Nutritional, physicochemical, and chemical characterization of carbonated sugarcane juice

• Usama Irshad ^[3] ; Muhammad Umair Arshad ^[3] ; Ali Imran ^[3] ; Musarrat Rasheed ^[4] ; Pooja Bansal ^[5] ; Maha Medha Deorari ^[1] ; Muhammad Afzaal ^[3] ; Fakhar Islam ^[3] ; Mohd Asif Shah ^[2]
  1. [1] Uttaranchal University

     Uttaranchal University

     India

     
  2. [2] Kardan University

     Kardan University

     Afganistán

     
  3. [3] Government College University, Faisalabad
  4. [4] NUR International University: NIU
  5. [5] JAIN (Deemed-to-be University)

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• Localización: CyTA: Journal of food, ISSN 1947-6337, ISSN-e 1947-6345, Vol. 22, Nº. 1, 2024
• Idioma: inglés
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• Resumen

  • The research aimed to enhance the shelf life of sugarcane juice through carbonation, employing different concentrations of juice mixed with syrup. Treatments included T0 (100% juice), T1 (80% juice), T2 (60% juice), T3 (40% juice), and T4 (20% juice). Physicochemical analyses encompassed color, pH, total soluble solids, and titratable acidity, with T0 (pH: 5.2, total soluble solids: 18.5°Brix) showing significant values. However, T4 exhibited the most significant (p ≤ .05) results, suggesting its potential for shelf-life extension. Additionally, bioactive compounds such as ascorbic acid, total phenolic, and flavonoid contents were measured, with T4 demonstrating noteworthy levels. Antioxidant assays (DPPH: 65% inhibition, TFC: 45 mg QE/100 ml, TPC: 130 mg GAE/100 ml, and FRAP: 320 µmol Fe2+/L) highlighted T4 the most effective, showcasing robust antioxidant activity. Sensory evaluation, conducted at refrigeration temperatures of 4–10°C, favored T4, indicating its superior acceptability. In conclusion, Carbonated sugarcane juice (20% T4) extends shelf life, preserves quality, and boosts antioxidants.