Physicochemical characteristics of pulsed electrical field–sterilized sugarcane (Saccharum officinarum L.) juice with added ginger extract

Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering Pub Date : 2022-12-31 DOI:10.21776/ub.afssaae.2022.005.02.6

Arie Febrianto Mulyadi, S. Sucipto, Sumardi Hadi Sumarlan, Dina Wahyu Indriani, Rafika Arofatul Lama’ah

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Abstract

This study aimed to investigate the effect of the voltage of the pulsed electric field (PEF) and ginger extract concentration on sugar cane juice's physicochemical and organoleptic quality. The experiments were carried out at voltages of 20 kV and 40 kV, and ginger extract concentrations of 2, 4, and 6%. The PEF with 40 kV and 6% ginger extract concentration resulted in the most efficient microbial reduction by 99.54%. Sugarcane juice has a total number of microbes of 3.7x103 CFU/ml, antibacterial activity 1.48, pH of 6.26, total solids dissolved of 20.5 °Brix, a viscosity of 4.67 Cp, reducing sugar of 2.17%, brightness of 24.4, redness of 7.17, and yellowness of 8.1. The combination of pulsed electric field and ginger extract addition can preserve the shelf life and maintain sugarcane juice quality. The higher the PEF voltage and ginger extract concentration, the longer the quality of the sugarcane juice can be preserved.

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添加生姜提取物的脉冲电场杀菌甘蔗汁的理化特性研究

本研究旨在探讨脉冲电场电压和生姜提取物浓度对甘蔗汁理化品质和感官品质的影响。实验在20 kV和40 kV电压下进行，生姜提取物浓度分别为2、4和6%。在40kv、6%生姜提取物浓度的PEF条件下，微生物减少率达到99.54%。甘蔗汁的微生物总数为3.7 × 103 CFU/ml，抗菌活性为1.48,pH为6.26，溶解固体总量为20.5°白度，粘度为4.67 Cp，还原糖为2.17%，亮度为24.4，红度为7.17，黄度为8.1。脉冲电场与生姜提取物的联合使用可以延长甘蔗汁的保质期，保持甘蔗汁的品质。PEF电压越高，生姜提取物浓度越高，甘蔗汁品质的保存时间越长。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering

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