Effect of ozonation parameters on nutritional and microbiological quality of sugarcane juice

Abstract

Sugarcane juice is susceptible to rapid spoilage and quality deterioration owing to browning of the juice and fermentation. To address this issue, ozonation of the juice has been attempted in this work. For optimization of ozonation process, response surface methodology based on full factorial design with control variables of gas flow rates (3, 6.5, and 10 L/min); ozone concentration (10, 20, and 30% wt/wt); and exposure time (5, 12.5, and 20 min) were employed. Physicochemical and microbiological indices were affected significantly by the gas flow rate irrespective of other two independent variables. Regression analysis showed that the predicted quadratic model fitted well with the experimental data and was significant (p < .05) with coefficient of determination (R2) for all responses >.9. Significant reductions in nutritional parameters, such as polyphenol content (13.5%), flavonoid content (22.5%), ascorbic acid content (81.46%), and antioxidant capacity (30%) were observed after ozonation. However, the treatment resulted in 67.8% inactivation of polyphenol oxidase enzyme and 3.72 log reduction in total plate count. Sensory analysis revealed that the treated juice was acceptable in terms of sensory properties. Thus, the ozone treatment was proved effective in enzyme inactivation and microbial destruction that offered enhanced anti‐browning and antimicrobial properties to the sugarcane juice.Practical applicationsSugarcane juice is susceptible to rapid spoilage and quality deterioration owing to the browning and fermentation resulting in its short shelf life. It is an extremely perishable product that loses its marketability because of processing problems. Considering the nutritional importance of this juice, it can be emerged as an energy drink if adequately treated. Consumer demands for minimally processed health foods have further encouraged the research related to techniques for processing of fruit juices. Ozone processing is one such potential nonthermal method which can enable extension of shelf life of sugarcane juice, yet retaining its freshness and organoleptic properties that in turn aid in the growth of juice processing industry.

Kinetic modeling for inactivation of polyphenoloxidase and peroxidase enzymes during ozonation of sugarcane juice

“…The bottle containing juice was placed over a magnetic stirrer to have constant agitation ensuring uniform gas distribution (Oliviera et al., 2018). For experimentation, a previously determined optimum flow rate of 5.6 L/min was applied for all the treatments (Panigrahi et al, 2020). Three ozone doses per unit volume (ODV), 0.12, 0.28, and 0.45 mg min −1 ml −1 were studied.…”

Ozonation: an Evolving Disinfectant Technology for the Food Industry

“…In another study for sugarcane juice, ozone treatment of 10, 20, and 30% concentrations for 5, 12.5, and 20 min respectively result in the deactivation of the PPO (polyphenol oxidase) enzyme by 67.8% and a decline in Total Plate Count (TPC) by 3.72 logs (Panigrahi et al, 2020). The effect of ozonation has also been studied on the processing of many juices for the extension of shelf life including apple, tomato, and orange juice (Choi & Nielsen, 2005;Tiwari et al, 2009;Patil et al, 2010;Song et al, 2015).…”

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

“…The 3.72, and 2.84 log CFU/mL log reduction in a total plate and Y & M count occurred. The mineral and sensory attributes slightly decreased with calcium (16.13 mg/100 mL), magnesium (12.1 mg/100 mL), sodium (1.65 mg/100 mL), iron (1.34 mg/100 mL), copper (0.077 mg/100 mL), zinc (0.188 mg/100 mL), cobalt (0.016 mg/100 mL), manganese (0.183 mg/100 mL), color (8.44), flavor (8.14), aroma (7.98), taste (8.26), and overall acceptability (7.82) were recorded [53] .…”