Processing and Impact on Antioxidants in Beverages book cover

Processing and Impact on Antioxidants in Beverages

Processing and Impact on Antioxidants in Beverages presents information key to understanding how antioxidants change during production of beverages, how production options can be used to enhance antioxidant benefit, and how to determine the production process that will result in the optimum antioxidant benefit while retaining consumer acceptability.

In the food industry, antioxidants are added to preserve the shelf life of foods and to prevent off-flavors from developing. These production-added components also contribute to the overall availability of essential nutrients for intake. Moreover, some production processes reduce the amount of naturally occurring antioxidants. Thus, in terms of food science, it is important to understand not only the physiological importance of antioxidants, but what they are, how much are in the different food ingredients, and how they are damaged or enhanced through the processing and packaging phases.

This book specifically addresses the composition and characterization of antioxidants in coffee, green tea, soft drinks, beer, and wine. Processing techniques considered here include fermentation and aging, high-pressure homogenization, enzymatic debittering, and more. Lastly, the book considers several selective antioxidant assays, such as Oxygen Radical Absorbance Capacity (ORAC) and Trolox Equivalent Antioxidant Capacity (TEAC) assays.

Audience
Food scientists, food technologists, crop scientists, food processors and packagers

Hardbound, 336 Pages

Published: April 2014

Imprint: Academic Press

ISBN: 978-0-12-404738-9

Contents

  • Section 1: Composition and Characterization of Antioxidants

    1. Anthocyanic compounds and antioxidant capacity in fortified wines
    2. Endogenous antioxidants and antioxidant activities of beers
    3. Antioxidants in coffee
    4. Antioxidant Capacity of Green Tea (Camellia sinensis)
    5. Antioxidant capacities of herbal infusions
    6. Antioxidant capacity of soft drinks

    Section 2: Effects of Production and Processing

    7. Anti-oxidants in wine during fermentation
    8. Effects of aging on the antioxidant capacity of red wines
    9. Effects of varieties and growing conditions on antioxidant capacity of coffee
    10. Effects of preparation techniques on the antioxidant capacity of coffee brews
    11. Applications of Enzymes in Processing Green Tea Beverages: Impact on antioxidants
    12. Antioxidant capacity of tea: Effect of processing and storage
    13. Antioxidant Quality of Tea (Camellia sinensis) as Affected by Environmental Factors
    14. Antioxidants of Rooibos beverages: Role of plant composition and processing
    15. Antioxidant activity of mate tea and effects of processing
    16. Antioxidants in goji berry juice (Lycium barbarum) and effects of processing steps
    17. Acai (Euterpe oleracea Mart.) liquefied pulp for drinking and their antioxidant capacities during processing
    18. The impact of processing and storage in the (poly)phenolic fraction of pomegranate juices
    19. Influence of high-pressure and ultra-high pressure-homogenisation on antioxidants in fruit juice
    20. Enzymatic debittering on antioxidant capacity of grapefruit juice
    21. Production processes of orange juice and effects on antioxidant components
    22. Total antioxidant capacity of flavoured waters
    23. Antioxidant activity of soy-based drinks and effects of processing

    Section 3: Selective Assays for Antioxidants

    24. The CUPRAC methods of antioxidant measurement for beverages
    25. The use of Oxygen Radical Absorbance Capacity (ORAC) and Trolox Equivalent Antioxidant Capacity (TEAC) assays in the assessment of beverages antioxidant properties
    26. Methodology for the measurement of antioxidant capacity of coffee: A validated platform composed of three complementary antioxidant assays
    27. Off-line HPLC integrated to total antioxidant capacity measurement of beverages
    28. HPLC assays for antioxidant assays of beverages
    29. Analytical methods for determination of polyphenols in beer
    30. Deriving a global antioxidant score for commercial juices by multivariate graphical and scoring techniques: applications to blackcurrant juice

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