Optimization of Processing Techniques for Sugarcane Juice Self Life Expansion: pH Adjustment and Pasteurization Strategies

Abstract

Sugarcane juice (SJ), known for its rich nutrients, faces challenges in processing and marketing due to rapid spoilage by microbes and enzymes. This study aimed to develop techniques to extend the shelf life of SJ. We investigated optimizing SJ’s pH to 4.00 using different acids. Based on sensory tests, orthophosphoric acid (OPA) was chosen as the most acceptable acidulant. The pH-adjusted juice was then heated at various temperatures (50–90 °C). Heating at 90 °C significantly reduced a spoilage enzyme (PPO activity) compared to untreated juice. Pasteurization time at 90 °C was further optimized to 15 min based on PPO activity and microbial control. The final preservation method involved preheating pH-adjusted juice (with OPA) to 60 °C, followed by hot filling into pre-sterilized bottles and pasteurization at 90 °C for 15 min. This method ensured juice quality and storage stability. Storage studies showed that the pH-adjusted and pasteurized SJ maintained good quality for three months under various storage conditions. This study demonstrates the potential of this technology for efficient SJ storage and utilization, opening doors for commercial applications.