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The development of volatile compounds and their precursors during the dehydration process of membrane-clarified sugarcane juice to non-centrifugal sugar (NCS) was investigated. Head-space solid phase microextraction/gas chromatography–mass spectrometry (HS-SPME/GC–MS) coupled with chemometrics was employed to assess the differences at the various stages of the dehydration process. A total of 111 volatile compounds were identified, among which 57 were endogenous compounds from sugarcane juice and displayed an attenuated abundance in the first 30 min. Typical oxygen and nitrogen heterocyclic compounds, including furans and pyrazines, and aldehydes derived were found to be the main volatiles contributing to the formation of NCS characteristic aroma, with phenols, alcohols, esters, acids, and sulfur compounds as supplementary odor. Free amino acids and reducing sugars were identified as important precursors for the aroma development process. The low temperature (90–108 °C) and micro vacuum condition (−0.03 MPa) approach used in this study could be an alternative option for the manufacture of NCS.

Sugarcane is essential for global sugar production and its compressed juice is a key raw material for industrial products. Sugarcane juice includes various metabolites with abundances and compositional balances influencing product qualities and functionalities. Therefore, understanding the characteristic features of the sugarcane metabolome is important. However, sugarcane compositional variability and stability, even in pretreatment processes for nuclear magnetic resonance (NMR)-based metabolomic studies, remains elusive. The objective of this study is to evaluate sugarcane juice metabolomic variability affected by centrifugation, filtration, and thermal pretreatments, as well as the time-course changes for determining optimal conditions for NMR-based metabolomic approach. The pretreatment processes left the metabolomic compositions unchanged, indicating that these pretreatments are compatible with one another and the studied metabolomes are comparable. The thermal processing provided stability to the metabolome for more than 32 h at room temperature. Based on the determined analytical conditions, we conducted an NMR-based metabolomic study to discriminate the differences in the harvest period and allowed for successfully identifying the characteristic metabolome. Our findings denote that NMR-based sugarcane metabolomics enable us to provide an opportunity to collect a massive amount of data upon collaboration between multiple researchers, resulting in the rapid construction of useful databases for both research purposes and industrial use.

This study was carried out to compare the antioxidant and nutritional properties of coconut (Cocos nucifera L.) sap with other natural sources of sugar such as sugar palm (Borassus flabellifer) and sugarcane (Saccharum officinarum L.). Coconut sap and juice from sugar palm and sugarcane were analyzed for proximate composition, pH and total soluble solid (TSS), color, sugar profile, vitamin profile, antioxidant properties (total phenolic contents, DPPH, FRAP, and ABTS), and mineral content. The results indicated that coconut sap possesses high DPPH (23.42%), FRAP (2.09 mM/ml), and ABTS (21.85%) compared with the juices. Coconut sap also had high vitamin C (116.19 µg/ml) and ash (0.27%) contents, especially in potassium (960.87 mg/L) and sodium (183.21 mg/L) which also indicating high content of minerals. These properties showed that coconut sap could be served as a potential healthier sugar source compared with sugar palm and sugarcane juices. Coconut sap could be served as a potential healthier sugar source compared with sugar palm and sugarcane juices as it carries more minerals, antioxidants, and vitamins.

According to market prospects there is a demand for the bottled fresh sugarcane juice than any other fruit based beverages because of its nutritional and therapeutic properties. Sugarcane juice short shelf life and deterioration are linked to the existence of active enzymes like peroxidase and polyphenol oxidase as well as its microbial composition. The membrane assisted pulsed electric field technology (M-PEF) was used for this experiment in which the hollow spiral wound ultra-filter membrane for 10 kDa pore size at 1 bar pressure employed as a pretreatment to pulsed electric field processing for the treatment of sugarcane juice. The process parameters are 20, 30, and 40 kV/cm field strength for the pulse width of 100, 150, and 200 μs. The reduction of 92% in polyphenol oxidase and 80% in peroxidase enzyme activity was achieved due to Pulsed electric field at a field strength and pulse width of 30 kV/cm for 150μs respectively retaining the overall quality of the sugarcane juice and there was 85-95% reduction was observed in the protein and polysaccharide content of the sugarcane juice due to the membrane filtration pore size exclusion effect. Ascorbic acid content was retained in the M-PEF samples while increasing its antioxidant capacity. The experiment results showed that due to Pulsed electric field treatment there was 3 log reductions are observed on total plate count. This technology showed that, it can be used as novel technique for the preservation of the fresh juices.

