Physicochemical, Microbiological and Sensory Qualities of Acidified Sugarcane Juice

Kunitake, Mariana Tomie; Costa, T.C.; Vieira, Délia C.; Leite, Felipe; Nishihara, Tsunenori; Freire, M. T. A.; Petrus, Rodrigo Rodrigues

doi:10.1166/jnef.2013.1006

Cited by 3 publications

(8 citation statements)

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“…Regarding molds and yeasts, counts lower than those observed in this study (3.9-4.8 log cfu/ml) were reported by Kunitake et al (2013), who obtained values in the range of 2.5-3.9 log cfu/ml. Note: Means (n = 3) followed by the same lower case exponent in the same column (comparison among trials) and by the same upper case exponent in the same row (comparison between raw and pasteurized juice) are not different (p > .05).…”

Section: Factorial Designcontrasting

confidence: 81%

“…The processing, however, did not have a significant effect on this parameter. Similar results (0.047%-0.052% of citric acid) were found byKunitake et al (2013), while other studies presented slightly higher values for acidity Kayalvizhi et al (2016). reported acidity of 0.2% citric acid in fresh cane juice, andChauhan et al (2002) observed acidity in the range of 0.24%-0.39% for the juice extracted from different cultivars Saxena et al (2016).…”

supporting

confidence: 83%

“…The tested levels of temperature were [78 (− α ), 80 (−1), 85 (0), 90 (+1), and 92 (+ α )]°C. As for the holding time, the studied levels were [16 (− α ), 20 (−1), 30 (0), 40 (+1), and 44 (+ α )] s. The levels of t and T were set based on studies conducted by Andrade, Matos, Rocheto, Valadao, and Petrus (2014), Kunitake et al (2013), and Silva et al (2016). The features of the heat exchanger available to perform this research work were also considered.…”

Section: Methodsmentioning

confidence: 99%

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Sugarcane juice pasteurization: A search for the most effective parameters

Gomes

Ribeiro

Kushida

et al. 2020

J. Food Process. Preserv.

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Sugarcane juice is a commodity in tropical countries as it provides health benefits; it is a nutritious, inexpensive, and refreshing drink, which helps keep the body healthy. However, the development of suitable preservation technologies is imperative to enhance its shelf life (Kaavya, Pandiselvam, Kothakota, Priya, & Prasath, 2019). Cane juice contains 80% water on average; its soluble solids content may range from 15 to 25 °Brix, pH between 5.0 and 6.0, titratable acidity between 0.04 and 0.12 (% citric acid) and water activity 0.99. The climate, soil, cultivar, and maturity of the raw material significantly affects the physicochemical properties of juice (Bomdespacho, da Silva, Lapa-Guimaraes, Ditchfield, & Petrus, 2018). The juice fermentation starts rapidly after extraction (Qudsieh, Yusof, Osman, & Rahman, 2002). Due to spoilage-causing microorganisms and enzymatic reactions, the fresh juice develops a brown color and tastes sour within a few hours after extraction when not stored appropriately (Yusof, Shian, & Osman, 2000). Many attempts have been made in the overall stabilization of sugarcane juice, and pasteurization may successfully be used in this product's preservation. Notwithstanding, to the best of our knowledge, no study addressing the optimization of time × temperature binomial has been reported. Knowledge of these parameters is crucial to the emerging cane juice processing industry. Mao, Xu, and Que (2007) stated that the development of effective treatment procedures that preserve the fresh quality of cane juice would allow it to be more widely marketed and also enhance

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Section: Factorial Designcontrasting

confidence: 81%

supporting

confidence: 83%

Section: Methodsmentioning

confidence: 99%

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Sugarcane juice pasteurization: A search for the most effective parameters

Gomes

Ribeiro

Kushida

et al. 2020

J. Food Process. Preserv.

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“…Both values were lower than that determined in this work (65%). Kunitake et al (2013) reported a wide variation in soluble solids content (15.2 -23.6 ºBrix) and titratable acidity (0.038 -0.071 g citric acid 100 mL -1 ) in freshly extracted juice from the same cultivar (SP 813250) and growth site.…”

Section: Physicochemical Testsmentioning

confidence: 99%

“…Depending on the intended shelf life to meet specific consumer market demand, the storage of the cane juice at 8 °C (74 day-shelf life) may be more strategic than storage at 4 °C (94 day-shelf life) in terms of cost saving. Kunitake et al (2013) studied the effect of pasteurization temperature on the shelf life of passion fruit pulp-added cane juice stored at 7 °C. The juice´s shelf lives treated at 85, 90 and 95 °C 30 s -1 were 31, 39 and 52 days, respectively.…”

Section: Cane Juice´s Shelf Lifementioning

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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Determining the impact of pre‐pressing pretreatments applied to sugarcane on the aroma compounds and quality characteristics of sugarcane juice

Yetisen,

Baltacioglu,

Baltacioglu

et al. 2024

Journal of Food Science

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The study examined the effects of three pretreatments, blanching (5, 10, and 30 min), ultrasound (15, 20, and 30 min), and steam blanching (10, 20, and 30 min) on sugarcane, assessing their impact on sugarcane juice quality parameters and aroma compounds. The control had the highest soluble solid content, while the ultrasound‐15 min (US‐15 min)‐treated sample had the lowest, affecting pH, total acidity, and color values significantly. Color analysis showed lower L* values and less greenish tones in treated samples. The implemented pretreatments effectively reduce the browning index, with the US‐20 min treatment showing the most significant reduction compared to the control sample. All pretreatments deactivated polyphenol oxidase. Carbon isotope analysis yielded significant results. Principal component analysis and hierarchical clustering linked 1,1‐diphenyl‐2‐picrylhydrazyl (DPPH) with 2,2′‐azino‐bis 3‐ethylbenzothiazoline‐6‐sulfonic acid (ABTS) and 5‐hydroxymethyl furfural (HMF) with total phenolic content. The study also highlights significant variations in aroma compound profiles among pretreated sugarcane juice samples, with blanching for 10 min showing notable increases in specific compounds like 2‐heptanone and nonanol. Hierarchical clustering showed similarities between blanching‐30 min and US‐30 min, contrasting with the control. Blanching‐10 min had a positive impact on sugarcane juice quality. In conclusion, the study emphasized how pretreatments affect physicochemical properties and aroma compounds in sugarcane juice.Practical ApplicationThe research findings suggest that blanching and ultrasound pretreatments can be used by the food industry to improve sugarcane juice quality by reducing browning, enhancing color, and altering aroma profiles. These pretreatments could extend the shelf life and appeal of sugarcane juice, making it more attractive to consumers while maintaining its nutritional properties.

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Physicochemical, Microbiological and Sensory Qualities of Acidified Sugarcane Juice

Cited by 3 publications

References 0 publications

Sugarcane juice pasteurization: A search for the most effective parameters

Sugarcane juice pasteurization: A search for the most effective parameters

The shelf life of standardized sugarcane juice stored under refrigeration

Determining the impact of pre‐pressing pretreatments applied to sugarcane on the aroma compounds and quality characteristics of sugarcane juice

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