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- W4220757789 abstract "Microfluidization was used as a mechanical method for the preservation of sugarcane juice. Sugarcane juice was microfluidized at 159 MPa/1 cycle and packed in glass bottles and high-density polyethylene (HDPE) stand-up pouches along with a control. The control and microfluidized samples that were stored at 25°C, and control stored at 4°C showed spoilage on the second day and were discarded. A reduction in total soluble solids, pH, and sensory score along with an increase in reducing sugars, polyphenol oxidase activity, color change, dextran content, and microbiological parameters were observed during a 12 day storage period. Reaction kinetics for the parameters was also established. Results showed that microfluidization can extend the shelf-life of sugarcane juice up to 10 days when stored in glass bottles and kept at 4°C. The investigation intends to serve as a case study for researchers working on the processing and preservation of sugarcane juice. Practical applications Sugarcane juice processing and preservation has been a challenging task so far which motivated various researchers worldwide to come up with new and innovative solutions. To this effect, microfluidization technology for beverage processing is now gaining popularity within the food sector. However, it has not been explored completely for sugarcane juice processing. The results of this work highlight optimum processing conditions that would facilitate other researchers to conduct pilot-scale trials for possible commercialization of sugarcane juice. This could also spark a change in the current chemical-based processing operations of food industries by providing an eco-friendly alternative." @default.
- W4220757789 created "2022-04-03" @default.
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- W4220757789 date "2022-04-05" @default.
- W4220757789 modified "2023-10-05" @default.
- W4220757789 title "Storage stability of microfluidized sugarcane juice and associated kinetics" @default.
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- W4220757789 doi "https://doi.org/10.1111/jfpp.16561" @default.
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