Shelf Life Extension of Sugarcane Juice Using Preservatives and Gamma Radiation Processing
: Preserving raw sugarcane juice is a challenging problem. Sugarcane juice turns brown soon after its extraction and gets spoiled due to fermentation within hours. A combination of gamma radiation (5 kGy) with permitted preservatives and low temperature storage (10 °C) could preserve raw sugarcane...
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| Veröffentlicht in: | Journal of food science 2011-10, Vol.76 (8), p.M573-M578 |
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| creator | Mishra, Bibhuti B. Gautam, Satyendra Sharma, Arun |
| description | : Preserving raw sugarcane juice is a challenging problem. Sugarcane juice turns brown soon after its extraction and gets spoiled due to fermentation within hours. A combination of gamma radiation (5 kGy) with permitted preservatives and low temperature storage (10 °C) could preserve raw sugarcane juice for more than a month. The preservatives used were citric acid (0.3%), sodium benzoate (0.015%), potassium sorbate (0.025%), and sucrose (10%). The treatment helped in extending the shelf life to 15 d at ambient temperature (26 ± 2 °C) and 35 d at 10 °C. The microbial load was found to be below detectable limit within this period. The biochemicals like phenolics and flavonoids were not found to be affected by addition of these preservatives. The antioxidant activities including free radical scavenging activity, nitrite scavenging activity, and reducing power were also not significantly affected. The sensory evaluation scores showed that the juice with this combination treatment was highly acceptable.
Practical Application: Preserving raw sugarcane juice is a challenging problem because it spoils within hours of extraction. A combination of gamma radiation with permitted preservatives and low temperature storage was found to preserve raw sugarcane juice for more than a month. The findings will help in marketability of sugarcane juice. |
| doi_str_mv | 10.1111/j.1750-3841.2011.02348.x |
| format | Article |
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Practical Application: Preserving raw sugarcane juice is a challenging problem because it spoils within hours of extraction. A combination of gamma radiation with permitted preservatives and low temperature storage was found to preserve raw sugarcane juice for more than a month. The findings will help in marketability of sugarcane juice.</description><identifier>ISSN: 0022-1147</identifier><identifier>EISSN: 1750-3841</identifier><identifier>DOI: 10.1111/j.1750-3841.2011.02348.x</identifier><identifier>PMID: 22417599</identifier><identifier>CODEN: JFDSAZ</identifier><language>eng</language><publisher>Malden, USA: Blackwell Publishing Inc</publisher><subject>antioxidative activities ; Biological and medical sciences ; Colony Count, Microbial ; Food additives ; Food Contamination - prevention & control ; Food industries ; Food Microbiology ; Food preservation ; Food Preservation - methods ; Food Preservatives - chemistry ; Food science ; Fundamental and applied biological sciences. Psychology ; Gamma Rays ; General aspects ; irradiation ; juice ; Phenols - analysis ; Preservatives ; Radiation ; radical scavenging activity ; Saccharum - chemistry ; Sodium Benzoate - analysis ; Sodium Benzoate - chemistry ; Sorbic Acid - analysis ; Sorbic Acid - chemistry ; Sugarcane ; Temperature effects</subject><ispartof>Journal of food science, 2011-10, Vol.76 (8), p.M573-M578</ispartof><rights>2011 Institute of Food Technologists</rights><rights>2015 INIST-CNRS</rights><rights>Copyright Institute of Food Technologists Oct 2011</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c5308-21529bde0d57308ffb3bb352b2d5b05e26b04829df5c79f03a7b8c4bc7a3d14c3</citedby><cites>FETCH-LOGICAL-c5308-21529bde0d57308ffb3bb352b2d5b05e26b04829df5c79f03a7b8c4bc7a3d14c3</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://onlinelibrary.wiley.com/doi/pdf/10.1111%2Fj.1750-3841.2011.02348.x$$EPDF$$P50$$Gwiley$$H</linktopdf><linktohtml>$$Uhttps://onlinelibrary.wiley.com/doi/full/10.1111%2Fj.1750-3841.2011.02348.x$$EHTML$$P50$$Gwiley$$H</linktohtml><link.rule.ids>314,776,780,1411,27901,27902,45550,45551</link.rule.ids><backlink>$$Uhttp://pascal-francis.inist.fr/vibad/index.php?action=getRecordDetail&idt=24618178$$DView record in Pascal Francis$$Hfree_for_read</backlink><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/22417599$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><creatorcontrib>Mishra, Bibhuti B.</creatorcontrib><creatorcontrib>Gautam, Satyendra</creatorcontrib><creatorcontrib>Sharma, Arun</creatorcontrib><title>Shelf Life Extension of Sugarcane Juice Using Preservatives and Gamma Radiation Processing</title><title>Journal of food science</title><addtitle>J Food Sci</addtitle><description>: Preserving raw sugarcane juice is a challenging problem. Sugarcane juice turns brown soon after its extraction and gets spoiled due to fermentation within hours. A combination of gamma radiation (5 kGy) with permitted preservatives and low temperature storage (10 °C) could preserve raw sugarcane juice for more than a month. The preservatives used were citric acid (0.3%), sodium benzoate (0.015%), potassium sorbate (0.025%), and sucrose (10%). The treatment helped in extending the shelf life to 15 d at ambient temperature (26 ± 2 °C) and 35 d at 10 °C. The microbial load was found to be below detectable limit within this period. The biochemicals like phenolics and flavonoids were not found to be affected by addition of these preservatives. The antioxidant activities including free radical scavenging activity, nitrite scavenging activity, and reducing power were also not significantly affected. The sensory evaluation scores showed that the juice with this combination treatment was highly acceptable.
