Preservation of Beverages by Continuous Pasteurization Technologies

A special issue of Beverages (ISSN 2306-5710). This special issue belongs to the section "Beverage Technology Fermentation and Microbiology".

Deadline for manuscript submissions: closed (20 July 2023) | Viewed by 22529

Special Issue Editors


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Guest Editor
Department of Sciences and Engineering of Biosystems, Higher Institute of Agronomy ISA, Universidade de Lisboa, 1349-017 Lisboa, Portugal
Interests: food engineering; food safety; PEF; ultrasound; food pasteurization
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Guest Editor
Department of Food Engineering, Faculty of Engineering Bolu, Abant İzzet Baysal University, Golkoy Campus, 14030 Bolu, Turkey
Interests: food safety; HHP; PEF; ultrasound; UV; ozone; plant essential oils; waste valorization

Special Issue Information

Dear Colleagues,

Beverage manufacturers employ technologies operating in continuous flow mode and capable of large scale and high throughput industrial production. Physical processes are a healthy and sustainable alternative to chemical additives for food preservation. The focus of this special issue are: (i) continuous non-thermal food pasteurization technologies such as pulsed electric fields (PEF), ultrasound (US), ultraviolet (UV), etc, given their capacity to retain better the original quality of the beverages in terms of flavour, nutrients and bioactive properties; (ii) combined continuous processes involving non-thermal and thermal preservation methods; (iii) emerging thermal technologies; (iv) conventional thermal sterilization technology with efficient heat exchangers.

Reviews and original articles presenting results of the effects of continuous technologies on microbial inactivation, quality parameters of beverages and energy requirements, are welcomed. Additional important aspects include the cost, safety, process control and optimization, scale up and other engineering challenges. We look forward to your contributions to this Special Issue. 

Dr. Filipa Silva
Prof. Dr. Gulsun Akdemir Evrendilek
Guest Editors

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.

Keywords

  • emerging technologies
  • pulsed electric fields
  • ultrasound
  • non-thermal process
  • thermal process
  • engineering aspects
  • microbial inactivation
  • enzyme inactivation
  • beverage quality
  • process control and automation
  • process optimization

Published Papers (6 papers)

