Browning and bioactive composition of sugarcane juice (Saccharum officinarum) as affected by high hydrostatic pressure processing

Sreedevi, P.; Jayachandran, Lakshmi E.; Rao, P. Srinivasa

doi:10.1007/s11694-018-9811-7

Cited by 25 publications

(42 citation statements)

References 32 publications

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“…The role of PPO in enzymatic discoloration can be emphasized by the fact that the browning index at 600 MPa/60 °C/20 min (PPO inactivated by more than 80%) was less than that of the fresh juice by up to 22%. This means absence of PPO activity can reduce the juice discoloration and pressurization can suppress Maillard reactions as reported by the same group of authors …”

Section: Resultssupporting

confidence: 53%

“…The physical and biochemical properties of juice are likely to be affected at intense treatment conditions . Hence it is necessary to analyze these properties under extreme conditions of temperature with and without pressurization (600 MPa/60 °C/25 min and 0.1 MPa/60 °C/25 min).…”

Section: Methodsmentioning

confidence: 99%

“…The instrumental color, total phenolic and antioxidant activity were assayed and evaluated following the methods suggested by Chakraborty, Rao, and Mishra . Acidity was expressed as equivalent citric acid content, total phenolic content was expressed as gallic acid equivalent (GAE/100 mL of juice) and antioxidant activity was presented as gallic acid equivalent antioxidant capacity (GAEAC/100 mL of juice) …”

Section: Methodsmentioning

confidence: 99%

“…However, this was accompanied by significant loss of bioactive compounds such as ascorbic acid. Studies conducted by Sreedevi, Jayachandran, and Rao established the potency of high‐pressure processing in ensuring PPO inactivation while retaining the nutritional compounds in the sugarcane juice. Complete inactivation of PPO by the application of high‐pressure processing has also been previously reported .…”

Section: Introductionmentioning

confidence: 99%

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Kinetic modeling of high‐pressure induced inactivation of polyphenol oxidase in sugarcane juice (Saccharum officinarum)

2018

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BACKGROUND: Polyphenol oxidase (PPO) is the main enzyme in sugarcane juice associated with rapid browning and degradation of organoleptic properties. High-pressure processing (HPP) (300-600 MPa) of sugarcane juice in combination with moderate temperatures (30-60 ∘ C) for different processing times (10-25 min) has shown promising results in minimizing PPO activity while preserving the juice's freshness. RESULTS:A maximum PPO inactivation of 98% was achieved at 600 MPa/60 ∘ C/25 min, while the corresponding value for thermal treatment at 0.1 MPa/60 ∘ C was only 66%. The nonlinearity in the inactivation data was well described by the Weibull distribution model with a high adjusted R 2 and reduced 2 values at all levels of pressure and temperature. The PPO inactivation data were fitted at shape parameter, = 1 (log linear) and ≠ 1. A refitted Weibull model was used to predict kinetic parameters such as the inactivation rate constants (k), activation energy (E a ) and activation volume (V a ), which govern PPO inactivation in HPP-treated sugarcane juice. A secondary kinetic model was formulated to predict the k values as a function of pressure (P) and temperature (T), incorporating E a and V a . CONCLUSIONS: Combined high-pressure and temperature processing has been considered a reliable alternative to conventional heat treatment for inhibiting PPO activity in sugarcane juice. While the isothermal inactivation of PPO followed first-order kinetics, inclusion of high pressure resulted in a strong deviation from log linear kinetics. Identification of suitable kinetic models describing these inactivation processes is expected to aid product development and process control of high-pressure processed sugarcane juice.

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Section: Resultssupporting

confidence: 53%

Section: Methodsmentioning

confidence: 99%

Section: Methodsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Kinetic modeling of high‐pressure induced inactivation of polyphenol oxidase in sugarcane juice (Saccharum officinarum)

2018

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“…Most of the literature encompassing the effect of HPP on vitamin C in fluid food reported pressure stability and thermal degradability of ascorbate. Sreedevi, Jayachandran, and Rao () obtained 25% loss in AA content after 600 MPa/60°C/25 min in sugarcane juice, whereas, the loss was only 3% at 600 MPa/30°C/25 min. Jayachandran et al () reported 95% retention in vitamin C content at 600 MPa/30°C/20 min in litchi based mixed fruit beverage.…”

