Stabilization and attributive amelioration of sugarcane juice by naturally derived preservatives using aonla and moringa extract

Abstract

Sugarcane juice (SCJ) is a cheap, popular, and very nutritious beverage served at roadside stalls in many countries during harvesting season. The juice is normally consumed immediately after extraction as fermentation sets within a few hours of extraction. Preserving the raw sugarcane juice is always challenging because it spoils within a few hours of extraction due to fermentation. Therefore, the bottling, distribution, and marketing of sugarcane are difficult tasks. The present study was designed to investigate the effect of naturally derived preservatives using aonla extract (AE) and moringa extract (ME) in different proportions (0%, 3%, 5%, and 7%) for the preservation of SCJ during 21 days of the storage period at 4 ± 2°C temperature. The effect of extracts and storage time were analyzed on physicochemical parameters, bioactive compounds, enzymatic, microbiological, and sensory analyses of SCJ. A significant improvement in pH of 5% AE (5.30 ± 0.06) and 5% ME (5.36 ± 0.02) was observed at 21 days as compared to control (5.89 ± 0.02). The total phenolic contents in 7% ME were also observed to be retained (4.4 ± 0.02 mg GAE/mL) at 21 days as compared to control (2.65 ± 0.03 mg GAE/mL). Other physicochemical and phytochemical analyses including titratable acidity, total soluble solids, total flavonoids, ascorbic acid, 2,2‐Diphenyl‐2‐picrylhydrazyl (DPPH), and ferric reducing antioxidant power assay (FRAP) also indicated that SCJ treated with ME was significantly stable (p < .05) regarding quality parameters, nutritional and sensory attributes at different storage intervals. These findings may be practical for the large‐scale production, storage, and marketing of SCJ products.

Development and storage stability of value‐added watermelon fruit butter by incorporating watermelon rind byproduct

“…There was less reduction in DPPH and FRAP values observed in treatments with 10% WMR powder and 6% WMR extract. This higher antioxidant activity could be due to the higher amounts of polyphenolic and antioxidant compounds in powder and extracts causing the inhibitory effect on enzymes responsible for the oxidative reaction and maintaining the higher retention of antioxidant potential in the samples (Khan, Syed, et al, 2021). The use of WMR in the form of powder and extracts was found to be more effective in preserving the polyphenolic content and the antioxidants in watermelon fruit butter.…”

Replacement of refined sugar by natural sweeteners: focus on potential health benefits

“…It is thought that phenolic food compounds, particularly flavonoids could have favorable effects on human health. Such compounds, however, are undesirable components in the making process of sugar and are detached from juice through processing ( Arif et al., 2019 ; Khan et al., 2021 ; Zia et al., 2019 ).…”

Replacement of Refined Sugar by Natural Sweeteners: Focus on Potential Health Benefits

“…It is thought that phenolic food compounds, particularly flavonoids could have favorable effects on human health. Such compounds, however, are undesirable components in the making process of sugar and are detached from juice through processing (Arif et al, 2019;Khan et al, 2021;Zia et al, 2019).…”