A technological review on processing of sugarcane juice: Spoilage, preservation, storage, and packaging aspects

Abstract

AbstractSugarcane juice is a proven health‐promoting drink having a substantial amount of polyphenols, antioxidants, and functional nutrients known to prevent several ailments. Owing to its perishable nature, sugarcane juice is mostly consumed fresh postextraction. Prior to juice extraction, the pretreatment of canes is felt vital and is generally adopted to minimize subsequent postcrushing destructive changes in juice quality. The application of processing techniques to sugarcane juice is crucial, primarily to enhance its shelf‐life and for value‐addition to meet consumers' demand. This review focuses on critical aspects encountered during sugarcane juice processing, which are of prime importance to food scientists. This addresses pretreatment of sugarcanes; physicochemical, nutritional, and functional characteristics of sugarcane juice; its microbiological and biochemical spoilage; processing techniques for enhancing its shelf‐life and/or quality characteristics, and finally its packaging and storage. The understanding of juice characteristics and spoilage has resulted in the introduction of novel processing, packaging, and storage technologies leading to juice products with higher retention of nutritional and quality characteristics. Implementation of such technologies for industrial‐scale processing of sugarcane juice is not only advantageous over the conventional ones but also useful in the development of additive‐free, high‐quality processed juice with natural, and fresh sensory appeal in packaged form. Such an attempt would promote entrepreneurship in sugarcane juice processing and would be useful for the commercialization of shelf‐stable sugarcane juice in packed form.Practical applicationsWith the increasing consumer demands for natural and healthy foods, significant efforts are being made for manufacture and supply of food products which retain valuable nutrients and quality attributes after the processing and packaging operations. Realizing that sugarcane juice is one such food product, which is highly nutritive and is known to prevent several ailments, it is highly required to comprehensively describe several aspects about its shelf life extension and storage stability. To study the effects of processing on sensitive sensory qualities of juice is of utmost importance. The highlights of novel processing technologies reviewed are expected to be useful for food process engineers and industrialists to manufacture shelf‐stable packaged sugarcane juice.