Effect of High Pressure Processing on Enzyme Inactivation and  Microbial Destruction of Sugarcane Juice

Sreedevi, P.; Rao, P. Srinivasa; Kameswari, P. Lalitha

doi:10.20546/ijcmas.2017.609.245

Cited by 5 publications

(1 citation statement)

References 11 publications

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“…It is possible that HPP affected the morphology and disrupted the non-covalent bonds and cell membrane of the microorganisms (Casadei et al, 2002;Patterson, 2005;Tewari and Juneja, 2008). In addition, our results corroborate the results of Sreedevi et al (2017) who showed that HPP levels above the 300 MPa resulted in a complete reduction of TC in sugarcane juice.…”

Section: Effectiveness Of High Pressure On the Bacterial Flora Of Acidified Lrssupporting

confidence: 91%

Combined effects of acidification and high-pressure processing on microbial inactivation, bioactive compounds and antioxidant activity of liquorice root sherbet

Aday

Pala

Çam³

et al. 2021

International Journal of Agriculture Environment and Food Sciences

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High Hydrostatic Pressure Processing (HPP) has gained more attention in the fruit and vegetable industry in recent years. In this study, the optimal acidification parameters (citric acid alone and combination with ascorbic acid at the pH range 3.0 to 4.5) were determined and the effect of HPP conditions (pressures 250-450 MPa and exposure times 1-5 min) on acidified liquorice root sherbet (ALRS) were investigated. Results showed that acidification of LRS by only citric acid had higher aroma and flavor scores. HP treatments were effective to reduce the yeast and mold (YM) count, total coliforms (TC), and inoculated pathogens (Escherichia coli ATCC 25922 and Salmonella Typhimurium ATCC 14028) in ALRS. Although acidification of LRS achieved a significant reduction in glycyrrhizic acid (GA) content, further treatment by HPP did not affect pH, the contents of total phenolic, total soluble solids, flavonoid, and GA or the antioxidant capacity of ALRS. Our results suggest that acidification and HPP treatments could be used to increase consumer acceptability and extend the shelf life of LRS.

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Section: Effectiveness Of High Pressure On the Bacterial Flora Of Acidified Lrssupporting

confidence: 91%

Combined effects of acidification and high-pressure processing on microbial inactivation, bioactive compounds and antioxidant activity of liquorice root sherbet

Aday

Pala

Çam³

et al. 2021

International Journal of Agriculture Environment and Food Sciences

View full text Add to dashboard Cite

show abstract

Sugarcane Juice Preservation: A Critical Review of the State of the Art and Way Forward

Rathnakumar

Pandiselvam

Kothakota³

et al. 2018

Sugar Tech

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Potential impact of ultrasound, pulsed electric field, high-pressure processing and microfludization against thermal treatments preservation regarding sugarcane juice (Saccharum officinarum)

Mukhtar

Nabi

Arshad

et al. 2022

Ultrasonics Sonochemistry

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Effect of High Pressure Processing on Enzyme Inactivation and Microbial Destruction of Sugarcane Juice

Cited by 5 publications

References 11 publications

Combined effects of acidification and high-pressure processing on microbial inactivation, bioactive compounds and antioxidant activity of liquorice root sherbet

Combined effects of acidification and high-pressure processing on microbial inactivation, bioactive compounds and antioxidant activity of liquorice root sherbet

Sugarcane Juice Preservation: A Critical Review of the State of the Art and Way Forward

Potential impact of ultrasound, pulsed electric field, high-pressure processing and microfludization against thermal treatments preservation regarding sugarcane juice (Saccharum officinarum)

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