Identification of Microfluidization Processing Conditions for Quality Retention of Sugarcane Juice Using Genetic Algorithm

Abstract

Microfluidization is a novel non-thermal technology which encompasses high-velocity impact, intense shear, and occasionally cavitation on liquid-liquid or solid-liquid systems. In this work, sugarcane (Saccharum officinarum L.) juice was microfluidized at three different pressures (100, 120, 140 MPa) with two different passes (1 and 2). The effect of microfluidization on the total soluble solids (TSS), total phenolic content (TPC), free radical scavenging activity (FRSA), total flavonoid content (TFC), chlorophyll, color, polyphenol oxidase (PPO) activity and microbiological quality was evaluated. Both TSS and PPO showed a gradual decrease (p < 0.05) with the increase in pressure and passes indicating particle breakdown and enzyme inactivation, respectively. At 120 MPa, the TPC, TFC, and FRSA of the juice increased whereas a reduction in values was observed at pressure levels of 100 MPa and 140 MPa. No visual discoloration was observed in the microfluidized sample as compared with the control sample. The chlorophyll content of the treated juice increased significantly with pressure (p < 0.05). Sensory attributes showed no difference between fresh and processed sample. Treatment condition of 124 MPa/2 passes was found most effective in maintaining the quality of sugarcane juice based on a genetic algorithm–based optimization technique. Microbiological and sensory analysis suggested a shelf life of 6 days for microfluidized sugarcane juice over a < 2-day shelf life for control at a storage temperature of 4 °C.