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.
- 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
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
Victor R. Preedy BSc, PhD, DSc, FRSB, FRSPH, FRCPath, FRSC is a staff member of the Faculty of Life Sciences and Medicine within King's College London. He is also a member of the Division of Diabetes and Nutritional Sciences (research) and the Department of Nutrition and Dietetics (teaching). Professor Preedy is also Director of the Genomics Centre of King's College London.
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 doctorate (DSc), for his outstanding contribution to protein metabolism in health and disease. Professor Preedy was elected as a Fellow to the Institute of Biology in 1995 and to the Royal College of Pathologists in 2000. Since then he has been elected as a Fellow to the Royal Society for the Promotion of Health (2004) and The Royal Institute of Public Health (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. Professor Preedy has carried out research when attached to Imperial College London, The School of Pharmacy (now part of University College London) and the MRC Centre at Northwick Park Hospital. He has collaborated with research groups in Finland, Japan, Australia, USA and Germany. Prof Preedy is a leading expert on the science of health and has a long standing interest in neurological disease and tissue pathology. He has lectured nationally and internationally. 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.