نانوهندسی در صنعت نوشیدنی: جلد بیستم: علم نوشیدنی‌ها

Nanoengineering in the Beverages Industry, Volume 20 in the Science of Beverages series, presents the impact of novel technologies in nanoengineering on the design of improved and future beverages. This reference explains how novel approaches of nanoengineering can advance beverage science through proven research results and industrial applications. This multidisciplinary resource will help augment research ideas in the development or improvement of beverage production for a wide audience of beverage science research professionals, professors and students. Includes up-to-date information on nanotechnology applications within the beverages industry, along with the latest technologies employed Presents various approaches for innovation based on scientific advancements in the field of nanotechnology Provides methods and techniques for research analysis using novel technologies across the globe Front Cover......Page 1 Nanotechnology in the Beverage Industry: Fundamentals and Applications......Page 4 Copyright......Page 5 Contents......Page 6 Contributors......Page 22 Part 1: Nanomaterials in water treatment......Page 28 1.1. Introduction......Page 30 1.2. Photocatalytic activity......Page 31 1.3. Photocatalytic mechanism......Page 32 1.4. Photocatalyst TiO2......Page 33 1.6. Structural studies......Page 34 1.8. Photocatalytic activity measurement......Page 36 1.9. Photocatalytic investigation of TiO2 composites......Page 38 References......Page 48 Further reading......Page 51 2.1. Nanotechnology in groundwater treatment......Page 52 2.2. Adsorption using nanomaterials......Page 53 2.2.1. Nano-zerovalent iron treatment......Page 54 2.2.2.1. Activated carbon......Page 56 2.2.2.2. Carbon nanotubes......Page 59 2.2.2.3. Graphene......Page 60 2.2.3. Metal oxides......Page 61 2.2.4. Metal-organic framework......Page 63 2.2.5. Adsorption kinetics and equilibrium......Page 64 2.3. Photocatalysis......Page 65 2.4.1.2. Packed bed processes......Page 67 2.5. Health implications on the use of nanotechnology in groundwater treatment......Page 68 References......Page 69 Chapter 3: Copper-based ternary metal sulfide nanocrystals embedded in graphene oxide as photocatalyst in water treatment......Page 78 3.1. Introduction......Page 79 3.2.1. Adsorption......Page 82 3.2.3.1. Electrochemical AOP (EAOP)......Page 83 3.2.3.2. Sonochemical AOP (SAOP)......Page 87 3.2.3.3. Photochemical advanced oxidation process......Page 88 3.2.3.4. Photocatalysis (PCAOP)......Page 90 3.2.3.5 Basic principles and mechanism for heterogeneous photocatalytic degradation of pollutants......Page 94 3.3.1.1. Group I-III-VI2 compounds (CuInS2 and CuGaS2)......Page 96 3.3.1.2. Group I-IV-VI2 compounds (Cu2SnS3 (CTS) and Cu3GeS3)......Page 102 3.3.2. Synthesis of copper-based ternary metal sulfides......Page 104 3.3.2.1. Synthesis of group I-III-VI2 compounds (CIS group)......Page 105 3.3.2.3. Synthesis of group I-V-VI compounds......Page 107 3.3.3.1. Photovoltaic devices......Page 108 3.3.3.2. Thermoelectric device (TED)......Page 110 3.3.3.3. Photocatalysis......Page 111 3.4. Graphene, its derivatives and photocatalysis......Page 112 3.4.1. Synthesis of graphene oxide......Page 113 3.4.2. Graphene oxide in wastewater treatment......Page 115 3.4.3. GO/semiconductor composites......Page 116 3.4.5. GO/copper-based ternary metal sulfide nanocomposite photocatalysts......Page 117 3.4.6. Mechanism of action of GO-supported photocatalysts......Page 119 3.4.7. Future perspective......Page 120 References......Page 121 4.1. Introduction......Page 142 4.2. Nanosensors......Page 143 4.2.1.1. Optical nanosensors......Page 144 4.2.1.3. Mechanical nanosensors......Page 