Practical Application: Preserving raw sugarcane juice is a challenging problem because it spoils within hours of extraction. A combination of gamma radiation with permitted preservatives and low temperature storage was found to preserve raw sugarcane juice for more than a month. The findings will help in marketability of sugarcane juice.</description><subject>antioxidative activities</subject><subject>Biological and medical sciences</subject><subject>Colony Count, Microbial</subject><subject>Food additives</subject><subject>Food Contamination - prevention & control</subject><subject>Food industries</subject><subject>Food Microbiology</subject><subject>Food preservation</subject><subject>Food Preservation - methods</subject><subject>Food Preservatives - chemistry</subject><subject>Food science</subject><subject>Fundamental and applied biological sciences. Psychology</subject><subject>Gamma Rays</subject><subject>General aspects</subject><subject>irradiation</subject><subject>juice</subject><subject>Phenols - analysis</subject><subject>Preservatives</subject><subject>Radiation</subject><subject>radical scavenging activity</subject><subject>Saccharum - chemistry</subject><subject>Sodium Benzoate - analysis</subject><subject>Sodium Benzoate - chemistry</subject><subject>Sorbic Acid - analysis</subject><subject>Sorbic Acid - chemistry</subject><subject>Sugarcane</subject><subject>Temperature effects</subject><issn>0022-1147</issn><issn>1750-3841</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2011</creationdate><recordtype>article</recordtype><sourceid>EIF</sourceid><recordid>eNqNkF2LEzEUhoMobq3-BQmCeDVjvmaS3AhSt9VSddnuIngTkkyypk5n1qSzdv-9GVsreGVuknPynJfDAwDEqMT5vN6UmFeooILhkiCMS0QoE-X-AZicPh6CCUKEFBgzfgaepLRBY03rx-CMEJY5KSfg6_qbaz1cBe_g-X7nuhT6DvYerocbHa3uHFwOwTp4nUJ3Ay-iSy7e6V24cwnqroELvd1qeKmbkJt59CL21qURfgoeed0m9-x4T8H1_Pxq9r5YfV58mL1dFbaiSBQEV0SaxqGm4rn23lBjaEUMaSqDKkdqg5ggsvGV5dIjqrkRlhnLNW0ws3QKXh1yb2P_Y3Bpp7YhWde2efl-SEoSIVHNs6IpePEPuemH2OXllESMSowYz5A4QDb2KUXn1W0MWx3vFUZqtK82apSsRslqtK9-21f7PPr8mD-YrWtOg390Z-DlEdDJ6tZH3dmQ_nKsxgJzkbk3B-5naN39fy-glvN36_GZA4pDQEg7tz8F6Phd1ZzySn35tFCXci5my49XakF_AYIeroE</recordid><startdate>201110</startdate><enddate>201110</enddate><creator>Mishra, Bibhuti B.</creator><creator>Gautam, Satyendra</creator><creator>Sharma, Arun</creator><general>Blackwell Publishing Inc</general><general>Wiley</general><general>Wiley Subscription Services, Inc</general><scope>BSCLL</scope><scope>IQODW</scope><scope>CGR</scope><scope>CUY</scope><scope>CVF</scope><scope>ECM</scope><scope>EIF</scope><scope>NPM</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7QO</scope><scope>7QR</scope><scope>7ST</scope><scope>7T7</scope><scope>7U7</scope><scope>8FD</scope><scope>C1K</scope><scope>F28</scope><scope>FR3</scope><scope>P64</scope><scope>RC3</scope><scope>SOI</scope><scope>7X8</scope></search><sort><creationdate>201110</creationdate><title>Shelf Life Extension of Sugarcane Juice Using Preservatives and Gamma Radiation Processing</title><author>Mishra, Bibhuti B. ; Gautam, Satyendra ; Sharma, Arun</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c5308-21529bde0d57308ffb3bb352b2d5b05e26b04829df5c79f03a7b8c4bc7a3d14c3</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2011</creationdate><topic>antioxidative activities</topic><topic>Biological and medical sciences</topic><topic>Colony Count, Microbial</topic><topic>Food additives</topic><topic>Food Contamination - prevention & control</topic><topic>Food industries</topic><topic>Food Microbiology</topic><topic>Food preservation</topic><topic>Food Preservation - methods</topic><topic>Food Preservatives - chemistry</topic><topic>Food science</topic><topic>Fundamental and applied biological sciences. Psychology</topic><topic>Gamma Rays</topic><topic>General aspects</topic><topic>irradiation</topic><topic>juice</topic><topic>Phenols - analysis</topic><topic>Preservatives</topic><topic>Radiation</topic><topic>radical scavenging activity</topic><topic>Saccharum - chemistry</topic><topic>Sodium Benzoate - analysis</topic><topic>Sodium Benzoate - chemistry</topic><topic>Sorbic Acid - analysis</topic><topic>Sorbic Acid - chemistry</topic><topic>Sugarcane</topic><topic>Temperature effects</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Mishra, Bibhuti B.