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Research

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19 pages, 4605 KiB  
Article
Pilot Scale Continuous Pulsed Electric Fields Treatments for Vinification and Stabilization of Arinto and Moscatel Graúdo (Vitis vinifera L.) White Grape Varieties: Effects on Sensory and Physico-Chemical Quality of Wines
by Filipa Vinagre Marques Silva, Riccardo Borgo, Andrea Guanziroli, Jorge M. Ricardo-da-Silva, Mafalda Aguiar-Macedo and Luis M. Redondo
Beverages 2024, 10(1), 6; https://doi.org/10.3390/beverages10010006 - 8 Jan 2024
Viewed by 1746
Abstract
Pulsed electric field (PEF) processing of white grapes (Arinto, Moscatel Graúdo also known as Moscatel de Setúbal) before pressing for must extraction (1.2 and 1.6 kV/cm) and before bottling for finished wine physical stabilization (10 kV/cm) was implemented in a pilot-scale winery to [...] Read more.
Pulsed electric field (PEF) processing of white grapes (Arinto, Moscatel Graúdo also known as Moscatel de Setúbal) before pressing for must extraction (1.2 and 1.6 kV/cm) and before bottling for finished wine physical stabilization (10 kV/cm) was implemented in a pilot-scale winery to produce about 540 L of wine for each variety. PEF was applied at these two different stages of wine production, and its effects on the sensory and physico-chemical quality of the wines were investigated. The sensory triangle tests revealed no significant change in both wine varieties’ colour, odour, and taste with PEF extraction and PEF stabilization treatments. However, for colour coordinates assessed with a spectrophotometer, a significant increase in CIE b* colour coordinate was registered for PEF-extracted Arinto and Moscatel wine samples, showing a development of a more intense yellow colour. Concerning physico-chemical quality parameters, the PEF extraction increased both wine varieties’ turbidity and pH, although total acidity was not affected. The total phenols also increased in Arinto with extraction. The second PEF treatment applied for wine stabilization did not affect any of the quality parameters, except total phenols, which decreased in Moscatel wine. The results encourage the application of PEF in the wineries at different stages of vinification of white wine grape varieties. Full article
(This article belongs to the Special Issue Preservation of Beverages by Continuous Pasteurization Technologies)
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10 pages, 267 KiB  
Article
Pulsed Electric Field Processing of Red Wine: Effect on Wine Quality and Microbial Inactivation
by Gulsun Akdemir Evrendilek
Beverages 2022, 8(4), 78; https://doi.org/10.3390/beverages8040078 - 6 Dec 2022
Cited by 6 | Viewed by 1842
Abstract
Pulsed electric field (PEF) treatment of red wine samples with energies changing from 2.4 to 13.2 kJ to inactivate Saccharomyces cerevisiae, Hansenula anomala, Candida lipolytica, Lactobacillus delbrueckii ssp. bulgaricus, and Escherichia coli O157:H7 with the determination of the changes [...] Read more.
Pulsed electric field (PEF) treatment of red wine samples with energies changing from 2.4 to 13.2 kJ to inactivate Saccharomyces cerevisiae, Hansenula anomala, Candida lipolytica, Lactobacillus delbrueckii ssp. bulgaricus, and Escherichia coli O157:H7 with the determination of the changes in the quality and sensory properties in addition to metal ion concentration (Na, Mg, K, and Mn) were explored. Increased applied energy resulted in a significant increase in pH, conductivity, lightness (L*), yellowness (b*), and total phenolic substance content with significant inactivation of all microorganisms with no significant change in metal ion concentration. Sensory properties of particle status, sour taste, and aftertaste were significantly decreased, whereas the other measured properties were significantly increased by 13.2 kJ PEF treatment (p < 0.05). Joint optimization studies for the most optimal processing parameters for the measured properties were 488 s, 0.13 kJ, and 0.22 kV; 488 s, 13.2 kJ, and 31 kV; 348 s, 9.39 kJ, and 31 kV/cm; and 488 s, 13.2 kJ, and 0 kV EFS, with 0.79, 0.69, 1.00, and 0.72 composite desirability, respectively. Full article
(This article belongs to the Special Issue Preservation of Beverages by Continuous Pasteurization Technologies)
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11 pages, 917 KiB  
Article
Combined Pulsed Electric Field with Antimicrobial Caps for Extending Shelf Life of Orange Juice
by Tony Z. Jin and Ramadan M. Aboelhaggag
Beverages 2022, 8(4), 72; https://doi.org/10.3390/beverages8040072 - 14 Nov 2022
Cited by 4 | Viewed by 2335
Abstract
The purpose of this study was to investigate the effectiveness of combined pulsed electric fields (PEF) and antimicrobial packaging treatment in maintaining the quality and stability of orange juice stored at 10 °C. Orange juice was treated by PEF and stored in glass [...] Read more.
The purpose of this study was to investigate the effectiveness of combined pulsed electric fields (PEF) and antimicrobial packaging treatment in maintaining the quality and stability of orange juice stored at 10 °C. Orange juice was treated by PEF and stored in glass jars with antimicrobial caps coated with 10 µL of carvacrol essential oil (AP). Microbial reductions and physiochemical properties of juice samples were determined after treatments and during storage at 10 °C. Orange juice samples subjected to the combined treatment (PEF+AP) had the lowest yeast and mold populations after 14 day-storage at 10 °C. There were no significant differences in pH, acidity, color, total soluble solid contents, total phenol compounds, and Vitamin C among all samples after treatments. Storage studies showed that PEF, AP, and PEF+AP treatments maintained the quality and stability of orange juice stored at 10 °C for 5 weeks but lost Vitamin C. This study provides valuable information to juice processors for consideration and design of nonthermal pasteurization with antimicrobial packaging of juice products. Full article
(This article belongs to the Special Issue Preservation of Beverages by Continuous Pasteurization Technologies)
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15 pages, 2597 KiB  
Article
Non-Thermal Processing of a Protein Functional Beverage Using Pulsed Electric Fields: Escherichia coli Inactivation and Effect on Proteins
by Mona Alzahrani, Filipa V. M. Silva and Sally Alkhafaji
Beverages 2022, 8(4), 68; https://doi.org/10.3390/beverages8040068 - 1 Nov 2022
Cited by 4 | Viewed by 2082
Abstract
The application of pulsed electric fields (PEFs) for the inactivation of Escherichia coli, suspended in a protein shake beverage and diluted with sterilized distilled water was carried out. Square bipolar pulses in the range of 25–40 kV/cm electric field intensities were applied [...] Read more.
The application of pulsed electric fields (PEFs) for the inactivation of Escherichia coli, suspended in a protein shake beverage and diluted with sterilized distilled water was carried out. Square bipolar pulses in the range of 25–40 kV/cm electric field intensities were applied at different frequencies (400–900 Hz) to investigate the effect of different PEF conditions on the microbial population and proteins relevant to this functional beverage. The treatment temperature was kept below the lethal temperature of the microorganism under investigation. As power consumption plays an important role in the efficiency of the PEF application, the dissipated power was also estimated. Four log reductions in the E. coli population were obtained with 10 pulses at a 40 kV/cm field intensity and 25 pulses at a 25 kV/cm field intensity. PEF-treated whey-protein concentrates showed less denaturation in proteins than thermally treated concentrates, especially for lower electric field intensities (0% denaturation ± 0.007 at 25 kV/cm and 900 Hz, 4.41% denaturation ± 0.008 at 40 kV/cm and 400 Hz). Soy protein isolates manifested high sensitivity to PEF processing and resulted in denaturation and aggregation in the protein structure. Full article
(This article belongs to the Special Issue Preservation of Beverages by Continuous Pasteurization Technologies)
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Review

