Abstract
Abstract Red sugarcane (RS) is a lesser bred of sugarcane variant in Malaysia compared to yellow sugarcane (YS), thus less data is available regarding this species. In this study, the physicochemical and microbiological properties of RS was determined and compared with YS under different conditions. Both sugarcane variants were subjected to heat and sonication treatments for 5 and 15 minutes as a method for preservation. RS contains a higher °Brix (15) compared to YS (14), and was unchanged while YS demonstrated a significant reduction. Furthermore, RS displayed a superior fructose (+802%), glucose (+119%) and sucrose (+17.91%) levels in all samples and they were largely preserved during both treatments. However, RS was sensitive to colour changes, as darker juice (decrease in lightness and increase in redness) was produced after treatments. RS possessed lower phenolic content (-31.15%) and antioxidant activity (-11.51%) than YS, and was significantly affected by both treatments. Sonication was more effective in reducing the microbial content than heat in both treatments. These findings indicated that RS is better at retaining its physicochemical properties under preservation treatment, but less resistant in preserving its appearance and nutritional values.
Highlights
Sugarcane (Saccharum officinarum) is a tall perennial true grass grown in many warm and temperate regions, especially in certain tropical and subtropical countries
Practical Application: These findings indicated that Red sugarcane (RS) could be commercialised due to its physicochemical resistance towards preservation treatments, it possesses lower nutritional values than yellow sugarcane (YS)
The effect of heat treatment and sonication on moisture content, total soluble solid (°Brix), pH, titratable acidity (TA) and viscosity of sugarcane juices are shown in Table 1. (RS) exhibited significantly lower moisture content (P < 0.05) compared to (YS) for both treated and untreated samples
Summary
Sugarcane (Saccharum officinarum) is a tall perennial true grass grown in many warm and temperate regions, especially in certain tropical and subtropical countries It is often employed in the food industry for the extraction of sugar and for the production of sugarcane juice (Solomon & Li, 2016). Minimal processing would significantly help to retain several nutritional and antioxidant properties of the product (Fernández-Barbero et al, 2019; Guimarães et al., 2019a; Guimarães et al, 2019b) This method may reduce the microbiological presence by manipulating the pressure changes, resulting in high shearing effects and high localized temperature (Guimarães et al, 2019a; Piyasena et al, 2003). Ultrasound treatment may be an effective alternative to thermal treatments on sugarcane juice
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