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

Abstract

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.

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

“…The processing impact on each quality attribute, enzymes, and microbial population immediately after HPP treatment has been found to be in positive correlation under a wide range of pressure‐temperature‐time levels (Sreedevi et al., 2018; Sreedevi & Rao, 2018). The changes in the physicochemical properties of the SJ at the optimized condition, viz., pH, titrable acidity (TA), and total soluble solids (TSS) has been illustrated in Figure 1.…”

“…The stored juice samples were analyzed for the aerobic mesophiles (AM) as well as the yeast and mold(YM) population. The destruction of coliforms was observed at pressure as low as 300 MPa (Sreedevi & Rao, 2018). The microbial load in both HPP and TP samples were below detectable levels suggesting that HPP above 500 MPa can offer equivalent microbial destruction as in case of the conventional heat treatment.…”

“…The optimum condition of 523 MPa/50°C/11 min was selected after conducting preliminary trails to obtain microbial safe sugarcane juice with minimal changes in nutritional parameters (data not shown). This processing condition has been found to ensure the microbial stability of sugarcane juice with minimal effects on the nutrient profile (Sreedevi et al., 2018; Sreedevi & Rao, 2018). The thermal processing of SJ was accomplished at 90°C/5 min in a batch model, thermostatically controlled autoclave (Model: RIC989, Make: Reico Equipment and Instrument Pvt.…”

A technological review on processing of sugarcane juice: Spoilage, preservation, storage, and packaging aspects

“…All these techniques offer favorable preservation and stabilization effects in terms of extending the shelf life of sugarcane juice. Hydrostatic processing has the potential to reduce the vegetative microbial counts including coliforms as well as browning enzymes (Sreedevi et al, 2019; Sreedevi & Rao, 2018). Further, minimal changes in physicochemical properties of the juice along with greater retention of nutrients were observed (Sreedevi et al, 2018).…”

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

“…Juice pasteurization with addition of chemical preservatives (Chauhan et al., 2002), use of stem blanching and ascorbic acid (Mao et al., 2007), use of gamma radiation with preservatives (Mishra et al., 2011), hurdle technology (Kohli et al., 2019; Sankhla et al., 2012), preservation by addition of curd (Singh et al., 2012), thermosonication (Gaurd et al., 2016), and addition of natural preservatives (Ramachandran et al., 2017) are some reported methods. Other processing and preservation techniques include pulsed electric field (Kayalvizhi et al., 2016), ohmic heating (Saxena et al., 2017), high‐pressure processing (HPP) (Chauhan et al., 2017; Sreedevi & Rao, 2018) and microfluidization (Tarafdar et al., 2019). Among all methods investigated, processes involving nonthermal technologies have shown promising results for preserving the bioactive components of sugarcane juice.…”