Enriched beverages

Enriched beverages, which are generally juice-based drinks but increasingly also bottled waters, are the predominant segment in Europe. 

Figure 1. The effect of storage and spray drying on the ionic (ferrous and ferric) iron in a vitamin C-enriched beverage. The amount of ionic iron depended upon the iron source added to the beverage. Little change took place when the beverage was replaced by a dextrose solution (compare far left and far right sets of points). Iron key O, ferrous sulfate , elemental iron ...

A. Shanmugam, M. Ashokkumar, Characterization of ultrasonically prepared flaxseed oil enriched beverage/carrot juice emulsions and process-induced changes to the functional properties of carrot juice. Food Bioprocess Technol. 8, 1258-1266 (2015)... 

The bulk of the industrial supply of the calcium salt of (R)-pantothenic acid is used in food and feed enrichment. Food enrichment includes breakfast cereals, beverages, dietetic, and baby foods. Animal feed is fortified with calcium-(R)-pantothenate which functions as a growth factor. 

Applications The potential of a variety of direct solid sampling methods for in-polymer additive analysis by GC has been reviewed and critically evaluated, in particular, static and dynamic headspace, solid-phase microextraction and thermal desorption [33]. It has been reported that many more products were identified after SPME-GC-MS than after DHS-GC-MS [35], Off-line use of an amino SPE cartridge for sample cleanup and enrichment, followed by TLC, has allowed detection of 11 synthetic colours in beverage products at sub-ppm level [36], SFE-TLC was also used for the analysis of a vitamin oil mixture [16]. 

In comparing the same compounds while using PDMS sorbent, recovery from aqueous solution by SBSE was demonstrated [141] to be greater than recovery by SPME. Tredoux et al. [146] noted enrichment factors for benzoic acid in beverages to be approximately 100 times higher for SBSE relative to SPME, and Hoffmann et al. [147] reported sensitivities 100 to 1000 times higher by SBSE than by SPME for the extraction of analytes in orange juice and wine. 

Recently, the enrichment of proteins by a combinatorial peptide library allowed demonstrating quite easily the presence or the absence of proteins, for instance, in almond s milk and orgeat syrup (65), in coconut milk (66), in a cola drink (67), in ginger ale (68), and even in white wine vinegar that is not really a beverage (69) (see in the succeeding text). 

Scarlata, C. J. Ebeler S. E. 1999. Vitamins and especially flavonoids in common beverages are powerful in vitro antioxidants which enrich lower density lipoproteins and inerease their oxidative resistance after ex vivo spiking in human plasma. J. Agrie. Food Chem. 47 2502-2504. 

A recent survey of consumer attitudes and viewpoints found that the majority of U.S. consumers believe that natural substances in food can play a role in disease prevention (104). The designer foods movement to modify food components is broad and promotes increased uses of natural source phytochemicals bioflavonoids fiber, calcium, and/or vitamin-enriched milks and cereal products probiotic yogurt, and isotonic beverages in addition to meat and eggs (105). 

As a nutrient-dense, polyphenol-enriched fruit, a af is certain to be manufactured in future nutritious food and beverage products. Just as certain, more research is still needed to understand optimal processing methods for preserving its potential health properties. 

In beverages, carrot pomace, or citrus waste will stabilize the natural color, improve the vitamin and fiber content, enhance the viscosity (mouthfeel) (Laufenberg et al., 1996), and enrich or adjust the cloudy appearance (Sreenath et al., 1995). The organoleptic and chemical properties offer a widespread use in healthy and functional drinks and selected fruit juices. 

Use Gives a high level of functionality and nutrition in food and beverages where protein enrichment is required. 

The types of examples that use ion exchange include general chemistry (salt conversions and preparation of deionized water), purification of organic compounds, environmental applications (trace enrichment and interference removal), food and beverage samples (sample clean-up), pharmaceutical and biological samples (trace enrichment), metal ions (trace enrichment), and humic substances (hydrogen saturation), to name but a few. These examples are explained in the following sections. 

Processed dairy and meat products are generally enriched in phosphorus. Phosphates are essential for producing processed cheese because they emulsify the butterfat and proteins, making them more soluble. A little phosphate added to meat allows the retention of much water, in some cases twice the natural quantity. However, phosphates are added to meats in order to improve their shelf life and slicing properties. Small amounts of phosphoric acid added to some drinks or beverages provide a pleasant tangy taste but, unlike other acids, this does not interfere with the taste of the flavor ingredients. 

Solubility. Solubility is an important functional property per se, i.e. in fluid products, and is essential for other functionalities since insoluble proteins can not perform useful functions in foods. The caseins are, by definition, insoluble at their isoelectric points, i.e. in the pH range c. 3.5-5.S the insolubility range becomes wider with increasing temperature. Insolubility in the region of the isoelectric point is clearly advantageous in the production of acid casein and is exploited in the production of two major families of dairy products, i.e. fermented milks and fresh cheeses. However, such insolubility precludes the use of casein in acid liquid foods, e.g. protein-enriched fruit juices or carbonated beverages. Acid-soluble casein can be prepared by limited proteolysis or by interaction with certain forms of pectin. 

Waite and Munchmeyer [31] have described the analysis of alcoholic beverages by electronic nose technology. A selective enrichment procedure was performed prior to detection as this allows better correlation to human taste. A major problem with electronic noses is the drift in the signals. To compensate for this, a zero gas and a differential measuring technique were used. Another problem is that the composition of the headspace is monitored rather than the sample itself. The concentration... 

The system described is an example of the use of a biocatalyst for the flavor enrichment of beverages that could be employed in industry. Such a continuous process will be of great interest in oenology and in fruit juices industry. Because, the use of exogenous enzyme preparations makes it possible to overcome the problem of the insufficient aroma content of some wines and fruit juices while remaining its natural characteristics. 

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