Elucidation of Color Reduction Involving Precipitation of Non‐Sugars in Sugarcane (Saccharum sp.) Juice by Fourier‐Transform Ion Cyclotron Resonance Mass Spectrometry

This work aimed to evaluate the effect of hydrogen peroxide on the composition of sugarcane juice through mass spectrometry. The sugarcane juice was treated with different doses of hydrogen peroxide (1,000 and 50,000 ppm) and samples were collected during 2 h. The color reduction occurred only at a dose of 50,000 ppm and the peroxide promotes sedimentation of non‐sugars in sugarcane juice under the conditions studied as there was increased relative abundance of sucrose within the ranges with increased reaction time. PRACTICAL APPLICATIONS: In this paper, we studied the mechanism of color reduction of sugarcane juice as a new innovative technology to crystal sugar production as a substitute for sulfur use, which was related to health problems.