No abstract

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.

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

No abstract

Jabuticaba is a berry consumed as fresh fruit, and it may also be processed into nectar.This study targeted the preservation of jabuticaba nectar through hurdle technology.