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Food and Bioprocess Technology

, Volume 12, Issue 11, pp 1874–1886 | Cite as

Identification of Microfluidization Processing Conditions for Quality Retention of Sugarcane Juice Using Genetic Algorithm

  • Ayon Tarafdar
  • Sruthy G. Nair
  • Barjinder Pal KaurEmail author
Original Paper
  • 55 Downloads

Abstract

Microfluidization is a novel non-thermal technology which encompasses high-velocity impact, intense shear, and occasionally cavitation on liquid-liquid or solid-liquid systems. In this work, sugarcane (Saccharum officinarum L.) juice was microfluidized at three different pressures (100, 120, 140 MPa) with two different passes (1 and 2). The effect of microfluidization on the total soluble solids (TSS), total phenolic content (TPC), free radical scavenging activity (FRSA), total flavonoid content (TFC), chlorophyll, color, polyphenol oxidase (PPO) activity and microbiological quality was evaluated. Both TSS and PPO showed a gradual decrease (p < 0.05) with the increase in pressure and passes indicating particle breakdown and enzyme inactivation, respectively. At 120 MPa, the TPC, TFC, and FRSA of the juice increased whereas a reduction in values was observed at pressure levels of 100 MPa and 140 MPa. No visual discoloration was observed in the microfluidized sample as compared with the control sample. The chlorophyll content of the treated juice increased significantly with pressure (p < 0.05). Sensory attributes showed no difference between fresh and processed sample. Treatment condition of 124 MPa/2 passes was found most effective in maintaining the quality of sugarcane juice based on a genetic algorithm–based optimization technique. Microbiological and sensory analysis suggested a shelf life of 6 days for microfluidized sugarcane juice over a < 2-day shelf life for control at a storage temperature of 4 °C.

Keywords

Microfluidization Phytochemicals Polyphenol oxidase Genetic algorithm Sugarcane juice 

Notes

Acknowledgments

The authors express their gratitude to the National Institute of Food Technology Entrepreneurship and Management (NIFTEM), Haryana for providing laboratory facilities for this work. The authors also thank Mr. Jai Shankar Prasad, Lab technician, APT Lab, NIFTEM, for providing valuable assistance for the successful completion of this work.

Compliance with Ethical Standards

Conflict of Interest

The authors declare that they have no conflict of interest.

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Copyright information

© Springer Science+Business Media, LLC, part of Springer Nature 2019

Authors and Affiliations

  • Ayon Tarafdar
    • 1
  • Sruthy G. Nair
    • 1
  • Barjinder Pal Kaur
    • 1
    Email author
  1. 1.Department of Food EngineeringNational Institute of Food Technology Entrepreneurship and ManagementSonipatIndia

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