High pressure, temperature and time-dependent effects on enzymatic and microbial properties of fresh sugarcane juice

Abstract

Efficacy of variable high pressure, temperature and time on the browning causing enzymes and microbial activities, which are major spoilage factors during preservation of sugarcane juice, was studied. The juice was processed at 200-600 MPa pressure for 2-8 min at 40 and 60 °C and their effect on polyphenol oxidase and peroxidase as well as microbiological quality in terms of total plate count, yeast and molds and total coliforms was studied. Application of high pressures were found to cause significant decrease in enzymatic and microbial activities. The effects were found to be significantly more pronounced at 60 °C as compared to 40 °C. Process time also caused significant ( < 0.05) negative effect on microbial and enzyme activities. The sugarcane juice treated at 600 MPa for 6 min at 60 °C was found sufficient to inactivate the microbial counts completely. Whereas, enzymes were found to be completely inactivated in the samples processed at 600 MPa for 8 min at 60 °C. A pressure of 600 MPa at 60 °C for 8 min could be applied during commercial preservation of sugarcane juice for getting complete inactivation of browning causing enzymes and spoilage causing microorganisms.

Combined effect of microwave and ultrasonication treatments on the quality and stability of sugarcane juice during cold storage

“…Several recent reviews have advocated the use of some novel and emerging techniques such as microwave (MW) and ultrasonication (US) (Aadil et al ., ; Saeeduddin et al ., ), pulsed electric field (Aadil et al ., ), ultraviolet and other techniques that have been used as an alternative to the high‐temperature thermal processing in liquid fruit juice processing (Chemat et al ., ; Roobab et al ., ; Aadil et al ., ). Already some reports on the effects of high pressure (Chauhan et al ., ) and ohmic heating (Brochier et al ., ) on the SCJ are available. The US technology uses frequencies between 10 and 25 kHz for the application in food juices (Paniwnyk, ), where it could potentially reduce microorganisms present in the juice by up to 5‐log reduction, which meets the FDA requirements to reduce the microbial load up to 5‐log (Tremarin et al ., ).…”

High Pressure Processing of Fruits and Vegetables: A Review

“…Kaushik et al (2016) reported a reduction of 67% of peroxidase activity in mango pulp subjected to HPP at 400 to 600 MPa for 5 to 15 minutes at 40 to 60C. Chauhan et al (2017) reported complete inactivation of peroxidase enzyme in sugarcane juice at 600MPa for 8 minutes at 60C. According to Fernandez et al (2018), HPP of 627.5 MPa for 6.4 minutes was the optimal combination for maximum peroxidase inactivation (45%) of mixed fruit and vegetable smoothie.…”

“…According to Kaushik et al (2016), 63% PPO inactivation was observed in HPP mango pulp at 600 MPa for 10 minutes at 52C. Chauhan et al (2017) studied HPP of sugarcane juice and observed complete inactivation of PPO at 600MPa for 8 minutes at 60C. Aabya et al (2018) studied the effects of HPP and heat treatment on PPO activity of strawberry purée and juice and observed increased PPO activity during storage of the products.…”

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

“…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 . However, no studies, to the best of our knowledge, have been carried out on the inactivation kinetics of PPO in sugarcane juice under high‐pressure processing (HPP).…”