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
Sugarcane juice is a highly perishable beverage, and its stabilization may be achieved by applying the proper heat treatment. This study aimed at optimizing the binomial holding time x temperature for whole cane juice pasteurization. Eleven runs were carried out according to a Central Composite Rotatable Design (CCRD). The pasteurized juice was aseptically filled into polyethylene terephthalate (PET) bottles and stored at 0 °C in the dark. The temperature (ranging from 78 to 92 ºC) and holding time (from 16 to 44 s) were tested as independent variables. The performances of the binomials were evaluated by physicochemical, microbiological, enzymatic and sensory tests, and instrumental measurement of color. The data were processed through Analysis of Variance (ANOVA), Tukey test, Principal Component Analysis (PCA), and Response Surface. The values obtained for pH, soluble solids content (SS) and titratable acidity (TA) of freshly extracted juice ranged from 5.15 to 5.37; 17.8 at 24.5 °Brix; and 0.052 to 0.125% (citric acid), respectively. The pasteurized juice showed values of 5.18 to 5.37 for pH, 17.4 to 24.1 for TSS and 0.062 to 0.123% for TA. The eleven samples, produced in different runs, showed significant differences in terms of physicochemical parameters. The comparison between the samples of fresh and pasteurized juice indicated that the heat treatment had little or no influence on those parameters. The lightness variations (ΔL *), red / green chroma (Δa *) and yellow / blue chroma (Δb *) ranged from-2.3 to +2.4;-3.2 to-0.9; and-5.5 to +0.2, respectively. The total color difference (ΔE *) between fresh and pasteurized juice ranged from 1.95 to 5.91. Decimal reductions of microorganisms ranged from 2.9 to > 4.7 for mesophiles, > 2.9 to > 3.8 for molds and yeasts, and > 3.0 to > 4.7 for psychrotrophics. Reductions in enzymatic activity ranged from 24.6 to 89.5% for polyphenoloxidase (PPO) and from 47.8 to 93.7% for peroxidase (POD). The average scores obtained for the pasteurized juice ranged from 5.6 to 7.3 for appearance, from 7.2 to 7.8 for flavor and from 6.9 to 7.7 for overall impression. The impact of the binomials applied to the pasteurization of the sugarcane juice widely varied. With respect to enzymatic inactivation and microorganism's reduction, the treatment at 90 ºC/40 s was the most efficient. The treatment at 85 ºC/44 s was the most effective in maintaining the original color of juice. In terms of sensory acceptability, the treatment at 85 ºC/16 s had the best performance. The binomial 90 ºC / 40 s was considered the most suitable for sugarcane juice pasteurization.
scite is a Brooklyn-based organization that helps researchers better discover and understand research articles through Smart Citations–citations that display the context of the citation and describe whether the article provides supporting or contrasting evidence. scite is used by students and researchers from around the world and is funded in part by the National Science Foundation and the National Institute on Drug Abuse of the National Institutes of Health.
hi@scite.ai
10624 S. Eastern Ave., Ste. A-614
Henderson, NV 89052, USA
Copyright © 2024 scite LLC. All rights reserved.
Made with 💙 for researchers
Part of the Research Solutions Family.