DOI: 10.1111/jfpp.14322
论文题名: The effects of conventional thermal, microwave heating, and thermosonication treatments on the quality of sugarcane juice
作者: Adulvitayakorn S. ; Azhari S.-H. ; Hasan H.
刊名: Journal of Food Processing and Preservation
ISSN: 1458892
出版年: 2020
卷: 44, 期: 2 语种: 英语
Scopus关键词: Antioxidants
; Colorimetry
; Fruit juices
; Heat treatment
; International trade
; Microwave heating
; Microwaves
; Physicochemical properties
; Sugar cane
; Anti-oxidant activities
; Conventional heating
; Hurdle technology
; Packaging technologies
; Quality parameters
; Sugar cane juices
; Thermo sonications
; Total phenolic content
; Molasses
英文摘要: The present work describes the effects of three different heat treatments to extend the shelf life and quality of sugarcane juice. Freshly extracted sugarcane juice samples were thermally treated by microwave heating; thermosonication, and conventional thermal processing to evaluate their effects on microbial loads, physicochemical properties, color changes, and quality parameters such as total phenolic content, antioxidant activity, and reducing sugars. Among all treatments, low power microwave was shown to be the best treatment by completely reducing the microbial loads to nondetection. The treatment was also able to preserve the total phenolic content (3.53), antioxidant activity (21.58), maintain the quality of physicochemical attributes, and minimize the overall color changes (ΔE* 4.76) as compared to other treatments. Overall, the present work provides an overview of alternative sugarcane juice treatments which could also be combined with hurdle technology that can further improve the quality and global market of the juice. Practical applications: The present work seeks to improve the acceptance, quality, and shelf life of sugarcane juice by comparing conventional heating, microwave heating, and thermosonication. Currently, there are limited studies that emphasize to improve its quality as sugarcane juice is easily spoiled. The treatments proposed in this study are effective, cheap, more practical, and sustainable to be upscale for the larger production of sugar cane juice. This treatment could also be combined with hurdle technology or packaging technology that can further improve the quality, shelf life, and marketability of the juice. © 2019 Wiley Periodicals, Inc. Citation statistics:
资源类型: 期刊论文
标识符: http://119.78.100.158/handle/2HF3EXSE/159889
Appears in Collections: 气候变化与战略
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作者单位: Faculty of Agro-Industry, Kasetsart University, Bangkok, Thailand; Department of Food Science, Faculty of Food Science and Technology, Universiti Putra MalaysiaSelangor, Malaysia; Halal Product Research Institute, Universiti Putra MalaysiaSelangor, Malaysia
Recommended Citation:
Adulvitayakorn S.,Azhari S.-H.,Hasan H.. The effects of conventional thermal, microwave heating, and thermosonication treatments on the quality of sugarcane juice[J]. Journal of Food Processing and Preservation,2020-01-01,44(2)