Response surface optimization and quality prediction of high pressure processed sugarcane juice (Saccharumofficinarum)

Abstract

High pressure processing (HPP) has been an effective technique for retarding the browning and microbial fermentation in sugarcane juice with minimal effect on its nutrient profile. The present study deals with the optimization of high-pressure processing (HPP) of sugarcane juice. The influence of pressure (300–600 MPa), temperature (30–60 °C) and dwell time (10–25 min) on the inactivation of polyphenol oxidase (PPO), peroxidase (POD), total color difference (TCD), total phenols (TP) and relative antioxidant capacity (AOX) of the sugarcane juice were assessed using the response surface methodology (RSM). The optimized HPP parameters were determined to be 523 MPa/50 °C/11 min with a desirability value of 0.65. The predicted values of PPO inactivation, POD inactivation, TCD, TP and relative AOX under the optimized conditions were 62%, 59%, 2.8, 33 mg GAE/100 mL and 95%, respectively. The developed RSM models were verified and validated by comparing the predicted and experimental values of the responses. At this optimized condition, 5 log cycle reduction in total aerobic mesophiles and yeast and mold count with complete destruction of coliforms was observed ensuring the microbial stability of the juice.