Kinetic modeling of sugarcane juice clarification by ozonation in batch reactor with ozone saturation control

Bernardi, Ricardo; Jorge, Luíz Mário de Matos; Paraíso, Paulo Roberto

doi:10.1590/fst.35417

Cited by 6 publications

(2 citation statements)

References 2 publications

(2 reference statements)

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“…One of the main purifying steps is called "clarification" and consists of applying sulphur dioxide (SO 2 ), lime and heating for the removal of color components and the flocculation of macromolecules such as polysaccharides, DNA and macromolecules (Cheavegatti-Gianotto et al, 2011;Organization for Economic Co-operation and Development, 2011). Bernardi et al (2019) propose that ozone can satisfactorily replace SO 2 in the sugarcane juice clarification step. The processing steps result in a highly purified product (sugar) composed almost entirely of sucrose.…”

Section: The Classification and Quality Requirements For The Different Types Of Sugarmentioning

confidence: 99%

Sugar derived from genetically modified sugarcane

2021

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Sugar is an ancient food and currently one of the most used ingredients in human nutrition and in the food industry. In tropical regions, sugar is produced mainly from sugarcane, while temperate countries produce sugar preferably from sugar beets. Due to its widespread use, the forthcoming adoption of genetically modified (GM) sugarcane varieties may raise questions about the quality and classification of the sugar produced. Here, we describe the several varieties of sugar and their specific uses and legal classifications. Regardless of whether they are produced from beet or from sugarcane and their final use, sugar consists of highly purified substances composed almost entirely from a disaccharide (sucrose) whose molecules consist of two monosaccharide residues: glucose and fructose. The differences between commercial sugar types are primarily in sucrose content (> 99.00 to 99.80 °Z), moisture content, ICUMSA color, conductivity ashes and reducing sugar. Neither DNA nor proteins can be detected at relevant levels in the different types of sugar. Therefore, sugar from genetically modified sugarcane varieties is virtually identical to sugar produced from conventional sugarcane, and the adoption of GM sugarcane varieties should not cause any change to the current use of sugar in human nutrition and in the food industry.

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Section: The Classification and Quality Requirements For The Different Types Of Sugarmentioning

confidence: 99%

Sugar derived from genetically modified sugarcane

2021

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“…Ozone treatment does not leave any residue on the products. Moreover, it can remove mycotoxins, inhibit or kill microorganisms contaminating foods (Karaca & Velioglu, 2007;Selma et al, 2008;Bastos et al, 2019), degrade poly aromatic hydrocarbon and clarify sugarcane juice (Silva et al, 2018;Bernardi et al, 2019). In the United States of America, ozone has been listed as a substance "generally recognized as safe (GRAS), " which can be in direct contact with and applied on food (Minas et al, 2010).…”

Section: Introductionmentioning

confidence: 99%

Effect of ozone treatment on physicochemical parameters and ethylene biosynthesis inhibition in Guichang Kiwifruit

Cao

Meng

et al. 2022

Food Sci. Technol

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To determine whether ozone can regulate fruit ripening and delay fruit aging, Kiwifruit (Actinidia deliciosa 'Guichang') was fumigated with different ozone concentrations (100 μL/L, 200 μL/L, 300 μL/L) for 3 h, stored at 1 °C and 85 ± 5% RH for three months, and then matured at 20 °C and 85% RH for 12 days. Compared with controls, the optimal concentration of ozone delayed kiwifruit ripening during cold storage by delaying the respiratory burst that precedes fruit decay. Consequently, fruit firmness, nutrient content, and enzyme activity remained stable; the expression of AdACS1 and AdACO1 as well as the activity of ACC synthetase (ACS) and ACC oxidase (ACO) was downregulated, whereby ACC and MACC were accumulated. In addition, ozone-treated fruit showed significantly reduced infection with grey mold. The effect of ozone on kiwifruit at 200 μL/L was the best suited for delaying fruit senescence, maintaining high quality during storage and fruit ripening compared with other fruits. Overall, our study indicated that ozone may play a major residual role in the physiological process of fruit ripening; furthermore, ozone can affect ethylene biosynthesis and fruit changes associated with endogenous ethylene production.

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