Storage stability of microfluidized sugarcane juice and associated kinetics

Abstract

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.

Influence of low temperature hydrodynamic cavitation treatment on shelf life of ascorbic acid‐treated sugarcane juice

“…The change in the RS of AALTHC processed sugarcane juice is observed to be statistically non‐significant ( p > 0.01) up to the 21st day; however, a steep decrease can be seen thereafter that continued till the end of storage (56 days) under refrigerated conditions. This is in line with the study by Tarafdar and Kaur (2022), where reducing sugars of microfluidized sugarcane juice declined during storage. The results showed that the RS fitted better with the second‐order reaction models ( R 2 = .933), followed by the first‐order reaction models and the zero‐order models at refrigeration conditions (Table 2).…”

“…The increase in RS during the storage period may be due to acid hydrolysis of sugars to the degradation of disaccharides to monosaccharides, resulting in increased RS along with the formation of deteriorative by‐products such as furfural, cellobiose, and hydroxymethylfurfural (Sankhla et al, 2012; Sirohi et al, 2020; Sreedevi et al, 2020). Invertase activity could also be responsible for the conversion of sucrose to glucose and fructose, resulting in increased RS and undesirable sweetness (Huang et al, 2015; Mao et al, 2007; Tarafdar & Kaur, 2022). The change in the RS of AALTHC processed sugarcane juice is observed to be statistically non‐significant ( p > 0.01) up to the 21st day; however, a steep decrease can be seen thereafter that continued till the end of storage (56 days) under refrigerated conditions.…”

“…The kinetic models were used to analyze the data obtained from the storage study of sugarcane juice, and the best model was chosen based on statistical parameters ( R 2 , SSE, RMSE). The general rate law for describing quality change is shown in the equation 1 (Tarafdar & Kaur, 2022). where, A is the change in quality attribute at any given time, t is the storage time, k is the reaction rate constant, n is the reaction order.…”

“…The kinetic models were used to analyze the data obtained from the storage study of sugarcane juice, and the best model was chosen based on statistical parameters (R 2 , SSE, RMSE). The general rate law for describing quality change is shown in the equation 1 (Tarafdar & Kaur, 2022).…”

Changes in physico‐chemical attributes and reaction kinetics of Palmyra ( Borassus flabellifer ) sap stored under ambient and refrigerated temperature during fermentation

“…The pH, TSS, and acidity best fit into the second‐order equation, whereas total sugars, sucrose, and CO 2 best fit into the first‐order equation under refrigerated storage conditions. The storage stability of microfluidic sugar cane juice in a glass bottle and high‐density polyethylene pouch was studied by Tarafdar and Kaur (2022), and results showed changes in pH, TSS, and dextran best fit in the zero‐order model. Pandiselvam et al (2021) studied the reaction kinetics of coconut sap on storage for 6 h. They reported that the R 2 value is ≥0.90 for all the three models for change in pH, TSS, acidity, and turbidity.…”