High Pressure Pasteurization of Sugarcane Juice: Evaluation of Microbiological Shelf Life and Quality Evolution During Refrigerated Storage

Huang, Hung‐Chang; Chang, Yu‐Hsin; Wang, Chung-Yi

doi:10.1007/s11947-015-1600-2

Cited by 60 publications

(49 citation statements)

References 49 publications

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“…It is well established that CTP has the ability to significantly reduce the microbial population to nondetection (ND) level. Similarly, Huang et al () also reported that the thermal pasteurization at 97 ± 1°C for 60 s in sugarcane juice can reduce the microbial activity to less than log 2 CFU/ml. All treatments of MWH also resulted in a similar condition to CTP as there was no microbial growth detected on both PCA and PDA.…”

Section: Resultsmentioning

confidence: 83%

“…The color parameters L * (lightness), a * (redness/greenness), and b* (yellowness/blueness) were evaluated. Color differences (∆E), in comparison to control, were calculated using the following equation: ∆ E = [(∆ L *) 2 + (∆ a *) 2 + (∆ b *) 2 ] 1/2 (Huang et al, ).…”

Section: Methodsmentioning

confidence: 99%

“…Sugarcane ( Saccharum officinarum L . ) is a major industrial crop and due to its abundant amount of sucrose contributes up to 70% of the world's sugar production (Huang, Chang, & Wang, ; Sachdeva, Bhatia, & Batta, ). Sugarcane contains minerals and organic acids which are known to exert various health benefits (Karthikeyan & Samipillai, ).…”

Section: Introductionmentioning

confidence: 99%

“…techniques cause degradation in nutritional, physicochemical, organoleptic parameters, and bioactive compounds in sugarcane juice (Chauhan, Singh, Tyagi, & Balyan, 2002;Gómez, Welti-Chanes, & Alzamora, 2011). Therefore, various innovative technologies such as radiation processing (Mishra, Gautam, & Sharma, 2011), high pressure treatments (Huang et al, 2015), and pulse electric field applications (Trung, Nguyen, & Dang, 2018) have been tested in extending the shelf life of sugarcane juice, while at the same time preserving its nutritional and organoleptic qualities.…”

mentioning

confidence: 99%

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The effects of conventional thermal, microwave heating, and thermosonication treatments on the quality of sugarcane juice

Adulvitayakorn

Hajar-Azhari

Hasan

2019

J Food Process Preserv

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The present work describes the effects of three different heat treatments to extend the shelf life and quality of sugarcane juice. Freshly extracted sugarcane juice samples were thermally treated by microwave heating; thermosonication, and conventional thermal processing to evaluate their effects on microbial loads, physicochemical properties, color changes, and quality parameters such as total phenolic content, antioxidant activity, and reducing sugars. Among all treatments, low power microwave was shown to be the best treatment by completely reducing the microbial loads to nondetection. The treatment was also able to preserve the total phenolic content (3.53), antioxidant activity (21.58), maintain the quality of physicochemical attributes, and minimize the overall color changes (ΔE* 4.76) as compared to other treatments. Overall, the present work provides an overview of alternative sugarcane juice treatments which could also be combined with hurdle technology that can further improve the quality and global market of the juice. Practical applications The present work seeks to improve the acceptance, quality, and shelf life of sugarcane juice by comparing conventional heating, microwave heating, and thermosonication. Currently, there are limited studies that emphasize to improve its quality as sugarcane juice is easily spoiled. The treatments proposed in this study are effective, cheap, more practical, and sustainable to be upscale for the larger production of sugar cane juice. This treatment could also be combined with hurdle technology or packaging technology that can further improve the quality, shelf life, and marketability of the juice.

