Browning and bioactive composition of sugarcane juice (Saccharum officinarum) as affected by high hydrostatic pressure processing

Sugarcane juice processing is often accompanied by deterioration of beneficial bioactive compounds and initiation of enzymatic and non-enzymatic browning. Freshly squeezed sugarcane juice was subjected to pressure treatment (300–600 MPa) accompanied by temperatures (30–60 °C) for treatment times of 10–25 min. This study unveiled the potency of high hydrostatic pressure processing (HHP) in reducing the browning index of sugarcane juice by upto 22%, following extraction. The maximum loss of ascorbic acid was reported to be 25% of the initial level, following HHP at 600 MPa/60 °C/25 min. The total phenolics were well retained in the treated juice samples while the antioxidant activity reduced by 10% at 600 MPa/60 °C/25 min. Total destruction of aerobic mesophiles and yeasts and mold was observed at 600 MPa at 30 °C for a treatment time of 20 min. The outcomes of this study unveiled the potency of pressurization in arresting browning, eliminating the microbial load and inhibiting the activity of spoilage enzymes in sugarcane juice in addition to the retention of fresh juice quality. The technology can be adopted as a functional alternative to conventional pasteurization or use of chemical preservatives, generally employed for sugarcane juice processing.