Precipitation of nonsugars as a model of color reduction in sugarcane juice ( Saccharum spp.) submitted to the hydrogen peroxide clarification of the crystal sugar process

Abstract

Proteins, waxes, lipids, minerals, colloids, and pigments are known as nonsugars in sugarcanes and their precipitation has been associated with ICUMSA color reduction. This work aimed to evaluate the effect of three hydrogen peroxide doses (1,000; 5,000; and 10,000 mg/L), after 1 hr, on the ICUMSA color, turbidity, and total soluble solids (Brix) and by gas chromatography‐mass spectrometry the composition of the chemical compounds presents in precipitates formed by the action of hydrogen peroxide and in the sugarcane wax was identified. Reductions occurred in ICUMSA color for the three doses (39.7%, 48.3%, and 60.7%, respectively) and in the Brix (63.9%, 65.2%, and 67.1%, respectively). For turbidity, the dosage of 1,000 mg/L showed an increase (3.7%), while the others reduced (7.3% and 13.3%, respectively). By gas chromatography‐mass spectrometry, 32 compounds were identified, 10 of them were present in all the samples and the major class components were hydrocarbons and fatty acids. Practical applications In this work, we studied the potential application of hydrogen peroxide as an alternative of the sulfitation process, which it has been associated with health disturbs.

Short-Chain Fructooligosaccharide Synthesis from Sugarcane Syrup with Commercial Enzyme Preparations and Some Physical and Antioxidation Properties of the Syrup and Syrup Powder

“…where ABS is the sample absorbance read at 420 nm, Brix is the total soluble solids of the diluted sample (=1.25, if the value is slightly different, it must be indicated) of sugarcane juice, Brix0 is the reading of soluble solids in the original sample and BrixC is the reading of soluble solids in the diluted sample with pH adjusted to 7.0 ± 0.05 [12].…”

Clarification of sugarcane juice: review

“…Nguyen and Doherty (2012) investigated the degradation of caffeic acid by peroxidation, at pH 3.0 and 60 min, 16.5% of caffeic acid was degraded. Magri et al (2019) clarified sugarcane juice using 1000, 5000 and 10000 mg L -1 H 2 O 2 . Color reductions of 39.7, 48.3 and 60.7% and BRIX, 63.9, 65.2 and 67.1% were observed.…”

Mechanism elucidation of color formation in sugarcane juice during enzymatic

“…Sugarcane is a biological complex from the Poaceae kingdom, widely spread worldwide and focus of many studies, in particular for seletive breeding to increase productivity, pests and diseases resistance, susceptibility to drought (Cursi et al, 2022), but few are dedicated to understanding the enzymatic processes in the sugarcane juice browning and their impact on the white sugar quality. Our group has been studying ways to coloration reduction of sugarcane juice (Ogando et al, 2021;Magri et al, 2019), but had not yet tried to understand the mechanisms that cause the coloration formation. We also reported on the environmental conditions that promote color formation in sugar during storage (Aguiar et al, 2015).…”