Sugarcane juice stability in plastic bottle treated with silver and zinc oxide

Abstract

Sugarcane juice is highly susceptible to microbial outgrowth, and the use of active packaging may enhance its preservation. In this study, the microbiological stability of pasteurized (85°C/30 s) cane juice was evaluated. The juice was aseptically filled into high‐density polyethylene (HDPE‐TiO2) bottles that had been incorporated with inorganic agents microstructured with silver and zinc oxide (Ag/ZnO). The processed batches were stored at 5°C in the dark. Physicochemical, microbiological, and sensory tests were conducted with the freshly processed juice and the beverage stored to evaluate the product's stability. The maximum thresholds set for mesophiles, psychrotrophs, and moulds and yeasts counts were 5, 4, and 3 logCFU/mL, respectively. The pH values, soluble solids, and titratable acidity ranged from 5.10 to 5.37, 14.3 to 24.0 °Brix, and 0.05% to 0.13% citric acid, respectively. The estimated microbiological stability for the processed juice was 50 days. The average scores on the nine‐point hedonic scale tests ranged between 5.0 and 7.7. The microstructured inorganic agents with Ag/ZnO had no influence on the microbiological stability of the product.