Sugarcane Juice Preservation: A Critical Review of the State of the Art and Way Forward

Rathnakumar, Kaavya; Pandiselvam, R.; Kothakota, Anjineyulu; Priya, E. P. Banuu; Prasath, V. Arun

doi:10.1007/s12355-018-0622-2

Cited by 40 publications

(43 citation statements)

References 58 publications

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“…It is cheap and popular beverage served at restaurants and roadside stalls throughout Asia during the harvesting season (Huang et al ., ). SCJ contains sucrose, polyphenolic compounds, ascorbic acid, minerals, fine bagasse particles and pigments (Kaavya et al ., ). The juice is viscous due to the presence of wax, small amount of protein, natural gums, starch and pectic substances.…”

Section: Introductionmentioning

confidence: 97%

Combined effect of microwave and ultrasonication treatments on the quality and stability of sugarcane juice during cold storage

Zia

Khan

Zeng

et al. 2019

Int J of Food Sci Tech

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The main objective of this study was to investigate the combined effect of microwave (MW) treatment (2450 MHz for 120 s), ultrasonication (US) (24 KHz, 20°C for 20 min) and combined treatment (MW-US) on the quality and stability of sugarcane juice (SCJ) during 21 days of storage at 4°C. The effect of the treatments and storage time on physicochemical, bioactive compounds (total phenolic, flavonoids and ascorbic acid content) and microbial analysis of SCJ. No significant (P < 0.05) changes were observed in°Brix, while there was an increase in pH and a decrease in titratable acidity in all treatments. Compared to US and MW, MW-US treatments was more effective in preserving colour attributes, total phenolic and flavonoids contents, ascorbic acid and antioxidant capacities of the SCJ during storage. The results regarding the microbial count indicate that more microbial safety and longer shelf life was achieved by MW-US. MW-US treatment is an effective technology for improving the safety and shelf life of SCJ by minimising quality changes, retaining bioactive compounds and reducing microbial growth during storage. International Journal of Food Science and Technology 2019Effect of microwave and ultrasonication on sugarcane juice S. Zia et al. International Journal of Food Science and Technology 2019Effect of microwave and ultrasonication on sugarcane juice S. Zia et al.

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Section: Introductionmentioning

confidence: 97%

Combined effect of microwave and ultrasonication treatments on the quality and stability of sugarcane juice during cold storage

Zia

Khan

Zeng

et al. 2019

Int J of Food Sci Tech

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“…It is an inexpensive, common, and widespread drink in Asian restaurants, as well as roadside stalls during the harvesting season (Huang, Chang, & Wang, 2015). This sweet liquid comprises of sucrose, vitamin C, polyphenols, minerals, and bagasse (Kaavya, Pandiselvam, Kothakota, Priya, & Prasath, 2019). Sugarcane juice has several therapeutic applications, and it helps in strengthening the stomach, heart, brain, kidneys, eyes, and sex organs (Sankhla, Chaturvedi, Kuna, & Dhanlakshmi, 2012).…”

Section: Introductionmentioning

confidence: 99%

Effect of dielectric barrier discharge plasma, ultra‐sonication, and thermal processing on the rheological and functional properties of sugarcane juice

