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

摘要

Sugarcane juice has been associated with a short shelf life due to the rapid enzymaticspoilage and microbial fermentation. The evolution of quality attributes of the highpressure processed (HPP)juice (523 MPa/50°C/11 min) was compared with that ofconventionally pasteurizedjuice (90°C/5 min), packed in two different packaging materials,viz., ethylene vinyl alcohol (EVOH) and multi-layered (ML-PET) polyethyleneterephthalate and stored under refrigerated conditions. The total color difference ofthe juice samples changed in line with the zero-order kinetics while the changes inthe ascorbic acid, total phenols, antioxidant capacity, and enzyme inactivation werewell predicted by the first-order kinetics. The sensory acceptability of the HPP juicewas superior to pasteurized samples. Under refrigeration, the HPP samples in MLPETexhibited a shelf life of upto 100 days as against the pasteurized juice, whichreported shelf life of 45 days.Practical applicationsCommercialization of sugarcane juice is limited by its short shelf life in virtue of rapidmicrobial fermentation and enzymatic browning. The pasteurization of the sugarcanejuice has been found to be effective in preserving the juice and this is oftenaccompanied by loss of heat sensitive nutrients and discoloration due non enzymaticreactions. On this front, the high pressure processing is an alternate technique forpreservation of the juice for an extended duration. The technology ensures substantialreduction in the microbial load as well as the spoilage enzymes, ensuring minimaleffect on the nutrient profile and sensory attributes.