145 4.3. Applications of nanosensors in water quality control......Page 146 References......Page 151 5.1. Introduction......Page 156 5.2. Concept......Page 158 5.3.1. Nanoporous polymeric membranes......Page 159 5.3.2. Nanostructured ceramic membranes......Page 162 5.3.2.2. Layer deposition for composite membranes......Page 164 5.4. Nanomaterial-incorporated membranes......Page 166 5.4.1. Carbon nanotubes......Page 167 5.4.2. Graphene......Page 168 5.4.3. Zeolites......Page 170 5.5. Challenges......Page 171 References......Page 172 Further reading......Page 177 Chapter 6: Nanomaterials for fouling-resistant RO membranes......Page 178 6.1. Introduction......Page 179 6.2. Reverse osmosis: Fundamentals and principals......Page 180 6.3. RO membrane fabrication strategies......Page 181 6.3.2. TFC membranes......Page 182 6.3.3. Polyelectrolyte membranes......Page 183 6.4. RO membranes fouling types......Page 184 6.4.2. Organic fouling......Page 185 6.4.4. Biofouling......Page 186 6.5.1. Feed pretreatment......Page 187 6.5.2. Membrane cleaning......Page 188 6.5.3. Membrane modification......Page 189 6.6.1. Carbon-based nanoparticles enabled RO membranes......Page 190 6.6.2. Titanium dioxide-based nanoparticles enabled RO membranes......Page 194 6.6.3. Silica-based nanoparticles enabled RO membranes......Page 195 6.6.4. Silver-based nanoparticles enabled RO membranes......Page 197 6.6.5. Other nanoparticles enabled RO membranes......Page 200 6.7. Conclusion......Page 203 References......Page 204 Further reading......Page 211 7.1. Introduction......Page 212 7.2. Wastewater and its sources......Page 214 7.3. Wastewater treatment processes......Page 215 7.4. Nanomaterials......Page 216 7.5.1. Graphene oxide-supported metal oxide nanomaterials......Page 218 7.5.2. Polymer-supported metal oxide nanomaterials......Page 220 7.6. Graphene oxide and polymer-supported metal oxide nanomaterials for wastewater treatment......Page 221 7.6.1. Graphene oxide-supported metal oxide nanomaterials for wastewater treatment......Page 222 7.6.2. Polymer-supported metal oxide nanomaterials for wastewater treatment......Page 223 7.7. Conclusions and future perspectives......Page 226 References......Page 227 8.1. Introduction......Page 234 8.2.2. Vacuum filtration......Page 236 8.2.4. Langmuir-Blodgett (LB) method......Page 238 8.3.1. TMDC membranes......Page 239 8.3.2. MXene membranes......Page 240 8.3.4. MOFs membranes......Page 241 8.3.5. Zeolite membranes......Page 242 8.4.1. Graphene......Page 243 8.4.2. Assembled 2D material laminates......Page 254 8.5. Dye separation via 2D membrane......Page 255 8.6. Conclusion and future prospects......Page 262 References......Page 263 9.1. Introduction to nanocatalysts and nanomaterials for pollutant removal......Page 268 9.1.1. Nature of nanomaterials applied to wastewater treatment......Page 269 9.2. Advanced oxidation processes (AOPs) for water and wastewater treatment......Page 272 9.3. Fenton and photo-Fenton processes for water and wastewater treatment......Page 274 9.4. Heterogeneous photocatalysis for water and wastewater treatment......Page 279 References......Page 284 Chapter 10: Fe-doped TiO2 nanomaterials for water depollution......Page 292 10.1.1. General overview......Page 293 10.2. State of the art regarding undoped and Fe-doped TiO2 sol-gel nanomaterials......Page 294 10.2.1. Photocatalytic effect......Page 295 10.2.2. Influence of iron dopant on photocatalytic activity......Page 297 10.3.1. Short consideration of sol-gel method for TiO2-based nanopowders preparation......Page 307 10.3.2.1. Sample preparation......Page 308 10.3.2.2. Results and discussion......Page 309 10.4.2.1. Sample preparation......Page 318 Anisotropies and