Cultivar affects the color change kinetics of sugarcane juice

Abstract

This study evaluated the influence of different Brazilian cultivars (RB867515/C1, SP813250/C2, RB92579/C3 and CTC02/C4) on unprocessed sugarcane juice quality by physicochemical, microbiological and enzymatic analysis. Color parameters were determined during six days at 10 °C. The experimental design was completely randomized with four treatments (cultivars) and three replicates. Significant differences were observed (p ≤ 0.05) among the juice samples from different cultivars. The pH values ranged from 5.09 to 5.25, soluble solids content from 14.13 to 18.60 ºBrix and titratable acidity from 0.035 to 0.120% of citric acid. Counts of mesophiles, psychrotrophs and molds and yeasts varied between 4.8 and 6.2 logCFU mL -1 , 3.2 and 4.6 logCFU mL -1 and 3.3 and 4.8 logCFU mL -1 , respectively. Polyphenol oxidase and peroxidase activities ranged from 8 to 15 U mL -1 and between 6 and 40 U mL -1 , respectively. The initial (t0) lightness varied from 21 to 37 among cultivars, and final values, after six days of storage (t6), between 22 and 41. Principal components analysis showed that the juice of different cultivars is characterized by different parameters. Considering its lighter color and smaller color variation during storage, juice extracted from cultivar RB867515 presented the greatest potential for consumer acceptance.

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

“…Minimal change colour change during processing is a very important trait for the food industry (Bomdespacho et al, 2018;Thakur et al, 1996). Colour changes of the sugarcane juice as a result of heat treatment for 5 and 15 minutes and ultrasonic treatment for 40 °C and 60 °C is displayed in Table 2.…”

Sugarcane juice pasteurization: A search for the most effective parameters

“…Andrade et al (2014) reported PPO and POD activities in the range of 3.7–40.6 U and from 3.4 to 148.6 U, respectively. Bomdespacho et al (2018) observed PPO activities in the range of 9.4–15.4 U in raw juice, while the POD activity ranged from 5.2 to 33.2 U. Bucheli and Robinson (1994) used chlorogenic acid as substrate to determine the PPO activity, and reported a greater PPO activity in the cane juice as compared to the use of others substrates. Catechol was the substrate herein used.…”

“…reported PPO and POD activities in the range of 3.7-40.6 U and from 3.4 to 148.6 U, respectively Bomdespacho et al (2018). observed PPO activities in the range of 9.4-15.4 U in raw juice, while the POD activity ranged from 5.2 to 33.2 U Bucheli and Robinson (1994).…”

“…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).…”

Stabilization and attributive amelioration of sugarcane juice by naturally derived preservatives using aonla and moringa extract

“…SCJ marketing and processing operations are quite a few because sugarcane fermentation begins immediately the following extraction as it contains 80% water and 20% total soluble solids (TSS) with a pH greater than 4.6 and water activity 0.99 aW (Abhilasha & Pal, 2018). The presence of carotenoids, anthocyanins, melanoidins, flavonoids, melanin, and substances from the alkaline oxidation of fructose in varying quantities in sugarcane affects its color, which consequently affects consumer appeal (Bomdespacho et al, 2018). Enzymatic browning is a significant contributor to SCJ degradation.…”