Determining the impact of pre-pressing pretreatments applied to sugarcane on the aroma compounds and quality characteristics of sugarcane juice.
J Food Sci
; 89(10): 6362-6377, 2024 Oct.
Article
de En
| MEDLINE
| ID: mdl-39218811
ABSTRACT
The study examined the effects of three pretreatments, blanching (5, 10, and 30 min), ultrasound (15, 20, and 30 min), and steam blanching (10, 20, and 30 min) on sugarcane, assessing their impact on sugarcane juice quality parameters and aroma compounds. The control had the highest soluble solid content, while the ultrasound-15 min (US-15 min)-treated sample had the lowest, affecting pH, total acidity, and color values significantly. Color analysis showed lower L* values and less greenish tones in treated samples. The implemented pretreatments effectively reduce the browning index, with the US-20 min treatment showing the most significant reduction compared to the control sample. All pretreatments deactivated polyphenol oxidase. Carbon isotope analysis yielded significant results. Principal component analysis and hierarchical clustering linked 1,1-diphenyl-2-picrylhydrazyl (DPPH) with 2,2'-azino-bis 3-ethylbenzothiazoline-6-sulfonic acid (ABTS) and 5-hydroxymethyl furfural (HMF) with total phenolic content. The study also highlights significant variations in aroma compound profiles among pretreated sugarcane juice samples, with blanching for 10 min showing notable increases in specific compounds like 2-heptanone and nonanol. Hierarchical clustering showed similarities between blanching-30 min and US-30 min, contrasting with the control. Blanching-10 min had a positive impact on sugarcane juice quality. In conclusion, the study emphasized how pretreatments affect physicochemical properties and aroma compounds in sugarcane juice. PRACTICAL APPLICATION The research findings suggest that blanching and ultrasound pretreatments can be used by the food industry to improve sugarcane juice quality by reducing browning, enhancing color, and altering aroma profiles. These pretreatments could extend the shelf life and appeal of sugarcane juice, making it more attractive to consumers while maintaining its nutritional properties.
Mots clés
Texte intégral:
1
Collection:
01-internacional
Base de données:
MEDLINE
Sujet principal:
Couleur
/
Saccharum
/
Jus de fruits et de légumes
/
Manipulation des aliments
/
Odorisants
Langue:
En
Journal:
J Food Sci
/
J. food sci
/
Journal of food science
Année:
2024
Type de document:
Article
Pays de publication:
États-Unis d'Amérique