migration difficulties of the defects......Page 319 TEM......Page 323 Photocatalytic activity......Page 325 Photocatalytic mechanism for Fe-doped TiO2 anatase......Page 328 Correlation structural factors-Photocatalytic activity......Page 330 References......Page 332 Part 2: Smart nanocapsules/nanocarriers in drinks......Page 342 11.1. Flavor......Page 344 11.2. Flavor perception......Page 345 11.3.1. Models for flavor release......Page 347 11.3.2.1. Diffusion......Page 351 11.4. Flavor in emulsion beverages......Page 352 11.5. Nanotechnology and flavor encapsulation......Page 354 11.6.3. Ultrasonication......Page 355 11.6.5. Phase inversion emulsification......Page 356 11.6.7. Spray chilling......Page 357 11.6.8. Molecular inclusion......Page 358 11.6.10. Electrospraying/electrospinning......Page 359 References......Page 360 12.1. Introduction......Page 364 12.1.1. Antioxidant compounds......Page 365 12.1.2. Diversity of antioxidant compounds......Page 366 12.1.3. Antioxidant compounds and health......Page 369 12.1.4. Antioxidant compounds as additives......Page 370 12.2.1. Nanomaterials and delivery systems......Page 371 12.2.3. Incorporation in beverages......Page 375 12.3. Legislative framework......Page 386 12.3.1. Nanotechnology......Page 387 12.3.2. Functional ingredients: Nutrition and health claims......Page 388 12.3.3. Technological ingredients: Food additives......Page 389 References......Page 390 Chapter 13: Nanocarriers loaded with nutraceuticals and bioactive ingredients (vitamins and minerals)......Page 400 13.1. Introduction......Page 401 13.2.1. Historical context......Page 402 13.2.2. Nutraceutical categories......Page 403 13.3. New solutions for nutraceuticals-Delivery systems......Page 405 13.4.1. Probiotics......Page 408 13.4.3. Bioactive lipids......Page 409 13.4.5.1. Vitamin B12......Page 410 13.4.5.2. Vitamin B9......Page 411 13.4.5.5. Other vitamins......Page 412 13.4.7. Minerals......Page 413 13.4.9. Stabilizers......Page 414 13.5.2. Encapsulating agents......Page 415 13.5.3. Controlled release mechanisms......Page 421 13.5.4. Evaluation of the bioavailability......Page 423 13.6. Conclusions......Page 424 References......Page 425 Further reading......Page 439 Chapter 14: Multifunctional drinks from all natural ingredients......Page 440 14.1. Introduction......Page 441 14.1.1. Remarkable reasons for drinking fresh fruit juice daily......Page 442 14.1.3. Most unhealthy beverages to be avoided......Page 443 14.1.8. Smoothies......Page 444 14.2. Recent trends on multifunctional drinks from natural ingredients......Page 445 14.2.2. Categorization of food ingredients......Page 446 14.2.4. Cosmeceutical effect of ethyl acetate fraction of Kombucha tea......Page 447 14.2.6. Cocoa- and carob-based drink powders from foam mat drying......Page 448 14.2.8. Investigation of functional properties of cocoa waste from concentrated cocoa drink......Page 449 14.2.10. Nonnutritive sweeteners possess a bacteriostatic effect and alter gut microbiota in mice......Page 450 14.2.12. A sour milk beverage......Page 451 14.2.13. Antimicrobial evaluation of Foeniculum vulgare leaves extract ingredient of ethiopian local liquor......Page 452 14.2.15. Antiaging effects of guarana (Paullinia cupana) in Caenorhabditis elegans......Page 453 14.2.17. Analysis of natural carbonated drinks......Page 454 14.2.19. Modern technologies in beverage processing......Page 455 14.3. Conclusion......Page 456 References......Page 457 Part 3: Applications of nanotechnology for hygiene of drinks......Page 460 Chapter 15: Nanodevices for the detection of pathogens in milk......Page 462 15.2. Microbial contamination in milk......Page 463 15.3.2. Salmonella......Page 464 15.3.6. Brucella