Manzoor

Ahmad

Ahmed

et al. 2020

Journal of Food Science

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The present work was designed to study the impact of dielectric barrier discharge (DBD) plasma, ultrasound (US), and thermal treatment on the functional, rheological, and microbial analysis of sugarcane juice. The results showed that plasma and US treatment did not significantly affect the pH and color of the juice. Total soluble solids (°Brix) value increased from 16.30 ± 0.10 for untreated to 20.50 ± 0.15 during plasma treatment at 45 V for 2 min and 16.65 ± 0.27 during US treatment (40 kHz, power 240 W, and time 40 min). The maximum increase of 25% in total phenolic contents (TPC) and 21% in total flavonoid contents (TFC) was observed in a plasma‐treated sample at 40 and 45 V (for 2 min) respectively, whereas 18% in TPC and 16% TFC was observed in the US‐treated sample (40 kHz, power 240 W, and time 30 min) as compared to control sample. Plasma treatment increased the antioxidant activities (Ferric reducing antioxidant power (FRAP) assay and 2,2‐Diphenyl‐1‐picrylhydrazyl (DPPH) activity) toward maximum at 40 V and only 6% of vitamin C was degraded than others. Similarly, plasma treatment significantly reduced particle size, which further led to decreased significantly (P < 0.05) the apparent viscosity of sugarcane juice with a rise in shear rate and drove to a speedy breakdown on initial shearing. A significant reduction was observed in the microbial load among all treatments as compared to the control. Significant reductions of 3.6 and 0.50 log CFU/mL were observed in the total aerobic mesophilic and yeast and mold counts after DBD plasma treatment at 45 V for 2 min, respectively. Thus, we can conclude that novel technology like plasma treatment can be effectively used at an industrial scale for the preservation and processing of sugarcane juice. Practical Application Nowadays, novel processing techniques are employed to improve the nutritional quality and stability of juices. The consequences of the present research showed that DBD plasma treatment could improve the TPC, TFC, antioxidant activities, vitamin C, and rheological properties while reducing the activity of the microbial load better than the US and thermal treatment. The verdicts described that novel processing methods can enhance the quality of sugarcane juice at an industrial scale.

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“…Several preservation techniques have been followed to reduce microbial counts and inhibit enzyme activity to retard the deterioration of sugarcane juice. The common techniques adopted include thermal methods, such as, blanching, pasteurization, and so forth, which assure microbiological safety (Kaavya, Pandiselvam, Kothakota, Priya, & Prasath, 2019). However, these are accompanied by significant loss of bioactive compounds which is not favorable in nutrient enriched juice like sugarcane (Huang, Cheng, Hu, & Pan, 2015).…”

Section: Introductionmentioning

confidence: 99%

Effect of ozonation parameters on nutritional and microbiological quality of sugarcane juice

Panigrahi

Mishra

2020

J Food Process Engineering

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Sugarcane juice is susceptible to rapid spoilage and quality deterioration owing to browning of the juice and fermentation. To address this issue, ozonation of the juice has been attempted in this work. For optimization of ozonation process, response surface methodology based on full factorial design with control variables of gas flow rates (3, 6.5, and 10 L/min); ozone concentration (10, 20, and 30% wt/wt); and exposure time (5, 12.5, and 20 min) were employed. Physicochemical and microbiological indices were affected significantly by the gas flow rate irrespective of other two independent variables. Regression analysis showed that the predicted quadratic model fitted well with the experimental data and was significant (p < .05) with coefficient of determination (R2) for all responses >.9. Significant reductions in nutritional parameters, such as polyphenol content (13.5%), flavonoid content (22.5%), ascorbic acid content (81.46%), and antioxidant capacity (30%) were observed after ozonation. However, the treatment resulted in 67.8% inactivation of polyphenol oxidase enzyme and 3.72 log reduction in total plate count. Sensory analysis revealed that the treated juice was acceptable in terms of sensory properties. Thus, the ozone treatment was proved effective in enzyme inactivation and microbial destruction that offered enhanced anti‐browning and antimicrobial properties to the sugarcane juice.Practical applicationsSugarcane juice is susceptible to rapid spoilage and quality deterioration owing to the browning and fermentation resulting in its short shelf life. It is an extremely perishable product that loses its marketability because of processing problems. Considering the nutritional importance of this juice, it can be emerged as an energy drink if adequately treated. Consumer demands for minimally processed health foods have further encouraged the research related to techniques for processing of fruit juices. Ozone processing is one such potential nonthermal method which can enable extension of shelf life of sugarcane juice, yet retaining its freshness and organoleptic properties that in turn aid in the growth of juice processing industry.

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Sugarcane Juice Preservation: A Critical Review of the State of the Art and Way Forward

Cited by 40 publications

References 58 publications

Combined effect of microwave and ultrasonication treatments on the quality and stability of sugarcane juice during cold storage

Combined effect of microwave and ultrasonication treatments on the quality and stability of sugarcane juice during cold storage

Effect of dielectric barrier discharge plasma, ultra‐sonication, and thermal processing on the rheological and functional properties of sugarcane juice

Effect of ozonation parameters on nutritional and microbiological quality of sugarcane juice

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