Hydrodynamic cavitation processing of ascorbic acid treated precooled sugarcane juice for physiochemical, bioactive, enzyme stability, and microbial safety

Abstract

A hydrodynamic cavitation (HC) system (0.35 MPa) with a cooling arrangement was developed for the treatment of ascorbic acid (AA)‐treated sugarcane juice (AASCJ). The AASCJ was precooled to different temperatures (4, 17, and 30°C) and underwent HC processing for different durations (10, 20, 30, and 40 min). The quality parameters such as pH, total soluble solids, titratable acidity, polyphenol oxidase (PPO), peroxidase (POD) activity, viscosity, total color difference, microbial load, total phenolic, flavonoids, AA, and antioxidant activity were investigated. The processed AASCJ precooled to 4°C resulted in more than 90% retention in color, total phenolic content, flavonoid content, and antioxidant activity. The PPO and POD activities significantly reduced after HC treatment. A 3 log reduction in the microbial population was achieved during HC processing. The optimized condition for HC treatment of AASCJ was a precooling temperature of 4°C and a treatment time of 30 min. Practical applications Sugarcane juice has a short shelf life due to the high rate of microbiological contamination and enzymatic reactions that occur shortly after extraction. Low‐temperature HC is a nonthermal approach for processing low viscous liquid foods. The HC processed AASCJ is microbiologically safe, with reduced PPO and POD activity, and better retention of bioactive compounds. The low‐temperature HC processing can be used instead of thermal processing to reduce both enzymatic and nonenzymatic browning reactions and eradicate pathogenic microorganisms while maintaining the sugarcane juice quality. This approach is simple to handle, requires little investment, and does not use environmentally hazardous chemicals.

New Route to the Production of Almond Beverages via Hydrodynamic Cavitation

“…Based on the results presented in Section 4.4.1, the substantial retention of the TPC level in the tests MFP1 and MGP1 (almond concentration of 7.4%) after preservation during 7 days at 4°C (at shelf life) suggested the effective inactivation of the polyphenol oxidase enzymes during the process, as observed with HC-based treatment of blueberries [52], and sugarcane juice [53], thus contributing to the stability of the product. Rancidification can be an important issue for a food, like almonds and derived products, which are rich also in polyunsaturated fatty acids [1].…”

Influence of low temperature hydrodynamic cavitation treatment on shelf life of ascorbic acid‐treated sugarcane juice

“…Enzymes, namely PPO and peroxidase (POD), possibly cause the degradation of total flavonoids and polyphenols if they are not inactivated (Zia et al, 2019). The activities of PPO and POD enzymes are reduced during the HC cavitation processing, and the inactivation of PPO (77.66%) and POD (67.66%) enzymes is adequate to delay browning during storage (Bhukya et al, 2022). However, with the passage of time, the increased activity might have caused a degradation in the quality attributes.…”

“…L‐ascorbic acid (30 mg/100 mL of sugarcane juice) was added to the filtered sugarcane juice prior to pre‐cooling at 4°C, followed by a closed‐loop‐orifice‐based hydrodynamic cavitation (LTHC) treatment at .35 MPa for 30 min as optimized in our previous work (Bhukya et al, 2022). The AALTHC treated sugarcane juice was aseptically filled into sterile PET bottles with screw caps (200 mL), was stored at atmospheric (25 ± 5°C) and refrigerated (4 ± 1°C) conditions.…”

“…It is considered one of the most energy‐efficient and cheapest methods that can be used to generate cavitation. The HC has been used in the food processing sector for microbial load reduction and enzyme inactivation (Bhukya et al, 2022; Pegu & Arya, 2021). Researchers have reported that HC can replace thermal treatment and expensive non‐thermal technologies like HPP to obtain juices with high nutritional quality and good sensory attributes (Arya et al, 2020).…”

In silico guided pre‐treatment of sugarcane juice with natural inhibitors of polyphenol oxidase (PPO) is a new and effective strategy for development of spray‐dried formulation

“…The color of sugarcane juice ranges from brown to dark green, but it can also alter due to the presence of anthocyanin, carotenoids, flavonoids, melanoidins, and from alkaline degradation of fructose at different levels (Bomdespacho et al., 2018). In addition to natural sugar (15%), sugarcane juice contains a wealth of vitamins (C and B6), organic acids (malic, succinic, and acotinic), minerals (iron, magnesium, and calcium), amino acids, starch, non‐sugar phosphatides (Qudsieh et al., 2001), polyphenols, flavonoids, and antioxidant compounds (Bhukya, 2022; Tarafdar et al., 2021). Owing to the presence of various bioactives, sugarcane juice is recommended for promoting quicker recovery from various ailments such as jaundice, blood pressure, cutaneous wounds, and protecting renal and urinary tract (Abbas et al., 2014) as well as for strengthening the kidney, stomach, heart, brain, and eyes (Bhukya, 2022).…”