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Section: Resultsmentioning

confidence: 83%

Section: Methodsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

mentioning

confidence: 99%

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The effects of conventional thermal, microwave heating, and thermosonication treatments on the quality of sugarcane juice

Adulvitayakorn

Hajar-Azhari

Hasan

2019

J Food Process Preserv

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“…The microbial load of the selected natural microflora such as aerobic mesophiles (AM), YM, and Total coliforms (TC) was enumerated using serial dilution‐spread plate method (American Public Health Association; APHA, ). Sugarcane juice was serially diluted in sterile 0.1% peptone water, and 1 mL of each dilution was used for inoculation (Huang et al, ). The AM was determined using nutrient agar plates after incubating at 37 °C for 24 hr.…”

Section: Methodsmentioning

confidence: 99%

Microbial destruction kinetics of high‐pressure‐processed sugarcane juice (Saccharum officinarum)

Sreedevi

Rao

2018

J Food Process Engineering

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The efficacy of high‐pressure processing (HPP) on inactivation of indigenous vegetative microorganisms in sugarcane juice was studied under the pressure range of 300–600 MPa for a treatment time of 1 s through 25 min at ambient temperature (30 ± 2 °C). No significant change in pH, total soluble solids (TSS) and titratable acidity were observed in the juice, whereas color variation was significant (p < .05) after HPP treatment. Application of HPP has significantly (p < .05) reduced the vegetative microbial count with the increase in pressure and treatment time. Isobaric destruction of microorganisms followed first‐order kinetics. Among the group of natural microflora studied, coliforms were observed to be more sensitive whereas aerobic mesophiles were least sensitive with the zp value of 846 MPa and the ΔV value of −6.85 × 10−6 m3/mol. High‐pressure treatment of sugarcane juice at 600 MPa/20 min was sufficient to inactivate vegetative microorganisms effectively with minimal changes in physico‐chemical properties of the juice. Practical applications Sugarcane juice is one of the nutritious natural drinks available in South‐Asian countries. The shelf‐life of sugarcane juice is limited due to high incidences of microbial contamination, which begin immediately after extraction. Thermal processing of sugarcane juice at high temperatures and processing times has a detrimental effect on sensory and nutritional qualities of the juice. The application of high‐pressure processing (HPP) has proved to be a promising technology to produce microbial safe sugarcane juice with minimal changes in physico‐chemical properties. HPP technology can provide a breakthrough in the beverage industries, in developing a “ready‐to‐serve” sugarcane juice for the commercialization and marketability of good quality sugarcane juice.

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Stabilization and attributive amelioration of sugarcane juice by naturally derived preservatives using aonla and moringa extract

Khan

Syed

Zia

et al. 2021

Food Science & Nutrition

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Sugarcane juice (SCJ) is a cheap, popular, and very nutritious beverage served at roadside stalls in many countries during harvesting season. The juice is normally consumed immediately after extraction as fermentation sets within a few hours of extraction. Preserving the raw sugarcane juice is always challenging because it spoils within a few hours of extraction due to fermentation. Therefore, the bottling, distribution, and marketing of sugarcane are difficult tasks. The present study was designed to investigate the effect of naturally derived preservatives using aonla extract (AE) and moringa extract (ME) in different proportions (0%, 3%, 5%, and 7%) for the preservation of SCJ during 21 days of the storage period at 4 ± 2°C temperature. The effect of extracts and storage time were analyzed on physicochemical parameters, bioactive compounds, enzymatic, microbiological, and sensory analyses of SCJ. A significant improvement in pH of 5% AE (5.30 ± 0.06) and 5% ME (5.36 ± 0.02) was observed at 21 days as compared to control (5.89 ± 0.02). The total phenolic contents in 7% ME were also observed to be retained (4.4 ± 0.02 mg GAE/mL) at 21 days as compared to control (2.65 ± 0.03 mg GAE/mL). Other physicochemical and phytochemical analyses including titratable acidity, total soluble solids, total flavonoids, ascorbic acid, 2,2‐Diphenyl‐2‐picrylhydrazyl (DPPH), and ferric reducing antioxidant power assay (FRAP) also indicated that SCJ treated with ME was significantly stable (p < .05) regarding quality parameters, nutritional and sensory attributes at different storage intervals. These findings may be practical for the large‐scale production, storage, and marketing of SCJ products.

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High Pressure Pasteurization of Sugarcane Juice: Evaluation of Microbiological Shelf Life and Quality Evolution During Refrigerated Storage

Cited by 60 publications

References 49 publications

The effects of conventional thermal, microwave heating, and thermosonication treatments on the quality of sugarcane juice

The effects of conventional thermal, microwave heating, and thermosonication treatments on the quality of sugarcane juice

Microbial destruction kinetics of high‐pressure‐processed sugarcane juice (Saccharum officinarum)

Stabilization and attributive amelioration of sugarcane juice by naturally derived preservatives using aonla and moringa extract

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