Preservation of Sugarcane Juice Using Hurdle Technology

Abstract

Sugarcane juice was subjected following treatments viz. pasteurization at 808C for 10 min ? chemical treatments (KMS @ 150 ppm and citric acid @ 0.05%); pasteurization at 808C for 10 min ? chemical treatments (KMS @ 150 ppm and citric acid @ 0.05%) ? sterilization at 808C for 20 min. All the samples were packed in glass bottles, polyethylene Tetrapthelate (PET) bottles and low density polyethylene pouches (LDPE) and then irradiated at 0.25, 0.5 and 1.0 kGy and stored for 90 days at room and low temperature. Non-irradiated samples were taken as control. On treatment moisture content, ascorbic acid, viable bacterial count and viable yeast and mold count were decreased significantly (P [ 0.05) where as no significant effect was observed on reducing and total sugars in cane juice. Among the three packaging material used glass and PET was found to be at par in increasing the shelf life of sugarcane juice in comparison to LDPE pouches. On storage, ascorbic acid and total sugars were decreased significantly (P [ 0.05). Moisture content, viable bacterial count and viable yeast mold count were increased on storage. Irradiation and packaging material statistically showed no significant differences on organoleptic properties of juice but storage showed changes in sensory scores. Among all the treatments pasteurization at 808C for 10 min ? chemical treatments (KMS @ 150 ppm and citric acid @ 0.05%) ? sterilization at 808C for 20 min was found to be best in maintain the shelf life of juice up to 60 days at room temperature and 90 days at low temperature with 1.0 kGy irradiation doses. Among glass bottles, PET bottles and LDPE pouches, glass and PET were found to be best in maintaining the quality of juice.

The effects of conventional thermal, microwave heating, and thermosonication treatments on the quality of sugarcane juice

“…Generally, sugarcane juice can spoil quickly due to high moisture content, nutrients, and sugars all of which serve as a perfect environment for spoilage microorganisms to grow. Common microorganisms responsible for spoilage in sugarcane juice are Leuconostoc , Micrococcus , Lactobacillus , Actinomyces , Aspergillus , Monila , Penicillium , Saccharomyces , Candida , and Torulopsis (Sankhla, Chaturvedi, Kuna, & Dhanlakshmi, ). The microbial load in sugarcane juice can indicate its safety and shelf life.…”

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

“…Sankhla et al studied the stability of cane juice processed at 80°C/1 min combined with gamma irradiation (0.25, 0.5, and 1 kGy). The product was filled variously in glass, polyethylene terephthalate (PET), and low‐density polyethylene (LDPE) bottles and stored for 90 days at 4°C.…”

“…12 The stability of pasteurized (80°C/15 min) cane juice filled in polypropylene (PP) packaging incorporated with nanoclay that was stored for 60 days at 28°C was evaluated by Manikantan et al 13 The microbial counts exceeded 5 logCFU/mL. 14 studied the stability of cane juice processed at 80°C/1 min combined with gamma irradiation (0.25, 0.5, and 1 kGy).…”

Microbial destruction kinetics of high‐pressure‐processed sugarcane juice (Saccharum officinarum)

“…These microorganisms involve in the fermentation of sucrose by forming ethanol and organic acid, thus imparting a sour taste to the juice and spoiling the quality of juice within hours of its extraction (Yusof, Shian, & Osman, ). Pasteurization, addition of preservatives, and hurdle technology were attempted by various researchers (Chauhan, Singh, Tyagi, & Balyan, ; Sankhla, Chaturvedi, Kuna, & Dhanlakshmi, ) for stabilizing the sugarcane juice. Conventional thermal processing of sugarcane juice causes significant changes in sensory qualities and imparts jaggery flavor, which was not liked by the consumers (Bhupinder, Sharma, & Harinder, ; Chauhan et al, ).The high‐pressure processing (HPP) is regarded as the promising emerging nonthermal technology for providing microbial safe food with a minimal or no impact on nutritional attributes of liquid foods (Kaur, Kaushik, Rao, & Chauhan, ).…”