The shelf life of standardized sugarcane juice stored under refrigeration

Geremias-Andrade, Ivana Morais; Rocheto, Ana Cláudia; Gallo, Fábio Augusto; Petrus, Rodrigo Rodrigues

doi:10.1590/fst.33918

Cited by 11 publications

(4 citation statements)

References 19 publications

(22 reference statements)

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“…Sugarcane juice was subjected to pasteurization at 80 °C for 10 minutes and chemical preservatives like citric acid (0.5 g/1,000 ml) and KMS (150 ppm) were added to the juice. Another sample with sterilization at 80 °C for 20 minutes in addition to the above-mentioned treatments was also compared [63]. The samples were packaged in various packaging materials and then underwent an irradiation process for 0.25, 0.5 and kGy.…”

Section: Hurdle Technologymentioning

confidence: 99%

Approaches and Technologies for Preservation of Sugarcane juice: A Review

Murjani,

Suryavanshi,

Dhembare

et al. 2023

J. Food Eng. Tech.

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Every region of India has access to the cooling sweet soft drink known as sugarcane juice. It is an essential product on the world market since it has great health advantages. Sugarcane juice competes with other soft drinks in the market pushed by health-conscious consumers, and the sugarcane growers profit financially. To extend the shelf life of sugarcane juice, processing must be combined with the development of appropriate preservation methods. Researchers have looked into a variety of sugarcane juice preservation techniques, including chemical, thermal, and non-thermal techniques. Pasteurization is one of the many methods that are used for preserving sugarcane juice. Pasteurization, however, results in the loss of flavor, aroma, colour, taste, and vital nutrients. Non-thermal procedures, which can preserve the nutritional and sensory qualities of fresh juices, are now receiving more attention. This review article examines numerous preservation methods for sugarcane juice, analyses them, and suggests a course of action to assist determine the best method for doing so. Different criteria for different types of technologies are discussed with their advantages and drawbacks. Technologies which do not use chemical additives have also been discussed, while taking their industrial scalability and economical aspects under consideration. Prime focus is kept on developing a technology which is economical, industrially acceptable and greener for the environment.

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Section: Hurdle Technologymentioning

confidence: 99%

Approaches and Technologies for Preservation of Sugarcane juice: A Review

Murjani,

Suryavanshi,

Dhembare

et al. 2023

J. Food Eng. Tech.

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show abstract

“…It is usually served cold and chilled in a food cooler or ice cubes. Fresh sugarcane juice contains a total dissolved solid of 19.4 brix, a pH of 4.35, and an acidity level of 0.085% [14]. Sugarcane juice has a self-life of 94 days after being pasteurized for 30 seconds at 90°C and then kept at 4°C.…”

Section: Preparation Of Sugarcane Juicementioning

confidence: 99%

The processing methods and total phenol content of some of West Sumatra’s traditional beverages

Putri

Novita

Utama

2022

IOP Conf. Ser.: Earth Environ. Sci.

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West Sumatra is recognized for having various traditional beverages that can boost physical stamina. Farmers drink them to increase their energy levels after working all day. The health advantages of these beverages are producing rich nutrients and improving secondary metabolites, such as phenol compounds that naturally exist in plants as the beverages’ raw material. This study aimed to investigate steps to prepare West Sumatra’s traditional beverages and their total phenol. The research began with observing beverage samples collected from various locations. The next step was testing the total phenol in the drinks. Five traditional beverage varieties were chosen from Payakumbuh City and Limapuluh Kota Regency by considering a number of factors: (1) how common these beverages were in the community, (2) how freely they were sold, (3) how quickly they were delivered, and (4) how widely they were distributed throughout West Sumatra. These beverages were young coconut drink, aia niro (sap drink), sugarcane juice, kahwa daun drink, and teh talua (egg tea). Kahwa daun is made from coffee plant leaves dried by heating, smoking, or roasting. Sugarcane juice is produced by crushing sugarcane stalks and filtering the liquid. Aia niro is obtained by extracting the male fruits of palm stems from flower bunches. Meanwhile, teh talua is produced with blended egg yolks, filtered hot tea water, sugar, and lime water. The results showed that total phenol content in young coconut, aia niro, sugarcane juice, kahwa daun, and teh talua beverages were 47.86, 84.94, 422.95, 508.52, and 1489.75 mg gallic acid equivalent/L, respectively.

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“…From its solid fraction, nitrogenous substances, fats, pectins, organic acids and ash can be obtained [10]. Sugarcane juice's composition varies according to the cultivar, harvest time, soil and climate [11]. After submerged fermentation, Fermentation 2023, 9, 879 2 of 11 calcium lactate is the main product created due to the use of sodium carbonate to control the strong inhibition that the microorganism undergoes when the pH decreases throughout the process.…”

Section: Introductionmentioning

confidence: 99%

Lactic Acid Production Using Sugarcane Juice as an Alternative Substrate and Purification through Ion-Exchange Resins

de Oliveira,

Vandenberghe,

Soccol

2023

Fermentation

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The commercial importance of lactic acid (LA) is due to its versatility, especially in the food industry, and for being the precursor of poly-lactic acid, which demands a high-quality LA precursor. The overall LA production process still has some bottlenecks related to costs; thus, alternative substrates such as sugarcane juice may reduce the cost of the fermentation medium and provide a favorable environment for the Lactobacillus pentosus strain, which continues to be explored. In this context, this work presents the process of producing LA from sugarcane juice. The LA purification method is also described using different ion-exchange resins, both in packed columns and in a stirred tank. The fermentation kinetics showed the highest LA production of 113.74 g/L in 96 h, in which a productivity of 1.18 g LA/L∙h was reached. Among the purification techniques, the combined use of Amberlite IR120 and IRA-67 resins under agitation in a stirred tank was the best condition, and resulted in a final LA concentration of 189.11 g/L after 120 min, with 95% LA mass recovery. This result demonstrates a simplified way to use ion-exchange resins safely and in a controlled environment, and with process scale-up viability.

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The shelf life of standardized sugarcane juice stored under refrigeration

Cited by 11 publications

References 19 publications

Approaches and Technologies for Preservation of Sugarcane juice: A Review

Approaches and Technologies for Preservation of Sugarcane juice: A Review

The processing methods and total phenol content of some of West Sumatra’s traditional beverages

Lactic Acid Production Using Sugarcane Juice as an Alternative Substrate and Purification through Ion-Exchange Resins

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