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.

Key Features

  • Provides insights into processing options for enhanced antioxidant bioavailability
  • Presents correlation potentials for increased total antioxidant capacity
  • Includes methods for the in situ or in-line monitoring of antioxidants to reduce industrial loss of antioxidants in beverages
  • Proposes processing of concentrated fractions of antioxidants that can be added to foods


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

Table of Contents

  • List of Contributors
  • Preface
  • Biography
  • Section 1. Composition and Characterization of Antioxidants
    • Chapter 1. Anthocyanic Compounds and Antioxidant Capacity in Fortified Wines
      • Introduction
      • Polyphenolic Content of Fortified Wines
      • Anthocyanic Compounds in Fortified Wines
      • Antioxidant Capacity in Fortified Wines
      • Conclusions
    • Chapter 2. Endogenous Antioxidants and Antioxidant Activities of Beers
      • Introduction
      • Endogenous Antioxidants in Beers
      • Antioxidant Activities of Beers
    • Chapter 3. Antioxidants in Coffee
      • Introduction
      • Phenolic Compounds
      • Melanoidins
      • Caffeine
      • Trigonelline
      • Tocopherols
      • Heterocyclic Compounds Produced by Maillard Reaction
      • Diterpenes Cafestol and Kahweol
      • Influence of Extraction Process on Antioxidant Capacity of Coffee Residues
    • Chapter 4. Antioxidant Capacity of Green Tea (Camellia sinensis)
      • Introduction
      • Green Tea and its Composition
      • Bioavailability of Green Tea Catechins
      • In Vitro Antioxidant Activities of Catechins
      • Physiologic Antioxidant Activities
      • Protective Aspects of Green Tea in Obesity and Related Disorders
      • Safety of Green Tea
      • Conclusions
    • Chapter 5. Antioxidant Capacities of Herbal Infusions
      • Introduction
      • Antioxidant Capacities of Herbal Infusions
      • Antioxidant Components in Herbal Infusions
    • Chapter 6. Antioxidant Capacity of Soft Drinks
      • Introduction
      • Origin of Soft Drinks
      • Caramel-Containing Soft Drinks
      • Antioxidant Activity of Caramel-Containing Soft Drinks
      • Soft Drinks Containing Fruit Juice
      • Antioxidant Activity of Fruit-Juice-Based Soft Drinks
      • Caffeine-Containing Soft Drinks
      • A Return to the Past?
      • Conclusion


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© 2014
Academic Press
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