Sugarcane Juice Preservation: A Critical Review of the State of the Art and Way Forward View Full Text


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Article Info

DATE

2018-05-17

AUTHORS

R. Kaavya, R. Pandiselvam, Anjineyulu Kothakota, E. P. Banuu Priya, V. Arun Prasath

ABSTRACT

Sugarcane juice is a refreshing sugary soft drink found in every part of India. It is a vital commodity in the global market as it provides immense health benefits. In the health-conscious consumer-driven market, sugarcane juice competes with other soft drinks and the sugarcane farmers are reaping the economic benefits. However, the development of suitable preservation technologies, along with sugarcane juice processing, is imperative to enhance its shelf life. Numerous preservation methods of sugarcane juice, including chemical, thermal, and non-thermal methods, have been investigated by various researchers. Among the various techniques that are in vogue, pasteurization is being widely used to preserve sugarcane juice. However, pasteurization causes loss of flavor, aroma, color, taste, and essential nutrients. Recently, non-thermal methods are gaining greater attention for the preservation of fresh juices, which can maintain the nutritional and sensory attributes. In this review article, various techniques used for the preservation of sugarcane juice are analyzed and way forward is presented so that it will help ascertain the optimal technique to preserve sugarcane juice. More... »

PAGES

9-19

References to SciGraph publications

  • 2002-09-01. Development and testing of sugarcane juice extractor in SUGAR TECH
  • 2016-08-23. Changes in Growth, Yield, Juice Quality and Biochemical Attributes of Sugarcane in Response to Orthosilicic Acid Granules in SUGAR TECH
  • 2016-11-02. Storage Stability of Sugarcane Juice in Polypropylene-Based Nanocomposite Packaging Films in SUGAR TECH
  • 2017-09-26. High pressure, temperature and time-dependent effects on enzymatic and microbial properties of fresh sugarcane juice in JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
  • 2012-08-17. Optimization of Process and Physico-Chemical Properties of Ready-to-Serve (RTS) Beverage of Cane Juice with Curd in SUGAR TECH
  • 2011-03. Effect of Pretreatments on Physico-Chemical Characteristics of Sugarcane Juice in SUGAR TECH
  • 2012-01-08. Preservation of Sugarcane Juice Using Hurdle Technology in SUGAR TECH
  • 2012-10-31. Extraction of pigment from sugarcane juice alcohol wastewater and evaluation of its antioxidant and free radical scavenging activities in FOOD SCIENCE AND BIOTECHNOLOGY
  • 2016-01-15. Effect of pulsed electric field (PEF) treatment on sugarcane juice in JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
  • 2006-03. Post-harvest deterioration of sugarcane and chemical methods to minimize sucrose losses in SUGAR TECH
  • 2010-12-24. High hydrostatic pressure and biology: a brief history in APPLIED MICROBIOLOGY AND BIOTECHNOLOGY
  • 2015-09-26. High Pressure Pasteurization of Sugarcane Juice: Evaluation of Microbiological Shelf Life and Quality Evolution During Refrigerated Storage in FOOD AND BIOPROCESS TECHNOLOGY
  • 2012-04-29. Technology, applications and modelling of ohmic heating: a review in JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
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    http://scigraph.springernature.com/pub.10.1007/s12355-018-0622-2

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    http://dx.doi.org/10.1007/s12355-018-0622-2

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