Section: Resultsmentioning

confidence: 99%

Optimizing the thermal assisted high‐pressure process parameters for a sugarcane based mixed beverage using response surface methodology

Raj

Chakraborty

Rao

2019

J Food Process Engineering

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Effect of thermal assisted high pressure processing (THPP) on physicochemical (pH, total soluble solids [TSS], titrable acidity, color) biochemical (phenols, ascorbic acid [AA], antioxidants), and enzymatic (polyphenol oxidase [PPO] and peroxidase [POD]) attributes of the sugarcane based mixed beverage were studied within a domain of pressure (300–500 MPa), temperature (40–60°C) and time (10–20 min) following a central composite design. The THPP process parameters had negligible influence (p > .2) on pH, TSS, and titrable acidity of the beverage. The color change (ΔE* values) varied from 0.97 to 3.6. Up to 400 MPa/30°C/15 min, beverage possessed an increased AA content (17%); however, further increase in either pressure and temperature resulted in the loss of its activity by maximum of 29%. A significant degradation was obtained in the phenolic content and antioxidant capacity above 60°C irrespective of pressure and time. A substantial inactivation in PPO (79%) and POD (72%) activity was obtained in the beverage within the THPP domain. Practical applications Sugarcane juice is a pleasant, thirst quenching beverage with considerable nutritional qualities. The processing and marketing of the juice as a ready to serve beverage is limited by the high content of reducing sugars and browning enzymes. In order to combat this a mixed beverage based on sugarcane juice has been formulated. The addition of Indian gooseberry juice enhanced the ascorbic acid content and served as a natural antioxidant. Ginger juice improved the aroma of the juice. Formulation was optimized based on desirability indices of sensory attributes. Further high pressure processing (HPP) of the beverage was done to preserve the nutritional integrity and to ensure the shelf life. The data is helpful for designing the process parameters for HPP of sugarcane based mixed beverage.

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Pulsed light processing of sugarcane juice: quality evaluation and microbial load assessment

Jayachandran,

O J,

Pulissery

2024

J Sci Food Agric

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BACKGROUNDFreshly extracted sugarcane juice is an ideal substrate for microbial fermentation and browning reactions. The present study is the first report on the potential of pulsed light (PL) processing in improving microbial stability with the retention of major bioactive. PL processing at different levels of voltage (2.1–2.7 kV) and number of pulses (100–200) was explored. The present study aimed to investigate the impact of PL processing on the quality of sugarcane juice, bioactive composition and microbial load.RESULTSThe microbial load, such as aerobic mesophiles, yeast and mold, and total coliform, was reduced to below 1 log colony‐forming units mL−1 in juice samples subjected to intense PL treatment at 2.7 kV. The maximum value of the total color difference of the sugarcane juice was below 4.0, even at extreme levels of PL process parameters. In comparison with the unprocessed juice, the reduction in total phenols (Folin ciocalteu reagent assay) and the total antioxidant capacity (2,2‐diphenyl‐1‐picrylhydrazyl free radical scavenging assay) was limited to 6% and 16.7%, respectively, when treated at 2.7 kV/200 pulses. The pH and total soluble solids of the juice remained unaffected in all the processed samples. Among the process parameters considered, the treatment voltage was found to significantly affect the quality parameters and microbial load.CONCLUSIONPL processing at 2.1 kV/170 pulses gave an optimally processed juice with a microbial load below the permissible limit and desirability value of 0.77. The results suggest that the PL treatment is effective for enhancing the microbial stability and maintaining the bioactive components of the sugarcane juice. Furthermore, the outcomes from the present study are expected to pave the way for further in‐depth investigation of the effect of PL treatment on the critical quality attributes and shelf life of sugarcane juice. The technology will be useful for adoption by different stakeholders, including manufacturers and retailers in the food processing sector. © 2024 Society of Chemical Industry.

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Browning and bioactive composition of sugarcane juice (Saccharum officinarum) as affected by high hydrostatic pressure processing

Cited by 25 publications

References 32 publications

Kinetic modeling of high‐pressure induced inactivation of polyphenol oxidase in sugarcane juice (Saccharum officinarum)

Kinetic modeling of high‐pressure induced inactivation of polyphenol oxidase in sugarcane juice (Saccharum officinarum)

Optimizing the thermal assisted high‐pressure process parameters for a sugarcane based mixed beverage using response surface methodology

Pulsed light processing of sugarcane juice: quality evaluation and microbial load assessment

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