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Stabilization and attributive amelioration of sugarcane juice by naturally derived preservatives using aonla and moringa extract

Moazzam Rafiq Khan, Ayesha Syed, Sania Zia, Waqar Ahmed, Rana Muhammad Aadil, Muhammad Faisal Manzoor, Muhammad Inam‐Ur‐Raheem, Muhammad Abid, Muhammad Asim Shabbir, Shahnah Qureshi, Ahmad Din, Emaad Karrar

2021Food Science & Nutrition20 citationsDOIOpen Access PDF

Abstract

Abstract Sugarcane juice (SCJ) is a cheap, popular, and very nutritious beverage served at roadside stalls in many countries during harvesting season. The juice is normally consumed immediately after extraction as fermentation sets within a few hours of extraction. Preserving the raw sugarcane juice is always challenging because it spoils within a few hours of extraction due to fermentation. Therefore, the bottling, distribution, and marketing of sugarcane are difficult tasks. The present study was designed to investigate the effect of naturally derived preservatives using aonla extract (AE) and moringa extract (ME) in different proportions (0%, 3%, 5%, and 7%) for the preservation of SCJ during 21 days of the storage period at 4 ± 2°C temperature. The effect of extracts and storage time were analyzed on physicochemical parameters, bioactive compounds, enzymatic, microbiological, and sensory analyses of SCJ. A significant improvement in pH of 5% AE (5.30 ± 0.06) and 5% ME (5.36 ± 0.02) was observed at 21 days as compared to control (5.89 ± 0.02). The total phenolic contents in 7% ME were also observed to be retained (4.4 ± 0.02 mg GAE/mL) at 21 days as compared to control (2.65 ± 0.03 mg GAE/mL). Other physicochemical and phytochemical analyses including titratable acidity, total soluble solids, total flavonoids, ascorbic acid, 2,2‐Diphenyl‐2‐picrylhydrazyl (DPPH), and ferric reducing antioxidant power assay (FRAP) also indicated that SCJ treated with ME was significantly stable ( p < .05) regarding quality parameters, nutritional and sensory attributes at different storage intervals. These findings may be practical for the large‐scale production, storage, and marketing of SCJ products.

Topics & Concepts

PhytochemicalDPPHFood scienceChemistryTitratable acidAscorbic acidPreservativeMoringaExtraction (chemistry)FermentationRaw materialAntioxidantChromatographyBiochemistryOrganic chemistryNatural Products and Biological ResearchHibiscus Plant Research StudiesPhytochemicals and Antioxidant Activities
Stabilization and attributive amelioration of sugarcane juice by naturally derived preservatives using aonla and moringa extract | Litcius