Bibi Tehmina, Liaqat Atif, Mehmood Tariq, Iqbal Rabia, Nadeem Muhammad, Hussain Ashiq, Saeed Farhan, Afzaal Muhammad, Athawab Suleiman A, Mugabi Robert, Jagdale Yash D, Nayik Gulzar Ahmad, Alsulami Tawfiq
Institute of Food Science and Technology, Khwaja Fareed University of Engineering and Information Technology, Rahim Yar Khan-64200, Pakistan.
Department of Bioscience, COMSATS University, Islamabad, Sahiwal Campus, Pakistan.
Food Chem X. 2025 Aug 2;29:102861. doi: 10.1016/j.fochx.2025.102861. eCollection 2025 Jul.
Sugarcane juice (SCJ) is highly perishable, requiring effective preservation to maintain quality. Traditional methods ensure microbial safety but compromise juice quality, prompting exploration of alternatives. This study evaluated the synergistic effects of thermosonication (TS) and natural preservatives (NP) on SCJ quality, including physicochemical, viscosity, phytochemical, microbial, and sensory attributes. SCJ samples were treated with NP (T1), TS (65 °C, 15 min) (T2), both NP and TS (T3), or left untreated (control) and stored at 4 °C for 28 days. T3 exhibited minimal changes in total soluble solids, significantly reduced polyphenol oxidase activity, and lowered microbial load. T3 and T1 increased total phenolic content and antioxidant activity due to NP, with T3 retaining these best during storage. T3 also maintained stable viscosity and superior sensory attributes, particularly color and appearance, outperforming other samples. Combining NP and TS offers an eco-friendly, effective alternative to traditional preservation, enhancing SCJ quality, safety, and shelf life.
甘蔗汁（SCJ）极易腐坏，需要有效的保存方法来保持品质。传统方法虽能确保微生物安全，但会损害果汁质量，因此促使人们探索其他替代方法。本研究评估了热超声处理（TS）和天然防腐剂（NP）对SCJ品质的协同作用，包括物理化学性质、粘度、植物化学成分、微生物指标和感官特性。SCJ样品分别用NP处理（T1）、TS处理（65℃，15分钟）（T2）、NP和TS联合处理（T3），或不做处理（对照），并在4℃下储存28天。T3在总可溶性固形物方面变化最小，多酚氧化酶活性显著降低，微生物负荷也降低。由于NP的作用，T3和T1的总酚含量和抗氧化活性增加，其中T3在储存期间能最好地保持这些特性。T3还保持了稳定的粘度和优异的感官特性，尤其是颜色和外观，优于其他样品。将NP和TS结合使用为传统保存方法提供了一种环保、有效的替代方案，可提高SCJ的品质、安全性和保质期。