species......Page 465 15.4.1.2. Steps in PCR......Page 466 15.4.2.2. Advantages of LAMP over PCR......Page 468 15.4.3. Nucleic acid sequence-based amplification......Page 469 15.4.4.2. Application......Page 470 15.4.5. Spectroscopy techniques......Page 471 15.4.5.2. Fourier transform infrared spectroscopy (FTIR spectroscopy)......Page 472 15.4.6.1. Electronic nose......Page 473 15.4.7.1. Electrochemical biosensors......Page 474 15.5. Limitations in the conventional methods......Page 475 15.6. Nanotechnology in pathogen detection......Page 476 Working......Page 477 15.7.1.2. Nanoporous membrane-based impedimetric immunosensor......Page 479 Fabrication of gold nanoparticle-modified SPCE (AuNp-SPEC)......Page 480 Preparation of immunochromatographic strip......Page 481 Detection of pathogen in milk......Page 482 Preparation of gold nanoparticles......Page 483 Combining biofunctional magnetic nanoparticles and ATP bioluminescence......Page 484 Amino-modified silica-coated magnetic nanoparticles (ASMNPs) and polymerase chain reaction......Page 485 15.7.3. SERS-based detection......Page 486 Preparation of AuAg core/shell nanoparticles......Page 487 Preparation of milk sample to be tested......Page 488 15.7.3.3. SERS integrated with LAMP......Page 489 References......Page 490 16.1. Introduction......Page 498 16.2.1. Materials......Page 499 16.2.2.1. Polarization study......Page 500 16.3.1. Analysis of polarization curves......Page 501 16.3.1.1. Ni-Ti alloy......Page 502 16.3.1.2. 22 Carat gold......Page 504 16.3.1.3. SS 18/8 alloy......Page 505 16.3.1.4. SS316L alloy......Page 506 16.3.1.5. Thermoactive alloy......Page 507 16.3.2.1. Ni-Ti alloy......Page 508 16.3.2.2. 22 Carat gold......Page 511 16.3.2.3. SS 18/8 alloy......Page 513 16.3.2.4. SS316L alloy......Page 515 16.3.2.5. Thermoactive alloy......Page 517 16.3.2.6. Section conclusion......Page 519 16.3.3.1. UV-visible absorption and fluorescence spectra......Page 520 16.3.3.2. Fluorescence spectra......Page 521 16.3.3.3. Scanning morphology study......Page 523 16.3.3.5. Atomic force microscopy (AFM) study......Page 526 References......Page 530 17.1. Aroma compounds used in foods and beverages......Page 532 17.2. Corrosion resistance of orthodontic wire SS18-8 in artificial saliva with presence of fragrant drink additives: A c .........Page 533 17.2.2. Polarization study......Page 534 17.2.3. AC impedance spectra......Page 537 17.2.4. Contact angle measurement......Page 545 17.2.5. AFM images......Page 547 References......Page 549 Further reading......Page 550 18.1. Introduction......Page 552 18.2. Properties of nanofiltration membranes......Page 553 18.3.1. Wine and beer......Page 556 18.3.2. Fruit juice processing......Page 562 18.3.3. Whey and milk......Page 566 References......Page 571 Further reading......Page 575 19.1. Introduction to capillary nano-columns for beverage analysis......Page 576 19.2. Capillary nano-column technology......Page 577 19.3.1. Capillary/nano-liquid chromatography......Page 578 19.4.1. Nano-monoliths applications......Page 580 19.4.2. Packed columns applications......Page 583 19.4.3. Open-tubular (OT) columns......Page 589 19.4.4. Miscellaneous applications......Page 593 19.4.5. Chip LC, CE, and CEC......Page 596 19.5. Conclusions and perspectives......Page 600 References......Page 601 Part 4: Applications of nanotechnology for packaging of drinks......Page 612 Chapter 20: Active nanoenabled packaging for the beverage industry......Page 614 20.1. Nanotechnology......Page 615 20.2. Packaging......Page 616 20.3. Biobased packaging......Page 617 20.3.3. Polyhydroxybutyrate......Page 618 20.5. Nanotechnology in beverage packaging......Page 619 20.6. Active packaging......Page 