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Effect of Microfluidization on Deteriorative Enzymes, Sugars, Chlorophyll, and Color of Sugarcane Juice

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Abstract

Various enzymes are responsible for the quality and color degradation of sugarcane juice and need to be inactivated through suitable interventions. In this study, microfluidization of sugarcane juice was attempted over a pressure range of 50–200 MPa with 1–7 processing cycles to remediate the problem. The impact of microfluidization on the activity of polyphenol oxidase (PPO), peroxidase (POD), and sucrose neutral invertase (SNI) along with the sugar, color, and chlorophyll content of sugarcane juice was assessed. Results showed that microfluidization reduced the PPO activity by 39.4–64.7% and POD activity by 16.4–75.0%. However, SNI activity was restricted only at specific processing conditions. Reducing sugar increased with microfluidization but was found comparable to control, while total sugars decreased by 11–54%. Chlorophyll content increased up to 100 MPa pressure and showed no degradation at higher pressures. Juice color was relatively stable up to a pressure of 150 MPa with distinct high intensity of greenness. Fourier transform infrared (FTIR) spectra of the processed juice revealed that amide II band in the structure of PPO and POD was more susceptible to pressure treatment, while SNI can be more effectively reduced at 50 and 100 MPa. Genetic algorithm-based optimization showed 159 MPa pressure/1 cycle as suitable processing condition for maintaining the quality of sugarcane juice. Although microfluidization significantly reduced the activity of deteriorative enzymes in sugarcane juice while maintaining its color characteristics, complete inactivation could not be achieved which could hinder long-term preservation. In this regard, microfluidization-assisted technologies could be a future breakthrough for juice preservation.

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Data Availability

All data has been provided within the article. Additionally, supplementary data has been provided along with this manuscript on the effect of microfluidization processing conditions (pressure, 50–200 MPa; cycles, 1–7) on the polyphenol and antioxidant potential of sugarcane juice.

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Acknowledgement

The first author thanks the University Grants Commission of India for providing financial assistance for this work vide grant no. F1-17.1/2017-18/RGNF-2017-18-SC-RAJ-37149. The authors also thank Dr. Prarabdh Badgujar, Department of Food Science and Technology, NIFTEM, Sonipat, for providing valuable resources for carrying out this work.

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Authors and Affiliations

  1. Department of Food Engineering, National Institute of Food Technology Entrepreneurship and Management, Sonipat, Haryana, 131 028, India

    Ayon Tarafdar & Barjinder Pal Kaur

  2. Division of Livestock Production and Management, ICAR-Indian Veterinary Research Institute, Izzatnagar, Bareilly, Uttar Pradesh, 243 122, India

    Ayon Tarafdar

  3. Department of Agriculture and Environmental Sciences, National Institute of Food Technology Entrepreneurship and Management, Sonipat, Haryana, 131 028, India

    Sunil Pareek

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  1. Ayon Tarafdar
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Correspondence to Barjinder Pal Kaur.

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Tarafdar, A., Kaur, B.P. & Pareek, S. Effect of Microfluidization on Deteriorative Enzymes, Sugars, Chlorophyll, and Color of Sugarcane Juice. Food Bioprocess Technol 14, 1375–1385 (2021). https://doi.org/10.1007/s11947-021-02651-w

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