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Beverages
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Advanced Technology in Beverage Processing
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Advanced Technology in Beverage Processing

A special issue of Beverages (ISSN 2306-5710).

Deadline for manuscript submissions: closed (1 July 2016) | Viewed by 36268

Special Issue Editor

Dr. Tatiana Koutchma

E-Mail Website
Guest Editor
Agriculture and Agri-Food Canada, GFRC, 93 Stone Road West, Guelph, ON, N1G 5C9, Canada
Interests: novel food processing technologies; ultraviolet light; high hydrostatic pressure; electromagnetic heating; process development and validation; food safety engineering; regulations; technology transfer

Special Issue Information

Dear Collegaues,

We are delighted to announce a new Special Issue on the subject of Advanced Technology in Beverage Processing, guest edited by Dr. Tatiana Koutchma from Agriculture and Agri-Food Canada (AAFC). This Special Issue is open for submissions as of 1 June 2015 until 31 March 2016. All submitted articles will undergo rigorous peer review, and in the event of acceptance, are ensured rapid publication and high visibility.

This Special Issue within the Open Access journal Beverages will cover a broad range of topics in relation to Advanced Technology in Beverage Processing, including, but not limited to:

  • Juices
  • Soft beverages
  • Vegetable milk
  • Dairy drinks
  • Ultraviolet light
  • High pressure processing
  • Pulsed electric field
  • High pressure homogenization
  • Novel processing methods

Submissions can be made to this Special Issue as of 1 June 2015, and can be directly submitted online by registering at www.mdpi.com.

Dr. Tatiana Koutchma
Guest Editor

Manuscript Submission Information

Manuscripts should be submitted online at www.mdpi.com by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. All submissions that pass pre-check are peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 100 words) can be sent to the Editorial Office for announcement on this website.

Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Beverages is an international peer-reviewed open access quarterly journal published by MDPI.

Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 1600 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.

Published Papers (3 papers)

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Research

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1241 KiB  
Article
Ultra High Pressure Homogenization of Soy Milk: Effect on Quality Attributes during Storage
by Jaideep S. Sidhu and Rakesh K. Singh
Beverages 2016, 2(2), 15; https://doi.org/10.3390/beverages2020015 - 16 Jun 2016
Cited by 18 | Viewed by 10308
Abstract
The present work analyzed soy milk prepared from whole dehulled soybeans. The traditional method of soy milk preparation leads to wastage of about 35% of soybean solids in the form of okara, which gets filtered out. In the current study, soy milk was [...] Read more.
The present work analyzed soy milk prepared from whole dehulled soybeans. The traditional method of soy milk preparation leads to wastage of about 35% of soybean solids in the form of okara, which gets filtered out. In the current study, soy milk was prepared with practically 100% recovery of soybean solids and treated with continuous flow high pressure processing (207 and 276 MPa pressure, 121 and 145 °C exit temperatures, and 0.75 and 1.25 L/min flow rates), and the changes in the physical, chemical, microbial, and sensory properties during 28 days of storage at 4 °C were analyzed. The treated soy milk remained stable for 28 days. There was a significant reduction in the particle size of soybean solids which did not change during storage. The pH of the treated soy milk was significantly lower than the untreated soy milk and it reduced further upon storage. The soy milk was pasteurized with high pressure processing coupled with preheating. No lipoxygenase activity was detected. Compared to commercial samples, there was no significant difference in the astringency, bitterness, or chalkiness of soy milk prepared in the study. Full article
(This article belongs to the Special Issue Advanced Technology in Beverage Processing)
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Review

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268 KiB  
Review
Fruit Juice Production Using Ultraviolet Pasteurization: A Review
by Nor Nadiah Abdul Karim Shah, Rosnah Shamsudin, Russly Abdul Rahman and Noranizan Mohd Adzahan
Beverages 2016, 2(3), 22; https://doi.org/10.3390/beverages2030022 - 05 Aug 2016
Cited by 60 | Viewed by 17153
Abstract
Ultraviolet (UV-C at 253.7 nm) technology has been the go-to alternative pasteurization and shelf-life extension treatment for beverages for the last two decades. It has been the focal point of non-thermal methods for fruit juice processing and has been studied extensively. UV-C technology [...] Read more.
Ultraviolet (UV-C at 253.7 nm) technology has been the go-to alternative pasteurization and shelf-life extension treatment for beverages for the last two decades. It has been the focal point of non-thermal methods for fruit juice processing and has been studied extensively. UV-C technology has been proven to produce microbiologically safe products with minimal negative impact towards quality of the products. However, due to the physicochemical characteristics of fruit juice, application of UV-C does have certain limitations and thus, there is a need to further study the effects of UV-C-treatment and equipment design. Critical decisions on the type of fruit product, juice color, juice composition, and juice physical characteristics, among other variables, are imperative to produce a safe and wholesome juice. Therefore, this paper serves as a source for development of UV-C technology for pasteurization and shelf-life extension of fruit juice to successfully obtain a final product with minimal changes of its nutritional component without neglecting the microbial safety. It reviews previous literatures involving ultraviolet-treated fruit juices, ranging from popular apple and orange juice to lesser-known pummelo and pitaya juice. The review also covers the aspect of microbiological and chemical safety, quality, and sensory characteristics as well as hurdle technology involving UV-C as the main method and the market potential with its cost implication of UV-C technology. Full article
(This article belongs to the Special Issue Advanced Technology in Beverage Processing)
221 KiB  
Review
Application of Novel Processing Methods for Greater Retention of Functional Compounds in Fruit-Based Beverages
by Mariana Morales-de la Peña, Jorge Welti-Chanes and Olga Martín-Belloso
Beverages 2016, 2(2), 14; https://doi.org/10.3390/beverages2020014 - 03 Jun 2016
Cited by 29 | Viewed by 8028
Abstract
Eating habits of western populations are changing due to modern lifestyles. As a result, people are becoming more susceptible to chronic and degenerative diseases. This fact has motivated the food industry to develop functional products that could decrease the incidence of those disorders. [...] Read more.
Eating habits of western populations are changing due to modern lifestyles. As a result, people are becoming more susceptible to chronic and degenerative diseases. This fact has motivated the food industry to develop functional products that could decrease the incidence of those disorders. It is well known that fruit juices, milk and soymilk possess high concentrations of antioxidant and bioactive substances. Hence, the development of these functional beverages is a potential way to take advantage of their nutritional properties and exotic flavors that could attract the interest of consumers. At the same time, application of the right preservation treatment is of high relevance in order to obtain safe products with convenient shelf life and high concentration of health-related compounds. This fact represents a great challenge that scientists and technologists are currently facing. Today, novel preservation processes such as high hydrostatic pressure (HHP), high intensity pulsed electric fields (HIPEF) and ultrasound (US), among others, are being evaluated as an alternative to heat pasteurization, obtaining promising results. Hence, this review gathers the most relevant information about the development of mixed beverages containing fruit juices and milk or soymilk. Furthermore, the advantages and drawbacks of the application of non-thermal treatments for functional beverages’ preservation with high content of bioactive compounds are also mentioned. Full article
(This article belongs to the Special Issue Advanced Technology in Beverage Processing)
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