ArticleFood science & nutrition2021
Stabilization and attributive amelioration of sugarcane juice by naturally derived preservatives using aonla and moringa extract.
Article in Food science & nutrition, 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 7 papers.
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7 citing papers in PubMed.
- Innovative Non-Thermal Processing Technologies for Shelf Life Extension and Retention of Bioactive Compounds in Liquid Foods: Current Status and Future Prospects.Foods (Basel, Switzerland) · 2025Review
- Combined effect of thermosonication and natural preservatives on the quality of sugarcane juice.Food chemistry: X · 2025Article
- Stabilization of Ficus carica L. Drink by utilizing varying levels of ultrasound-assisted moringa extract as a natural preservative.Ultrasonics sonochemistry · 2024Article
- Application of Emerging Techniques in Reduction of the Sugar Content of Fruit Juice: Current Challenges and Future Perspectives.Foods (Basel, Switzerland) · 2023Review
- Replacement of refined sugar by natural sweeteners: focus on potential health benefits.Heliyon · 2022Review
- Consumer Attitudes towards Food Preservation Methods.Foods (Basel, Switzerland) · 2022Article
- Stabilization and attributive amelioration of sugarcane juice by naturally derived preservatives using aonla and moringa extract.Food science & nutrition · 2021Article
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12 authors.
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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 (
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