Optimization of Shelf Stability of Sugarcane Juice with Natural Preservatives

Ramachandran, C; Rani, Rekha; Lavanya, K.; Nivetha, S.; Usha, A

doi:10.1111/jfpp.12868

Cited by 25 publications

(21 citation statements)

References 18 publications

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“…Saxena et al reported pH values and soluble solids for raw cane juice of 4.42 and 19.6 °Brix, respectively. In a study by Ramachandran et al on the optimization of cane juice's shelf life, the pH value was 5.2. Sanda et al reported a pH of 5.28.…”

Section: Resultsmentioning

confidence: 99%

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

et al. 2019

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Sugarcane juice is highly susceptible to microbial outgrowth, and the use of active packaging may enhance its preservation. In this study, the microbiological stability of pasteurized (85°C/30 s) cane juice was evaluated. The juice was aseptically filled into high‐density polyethylene (HDPE‐TiO2) bottles that had been incorporated with inorganic agents microstructured with silver and zinc oxide (Ag/ZnO). The processed batches were stored at 5°C in the dark. Physicochemical, microbiological, and sensory tests were conducted with the freshly processed juice and the beverage stored to evaluate the product's stability. The maximum thresholds set for mesophiles, psychrotrophs, and moulds and yeasts counts were 5, 4, and 3 logCFU/mL, respectively. The pH values, soluble solids, and titratable acidity ranged from 5.10 to 5.37, 14.3 to 24.0 °Brix, and 0.05% to 0.13% citric acid, respectively. The estimated microbiological stability for the processed juice was 50 days. The average scores on the nine‐point hedonic scale tests ranged between 5.0 and 7.7. The microstructured inorganic agents with Ag/ZnO had no influence on the microbiological stability of the product.

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Section: Resultsmentioning

confidence: 99%

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

et al. 2019

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“…The degradation of sucrose might be caused by the acid invertase enzymes that are produced by a few yeast species in the preserved juice (Hanko & Rohrer, 2000). In previous studies, several microorganisms (e.g., lactobacillus, yeast and molds) were also isolated, which were responsible for the spoilage of sugars and caused discoloration and the reduced the pH of SSJ (Bhatia, Uppal, Thind, & Batta, 2009;Ramachandran et al, 2017;Rao et al, 2012). Sucrose was converted into dextran though dextransucrase enzyme from Leuconostoc spp (Kin & Robyt, 1995).…”

Section: Sugars Concentration In the Presence Of Chemical Preservatmentioning

confidence: 99%

“…Sucrose was converted into dextran though dextransucrase enzyme from Leuconostoc spp (Kin & Robyt, 1995). In previous studies, several microorganisms (e.g., lactobacillus, yeast and molds) were also isolated, which were responsible for the spoilage of sugars and caused discoloration and the reduced the pH of SSJ (Bhatia, Uppal, Thind, & Batta, 2009;Ramachandran et al, 2017;Rao et al, 2012). The above microorganisms were also isolated from the fresh SSJ in the pre-experiments.…”

Section: Sugars Concentration In the Presence Of Chemical Preservatmentioning

confidence: 99%

“…As a perishable commodity, the SSJ is easy deteriorated in the storage pile with a very short shelf life (4-5 hr) (Kumar, Rao, Gupta, Malapaka, & Kamal, 2015). The decay of the SSJ was mainly caused by the metabolism of the spoilage microorganisms (Ramachandran, Rani, Lavanya, Ninetha, & Usha, 2017;Singh, Gaikwad, & More, 2014). To date, different methods such as pH control (Vargas-Ramirez, Haagenson, Pryor, & Wiesenborn, 2013), freezing (Begum, Arefin, Islam, & Islam, 2015), pasteurizing (Kumar, Rao, Gupta, Malapaka, & Kamal, 2013), irradiation (Sankhla, Chaturvedi, Kuna, & Dhanlakshmi, 2012), and chemical preservation were widely applied to extend the storage period of the fermentable juice in the food industry.…”

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confidence: 99%

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A combination of evaporation and chemical preservation for long‐term storage of fresh sweet sorghum juice and subsequent bioethanol production

Zhang

Wen

Zheng

et al. 2018

J Food Process Preserv

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Evaporation and chemical preservation were combined for long‐term storage of sweet sorghum juice (SSJ). The preserved SSJ was further used as substrate for ethanol fermentation. Different chemicals including hydrogen peroxide, sodium hypochlorite, sodium benzoate, and methyl paraben were used as co‐preservatives and were added into concentrated SSJ that contains ~40% (w/v) of sugars. The effects of chemical preservatives on sugar storage and ethanol fermentation were compared. The results showed that methyl paraben has better sugar preservation ability and an acceptable yeast toxicity when compared with other chemicals. The addition of methyl paraben in concentrated SSJ was further evaluated and optimized. By adding 0.4 g/L of methyl paraben, 95.1% of fermentable sugars in SSJ were preserved after a 90‐day preservation at room temperature. Ethanol concentration of 121.1 ± 4.6 g/L with a yield of 0.45 ± 0.02 g/g was obtained using the preserved SSJ in batch fermentation. Practical applications Ethanol production by sugar‐containing juices is of interest because it is more effective, cheaper, and easier than the lignocellulosic routes. However, the commercialization of the bioethanol plants that uses the sweet sorghum juice as a substrate has long suffered from the deterioration of sugars. As a consequence, the ethanol fermentation process is limited by the short intermittent substrate supplementation in order to satisfy the harvest of the fresh stalks. This work comes up with a novel “evaporation+chemical” preservation method. The synergistic effect of high concentration of sugars and methyl paraben preservative showed inspiring sugar preservation results. Most of the sugars in the sweet sorghum juice were preserved for at least 90 days at room temperature and can be used for ethanol fermentation effectively. The continuity of fermentation can be significantly improved, which showed promising results in year‐round operations.

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“…This presents obstacles to its industrial-scale production because it limits the manufacturer's opportunities. (Ramachandran et al, 2017). Considering the growing interest in the ready-to-drink cane juice, the development of processing technologies which promote security and stability, enable better distribution, and encourage the agroindustry is highly relevant.…”

Section: Introductionmentioning

confidence: 99%

The shelf life of standardized sugarcane juice stored under refrigeration

et al. 2020

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The shelf life (SL) of freshly extracted sugarcane juice is limited to a few hours, and the use of hurdle technology is a strategy to ensure its safety and stability. The SL of standardized cane juice (19.4 °Brix, 0.085% acidity and pH 4.35), pasteurized at 95 °C/30 s and stored under refrigeration, was estimated. Odeal (4 °C), commercial (8 °C) and abusive (12 °C) conditions were tested. Microbiological and sensory assays were carried out on the newly processed juice (time zero) and overtime to estimate the SL. Counts of psychrotrophic bacteria and molds and yeasts equivalent to 4 and 3 logCFU mL-1 , respectively, were set as acceptable maximum levels to establish the SL. Average scores greater than 5 (in the 9-point hedonic scale) and percentages of approval greater than 60% were both used as threshold values for juice´s appearance and flavor. The juice´s SL stored at 4, 8 and 12 °C were 94, 74 and 26 days, respectively. The combination of multiple technologies applied in this study was effective in obtaining a product with high sensory acceptance and a SL compatible with possible demands of the consumer market.

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Optimization of Shelf Stability of Sugarcane Juice with Natural Preservatives

Cited by 25 publications

References 18 publications

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

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

A combination of evaporation and chemical preservation for long‐term storage of fresh sweet sorghum juice and subsequent bioethanol production

The shelf life of standardized sugarcane juice stored under refrigeration

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