NATURAL BEVERAGES NATURAL BEVERAGES Volume 13: the Science of Beverages
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NATURAL BEVERAGES NATURAL BEVERAGES Volume 13: The Science of Beverages Edited by ALEXANDRU MIHAI GRUMEZESCU ALINA MARIA HOLBAN An imprint of Elsevier Woodhead Publishing is an imprint of Elsevier The Officers’ Mess Business Centre, Royston Road, Duxford, CB22 4QH, United Kingdom 50 Hampshire Street, 5th Floor, Cambridge, MA 02139, United States The Boulevard, Langford Lane, Kidlington, OX5 1GB, United Kingdom © 2019 Elsevier Inc. All rights reserved. No part of this publication may be reproduced or transmitted in any form or by any means, electronic or mechanical, including photocopying, recording, or any information storage and retrieval system, without permission in writing from the publisher. Details on how to seek permission, further information about the Publisher’s permissions policies and our arrangements with organizations such as the Copyright Clearance Center and the Copyright Licensing Agency, can be found at our website: www. elsevier.com/permissions. This book and the individual contributions contained in it are protected under copyright by the Publisher (other than as may be noted herein). Notices Knowledge and best practice in this field are constantly changing. As new research and experience broaden our understanding, changes in research methods, professional practices, or medical treatment may become necessary. Practitioners and researchers must always rely on their own experience and knowledge in evaluating and using any information, methods, compounds, or experiments described herein. In using such information or methods they should be mindful of their own safety and the safety of others, including parties for whom they have a professional responsibility. To the fullest extent of the law, neither the Publisher nor the authors, contributors, or editors, assume any liability for any injury and/or damage to persons or property as a matter of products liability, negligence or otherwise, or from any use or operation of any methods, products, instructions, or ideas contained in the material herein. Library of Congress Cataloging-in-Publication Data A catalog record for this book is available from the Library of Congress British Library Cataloguing-in-Publication Data A catalogue record for this book is available from the British Library ISBN 978-0-12-816689-5 For information on all Woodhead publications visit our website at https://www.elsevier.com/books-and-journals Publisher: Cockle, Charlotte Acquisition Editor: Osborn, Patricia Editorial Project Manager: Kubilis, Michelle Production Project Manager: Sojan P. Pazhayattil Cover Designer: Matthew Limbert Typeset by SPi Global, India CONTRIBUTORS S Asha Department of Biochemistry, St. Thomas College, Pala, Kottayam, India Victoria Konstantinova Atanasova Department of Hygiene and Ecomedicine, Faculty of Public Health, Medical University, Plovdiv, Bulgaria Irena Barukčić Department for Food Engineering, Laboratory for Technology of Milk and Milk Products, University of Zagreb, Zagreb, Croatia Biman Bhuyan Department of Pharmaceutical Sciences, Dibrugarh University, Dibrugarh, Assam Rajka Božanić Department for Food Engineering, Laboratory for Technology of Milk and Milk Products, University of Zagreb, Zagreb, Croatia Marian Butu National Institute of Research and Development for Biological Sciences, Bucharest, Romania Pratyasha Dash Department of Biomedical Sciences, School of Biosciences and Technology, VIT University, Vellore, India V. Devi Rajeswari Department of Biomedical Sciences, School of Biosciences and Technology, VIT University, Vellore, India S. Escobedo-García Department of Food Science and Technology, School of Chemistry, Autonomous University of Coahuila, Saltillo, Mexico Miguel A. Faria Department of Chemical Sciences, Laboratory of Bromatology and Hydrology, Faculty of Pharmacy, University of Porto, Porto, Portugal Lydia Ferrara Department of Pharmacy, University of Naples Federico II, Naples, Italy Isabel M.P.L.V.O. Ferreira Department of Chemical Sciences, Laboratory of Bromatology and Hydrology, Faculty of Pharmacy, University of Porto, Porto, Portugal Adriana C. Flores-Gallegos Department of Food Science and Technology; Food Research Department, School of Chemistry, Autonomous University of Coahuila, Saltillo, Mexico Monica Gallo Department of Molecular Medicine and Medical Biotechnology, University of Naples Federico II, Naples, Italy Penka Dimitrova Gatseva Department of Hygiene and Ecomedicine, Faculty of Public Health, Medical University, Plovdiv, Bulgaria xiii xiv CONTRIBUTORS Ángela-Mariela González-Montemayor Department of Food Science and Technology; Food Research Department, School of Chemistry, Autonomous University of Coahuila, Saltillo, Mexico Reyhan Irkin