</creatorcontrib><creatorcontrib>Gautam, Satyendra</creatorcontrib><creatorcontrib>Sharma, Arun</creatorcontrib><collection>Istex</collection><collection>Pascal-Francis</collection><collection>Medline</collection><collection>MEDLINE</collection><collection>MEDLINE (Ovid)</collection><collection>MEDLINE</collection><collection>MEDLINE</collection><collection>PubMed</collection><collection>CrossRef</collection><collection>Biotechnology Research Abstracts</collection><collection>Chemoreception Abstracts</collection><collection>Environment Abstracts</collection><collection>Industrial and Applied Microbiology Abstracts (Microbiology A)</collection><collection>Toxicology Abstracts</collection><collection>Technology Research Database</collection><collection>Environmental Sciences and Pollution Management</collection><collection>ANTE: Abstracts in New Technology & Engineering</collection><collection>Engineering Research Database</collection><collection>Biotechnology and BioEngineering Abstracts</collection><collection>Genetics Abstracts</collection><collection>Environment Abstracts</collection><collection>MEDLINE - Academic</collection><jtitle>Journal of food science</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Mishra, Bibhuti B.</au><au>Gautam, Satyendra</au><au>Sharma, Arun</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Shelf Life Extension of Sugarcane Juice Using Preservatives and Gamma Radiation Processing</atitle><jtitle>Journal of food science</jtitle><addtitle>J Food Sci</addtitle><date>2011-10</date><risdate>2011</risdate><volume>76</volume><issue>8</issue><spage>M573</spage><epage>M578</epage><pages>M573-M578</pages><issn>0022-1147</issn><eissn>1750-3841</eissn><coden>JFDSAZ</coden><abstract>: Preserving raw sugarcane juice is a challenging problem. Sugarcane juice turns brown soon after its extraction and gets spoiled due to fermentation within hours. A combination of gamma radiation (5 kGy) with permitted preservatives and low temperature storage (10 °C) could preserve raw sugarcane juice for more than a month. The preservatives used were citric acid (0.3%), sodium benzoate (0.015%), potassium sorbate (0.025%), and sucrose (10%). The treatment helped in extending the shelf life to 15 d at ambient temperature (26 ± 2 °C) and 35 d at 10 °C. The microbial load was found to be below detectable limit within this period. The biochemicals like phenolics and flavonoids were not found to be affected by addition of these preservatives. The antioxidant activities including free radical scavenging activity, nitrite scavenging activity, and reducing power were also not significantly affected. The sensory evaluation scores showed that the juice with this combination treatment was highly acceptable.
Practical Application: Preserving raw sugarcane juice is a challenging problem because it spoils within hours of extraction. A combination of gamma radiation with permitted preservatives and low temperature storage was found to preserve raw sugarcane juice for more than a month. The findings will help in marketability of sugarcane juice.</abstract><cop>Malden, USA</cop><pub>Blackwell Publishing Inc</pub><pmid>22417599</pmid><doi>10.1111/j.1750-3841.2011.02348.x</doi><tpages>6</tpages></addata></record> |
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| subjects | antioxidative activities Biological and medical sciences Colony Count, Microbial Food additives Food Contamination - prevention & control Food industries Food Microbiology Food preservation Food Preservation - methods Food Preservatives - chemistry Food science Fundamental and applied biological sciences. Psychology Gamma Rays General aspects irradiation juice Phenols - analysis Preservatives Radiation radical scavenging activity Saccharum - chemistry Sodium Benzoate - analysis Sodium Benzoate - chemistry Sorbic Acid - analysis Sorbic Acid - chemistry Sugarcane Temperature effects |
| title | Shelf Life Extension of Sugarcane Juice Using Preservatives and Gamma Radiation Processing |
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