The effect of sonication and heat treatment on the physicochemical, nutritional and microbiological properties of different sugarcane variants

Abstract

Red sugarcane (RS) is a lesser bred of sugarcane variant in Malaysia compared to yellow sugarcane (YS), thus less data is available regarding this species. On this study, the physicochemical and microbiological properties of RS was determined and compared with YS under different conditions. Both sugarcane variants were subjected to heat and sonication treatments for 5 and 15 minutes as a method for preservation. RS contains a higher °Brix (15) compared to YS (14), and was unchanged while YS demonstrated a significant reduction. Furthermore, RS displayed a superior fructose (+802%), glucose (+119%) and sucrose (+17.91%) levels in all samples and they were largely preserved during both treatments. However, RS was sensitive to colour changes, as darker juice (decrease in lightness and increase in redness) was produced after treatments. RS possessed lower phenolic content (-31.15%) and antioxidant activity (-11.51%) than YS, and was significantly affected by both treatments. Sonication was more effective in reducing the microbial content than heat in both treatments. These findings indicated that RS is better at retaining its physicochemical properties under preservation treatment, but less resistant in preserving its appearance and nutritional values.

Effect of Thermosonication on Ferric Reducing Antioxidant Power and the Color of Beras Kencur Drink

“…Non-enzymatic browning occurs at high temperatures and causes the sucrose molecule to undergo inversion, this causes browning and affects the color of the beras kencur drink (Akbar & Murtini, 2018). Similar results have also been reported by Abid et al (2014); Jasmi et al (2020); Jabbar et al (2015), informing a significant difference in the TCD of the liquid sample after the thermosonic treatment.…”

“…showed the changes in the color value of beras kencur drink in various treatments. Abid et al (2014); Jasmi et al (2020); , exhibited significant differences in the colors of the thermosonic treated liquid samples.…”

Optimization of minimal thermal treatment conditions for sour cherry (Prunus cerasus L.) juice using ultrasound‐ohmic combination treatment

“…Manzoor et al (2020) declared the maximum reductions for TMAB and YM counts as 1.95 log CFU/mL and 0.42 log CFU/mL after 40 min sonication treatment, respectively. Jasmi et al (2020) detected that all sonication treatments of sugarcane juice reduced the TMAB and YM counts to zero. The leading mechanism of sonication on microorganisms could be related to disruption of the microbial cells and modification of cellular activities (Hayer, 2010).…”

Impact of ultrasound treatment on viability of Staphylococcus aureus and the human milk antioxidant activity

“…In addition, studies have shown that slow pasteurization leads to reduced levels of some of the antioxidant components present in HM such as glutathione peroxidase (Silvestre et al, 2008), vitamin C (Moltó-Puigmartí et al, 2011, total antioxidant capacity (Nogueira et al, 2018;Silvestre et al, 2008) In this context, innovative methods of food preservation such as ultrasound (US), high pressure, ionizing radiation, pulsed electric field, microfiltration and ultraviolet radiation, have been tested as possible alternatives to conventional thermal treatments in order to maintain microbiological safety with less impact on nutritional, functional and sensory aspects (Monteiro et al, 2020;Shabbir et al, 2020;Jasmi et al, 2020;Awad et al, 2012). In this context, the treatment of food with ultrasound (US) can offer an alternative to traditional methods (Piñon et al, 2019;Fernández-Barbero et al, 2019).…”