Health Science Faculty, Nutrition and Dietetics Department, Izmir Democracy University, Izmir, Turkey Katarina Lisak Jakopović Department for Food Engineering, Laboratory for Technology of Milk and Milk Products, University of Zagreb, Zagreb, Croatia Rita Jirillo Department of Economics and Enterprises, Università della Tuscia di Viterbo, Viterbo, Italy Svenia P. Jose Department of Biochemistry, St. Thomas College, Pala, Kottayam, India Vahid Mohammadpour Karizaki Chemical Engineering Department, Quchan University of Technology, Quchan, Iran Shramana Koner Department of Biomedical Sciences, School of Biosciences and Technology, VIT University, Vellore, India I.M Krishnakumar R&D Centre, Akay Flavours & Aromatics Pvt Ltd, Cochin, India Mercedes G. López-Pérez Biotechnology and Biochemistry Department, Center for Research and Advanced Studies-IPN, Irapuato Unit, Guanajuato, Mexico Júlio C. Machado, Jr Department of Chemical Sciences, Laboratory of Bromatology and Hydrology, Faculty of Pharmacy, University of Porto, Porto, Portugal M. Michel-Michel Department of Food Science and Technology, School of Chemistry, Autonomous University of Coahuila, Saltillo, Mexico Julio César Montañez-Sáenz Food Research Department, School of Chemistry, Autonomous University of Coahuila, Saltillo, Mexico D.B. Muñiz-Márquez Instituto Tecnológico de Ciudad Valles, Tecnológico Nacional de México, Ciudad Valles, Mexico Martina Musarra Department of Management, Sapienza University of Rome, Rome, Italy Daniele Naviglio Department of Chemical Sciences, University of Naples Federico II, Naples, Italy Gülşah Özcan-Sinir Department of Food Engineering, Uludag University, Bursa, Turkey Vernita Priya Department of Biomedical Sciences, School of Biosciences and Technology, VIT University, Vellore, India Krystyna Pyrzynska Department of Chemistry, University of Warsaw, Warsaw, Poland CONTRIBUTORS xv Prakash Rajak Department of Pharmaceutical Sciences, Dibrugarh University, Dibrugarh, Assam Mattia Rapa Department of Management, Sapienza University of Rome, Rome, Italy M Ratheesh Department of Biochemistry, St. Thomas College, Pala, Kottayam, India Steliana Rodino National Institute of Research and Development for Biological Sciences; Research Institute for Agriculture Economy and Rural Development, Bucharest, Romania Raúl Rodríguez-Herrera Department of Food Science and Technology; Food Research Department, School of Chemistry, Autonomous University of Coahuila, Saltillo, Mexico J.A. Salas-Tovar Department of Food Science and Technology, School of Chemistry, Autonomous University of Coahuila, Saltillo, Mexico S Sandya Inorganic and Physical Chemistry, Indian Institute of Science, Bangalore, India Aleksandra Sentkowska Heavy Ion Laboratory, University of Warsaw, Warsaw, Poland Lilia E. Serrato-Villegas Material Science Research Department, School of Chemistry, Autonomous University of Coahuila, Boulevard Venustiano Carranza and Jose Cardenas s/n, Saltillo, Coahuila, Mexico Senem Suna Department of Food Engineering, Uludag University, Bursa, Turkey Canan Ece Tamer Department of Food Engineering, Uludag University, Bursa, Turkey S.L. Villarreal-Morales Department of Food Science and Technology, School of Chemistry, Autonomous University of Coahuila, Saltillo, Mexico Giuliana Vinci Department of Management, Sapienza University of Rome, Rome, Italy 6 HONEY AND SYRUPS: HEALTHY AND NATURAL SWEETENERS WITH FUNCTIONAL PROPERTIES Ángela-Mariela González-Montemayor*, Adriana C. Flores-Gallegos*, Lilia E. Serrato-Villegas†, Mercedes G. López-Pérez‡, Julio César Montañez-Sáenz*, Raúl Rodríguez-Herrera* *Food Research Department, School of Chemistry, Autonomous University of Coahuila, Saltillo, Mexico, †Material Science Research Department, School of Chemistry, Autonomous University of Coahuila, Boulevard Venustiano Carranza and Jose Cardenas s/n, Saltillo, Coahuila, Mexico, ‡Biotechnology and Biochemistry Department, Center for Research and Advanced Studies- IPN, Irapuato Unit, Guanajuato, Mexico 6.1 Introduction As part of a human diet, carbohydrates, also named as sugars, have been consumed since long time ago; glucose, fructose, and sucrose are the most important sweet tasting carbohydrates present naturally in foods (Edwards et al., 2016). Glucose is ever-present in the diet and plays an important role in the regulation of human metabolism, it can be consumed in two ways: as free sugar or bonded in polymers (starch, dextrins, and maltodex- trins), in addition glucose could be bonded in disaccharides (e.g., fructose bond to glucose is sucrose) (White, 2014). The sugars, besides being a source of energy affect the food texture and color, give its sweetness and also act as preservatives or flavor enhancers (Hinkova et al., 2015). Sugar is an important component of the modern diet, not only by the contribution of fruits