National Academy of Agricultural Sciences (NAAS)
|
PRINT ISSN : 2319-7692
Online ISSN : 2319-7706 Issues : 12 per year Publisher : Excellent Publishers Email : editorijcmas@gmail.com / submit@ijcmas.com Editor-in-chief: Dr.M.Prakash Index Copernicus ICV 2018: 95.39 NAAS RATING 2020: 5.38 |
The shelf-life of fresh sugarcane juice is limited due to enzymatic browning and microbial growth. Browning is caused by polyphenol oxidase (PPO) enzyme and the microbial spoilage occurs mainly due to yeasts and moulds, aerobic bacteria and coliforms. High pressure processing is one of the novel food preservation methods used as an alternative to thermal treatment. The impact of high pressure processing (HPP) conditions on physicochemical properties (colour, TSS, pH), PPO activity and microbial population of fresh sugarcane juice was studied. The samples were pressurized at 300 and 400 MPa for 10 to 25 minutes dwell time at ambient temperature (25±2 °C). At 300 MPa, the maximum of 3.3, 3.84 and 6.30 log10 cycles reduction was observed in total bacterial count, yeast & mould and coliforms respectively; whereas the numerals for those at 400 MPa were 4.44, 5.31& 6.30log10 cycles, respectively. The inactivation of PPO in sugarcane juice increased with increase in either pressure or dwell time. Maximum of 57% inactivation of PPO was obtained under 400 MPa pressure at 25 min. No significant changes (p>0.05) were observed in pH and °Brix and also the colour changes were not visually noticed (ΔE<2.5) for pressurized juice at different dwell times.
Citations |
 |
 |
 |
 |
