Effect of pasteurization temperature on stability of an acidified sugarcane juice beverage

Abstract

The shelf life of fresh sugarcane juice is quite limited due to the high rates of microbiological and enzymatic reactions which take place after extraction. In order to evaluate the impact of pasteurization temperature on quality and stability of sugarcane juice with passion fruit pulp, nine batches of sugarcane juice with 4g/100g passion fruit pulp were processed at 85, 90 and 95 °C for 30 s, in triplicate. The pasteurized beverage was aseptically packaged in polyethylene terephthalate (PET) bottles and stored at 7 °C in the dark. The beverage was characterized by physicochemical tests. Activities of polyphenol oxidase (PPO) and peroxidase (POD) were determined before and after processing. Coliforms and Salmonella tests were carried out to assure the beverage´s microbiological safety. Color parameters were measured in the processed juice throughout the storage period. Fifty panelists evaluated the beverage's appearance, aroma, flavor, and overall impression using seven-point hedonic scale tests. Sensory stability was estimated by considering score averages above four and percentages of acceptance above 60%. The pH, soluble solids and titratable acidity of end product ranged from 3.96 to 4.19, 19.7 to 20.1 ºBrix, and 0.163 to 0.175 g/100g citric acid, respectively. The three processing binomials were effective for PPO inactivation; however, complete POD inactivation was reached at 95 °C/30 s only. The estimated sensory shelf-lives for sugarcane juice with passion fruit pulp processed at 85, 90 and 95 °C/30 s were 30, 40 and 50 days, respectively. Thus, the increase of pasteurization temperature had a positive effect on product's stability.Index terms: Shelf-life, hurdle technology, aseptic filling. RESUMOO tempo de vida útil do caldo de cana in natura é bastante limitado em virtude das elevadas taxas de reações microbiológicas e enzimáticas que ocorrem na bebida após a sua extração. Visando à avaliação do impacto da temperatura de pasteurização na qualidade e na estabilidade de caldo de cana acidificado, processaram-se nove lotes de caldo adicionados de polpa de maracujá. Os lotes foram pasteurizados a 85, 90 e 95 °C por 30 s, em triplicata, envasados assepticamente em garrafas de polietileno tereftalato (PET) e estocados a 7 °C, na ausência de luz. Testes físico-químicos foram realizados para caracterizar a bebida. Determinaram-se as atividades de polifenoloxidase (PPO) e peroxidase (POD) antes e após o processamento. Contagens de coliformes e análise de Salmonella foram realizadas para garantir a segurança microbiológica da bebida. Parâmetros de cor foram medidos durante o período de estocagem. Cinquenta provadores avaliaram a aparência, o aroma, o sabor e a aceitação global da bebida por meio de testes de escala hedônica de sete pontos. A estabilidade sensorial foi estimada considerando-se médias de notas acima de quatro e porcentagens de aceitação superiores a 60%. As médias dos valores de pH, de sólidos solúveis e de acidez titulável do produto final variaram entre 3,96 e 4,19;19,7 e 20,1 ºBrix, e 0...

Sugarcane juice stability in plastic bottle treated with silver and zinc oxide

“…These results might be explained by the large variability inherent to the raw material quality, which was obtained in different seasons of the year. The enzymatic browning of the cane juice depends on the concentration of phenolic compounds and the polyphenol oxidase and peroxidase activities . Another browning mechanism is the Maillard reaction forming dark pigments (melanoidines).…”

“…The enzymatic browning of the cane juice depends on the concentration of phenolic compounds and the polyphenol oxidase and peroxidase activities. 31 Another browning mechanism is the Maillard reaction forming dark pigments (melanoidines). The caramelization and oxidation of chlorophyll also affect the juice's colour leading to its rejection.…”

Combined effect of microwave and ultrasonication treatments on the quality and stability of sugarcane juice during cold storage

“…Colour of each SCJ was measured using CIE‐lab colour meter (CIELAB SPACE, Color Tech‐PCM, USA) following the procedure of Kunitake et al . (). L* value indicates the brightness, a* (− a indicator of greenish and +a indicator of reddish colour) and b* (− b indicator of blueness and + b indicator of yellowness).…”

The shelf life of standardized sugarcane juice stored under refrigeration

“…The standardized juice was pasteurized in a plate heat exchanger (Sumá Ondústria e Comércio Ltda, Campinas/SP/Brazil) composed of regeneration, heating, holding and cooling sections, with a nominal capacity of 300 L h -1 . The temperature and holding time (95 ºC/30 s) were set according to Kunitake et al (2014). The processed juice was cooled and pumped into an insulated stainless steel tank.…”