Processing and Impact on Antioxidants in Beverages

1st Edition

Editors: Victor Preedy
Hardcover ISBN: 9780124047389
eBook ISBN: 9780124046955
Imprint: Academic Press
Published Date: 10th April 2014
Page Count: 336
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Description

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

Readership

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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Details

No. of pages:
336
Language:
English
Copyright:
© Academic Press 2014
Published:
Imprint:
Academic Press
eBook ISBN:
9780124046955
Hardcover ISBN:
9780124047389
Paperback ISBN:
9780128102855

About the Editor

Victor Preedy

Victor R. Preedy BSc, PhD, DSc, FRSB, FRSPH, FRCPath, FRSC is a senior member of King's College London. He is also Director of the Genomics Centre and a member of the Faculty of Life Sciences and Medicine. Professor Preedy has longstanding academic interests in substance misuse especially in relation to health and well being. He is a member of the Editorial Board of Drug and Alcohol Dependence and a founding member of the Editorial Board of Addiction Biology. In his career Professor Preedy was Reader at the Addictive Behaviour Centre at The University of Roehampton, and also Reader at the School of Pharmacy (now part of University College London; UCL). Professor Preedy is Editor of the influential works The Handbook Of Alcohol Related Pathology, The Neuropathology of Drug Addictions and Substance Misuse and The Handbook of Cannabis and Related Pathologies (all published by Academic Press-Elsevier). Professor Preedy graduated in 1974 with an Honours Degree in Biology and Physiology with Pharmacology. He gained his University of London PhD in 1981. In 1992, he received his Membership of the Royal College of Pathologists and in 1993 he gained his second doctoral degree (DSc). Professor Preedy was elected as a Fellow of the Institute of Biology in 1995 and also as a Fellow to the Royal College of Pathologists in 2000. He was then elected as a Fellow of the Royal Society for the Promotion of Health (2004) and The Royal Institute of Public Health and Hygiene (2004). In 2009, Professor Preedy became a Fellow of the Royal Society for Public Health and in 2012 a Fellow of the Royal Society of Chemistry. To his credit, Professor Preedy has published over 600 articles, which includes peer-reviewed manuscripts based on original research, abstracts and symposium presentations, reviews and numerous books and volumes.

Affiliations and Expertise

Department of Dietetics, King's College London, UK

Reviews

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.