High-Pressure Processing of Sugarcane Juice (Saccharum officinarum) for Shelf-Life Extension During Ambient Storage

Sreedevi, P.; Rao, P. Srinivasa

doi:10.1007/s12355-019-00769-y

Cited by 15 publications

(16 citation statements)

References 34 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Sugarcane juice was processed at the optimized condition of 523 MPa/50°C for 11 min (Pandraju & Rao, 2020;Sreedevi, 2019) in a high-pressure processing system (Model: Model: S-IL-100-TA B L E 1 Summary of processing techniques used for extending the shelf life of sugarcane juice Mishra et al (2011) 250-09-W; Stansted Fluid Power Systems, UK) having 2 L capacity cylindrical vessel with 100 mm inner diameter and 250 mm depth. The system works in a pressure range of 100-900 MPa and the temperature range of −20 to 110°C with a chiller attachment for lower temperatures.…”

Section: Juice Processing and Storagementioning

confidence: 99%

“…The sensory quality of the HPP samples were similar to that of fresh juice. However, heat treatment imparted a dark color and a distinct A large pool of studies have reported that HPP has minimal or no effect on the sensory properties of the fruit juices (Chakraborty et al, 2016;Hulle & Rao, 2016;Pandraju & Rao, 2020). Several studies have reported comparatively higher preference for pressure processed fruit or vegetable juices in comparison to the conventional thermal treatments.…”

Section: Changes In the Sensory Quality Of Sj During Refrigerated Smentioning

confidence: 99%

“…High‐pressure processing extended the shelf life of SJ by 25 days at ambient temperature with minimal impact on nutritional attributes (25°C) as against 10 days in case of pasteurized juice samples stored under similar conditions (Pandraju & Rao, 2020). Similarly, Huang et al.…”

Section: Introductionmentioning

confidence: 99%

See 2 more Smart Citations

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

Sreedevi

Jayachandran

Rao

2020

J. Food Process. Preserv.

View full text Add to dashboard Cite

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.

show abstract

Section: Juice Processing and Storagementioning

confidence: 99%

Section: Changes In the Sensory Quality Of Sj During Refrigerated Smentioning

confidence: 99%

See 1 more Smart Citation

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

Sreedevi

Jayachandran

Rao

2020

J. Food Process. Preserv.

View full text Add to dashboard Cite

show abstract

“…Several efforts have been carried out to extend the shelf life of sugarcane juice by thermal pasteurization, which maintains its nutritive properties and reduces contamination (Chew, Noor, Maizura, Tan, & Rusul, 2018) or by adding the preservatives (Abhilasha & Pal, 2018) or applying hurdle techniques (Pandraju & Rao, 2019). According to literature, shelf life of sugarcane juice can be prolonged within hours in conventional heating, it can be stretched up to 10 to 15 days.…”

Section: Introductionmentioning

confidence: 99%

Effect of dielectric barrier discharge plasma, ultra‐sonication, and thermal processing on the rheological and functional properties of sugarcane juice

