Application of high‐pressure processing for extending the shelf life of sugarcane juice under refrigerated conditions

Abstract

Sugarcane juice has been associated with a short shelf life due to the rapid enzymatic spoilage and microbial fermentation. The evolution of quality attributes of the high pressure processed (HPP)juice (523 MPa/50°C/11 min) was compared with that of conventionally pasteurizedjuice (90°C/5 min), packed in two different packaging materials, viz., ethylene vinyl alcohol (EVOH) and multi-layered (ML-PET) polyethylene terephthalate and stored under refrigerated conditions. The total color difference of the juice samples changed in line with the zero-order kinetics while the changes in the ascorbic acid, total phenols, antioxidant capacity, and enzyme inactivation were well predicted by the first-order kinetics. The sensory acceptability of the HPP juice was superior to pasteurized samples. Under refrigeration, the HPP samples in ML-PET exhibited a shelf life of upto 100 days as against the pasteurized juice, which reported shelf life of 45 days. Practical applications Commercialization of sugarcane juice is limited by its short shelf life in virtue of rapid microbial fermentation and enzymatic browning. The pasteurization of the sugarcane juice has been found to be effective in preserving the juice and this is often accompanied by loss of heat sensitive nutrients and discoloration due non enzymatic reactions. On this front, the high pressure processing is an alternate technique for preservation of the juice for an extended duration. The technology ensures substantial reduction in the microbial load as well as the spoilage enzymes, ensuring minimal effect on the nutrient profile and sensory attributes.

Storage stability of microfluidized sugarcane juice and associated kinetics

“…Moreover, the air and moisture diffusion in plastic pouches would be higher in comparison to glass bottles which could catalyze the production of melanoids in SP leading to higher color change. Increased browning of processed sugarcane juice with storage time has been reported by several researchers (Huang et al, 2015;Mao et al, 2007;Sreedevi et al, 2020). In contrast, the color degradation of the juice stored in GB was very gradual up to the twelfth day which was also indicated by a lower kinetic rate constant (K GB = 0.116 < K SP = 0.215;…”

“…Since plastic pouches have higher oxygen migration rate than glass, it could lead to higher juice degradation due to increased PPO activity (Sikora et al, 2019). Although there are studies suggesting that pressure processing could retard the browning reaction in sugarcane juice due to sufficient inactivation of PPO (Sreedevi et al, 2020), the degree of retardation varies with the sugarcane cultivar considered (Bomdespacho et al, 2018).…”

Influence of High-Pressure Technology on the Enzymative Activity of Canned Fruit

“…Давление оказывает ограниченное влияние на ковалентные связи молекул с низкой молекулярной массой, таких как витамины, пигменты и летучие соединения, в отличие от молекул с высокой молекулярной массой, таких как белки/ферменты. Это объясняется сложной трехмерной структурой ферментов, которая стабилизирована различными ковалентными и нековалентными связями [25] [29].…”

Impact of high‐pressure treatments on enzyme activity of fruit‐based beverages: an overview

“…Pressure has a limited effect on the covalent bonds of low-molecular-mass molecules such as vitamins, pigments and volatile compounds in contrast to that of high-molecular-mass molecules such as proteins/enzymes. Because the complex threedimensional structure of enzymes is stabilised by various covalent and non-covalent interactions (Sreedevi et al, 2020). This inactivation is a series of events that involve the formation and/or disruption of numerous interactions and changes in the native structure of enzymes by folding and/or unfolding (Fig.…”