Utilization of sugarcane bagasse aqueous extract as a natural preservative to extend the shelf life of refrigerated fresh meat

Abstract

This study aimed to investigate the extraction of total phenolic compounds of sugarcane bagasse using various solvents. In addition, the Sugarcane Bagasse Water Extract (SBWE) was used in refrigerated fresh meat as natural preservative. The fresh meat was dipped into water solutions containing various phenolic compounds concentrations (T1:125, T2:250 and T3:500 ppm). During 10 days of storage at 4 °C for all the treated samples were compared with untreated one. The results revealed that SBWE showed relevant values of total phenolic compounds (17.90 mg/g) and total flavonoids content (4.50 mg/g), as well as 45.90% of antioxidant content. On the other hand, microbiological examination and sensory evaluation have turned out to be the best treatment for T3:500 ppm. The SBWE showed an antibacterial impact on Staphylococcus sp. and a reduction in the Total Plate Count and in the group of Psychrotrophs. The shelf-life of refrigerated fresh meat treated with SBWE by dipping it into water solutions was also extended to more than 10 days.

Xylan, Xylooligosaccharides, and Aromatic Structures With Antioxidant Activity Released by Xylanase Treatment of Alkaline-Sulfite–Pretreated Sugarcane Bagasse

“…Ethanol-derived desorption at 30% (v/v) provided a DP5 xylooligosaccharide-enriched fraction also presenting low phenolic contents, suggesting that fractions produced from desorption with low ethanol concentrations are suitable for further recovery of pure xylooligosaccharides. Ethanol concentrations from 40% (v/v) interestingly desorbed xylooligosaccharides containing high phenolic contents, which conferred high antioxidant activity to these fractions ( Rao and Muralikrishna, 2006 ; Ratanasumarn and Chitpraser, 2020 ; Mohamed et al, 2021 ). Compared to Trolox, the oligosaccharide fractions desorbed from 50% ethanol concentration provided similar antioxidant activities to 320 µM Trolox.…”

Mechanism elucidation of color formation in sugarcane juice during enzymatic

“…Sugarcane color had been associated to phenolic compounds (Ogando et Rodrigues et al, 2017). Polyphenols including avonoids and phenolic acids have been reported on sugarcane juice (Mohamed et al, 2021;Payet et al, 2006) and gallic acid, chlorogenic acid and ferulic acid were identi ed as main phenolic acids (Molina-Cortés et al, 2020; Feng et al, 2015). Phenolic acids can be oxidized by oxidases generating colored compounds, via enzymatic browning reactions (Ayón-Reyna et al, 2019; Dias et al, 2020), it remains a challenge to maintain the white sugar quality.…”