Study of clarification process of sugar cane juice for consumption

Prati, Patrícia; Moretti, Roberto

doi:10.1590/s0101-20612010000300033

Cited by 27 publications

(23 citation statements)

References 5 publications

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“…Addition of PAC to sorghum juice reduced the turbidity to 93.12 % ± 0.50 %. The effectiveness of PAC in clarifying sorghum juice is found to be relatively similar with previous study on sugar cane juice [9,10]. This is mainly due to the similarity of insoluble impurities between sugar cane juice and sweet sorghum juice.…”

Section: Sorghum Juice Clarificationsupporting

confidence: 80%

Sorghum Stalk Juice Pre-treatment Method for Bioethanol Fermentation Process

et al. 2015

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Sorghum stalk juice preparation method is not yet fully explored and mainly still adopting those of cane juice. The suitability of pre-treatment to remove impurities and total phenolic compound to the growth rate of yeast in sorghum stalk juice, in aerobic and anaerobic fermentation needs to be evaluated. Process adopted for this research was liming method at 80 o C followed by addition of phosphoric acid. Liming method reduces juice turbidity to 82.43 % ± 0.50 % and gives specific growth rate ( of inoculated yeast of 0.38 h -1 (aerobic) and 0.17 h -1 (anaerobic). Other method evaluated was by addition of Poly-aluminium chloride (PAC), which gives higher juice clarity but negative impact to cell growth. The effect of total phenolic compound to the microbial growth was also studied. Phenolic compound was reduced through activated carbon absorption column. Reduction of 75 % total phenolic compound in sorghum stalk juice promotes yeast cell growth rate up to 10.5 % in aerobic condition compared to growth in clarified juice without phenolic compound reduction.

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Section: Sorghum Juice Clarificationsupporting

confidence: 80%

Sorghum Stalk Juice Pre-treatment Method for Bioethanol Fermentation Process

et al. 2015

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“…Another browning mechanism is the Maillard reaction forming dark pigments (melanoidines). The caramelization and oxidation of chlorophyll also affect the juice's colour leading to its rejection . The three batches, in both conventional and Ag/ZnO bottles, achieved high scores for flavour and overall impression.…”

Section: Resultsmentioning

confidence: 99%

“…The caramelization and oxidation of chlorophyll also affect the juice's colour leading to its rejection. 32 The three batches, Comparison of data from different sources has been made difficult by a lack of standard experimental conditions.…”

Section: Sensory Testsmentioning

confidence: 99%

Sugarcane juice stability in plastic bottle treated with silver and zinc oxide

et al. 2019

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Sugarcane juice is highly susceptible to microbial outgrowth, and the use of active packaging may enhance its preservation. In this study, the microbiological stability of pasteurized (85°C/30 s) cane juice was evaluated. The juice was aseptically filled into high‐density polyethylene (HDPE‐TiO2) bottles that had been incorporated with inorganic agents microstructured with silver and zinc oxide (Ag/ZnO). The processed batches were stored at 5°C in the dark. Physicochemical, microbiological, and sensory tests were conducted with the freshly processed juice and the beverage stored to evaluate the product's stability. The maximum thresholds set for mesophiles, psychrotrophs, and moulds and yeasts counts were 5, 4, and 3 logCFU/mL, respectively. The pH values, soluble solids, and titratable acidity ranged from 5.10 to 5.37, 14.3 to 24.0 °Brix, and 0.05% to 0.13% citric acid, respectively. The estimated microbiological stability for the processed juice was 50 days. The average scores on the nine‐point hedonic scale tests ranged between 5.0 and 7.7. The microstructured inorganic agents with Ag/ZnO had no influence on the microbiological stability of the product.

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“…The results were submitted to the F-test and the average results compared by Tukey's test. The association between the factors and response was modeled using polynomial equation given by Equation 3, in which: X 1 , X 2 , X 3 and X 4 are the independent coded variables, 24 and β 34 are the regression coefficients, and Y is the response function.…”

Section: Experimental Designmentioning

confidence: 99%

Experimental design for optimization of D-lactic acid production using a UV-light selected strain

Oliveira¹,

Coelho²,

Bernardi³

et al. 2018

JABB

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Several microorganisms have been reported to be natural D-LA producers. 15-17 Also, genetically engineered microorganisms have been reported to be pure D-LA producers. 10,12,14,18-21 However, to the best of our knowledge, it is the first time that UV-light is used as a tool to enhance D-LA production. Bearing all this in mind, the main objective of this study is to improve the D-LA production with high isomeric purity, using an isolated S_porolactobacillus nakayamae subsp. nakayamae submitted to UV-light mutation. It was also evaluated the effects of different media composition, such as different carbon and nitrogen sources on D-LA production. Methods Microorganism The microorganism S_porolactobacillus nakayamae subsp. nakayamae Vini6 is gram-positive, rod-shaped, spore-forming, and a D-LA producer. It was isolated from Desmodium adscendens root. 22 The strain was stored in GYP (Glucose-Yeast-Peptone) medium 23 with 20% glycerol (v/v) at-20°C. The microorganism was cultivated in GYP culture medium and incubated at 35°C for 24hours. Afterwards, the bacterial suspension was transferred to an Erlenmeyer flask at the same conditions and used as the inoculum. 10% of the workload was inoculated in all fermentation tests.

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Study of clarification process of sugar cane juice for consumption

Cited by 27 publications

References 5 publications

Sorghum Stalk Juice Pre-treatment Method for Bioethanol Fermentation Process

Sorghum Stalk Juice Pre-treatment Method for Bioethanol Fermentation Process

Sugarcane juice stability in plastic bottle treated with silver and zinc oxide

Experimental design for optimization of D-lactic acid production using a UV-light selected strain

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