New Value-Added Sugar and Brown Sugar Products from Sugarcane: A Commercial Approach

Liu, Yang; Shen, Shi-Yan; Wang, Zhi-Neng; Yang, Ting; Guo, Jiawen; Hu, Rui-Yun; Li, Yanfang; Burner, David; XiongMei, Ying

doi:10.1007/s12355-020-00811-4

Cited by 12 publications

(6 citation statements)

References 11 publications

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“…The different striking temperatures used in the preparation of jaggery confirm the sterility and quality of the jaggery. Further, value addition and fortification of solid, liquid, and granular jaggery could be done by cocrystallization or mixing technology (Anwar, 2017; Rao & Singh, 2022; L. Yang et al, 2020).…”

Section: A Summary Of Jaggery: Preparation Types and Formsmentioning

confidence: 99%

Revisiting the nutraceutical profile, chemical composition, and health benefits of jaggery: Updates from recent decade

Sharifi‐Rad

Painuli

Şener

et al. 2023

eFood

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Foods as medicine have been utilized from ancient civilizations and shared from generation to generation as dietary health practices. It provides therapeutic assistance along with nutrition and health benefits. Presently, food products, diet, and individual health are receiving a lot of attention and are in high demand. In this context, jaggery is an important part of food and diet in the rural areas of many regions/countries. It is made up of sugarcane juice and is recognized as a natural source of nutraceuticals due to the presence of different types of essential amino acids, minerals, vitamins, and antioxidant potential along with other biological applications. In this updated review article, we discussed the newest research and information on traditional uses, nutraceutical profiling, chemical composition, and biological applications of jaggery. The published data were collected from different scientific search engines including PubMed, Springer Link, Web of Science, Google Scholar, Science Direct, and Wiley online library. Given these findings, we can conclude that jaggery is a strong source of nutraceuticals and its nutraceutical potential can be enhanced with value addition and other scientific interventions. Detailed investigations on preclinical (in silico, in vitro, and in vivo) studies along with its actual mechanism of action in depth are required. Additionally, clinical trials also should be conducted to validate the preclinical studies.

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Section: A Summary Of Jaggery: Preparation Types and Formsmentioning

confidence: 99%

Revisiting the nutraceutical profile, chemical composition, and health benefits of jaggery: Updates from recent decade

Sharifi‐Rad

Painuli

Şener

et al. 2023

eFood

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“…Research Line 2-NCS as a healthy compound in pharmaceutic and cosmetic products (red cluster) comprises specialized research on NCS application on medicine, pharmacology, and cosmetic industries due to its phenolic, flavonoids, minerals, phosphates, anthocyanins, oligosaccharides, and vitamins content. Seven research documents (2,5%) present this emerging focus of NCS uses mainly due to policosanol content (Weerawatanakorn et al 2019;Gayathry et al 2021); phenolic content (Wijayanti et al 2021); health effects (Chinnadurai 2017;Yang et al 2020), and cytoprotective functions (Jaffé 2012;Pandiar et al 2017).…”

Section: Ncs Research Trendsmentioning

confidence: 99%

Key Drivers for Non-Centrifugal Sugar Cane Research, Technological Development, and Market Linkage: A Technological Roadmap Approach for Colombia

et al. 2022

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Food science innovation depends on consumers’ needs and is currently seeking functional food with health effects. Non-centrifugal cane sugar (NCS) is known for its potential health effects, but there is a lack of holistic analysis on technological advancement and socio-economic and market trends for decision-making in the development of the technology. The aim of this article was to analyse the research trends, recent patents, and market trends and niches for NCS to structure an NCS technological roadmap. Scientometric, bibliometric methods, and global and local market information on NCS were used. Comprehensive analysis of the worldwide research trends and patents on NCS processing and of the growth of the main niche markets for Colombian NCS exports in the last five years was conducted. Finally, with the information obtained, an NCS technological roadmap was structured, which can be used as a tool for planning innovation processes and supporting the development of new research using market information and new norms forged by the COVID-19 pandemic for Colombian case. Furthermore, the methodological design could be used for other NCS producer countries.

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“…For the preparation of liquid jaggery, the striking temperature of 105–106 °C is most suited and liquid jaggery thus produced has good quality with minimum microbial growth and crystallization (Singh et al 2011 ; Sridevi 2008 ). Value addition and fortification of natural spices, herbs, vitamins, minerals, and other nutritionally important components/products in different forms of jaggery could be carried out simply by mixing (Anwar et al 2011 ) or by co-crystallization technology (Yang et al 2020 ).…”

Section: Different Forms Of Jaggerymentioning

confidence: 99%

“…to produce even better antioxidant, detoxifier, digestive, and immunity booster products of potential functional and nutraceutical importance. Yang et al ( 2020 ) developed a range of functional, nutraceutical, microcrystalline fortified brown sugar products with different beneficial herbs like P hyllanthus emblica (Indian gooseberry) , Polygonatum spp. (Solomon’s Seal), Dendrobium spp.…”

Section: Introductionmentioning

confidence: 99%

Value Addition and Fortification in Non-Centrifugal Sugar (Jaggery): A Potential Source of Functional and Nutraceutical Foods

Rao

Singh

2021

Sugar Tech

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Nutraceutical, functional or fortified food not only supplements the diet but also assists in developing immunity and preventing diseases. Therefore, it also provides medical benefits apart from nutrition. Individual health and diet are receiving a lot of attention these days. Food products that are healthy, safe, and easy to use are in high demand. A lot of emphases has been directed toward food products with added health benefits. Jaggery (non-centrifugal sugar), made from sugarcane juice, is one of them. It is known to mankind for the last 3000 years and is an essential part of the diet in the rural part of many countries. Jaggery is recognized as a nutraceutical due to the presence of a variety of essential amino acids, antioxidants, phenolics, minerals like calcium, phosphorus, iron, and vitamins. Jaggery has a better natural source and nutrients for health benefits and could be used as a healthier dietary substitute to white sugar. The nutraceutical value of jaggery can be enhanced with value addition and fortification of medicinally important herbs and spices. This would not only enhance the quality of nutritive jaggery but will also offer value-added products with exciting flavors for daily use sweeteners with several nutritional health benefits.

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New Value-Added Sugar and Brown Sugar Products from Sugarcane: A Commercial Approach

Cited by 12 publications

References 11 publications

Revisiting the nutraceutical profile, chemical composition, and health benefits of jaggery: Updates from recent decade

Revisiting the nutraceutical profile, chemical composition, and health benefits of jaggery: Updates from recent decade

Key Drivers for Non-Centrifugal Sugar Cane Research, Technological Development, and Market Linkage: A Technological Roadmap Approach for Colombia

Value Addition and Fortification in Non-Centrifugal Sugar (Jaggery): A Potential Source of Functional and Nutraceutical Foods

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