Value-Addition in Beverages through Enzyme Technology

1st Edition - September 11, 2022
Editors: Mohammed Kuddus, Mohammad B. Hossain
Language: English
Paperback ISBN:
9 7 8 - 0 - 3 2 3 - 8 5 6 8 3 - 6
eBook ISBN:
9 7 8 - 0 - 3 2 3 - 9 0 3 7 7 - 6

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 sou… Read more

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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.

Cover Image
Title Page
Copyright
Table of Contents
Contributors
About the editors
Foreword
Preface
Chapter 1 An overview of industrial enzymes in beverage production and processing
1.1 Introduction
1.2 Nonalcoholic drinks
1.3 Alcoholic drinks
1.4 Leading beverage enzyme manufacturers
1.5 Conclusion and future remark
References
Chapter 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
2.2.5 Tomato
2.3 Enzymes in beverage production
2.4 Enzymatic processing of food waste
2.4.2 Tomato
2.5 Beverage waste as ingredients for upcycled food
2.6 Drinks incorporating beverage waste
2.7 Conclusion
2.8 Funding
References
Chapter 3 Enzyme technology on value addition of fruits and vegetables juice processing
3.1 Introduction
3.2 Application of enzymes in fruit juice processing
3.3 Application of enzymes in vegetables juice processing
3.4 Legislation situation
3.5 Conclusion
References
Chapter 4 Enzyme technology in value addition of wine and beer processing
4.1 Introduction
4.2 Wine-making process
4.3 Enzymes in brewing
4.4 Concluding remarks
References
Chapter 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
5.5 Enzymes in dairy waste management
5.5.1.3 Biofuels
5.5.1.5 Single-cell proteins
5.6 Conclusion
References
Chapter 6 Application of enzymes in juice clarification
Abstract
6.1 Introduction
6.2 Key enzymes for juice clarification
6.3 Conclusion
References
Chapter 7 Enzymes in ready-to-drink tea and coffee products
7.1 The development of tea and coffee
7.2 The contribution of enzymes in increasing the yield and production
7.3 Enzyme treatments in tea processing
7.4 Enzymes can improve quality of RTD tea and coffee
7.5 The reuse of RTD tea and coffee industrial wastes
7.6 Conclusion
References
Chapter 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
8.4 Vasodilating supplements
References
Chapter 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
9.4 Enzymatic production of syrups from lactose
9.5 Challenges in the multienzymatic production of sweeteners from lactose
9.6 Conclusions
Acknowledgment
References
Chapter 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
10.4 Whey production and use in Mexico
10.5 Results and discussion
10.6 Conclusions
References
Chapter 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
11.4 Conclusion and future perspectives
Acknowledgments
References
Chapter 12 Application of antioxidants in beverages
12.1 Introduction
12.2 Classification of antioxidants
12.3 Beverages with antioxidant properties
12.4 Conclusions
References
Chapter 13 Enzyme inhibitor in regulating beverage processing
13.1 Introduction
13.2 Enzyme inhibitors
13.3 Ascorbic acid and its derivatives
13.4 Sulfhydryl compounds
13.5 Chelating agents
13.6 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
13.13 Enzyme treatments
13.14 Proteases
13.15 Blends of antibrowning agents
13.16 Conclusion
References
Chapter 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
14.4 Bioactive peptides
14.5 Summary and conclusions
References
Index

Mohammed Kuddus

Dr. Mohammed Kuddus. PhD in Enzyme Biotechnology. After completing PhD in Enzyme Biotechnology, he worked in different R&D projects funded by various scientific agencies. Prof. Kuddus’ main research area includes biochemistry, industrial enzymes, waste utilization, extremophiles, microbial and food biotechnology. He has more than 15 years of integrated teaching and research experience and published more than 75 research articles in peer reviewed international journals along with 8 books and 22 book chapters. Also, published 40 abstract at International/ National conferences and symposia and received best presentation awards. He supervised 6 PhD thesis and 12 PG/UG dissertations. He has been serving as an editor/editorial board member for 20 and reviewer for more than 40 international peer-reviewed journals; along with research grant reviewer for scientific body of USA, Italy, South Africa, India and Saudi Arabia. He has also been awarded SERC Young Scientist Project from the Department of Science and Technology, Govt of India; and Young Scientist Project from International Foundation for Science, Stockholm, Sweden.

Affiliations and expertise

Professor, Department of Biochemistry, College of Medicine, University of Hail, Hail, Kingdom of Saudi Arabia

Mohammad B. Hossain

Dr. Mohammad B. Hossain, Research Officer, PhD, Teagasc Food Research Centre, Department of Food Biosciences, Teagasc Food Research Centre, Ashtown, Dublin, Ireland. Dr. Mohammad Hossain has expertise on bioactives i.e. antimicrobials, antioxidants, phytochemicals and their enhancement of extraction using novel technologies. His expertise includes enrichment, purification and characterization of phytochemicals using separation science, mass spectrometry and NMR technologies. His research involves valorization of low value industrial by-products by generating high value novel ingredients or phytochemicals for phyto-pharmaceutical and food industries. He has also expertise in analytical method development and validation using UHPLC-Mass spectrometry. He has published ~37 Articles with 1735 citations.

Affiliations and expertise

Research Officer, PhD, Teagasc Food Research Centre, Department of Food Biosciences, Teagasc Food Research Centre, Ashtown, Dublin, Ireland

Life Sciences

Physical Sciences & Engineering

Social Sciences & Humanities

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