Shelf life extension of sugarcane juice by cross flow hollow fibre ultrafiltration

Panigrahi, Chirasmita; Mondal, Mrinmoy; Karmakar, Sankha; Mishra, Hari Niwas; De, Sirshendu

doi:10.1016/j.jfoodeng.2019.109880

Cited by 21 publications

(11 citation statements)

References 31 publications

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“…The activity of PPO increased with storage in both packaging materials (Figure 2e). Since PPO is a copper‐containing metalloprotein, it can gradually bind and reassociate itself leading to an increased activity in stored sugarcane juice (Panigrahi et al, 2020). From the eighth to twelfth day of storage, the PPO activity in SP was found to be significantly higher (147.8–198.8 U/ml) than that in GB (143.4–187.1 U/ml) which was also indicated by a higher first‐order reaction rate constant of the former ( K SP = 0.095 > K GB = 0.090; R 2 SP = 0.978, R 2 GB = 0.930).…”

Section: Resultsmentioning

confidence: 99%

Storage stability of microfluidized sugarcane juice and associated kinetics

Tarafdar

Kaur

2022

Food Processing Preservation

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Microfluidization was used as a mechanical method for the preservation of sugarcane juice. Sugarcane juice was microfluidized at 159 MPa/1 cycle and packed in glass bottles and high-density polyethylene (HDPE) stand-up pouches along with a control. The control and microfluidized samples that were stored at 25°C, and control stored at 4°C showed spoilage on the second day and were discarded. A reduction in total soluble solids, pH, and sensory score along with an increase in reducing sugars, polyphenol oxidase activity, color change, dextran content, and microbiological parameters were observed during a 12 day storage period. Reaction kinetics for the parameters was also established. Results showed that microfluidization can extend the shelf-life of sugarcane juice up to 10 days when stored in glass bottles and kept at 4°C. The investigation intends to serve as a case study for researchers working on the processing and preservation of sugarcane juice. Practical applicationsSugarcane juice processing and preservation has been a challenging task so far which motivated various researchers worldwide to come up with new and innovative solutions. To this effect, microfluidization technology for beverage processing is now gaining popularity within the food sector. However, it has not been explored completely for sugarcane juice processing. The results of this work highlight optimum processing conditions that would facilitate other researchers to conduct pilot-scale trials for possible commercialization of sugarcane juice. This could also spark a change in the current chemical-based processing operations of food industries by providing an eco-friendly alternative.

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Section: Resultsmentioning

confidence: 99%

Storage stability of microfluidized sugarcane juice and associated kinetics

Tarafdar

Kaur

2022

Food Processing Preservation

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“…Progressive increase in color parameters has been reported in sugarcane juice during refrigerated storage of combined microwave‐ultrasound treated SJ in nanocomposite packaging films (Manikantan et al., 2017) and ultra‐filtered SJ (Panigrahi et al., 2020).…”

Section: Resultsmentioning

confidence: 99%

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

Sreedevi

Jayachandran

Rao

2020

J. Food Process. Preserv.

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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.

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“…The oxidation and condensation of anthocyanin pigments with phenolic compounds may cause anthocyanin loss (Castañeda‐Ovando et al ., 2009). The results suggest that since UF had removed the enzymes in the three treated clear juices (Panigrahi et al ., 2020), their stability levels were similar, while the degradation rates of their anthocyanin content were basically the same.…”

Section: Resultsmentioning

confidence: 73%

Effects of ultrafiltration combined with high‐pressure processing, ultrasound and heat treatments on the quality of a blueberry–grape–pineapple–cantaloupe juice blend

Xie

Wang

et al. 2022

Int J of Food Sci Tech

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This study investigated the effect of ultrafiltration (UF) combined with high-pressure processing (HPP) at 550 MPa, 25 °C for 5 min, ultrasound (US) at 520 W, 40 °C for 10 min and heat treatment (HT) at 90 °C for 3 min on the microbial, physicochemical and sensory properties of a blueberry-grapepineapple-cantaloupe juice blend during 104 days of storage at 4 °C. After UF, the shelf life of the HPPand US-treated clear juice blends were 104 and 72 days during the storage at 4 °C respectively. HPP, US and HT treatment minimally affected the anthocyanin and total phenol contents, while HPP better maintained the ascorbic acid levels and sensory properties in the clear juice blend during the storage. Therefore, HPP combined with UF was identified as a prospective processing technique in the fruit juice industry.

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Shelf life extension of sugarcane juice by cross flow hollow fibre ultrafiltration

Cited by 21 publications

References 31 publications

Storage stability of microfluidized sugarcane juice and associated kinetics

Storage stability of microfluidized sugarcane juice and associated kinetics

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

Effects of ultrafiltration combined with high‐pressure processing, ultrasound and heat treatments on the quality of a blueberry–grape–pineapple–cantaloupe juice blend

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