Desenvolvimento De Caldo De Cana Pasteurizado Adicionado De Frutas Ácidas

Sanda, Ana Carla Midori Martins; Silva, Adriana Reis de Andrade; Silva, Thaísa Lohane da; Orsine, Joice Vinhal Costa

doi:10.3895/rbta.v10n1.2072

Cited by 3 publications

(6 citation statements)

References 6 publications

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“…Titratable acidity results for raw juice greater that those found in this work (0.1% and 0.2%) were reported by Saxena et al and Sanda et al respectively.…”

Section: Resultssupporting

confidence: 55%

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Sugarcane juice stability in plastic bottle treated with silver and zinc oxide

et al. 2019

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Sugarcane juice is highly susceptible to microbial outgrowth, and the use of active packaging may enhance its preservation. In this study, the microbiological stability of pasteurized (85°C/30 s) cane juice was evaluated. The juice was aseptically filled into high‐density polyethylene (HDPE‐TiO2) bottles that had been incorporated with inorganic agents microstructured with silver and zinc oxide (Ag/ZnO). The processed batches were stored at 5°C in the dark. Physicochemical, microbiological, and sensory tests were conducted with the freshly processed juice and the beverage stored to evaluate the product's stability. The maximum thresholds set for mesophiles, psychrotrophs, and moulds and yeasts counts were 5, 4, and 3 logCFU/mL, respectively. The pH values, soluble solids, and titratable acidity ranged from 5.10 to 5.37, 14.3 to 24.0 °Brix, and 0.05% to 0.13% citric acid, respectively. The estimated microbiological stability for the processed juice was 50 days. The average scores on the nine‐point hedonic scale tests ranged between 5.0 and 7.7. The microstructured inorganic agents with Ag/ZnO had no influence on the microbiological stability of the product.

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“…Titratable acidity results for raw juice greater that those found in this work (0.1% and 0.2%) were reported by Saxena et al and Sanda et al respectively.…”

Section: Resultssupporting

confidence: 55%

“…In a study by Ramachandran et al on the optimization of cane juice's shelf life, the pH value was 5.2. Sanda et al reported a pH of 5.28. These results are similar to those from this study.…”

Section: Resultsmentioning

confidence: 99%

Sugarcane juice stability in plastic bottle treated with silver and zinc oxide

et al. 2019

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“…reported acidity of 0.2% citric acid in fresh cane juice, andChauhan et al (2002) observed acidity in the range of 0.24%-0.39% for the juice extracted from different cultivars Saxena et al (2016). andSanda et al (2016), respectively, reported results for raw juice of 0.1 and 0.2%, which were near to those herein found.TA B L E 1 Physicochemical parameters of cane juice extracted from the cultivar RB867515…”

supporting

confidence: 83%

“…In a study conducted by Ramachandran, Sudha Rani, Lavanya, Nivetha, and Usha (2016), addressing the shelf life optimization of cane juice, the pH found for the raw juice was 5.2. In another study, the reported pH was 5.28 (Sanda, Silva, Silva, & Orsine, 2016). These results are similar to those presented in this study.…”

Section: Resultsmentioning

confidence: 95%

Sugarcane juice pasteurization: A search for the most effective parameters

Gomes

Ribeiro

Kushida

et al. 2020

J. Food Process. Preserv.

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Sugarcane juice is a commodity in tropical countries as it provides health benefits; it is a nutritious, inexpensive, and refreshing drink, which helps keep the body healthy. However, the development of suitable preservation technologies is imperative to enhance its shelf life (Kaavya, Pandiselvam, Kothakota, Priya, & Prasath, 2019). 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). The juice fermentation starts rapidly after extraction (Qudsieh, Yusof, Osman, & Rahman, 2002). Due to spoilage-causing microorganisms and enzymatic reactions, the fresh juice develops a brown color and tastes sour within a few hours after extraction when not stored appropriately (Yusof, Shian, & Osman, 2000). Many attempts have been made in the overall stabilization of sugarcane juice, and pasteurization may successfully be used in this product's preservation. Notwithstanding, to the best of our knowledge, no study addressing the optimization of time × temperature binomial has been reported. Knowledge of these parameters is crucial to the emerging cane juice processing industry. Mao, Xu, and Que (2007) stated that the development of effective treatment procedures that preserve the fresh quality of cane juice would allow it to be more widely marketed and also enhance

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“…Oliveira et al (2007) evaluated sugarcane juice in natura and found total reducing sugars and ascorbic acid contents of 17.68 g/100 g sucrose and 2.98 mg/100 mL respectively, which is close to the present study, with values of 8.11 g/100 g sucrose and 2.81 mg/100 mL, respectively. The turbidity and acidity values of the samples of the present study were 163 NTU and 98.00 mg citric acid/100 mL, respectively, while Prati (2010) and Sanda (2016) found 87.80 NTU and 41.00 mg citric acid/100 mL, respectively, in sugarcane juice in natura.…”

Section: Physicochemical Characterization Of Pasteurized Sugarcane Juicecontrasting

confidence: 45%

Influence of the Pasteurization Conditions on Sugarcane Juice Packaged in Glass Packaging

Bulegon

Gomes²,

Rigo³

2018

Revista CSBEA

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Sugarcane is a widely consumed product, giving rise to different products, including sugar, sugarcane juice, and alcohol. The sugarcane juice consists of 81 % water, 15 % sucrose and 1.05 % reducing sugars, being highly perishable, mainly due to its high sugar concentration, high water activity, and low acidity. The present study aimed to evaluate the effect of experimental design (central composite design-CCD) using various pasteurization time-temperature conditions of sugarcane juice packaged in glass bottles, throughout 45 days of storage at 20 ºC. A significant (p ≤ 0.05) effect was observed for the interaction time and temperature concerning the variables pH, total reducing sugars, and total soluble sugars, with calculated F higher than tabulated F, thus allowing constructing a response surface model, which showed that higher temperature and shorter time led to an increase in soluble solids contents. For all treatments, no molds and yeasts, and mesophilic bacteria growth were observed up to 15 days of storage at 20 ºC. However, at 30 and 45 days of storage, the growth of molds and yeasts and mesophilic bacteria was observed, with a significant difference between the treatments (p ≤ 0.05) at 45 days of storage, while the pasteurization condition at the central point (80 ºC and 15 minutes) exhibited lower microbial counts. the product, contributing with the elimination and inactivation of pathogenic microorganisms, and preserving the product at room temperature for a few days. Studies are required to ensure the efficiency of the process, including the evaluation of the product under refrigerated storage, as well as the sensory evaluation as an alternative to prove the effectiveness of the treatment.

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Desenvolvimento De Caldo De Cana Pasteurizado Adicionado De Frutas Ácidas

Cited by 3 publications

References 6 publications

Sugarcane juice stability in plastic bottle treated with silver and zinc oxide

Sugarcane juice stability in plastic bottle treated with silver and zinc oxide

Sugarcane juice pasteurization: A search for the most effective parameters

Influence of the Pasteurization Conditions on Sugarcane Juice Packaged in Glass Packaging

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