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<p>This study was designed to assess the impact of high hydrostatic pressure (HHP) and ultrasonication (US) on physicochemical, microbial load, 2,2-diphenyl-1-picrylhydrazyl (DPPH), ferric reducing antioxidant power (FRAP), and total phenolic contents of sugarcane juice (SCJ) after processing and during storage at refrigeration temperature (4&#xa0;°C).&#xa0;SCJ was treated with US treatment at a frequency of 60&#xa0;Hz for 20&#xa0;min at 60&#xa0;°C, while HHP treatment was applied at 400&#xa0;MPa for 10&#xa0;min at 45&#xa0;°C.&#xa0;The storage study revealed no significant quality changes for up to 30&#xa0;days, but subsequently, significant alterations were observed in physicochemical, microbial growth, and antioxidant activity.&#xa0;Total soluble solids decreased during storage from 15.41 ± 0.04 to 14.95 ± 0.03°Brix in HHP-treated whilst 16.2 ± 0.01 to 15.61 ± 0.03°Brix in US-treated samples. pH was observed to decrease while titratable acidity increased significantly (<i>P</i> ≤ 0.05).&#xa0;Total phenolic contents increased after the application of treatments as compared to the fresh SCJ sample, reaching the highest at 46.04 ± 1.3 mgGAE/100&#xa0;mL.&#xa0;Microbial growth, total plate count (TPC), and yeast &amp; mold count (YMC) exhibited a notable decline ((<i>P</i> ≤ 0.05) following the application of treatments, thereby consistently remaining within the safe limit throughout storage duration.&#xa0;The sensory attributes of the juice were better preserved in HHP-treated samples. HHP and US were identified as the optimal choices for extending the shelf life of SCJ under specific processing conditions. Conclusively, both the techniques have potential as alternatives to traditional pasteurization or chemical preservatives but the HHP technique better performed in comparison to ultrasonication method.</p>

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Measurement and characterization of sugarcane juice quality, nutrient retention and enhancing shelf life with cold preservation methods

  • 期刊论文

  • 发表日期：

    2025年6月30日

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  • Ayesha Syed,
  • Muhammad Akhtar,
  • Hira Zahid,
  • Subhan Azeem,
  • Ali Iqbal,
  • Rabail Urooj,
  • Ali Sher Kashif,
  • Yasmeen Bano

摘要

This study was designed to assess the impact of high hydrostatic pressure (HHP) and ultrasonication (US) on physicochemical, microbial load, 2,2-diphenyl-1-picrylhydrazyl (DPPH), ferric reducing antioxidant power (FRAP), and total phenolic contents of sugarcane juice (SCJ) after processing and during storage at refrigeration temperature (4 °C). SCJ was treated with US treatment at a frequency of 60 Hz for 20 min at 60 °C, while HHP treatment was applied at 400 MPa for 10 min at 45 °C. The storage study revealed no significant quality changes for up to 30 days, but subsequently, significant alterations were observed in physicochemical, microbial growth, and antioxidant activity. Total soluble solids decreased during storage from 15.41 ± 0.04 to 14.95 ± 0.03°Brix in HHP-treated whilst 16.2 ± 0.01 to 15.61 ± 0.03°Brix in US-treated samples. pH was observed to decrease while titratable acidity increased significantly (P ≤ 0.05). Total phenolic contents increased after the application of treatments as compared to the fresh SCJ sample, reaching the highest at 46.04 ± 1.3 mgGAE/100 mL. Microbial growth, total plate count (TPC), and yeast & mold count (YMC) exhibited a notable decline ((P ≤ 0.05) following the application of treatments, thereby consistently remaining within the safe limit throughout storage duration. The sensory attributes of the juice were better preserved in HHP-treated samples. HHP and US were identified as the optimal choices for extending the shelf life of SCJ under specific processing conditions. Conclusively, both the techniques have potential as alternatives to traditional pasteurization or chemical preservatives but the HHP technique better performed in comparison to ultrasonication method.