620 20.7. Active packaging and nanotechnology......Page 622 20.8. Nanocoatings and nanolaminates......Page 623 20.9.3. Clay nanoparticles and nanocrystals......Page 624 20.10. Industrial applications of active nanopackaging in beverages......Page 625 20.11.1. Environmental impact......Page 627 20.11.2. Human health impact......Page 628 20.12. Active packaging: Legal issue and safety concern......Page 629 20.12.2. Food nanopackaging regulations and legislations......Page 630 20.13. Conclusion......Page 631 References......Page 632 21.1. Introduction......Page 636 21.2. Biopolymers for drink packaging bionanomaterials......Page 637 21.2.1. PHAs: PHB and PHBV......Page 638 21.2.2. PLA......Page 640 21.3.1. PHB- and PHBV-based materials with nanofillers......Page 641 21.3.2. PLA-based materials with nanofillers......Page 644 21.5. Conclusions......Page 648 References......Page 649 Further reading......Page 659 Chapter 22: Polymer nanocomposites for drink bottles......Page 660 22.1. Introduction......Page 661 22.2.1. Common polymers used in drink packaging materials......Page 662 22.2.2. Polymer package-drink-environment potential interactions......Page 663 22.3.1. Inorganic nanoparticles......Page 667 22.3.2. Nanoparticles migration from PNCs......Page 671 22.4. Final considerations......Page 675 References......Page 676 Chapter 23: Powdered alcohol......Page 684 23.1. Production process......Page 685 23.2.2. Efficacy of the powder form of coconut inflorescence sap......Page 686 23.2.4. Caffeine level in home-made coffee liqueur......Page 687 23.2.7. Effect of some beverages on the human dental enamel......Page 688 23.2.8. Comparison of diet pills, powders, and liquids......Page 689 23.2.11. Pyromellitic dianhydride as modified biosorbent by waste beer yeast powder......Page 690 23.2.13. Vinegar from Japanese liquor and the antioxidant activity......Page 691 23.2.15. Identification of carbohydrates, carboxylic acids, alcohols, and metals in foods......Page 692 23.2.18. Aqueous kava extracts and liver function......Page 693 References......Page 694 Chapter 24: Powdered wine......Page 696 24.1.3. Wine is more expensive......Page 697 24.1.10. Wine spoilage......Page 698 24.2.2. Detection of arsenic in wine and beer......Page 699 24.2.3. Discoloration of red wine......Page 700 24.2.6. Opinions of males and females on new healthy beverage......Page 701 24.2.7. Detection of mycotoxin......Page 702 24.2.10. Detection of major and trace elements in food......Page 703 24.2.12. Curcuminoid coloring principles in commercial foods......Page 705 24.2.14. Cocoa-containing and chocolate products rank second after red wines......Page 706 24.2.16. Improvement of wine bloom susceptibility......Page 707 24.2.19. Red wine does not reduce mature atherosclerosis in apolipoprotein E-deficient mice......Page 708 24.2.20. Supplementation with wine phenolic compounds increases the antioxidant capacity of plasma......Page 709 24.2.23. Asbestos fibers in wine samples......Page 710 References......Page 711 Chapter 25: Instant beer......Page 714 25.2. What is beer?......Page 715 25.3. The classification of beer......Page 716 25.5.2. Bad effects......Page 717 25.7.1. Danish brewery invents instant craft-beer powder......Page 718 25.8.1.1. Background of the invention......Page 719 25.8.1.3. Description of preferred embodiments......Page 720 25.8.3.1. Method 1 (anhydrous carbonated corn starch A15B)......Page 722 25.8.3.3. Method 3 (CSU-corn syrup-sorbed with CO and ethanol)......Page 723 25.8.3.5. Method 5 (coffee flavor-sorbed anhydrous starch)......Page 724 25.8.3.10. Method 10......Page 725 25.10. Conclusion......Page 726 References......Page 727 Index......Page 730 Back Cover......Page 746