High‐pressure microfluidization of sugarcane juice: Effect on total phenols, total flavonoids, antioxidant activity, and microbiological quality

Tarafdar, Ayon; Kumar, Yogesh; Kaur, Barjinder Pal; Badgujar, Prarabdh C.

doi:10.1111/jfpp.15428

Cited by 23 publications

(17 citation statements)

References 47 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Based on previously reported studies (Tarafdar et al, 2021(Tarafdar et al, , 2021, the optimum microfluidization condition was obtained at 159 MPa with 1 cycle of processing.…”

Section: Sugarcane Procurement and Microfluidizationmentioning

confidence: 99%

Storage stability of microfluidized sugarcane juice and associated kinetics

Tarafdar

Kaur

2022

Food Processing Preservation

Self Cite

View full text Add to dashboard Cite

Microfluidization was used as a mechanical method for the preservation of sugarcane juice. Sugarcane juice was microfluidized at 159 MPa/1 cycle and packed in glass bottles and high-density polyethylene (HDPE) stand-up pouches along with a control. The control and microfluidized samples that were stored at 25°C, and control stored at 4°C showed spoilage on the second day and were discarded. A reduction in total soluble solids, pH, and sensory score along with an increase in reducing sugars, polyphenol oxidase activity, color change, dextran content, and microbiological parameters were observed during a 12 day storage period. Reaction kinetics for the parameters was also established. Results showed that microfluidization can extend the shelf-life of sugarcane juice up to 10 days when stored in glass bottles and kept at 4°C. The investigation intends to serve as a case study for researchers working on the processing and preservation of sugarcane juice. Practical applicationsSugarcane juice processing and preservation has been a challenging task so far which motivated various researchers worldwide to come up with new and innovative solutions. To this effect, microfluidization technology for beverage processing is now gaining popularity within the food sector. However, it has not been explored completely for sugarcane juice processing. The results of this work highlight optimum processing conditions that would facilitate other researchers to conduct pilot-scale trials for possible commercialization of sugarcane juice. This could also spark a change in the current chemical-based processing operations of food industries by providing an eco-friendly alternative.

show abstract

“…Based on previously reported studies (Tarafdar et al, 2021(Tarafdar et al, , 2021, the optimum microfluidization condition was obtained at 159 MPa with 1 cycle of processing.…”

Section: Sugarcane Procurement and Microfluidizationmentioning

confidence: 99%

Storage stability of microfluidized sugarcane juice and associated kinetics

Tarafdar

Kaur

2022

Food Processing Preservation

Self Cite

View full text Add to dashboard Cite

show abstract

“…According to this report (Tarafdar et al, 2021), some of the problems of thermal processing of this juice could be overcome by HPP and the most suitable HPP condition for retention of antioxidants was found to be at 150 MPa/3 cycles.…”

Section: Hig H -Pre Ssure Proce Ss Ingmentioning

confidence: 97%

“Technological convergence” of preventive nutrition with non thermal processing

Dey

Ghosh

Tangirala

2022

Food Processing Preservation

View full text Add to dashboard Cite

Post COVID-19 pandemic realization and expanding consumer demand for functional nutrition have compelled the food industry to focus on one, clean-label technologies to improve energy expenditure, microbial inactivation, shelf stability, and retention of functional nutrients, and second on the systematic evaluation of food matrices for bioactive potential (functionality) and designing novel food matrices and products healthier than the existing formats. The food industry is rapidly heading toward a "technological convergence" with the goal of establishing highly efficient processing technologies for safe, shelf-stable functional products. Novelty impact statement:In this review, we evaluated the utility and efficiency of various non-thermal processing technologies (cold plasma, ultra-sonication, high pressure, pulsed electric field, pulsed light processing) with respect to their capabilities to retain phytonutrient functionality and antioxidant potential in processed foods. The review also discusses existing gaps in current non thermal processing techniques and explores potential improvements necessary to foster reliable next-generation processing technologies.

show abstract

“…e sweetness of control was scored as 7.1 and received a slightly higher score for the processed juice at 100 MPa/1 cycle, 150 MPa/1 cycle, and 150 MPa/7 cycle. Higher sweetness could be an indication of conversion of sucrose to reducing sugars such as fructose and glucose [12]. e taste score of sugarcane juice varied from 6.8 to 7.4 with 7.2 for control.…”

Section: Analysis Of Sensory Characteristicsmentioning

confidence: 99%

“…However, sugarcanes are not available throughout the year, and its juice is very difficult to process and preserve due to its high sugar composition which promotes yeast and bacterial growth. Fortunately, the effect of microfluidization on the quality characteristics of sugarcane juice has been investigated in previous studies [10][11][12] which helped establish the fact that the technology can be used effectively for juice preservation to some extent. However, the effect of microfluidization on the physicochemical characteristics of sugarcane juice such as titratable acidity, pH, electrical conductivity, and metal/ mineral composition has not been reported yet.…”

Section: Introductionmentioning

confidence: 99%

Microfluidization-Driven Changes in Some Physicochemical Characteristics, Metal/Mineral Composition, and Sensory Attributes of Sugarcane Juice

Tarafdar

Kaur

2021

Journal of Food Quality

Self Cite

View full text Add to dashboard Cite

This work evaluated the effect of microfluidization at different pressure (50, 100, 150, and 200 MPa)-cycle (1, 3, 5, 7) combinations on the physicochemical (total soluble solids, titratable acidity, pH, and electrical conductivity), sensory, and metal/mineral composition of sugarcane juice which was previously unexplored. Juice extracted from blanched sugarcane stems (var Co 0238) was microfluidized, and the analysis for different parameters was conducted using standard protocols. The mineral/metal composition was determined using ICP-OES following a wet digestion method. Results showed that TSS decreased from 18.88 °Brix to a range of 10.15–15.7 °Brix with the former (lower value) being due to the release of insoluble matter after microfluidization which was further solubilised at higher processing cycles (as in the latter). The pH did not vary significantly as compared to control and was in the range of 5.2–5.7. However, a decrease in titratable acidity (0.1–0.26%) was found as compared to control (0.26%). The electrical conductivity of microfluidized sugarcane juice varied from 4.45 to 5.12 mS as compared to 4.95 mS for control. Metal/mineral analysis showed rich reserves of magnesium, phosphorus, potassium, and calcium in sugarcane juice which degraded after microfluidization perhaps due to filtration effect caused by the micropore in the interaction chamber of the microfluidizer. The sensory score showed acceptability of the juice after microfluidization (overall acceptability ∼7).

show abstract

High‐pressure microfluidization of sugarcane juice: Effect on total phenols, total flavonoids, antioxidant activity, and microbiological quality

Cited by 23 publications

References 47 publications

Storage stability of microfluidized sugarcane juice and associated kinetics

Storage stability of microfluidized sugarcane juice and associated kinetics

“Technological convergence” of preventive nutrition with non thermal processing

Microfluidization-Driven Changes in Some Physicochemical Characteristics, Metal/Mineral Composition, and Sensory Attributes of Sugarcane Juice

Contact Info

Product

Resources

About