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23 pages, 2075 KiB  
Review
The Role of Emergent Processing Technologies in Beer Production
by Gonçalo Carvalho, Ana Catarina Leite, Rita Leal and Ricardo Pereira
Beverages 2023, 9(1), 7; https://doi.org/10.3390/beverages9010007 - 16 Jan 2023
Cited by 5 | Viewed by 9762
Abstract
The brewing industry is regarded as a fiercely competitive and insatiable sector of activity, driven by the significant technological improvements observed in recent years and the most recent consumer trends pointing to a sharp demand for sensory enhanced beers. Some emergent and sustainable [...] Read more.
The brewing industry is regarded as a fiercely competitive and insatiable sector of activity, driven by the significant technological improvements observed in recent years and the most recent consumer trends pointing to a sharp demand for sensory enhanced beers. Some emergent and sustainable technologies regarding food processing such as pulsed electric fields (PEF), ultrasound (US), thermosonication (TS), high-pressure processing (HPP), and ohmic heating (OH) have shown the potential to contribute to the development of currently employed brewing methodologies by both enhancing the quality of beer and contributing to processing efficiency with a promise of being more environmentally friendly. Some of these technologies have not yet found their way into the industrial brewing process but already show potential to be embedded in continuous thermal and non-thermal unit operations such as pasteurization, boiling and sterilization, resulting in beer with improved organoleptic properties. This review article aims to explore the potential of different advanced processing technologies for industrial application in several key stages of brewing, with particular emphasis on continuous beer production. Full article
(This article belongs to the Special Issue Preservation of Beverages by Continuous Pasteurization Technologies)
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11 pages, 895 KiB  
Review
Ultrasonication Effects on Quality of Tea-Based Beverages
by Sibel Uzuner
Beverages 2023, 9(1), 1; https://doi.org/10.3390/beverages9010001 - 27 Dec 2022
Cited by 2 | Viewed by 3791
Abstract
Tea is the most popular consumed drink after water. Teas and tea-based beverages have grown in popularity due to bioactive compounds. Tea-based beverages have started to take their place in the market. Extraction is a crucial step for the production of functional tea-based [...] Read more.
Tea is the most popular consumed drink after water. Teas and tea-based beverages have grown in popularity due to bioactive compounds. Tea-based beverages have started to take their place in the market. Extraction is a crucial step for the production of functional tea-based beverages. Compared to conventional methods, ultrasound is attractive due to its lower energy requirements, and shorter extraction time. This review aimed to discuss recent marketing aspects of tea-based beverages as well as the potential and challenges of a novel infusion technique. This review describes the health benefits and technological aspects of tea-based beverages in relation to how to best solve nutritional and microbial concerns. Current and future challenges and opportunities of the novel infusion technique and its scaling-up for the extraction of bioactive compounds are also covered in the present review. Full article
(This article belongs to the Special Issue Preservation of Beverages by Continuous Pasteurization Technologies)
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