Manzoor

Ahmad

Ahmed

et al. 2020

Journal of Food Science

View full text Add to dashboard Cite

The present work was designed to study the impact of dielectric barrier discharge (DBD) plasma, ultrasound (US), and thermal treatment on the functional, rheological, and microbial analysis of sugarcane juice. The results showed that plasma and US treatment did not significantly affect the pH and color of the juice. Total soluble solids (°Brix) value increased from 16.30 ± 0.10 for untreated to 20.50 ± 0.15 during plasma treatment at 45 V for 2 min and 16.65 ± 0.27 during US treatment (40 kHz, power 240 W, and time 40 min). The maximum increase of 25% in total phenolic contents (TPC) and 21% in total flavonoid contents (TFC) was observed in a plasma‐treated sample at 40 and 45 V (for 2 min) respectively, whereas 18% in TPC and 16% TFC was observed in the US‐treated sample (40 kHz, power 240 W, and time 30 min) as compared to control sample. Plasma treatment increased the antioxidant activities (Ferric reducing antioxidant power (FRAP) assay and 2,2‐Diphenyl‐1‐picrylhydrazyl (DPPH) activity) toward maximum at 40 V and only 6% of vitamin C was degraded than others. Similarly, plasma treatment significantly reduced particle size, which further led to decreased significantly (P < 0.05) the apparent viscosity of sugarcane juice with a rise in shear rate and drove to a speedy breakdown on initial shearing. A significant reduction was observed in the microbial load among all treatments as compared to the control. Significant reductions of 3.6 and 0.50 log CFU/mL were observed in the total aerobic mesophilic and yeast and mold counts after DBD plasma treatment at 45 V for 2 min, respectively. Thus, we can conclude that novel technology like plasma treatment can be effectively used at an industrial scale for the preservation and processing of sugarcane juice. Practical Application Nowadays, novel processing techniques are employed to improve the nutritional quality and stability of juices. The consequences of the present research showed that DBD plasma treatment could improve the TPC, TFC, antioxidant activities, vitamin C, and rheological properties while reducing the activity of the microbial load better than the US and thermal treatment. The verdicts described that novel processing methods can enhance the quality of sugarcane juice at an industrial scale.

show abstract

“…The sensory testing was performed based on 9‐point Hedonic rating scale tests (1 = dislike extremely, 2 = dislike very much, 3 = dislike moderately, 4 = dislike slightly, 5 = like slightly, 6 = like fairly well, 7 = like moderately, 8 = like very well, and 9 = like extremely). Scores below 5 are regarded as “unacceptable” and above 6 are considered as “safe” (Pandraju & Rao, 2020).…”

Section: Methodsmentioning

confidence: 99%

Effect of ozonation parameters on nutritional and microbiological quality of sugarcane juice

Panigrahi

Mishra

2020

J Food Process Engineering

View full text Add to dashboard Cite

Sugarcane juice is susceptible to rapid spoilage and quality deterioration owing to browning of the juice and fermentation. To address this issue, ozonation of the juice has been attempted in this work. For optimization of ozonation process, response surface methodology based on full factorial design with control variables of gas flow rates (3, 6.5, and 10 L/min); ozone concentration (10, 20, and 30% wt/wt); and exposure time (5, 12.5, and 20 min) were employed. Physicochemical and microbiological indices were affected significantly by the gas flow rate irrespective of other two independent variables. Regression analysis showed that the predicted quadratic model fitted well with the experimental data and was significant (p < .05) with coefficient of determination (R2) for all responses >.9. Significant reductions in nutritional parameters, such as polyphenol content (13.5%), flavonoid content (22.5%), ascorbic acid content (81.46%), and antioxidant capacity (30%) were observed after ozonation. However, the treatment resulted in 67.8% inactivation of polyphenol oxidase enzyme and 3.72 log reduction in total plate count. Sensory analysis revealed that the treated juice was acceptable in terms of sensory properties. Thus, the ozone treatment was proved effective in enzyme inactivation and microbial destruction that offered enhanced anti‐browning and antimicrobial properties to the sugarcane juice.Practical applicationsSugarcane juice is susceptible to rapid spoilage and quality deterioration owing to the browning and fermentation resulting in its short shelf life. It is an extremely perishable product that loses its marketability because of processing problems. Considering the nutritional importance of this juice, it can be emerged as an energy drink if adequately treated. Consumer demands for minimally processed health foods have further encouraged the research related to techniques for processing of fruit juices. Ozone processing is one such potential nonthermal method which can enable extension of shelf life of sugarcane juice, yet retaining its freshness and organoleptic properties that in turn aid in the growth of juice processing industry.

show abstract

High-Pressure Processing of Sugarcane Juice (Saccharum officinarum) for Shelf-Life Extension During Ambient Storage

Cited by 15 publications

References 34 publications

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

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

Effect of dielectric barrier discharge plasma, ultra‐sonication, and thermal processing on the rheological and functional properties of sugarcane juice

Effect of ozonation parameters on nutritional and microbiological quality of sugarcane juice

Contact Info

Product

Resources

About