverage processing
5 Conclusion
References
Chapter 14 Microbiological and functional aspects of honey-fermented beverages
Abstract
Keywords
1 History
2 Formation of honey
3 Honey from Apis mellifera bees
3.1 Types of honey
4 Honey from Meliponas bees
5 Honey, nonalcoholic fermented beverages
5.1 Kombucha
5.2 Kefir
References
Chapter 15 Fermentation of wild fruit
Abstract
Keywords
1 Introduction
2 Fermentation
3 Saccharomyces cerevisiae and alcoholic fermentation
4 Fruit juice fermented beverage
5 Composition and functional potential of fruit-based fermented beverages
6 Fruits-based fermented beverages
7 General methods for fruit winemaking
7.1 Preparation of yeast starter culture
7.2 Preparation of must
7.3 Fermentation
7.4 Siphoning/racking
7.5 Maturation
7.6 Clarification
7.7 Pasteurization
8 Mango
9 Pomegranate
10 Mandarin
11 Bael
12 Sapota
13 Banana
14 Amla
15 Custard apple
16 Guava cider
17 Mulberry wine
18 Caper berry
19 Apricot
20 Jamun
21 Kiwifruit
22 Lychee
23 Loquat
24 Passion fruit
25 Pear
26 Persimmon
27 Pineapple
28 Mahua wine blended with pomegranate
29 Grape wine blended with Jamun
30 Conclusion and future prospects
References
Chapter 16 Pathogens and public safety in the manufacture of unconventional fermented beverages
Abstract
Keywords
Conflict of interest
1 Introduction to the safety aspects of fermented beverages
2 Diversity of beneficial microbiota in unconventional fermented beverages
3 Unwanted guests: Microbial pathogens
4 Health risks associated with pathogens
4.1 Bacteria
4.2 Viruses
4.3 Mycotoxins
4.4 Aflatoxins
4.5 Ochratoxins
4.6 Fumonisins
4.7 Trichothecenes
4.8 Zearalenone
4.9 Patulin
5 Ensuring public safety in fermentation
6 Process control
6.1 Chemical procedures
6.2 Physical procedures
6.3 Biological control procedures
7 Analytical techniques for mycotoxins and pathogen detection
8 Regulations and safety standards
9 Remarks
References
Chapter 17 Traditional Unani health drinks
Abstract
Keywords
1 Introduction
2 Types of available health drinks in Unani system
2.1 Fermentation in the Unani system of medicine
2.2 Fermented Unani beverages
3 Market trends
4 Conclusion
References
Chapter 18 Indian fermented herbal beverages
Abstract
Keywords
1 Introduction
2 Global shift toward herbal beverages
3 Herbal beverages in India
3.1 Kanji
3.2 Asava-arishta
3.3 Palm wine
3.4 Handia
3.5 Chyang
4 Constituents used for herbal beverages preparation
5 Preparation of herbal beverages
6 Extraction techniques used for herbal beverages preparation
7 Physico-chemical properties of herbal beverages
7.1 Total soluble solid of herbal beverages
7.2 pH of herbal beverages
7.3 Titratable acidity of herbal beverages
8 Phytochemical properties of herbs used in herbal beverages
8.1 Flavonoids
8.2 Tannin
8.3 Phenolic acids
8.4 Curcumin
8.5 Terpenoid
8.6 Phenolic compounds
8.7 Lignans
8.8 Lignins
8.9 Terpenes
8.10 Carotenoids
8.11 Polyacetylenes
8.12 Saponins
8.13 Phytates
8.14 Oxalates
9 Pharmacological benefits of herbal beverages
9.1 Antioxidant activities
9.2 Antibacterial and antifungal activities
9.3 Cosmeceutical applications
10 Conclusion
11 Future trends
References
Chapter 19 Sauerkraut and fermented cabbage juices
Abstract
Keywords
1 Introduction
2 Sauerkraut and cabbage juices processing
3 Microbial community dynamics during spontaneous sauerkraut and cabbage fermentation
4 Cabbage juice fermentation
5 Bioactive compounds and nutraceutical properties
6 Safety concerning
7 Trends
8 Conclusion
References
Chapter 20 Indian fermented rice beverages
Abstract
Keywords
1 Introduction
2 Rice_ The principal substrate for fermented food and beverages in India
3 Microbial diversity associated with rice-based fermentation
4 Fermentation process for rice beverages
5 Biochemical transformation during rice fermentation
6 Rice-based traditional beverages
6.1 Chubitchi
6.2 Sadhier or Kiad
6.3 Choko or Jonga-mod
6.4 Jou
6.5 Judima
6.6 Zutho
6.7 Opo
6.8 Atingba
6.9 Langi
6.10 Bhaati Jaanr
6.11 Current scenario of rice-based alcoholic fermented beverages
7 Traditional rituals and significance of alcoholic fermented rice beverages
8 Stability and risk factors associated with alcoholic fermented rice beverages
9 Nutraceutical health benefits of rice beverages
10 Rice beverages as probiotics
11 Conclusion
References
Index