Sugarcane is one of the most important crops in the world. It is also considered the most popular fresh juice in Egypt. The sugar content of the sugarcane stem represents the main source of fungal growth. This study aimed to investigate the natural co-occurrence of fungi in sugarcane plants and juice, test of aflatoxins production by aflatoxigenic fungi, and improve the quality of sugarcane juice. The obtained results indicated a notable decrease in all physical parameters of the naturally infected sugarcane plants. Isolation of fungi from sugarcane plant and juice from three localities revealed that the highest mean fungal count was recorded in sugarcane rootlets (173.55 cfu/cm), followed by sugarcane stem (94.88 cfu/cm), while sugarcane juice had the least mean fungal count (24.33 cfu/mL). The frequency of the isolated fungi associated with sugarcane plant yielded 781 fungal isolates for rootlets, 427 fungal isolates for stems, and 219 fungal isolates for juice. Four isolates of Aspergillus parasiticus were aflatoxins producers. Higher aflatoxin quantity (1434.92 ng/mL) was produced by A. parasiticus (isolate No. 21) from sugarcane stem, while A. parasiticus (isolate No. 5) from sugarcane juice was less aflatoxins producer (276.95 ng/mL). On the other hand, lemon juice showed a significant reduction effect on the fungal count of peeled and non-peeled sugarcane juice. In which the highest reduction percent of the fungal count was recorded with 20% conc. of lemon on peeled sugarcane juice (36.04%).The obtained results concluded that lemon juice was found to decrease the fungal contaminants and improve the quality of sugarcane juice.

Probiotics are regarded as a potential source of functional foods for improving the microbiota in human gut. When consumed, these bacteria can control the metabolism of biomolecules, which has numerous positive effects on health. Our objective was to identify a probiotic putative Lactobacillus spp. from fermented sugarcane juice that can prevent α-glucosidase and α-amylase from hydrolyzing carbohydrates. Isolates from fermented sugarcane juice were subjected to biochemical, molecular characterization (16S rRNA) and assessed for probiotic traits. Cell-free supernatant (CS) and extract (CE) and also intact cells (IC) were examined for the inhibitory effect on α-glucosidase and α-amylase. CS of the strain showed the highest inhibition and was subjected to a liquid chromatography–mass spectrometry (LCMS) analysis to determine the organic acid profile. The in silico approach was employed to assess organic acid stability and comprehend enzyme inhibitors’ impact. Nine isolates were retained for further investigation based on the preliminary biochemical evaluation. Limosilactobacillus spp., Levilactobacillus spp., and Lacticaseibacillus spp. were identified based on similarity > 95% in homology search (NCBI database). The strains had a higher survival rate (>98%) than gastric and intestinal fluids, also a high capacity for adhesion (hydrophobicity > 56%; aggregation > 80%; HT-29 cells > 54%; buccal epithelial cells > 54%). The hemolytic assay indicated that the isolates could be considered safe. The isolates’ derivatives inhibited enzymes to varying degrees, with α-glucosidase inhibition ranging from 21 to 85% and α-amylase inhibition from 18 to 75%, respectively. The CS of RAMULAB54 was profiled for organic acid that showed the abundance of hydroxycitric acid, citric acid, and lactic acid indicating their role in the observed inhibitory effects. The in silico approach has led us to understand that hydroxycitric acid has the ability to inhibit both the enzymes (α-glucosidase and α-amylase) effectively. Inhibiting these enzymes helps moderate postprandial hyperglycemia and regulates blood glucose levels. Due to their promising antidiabetic potential, these isolates can be used to enhance intestinal health.

