Khan Moazzam Rafiq, Syed Ayesha, Zia Sania, Ahmed Waqar, Aadil Rana Muhammad, Manzoor Muhammad Faisal, Inam-Ur-Raheem Muhammad, Abid Muhammad, Shabbir Muhammad Asim, Qureshi Shahnah, Din Ahmad, Karrar Emaad
National Institute of Food Science and Technology University of Agriculture Faisalabad Pakistan.
School of Food and Biological Engineering Jiangsu University Zhenjiang China.
Food Sci Nutr. 2021 Mar 27;9(6):3048-3058. doi: 10.1002/fsn3.2262. eCollection 2021 Jun.
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 ( < .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.
甘蔗汁（SCJ）是一种价格低廉、广受欢迎且营养丰富的饮品，在许多国家的收获季节，路边摊都有售卖。这种汁液通常在提取后立即饮用，因为提取后几小时内就会开始发酵。保存生甘蔗汁一直具有挑战性，因为由于发酵，它在提取后几小时内就会变质。因此，甘蔗汁的装瓶、分销和销售都是艰巨的任务。本研究旨在调查使用不同比例（0%、3%、5%和7%）的印度醋栗提取物（AE）和辣木提取物（ME）等天然防腐剂在4±2°C温度下保存21天期间对甘蔗汁的保存效果。分析了提取物和储存时间对甘蔗汁的理化参数、生物活性化合物、酶、微生物和感官分析的影响。与对照组（5.89±0.02）相比，在第21天时观察到5%AE（5.30±0.06）和5%ME（5.36±0.02）的pH值有显著改善。与对照组（2.65±0.03mg GAE/mL）相比，在第21天时还观察到7%ME中的总酚含量得以保留（4.4±0.02mg GAE/mL）。其他理化和植物化学分析，包括可滴定酸度、总可溶性固形物、总黄酮、抗坏血酸、2,2-二苯基-1-苦基肼自由基（DPPH）和铁还原抗氧化能力测定（FRAP）也表明，用ME处理的甘蔗汁在不同储存间隔下的质量参数、营养和感官属性方面显著稳定（P<0.05）。这些发现对于甘蔗汁产品的大规模生产、储存和销售可能具有实际意义。