Carlos Ricardo Soccol

Carlos Ricardo Soccol - Heat Bioprocess Engineering and Biotechnology Division at Federal University of Paraná-Brazil, Mentor of Master and PhD program (1997) at the Federal University of Paraná. Mentor of the Centre for Agro-industrial and Agri-food Biotechnology of Paraná-CENBAPAR (2004). 10 Parana Science and Technology Award (1996). Best Scientific Achievement of the Year 2001 by Ministry of Sugar of Cuba (MINAZ). Scopus/Elsevier Award (2009). Doctor Honoris Causa Université Blaise Pascal-France (2010), Outstanding Scientist Award- 5th International Conference on Industrial Bioprocesses, Taipei-Taiwan (2012). Elected Full Member of the Brazilian Academy of Sciences - Engineering Area (2013). Henri Nestlé Prize in Food Science and Technology (2014). Polytech-Reseau Écoles d'Ingénieurs de France Medal (Paris 2015). Medal and Diploma of Merit, CREA-PR (2016). Scientific and Technological Merit, Legislative Assembly of the State of Paraná (2016). Scientist of the Year - Nanocell Institute (2017), Order of Scientific Merit - Commander Class, MCTIC/ Brazil Presidency of the Republic (2018).The IBA Felow- Mexico (2021). Full Professor of Industrial Biotechnology at the Federal University of Paraná and HDR Professor - École Supériure D’Ingénieurs de Luminy, Aix-Marseille Université-France. Editor, Journal Biotechnology Research and Innovation. Vice-President Brazilian Biotechnology Association (2021 - ). Has experience in Industrial Biotechnology, with an emphasis on the following specialities: Bioprocess Engineering and Applied Biotechnology (Agriculture, Food, Human Health, Animal Health, Industrial Biotechnology, Cosmetics, Environment and Bioenergy). To date, he has supervised 25 postdoctoral fellows, 95 doctors, 132 masters and has 1.488 publications/communications, including 35 books, 210 book chapters, 541 full articles published in periodicals, 185 full papers published in event proceedings, 397 abstracts published in event proceedings. He has registered 120 patents, several of which are with companies and have been licensed. His research articles have been cited more than 45.950 times in the Google Scholar Citations database, with an H factor of 104.

Affiliations and expertise

Professor, Department of Bioprocesses Engineering and Biotechnology (DEBB), Federal University of Parana (UFPR), Curitiba, PR, Brazil

Satinder Kaur Brar

Satinder Kaur Brar is full professor at York University, Canada. She is leading the research group on the Bioprocessing and Nano-Enzyme Formulation Facility (BANEFF) at INRS. Her research interests lie in the development of finished products (formulations) of wastewater and wastewater sludge based value-added bioproducts, such as enzymes, organic acids, food bioproducts, platform chemicals and circular economy. The facility has so far led to the successful supervision of 30 PhDs, 8 Master’s and 6 postdoctoral students. She has collaborative programs with several industries in Canada and researchers from Argentina, Spain, Chile, Switzerland, France, Vietnam, China, USA, India, Thailand, Sri Lanka, Mexico, Morocco, Tunisia and Ivory Coast. She Editor-in-Chief of Nanotechnology for Environmental Engineering (Springer Journal) and has more than 400 publications, including ten books and handbooks that are academic standards and 6 patents.

Affiliations and expertise

Professor and Research Chair in Environmental Engineering, Lassonde School of Engineering, York University, Toronto, Canada

Gilberto Vinicius de Melo Pereira

Gilberto Vinícius de Melo Pereira holds a Bachelor's degree in Food Engineering with Honor and Distinction from the Federal University of Lavras, a Master's degree in Agricultural Microbiology from same institution, and a Ph.D. in Bioprocess Engineering and Biotechnology with Scientific Merit from the Federal University of Paraná. Currently, he is a professor in the Department of Bioprocess Engineering and Biotechnology at the Federal University of Paraná. Under his leadership, a dedicated team of researchers is exploring diverse projects related to cocoa, coffee, probiotics, cheeses, kefir, vinegar, fermented beverages of indigenous peoples, microalgae, production of functional biomolecules, and viruses associated with fermented foods. His research portfolio covers a wide array of topics, such as microbiome construction and simulation, advanced techniques for analyzing microbial diversity, microorganism selection for biotechnological applications, and fermentation process engineering. He is recognized as a distinguished Productivity Researcher by the Brazilian Ministry of Science and Technology and has authored over 200 publications, including scientific papers, review articles, book chapters, and patents. These works have been cited more than 6,000 times according to Google Scholar (h-index = 41). His significant contributions to the field have earned him recognition as one of the top researchers in the world in 2023 according to the updated science-wide author databases of standardized citation indicators by Elsevier.

Affiliations and expertise

Professor, Department of Bioprocess Engineering and Biotechnology, Federal University of Paraná, Curitiba, Brazil

Luciana Porto de Souza Vandenberghe

Luciana Porto de Souza Vandenberghe is Full Professor in the Department of Bioprocess Engineering and Biotechnology, Federal University of Paraná, Curitiba, Brazil. Dr. Vandenberghe obtained her PhD in Génie de Procédés Industriels - Biotechnologie from Université de Technologie de Compiègne (2000), France. Her areas of interest include Bioprocess Engineering & Biotechnology and Industrial Microbiology, focusing on the valorization of solid and liquid agro-industrial products through submerged and solid-state fermentation for biomolecules production including industrial enzymes, organic acids, bioplastics, and plant growth hormones. She has published 158 papers, 5 books, 67 book chapters and 26 patents. Her works have so far been cited more than 11,351 times according to Google Scholar. She is Associate Editor of Carbon Capture Science and Technology (Elsevier) and Editorial Board Member of Bioresource Technology (Elsevier), Biotechnology Research and Innovation (Brazilian Biotechnology Association) and Journal of Food Science and Technology (Springer Link).

Affiliations and expertise

Full Professor, Department of Bioprocess Engineering and Biotechnology, Federal University of Paraná, Curitiba, Brazil

Life Sciences

Physical Sciences & Engineering

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Unconventional Functional Fermented Beverages

Practices and Technologies

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Empowering Progress

Institutional subscription on ScienceDirect

Carlos Ricardo Soccol

Satinder Kaur Brar

Gilberto Vinicius de Melo Pereira

Luciana Porto de Souza Vandenberghe