This work presents, for the first time, a new sequential injection analysis (SIA) method to simultaneously analyze degree Brix, orthophosphate and pH in raw cane juice. These key parameters relate to price of harvested sugarcane and quality of cane juice for sugar production. The SIA system employed two detectors: the first detector is a diode-array spectrophotometer, equipped with a regular flow cell, for measurements of degree Brix and orthophosphate. Quantitative of degree Brix (°Bx; ca. % (w/w) sucrose) was based on manipulation of the schlieren effect at the interface between plugs of sample and water. Orthophosphate analysis was carried out based on the molybdenum blue method with significant reduction in consumption of the reagents. Compensation of the schlieren effect from sucrose for determination of orthophosphate was achieved by using a dual-wavelength spectrometric detection. Second detector is a pH-sensing device, called ion-selective field-effect transistors (ISFET). The ISFET is based on the current through the ISFET arising according to the H+ concentration in solution. Our developed SIA system provides linear calibration graphs fitting for purpose in analysis of sugarcane juice (pH: 0–14, °Bx: 1.0–7.0 and P2O5: 20–200 mg L−1). Simultaneous analysis of sugarcane juice for pH, °Bx and P2O5 is carried out within 5 min (12 sample per h). Precision of SIA system is acceptable (RSD < 3%). Our SIA system gave quantitative results insignificantly different, as compared with conventional methods for analysis of pH, °Bx and P2O5 in sugarcane juice.

A newly isolated sucrose-tolerant, lactic acid bacterium, Lactobacillus sp. strain FCP2, was grown on sugar-cane juice (125 g sucrose l-¹, 8 g glucose l-¹ and 6 g fructose l-¹) for 5 days and produced 104 g lactic acid l-¹ with 90% yield. A higher yield (96%) and productivity (2.8 g l-¹ h-¹) were obtained when strain FCP2 was cultured on 3% w/v (25 g sucrose l-¹, 2 g glucose l-¹ and 1 g fructose l-¹) sugar-cane juice for 10 h. Various cheap nitrogen sources such as silk worm larvae, beer yeast autolysate and shrimp wastes were also used as a substitute to yeast extract.

This work presents a microfluidic paper-based analytical device (μPAD) for the determination of sucrose using the Benedict’s test. An asymmetric dumbbell-shaped hydrophobic barrier was produced by rubber stamping the barrier pattern onto a laboratory filter paper. Hydrochloric acid and solution containing sucrose were successively deposited onto the sample reservoir of the μPAD attached to a glass slide. The device was placed in a plastic bag and dipped into boiling water for accelerating the hydrolysis of sucrose into the reducing sugars. Then the Benedict’s reagent was added at the narrow straight channel connecting the two circular zones of the μPAD, which was replaced in the plastic bag and heated again for reduction of Cu(II) by the reducing sugars. Precipitate of brick-red copper(I) oxide was formed. The image of the μPAD was recorded by a smartphone. The ratio of the red to blue intensities gave linear correlation with the concentration of sucrose in the range of 0.5–10% w/v. The relative standard deviation of the measurement was less than 5% for 2 and 4% w/v sucrose (n = 10), with limit of determination, calculated using standard deviation of regression divided by slope of calibration, of 0.26% w/v sucrose. The method was successfully validated using the dinitrosalicylic acid method for sucrose measurement. Percent recoveries of sucrose were evaluated using ten sugarcane samples. The recoveries were in the range of 89 to 101%, demonstrating that there were no significant sample matrix effects on the quantification.

Microfluidization is a novel non-thermal technology which encompasses high-velocity impact, intense shear, and occasionally cavitation on liquid-liquid or solid-liquid systems. In this work, sugarcane ( Saccharum officinarum L.) juice was microfluidized at three different pressures (100, 120, 140 MPa) with two different passes (1 and 2). The effect of microfluidization on the total soluble solids (TSS), total phenolic content (TPC), free radical scavenging activity (FRSA), total flavonoid content (TFC), chlorophyll, color, polyphenol oxidase (PPO) activity and microbiological quality was evaluated. Both TSS and PPO showed a gradual decrease ( p < 0.05) with the increase in pressure and passes indicating particle breakdown and enzyme inactivation, respectively. At 120 MPa, the TPC, TFC, and FRSA of the juice increased whereas a reduction in values was observed at pressure levels of 100 MPa and 140 MPa. No visual discoloration was observed in the microfluidized sample as compared with the control sample. The chlorophyll content of the treated juice increased significantly with pressure ( p < 0.05). Sensory attributes showed no difference between fresh and processed sample. Treatment condition of 124 MPa/2 passes was found most effective in maintaining the quality of sugarcane juice based on a genetic algorithm–based optimization technique. Microbiological and sensory analysis suggested a shelf life of 6 days for microfluidized sugarcane juice over a < 2-day shelf life for control at a storage temperature of 4 °C.