Physicochemical changes in sugarcane juice during the processing stage using sterilization method

Abstract

Sugarcane juice has emerged as a popular isotonic beverage choice in Asia. The sugar industry is increasingly looking to shift production lines toward this beverage as a means of product diversification. Unfortunately, the drink has a short shelf life. Thermal sterilization is one method applicable at an industrial scale; however, the impact of high-temperature exposure on the phytochemical stability and nutritional value of sugarcane juice requires careful assessment. This study aimed to evaluate the physicochemical changes (pH, total soluble solids/°Brix, and clarity), phytochemical composition (FTIR, total phenolic content), and functional properties (antioxidant capacity, prebiotic index) of sugarcane juice beverages during processing and sterilization (115°C for 15 minutes) with varying additions of lemon and ginger extracts. The results showed that processing lowered the pH (from 6.0 to 5.0-5.2) and increased clarity based on transmittance values (from <20% to ~70%). FTIR analysis revealed no significant changes in functional groups. Phenolic analysis indicated a decrease in phenolic content with the addition of ginger extract, while antioxidant capacity declined following sterilization. However, the addition of lemon extract increased antioxidant capacity. Prebiotic index analysis demonstrated that all formulations retained prebiotic activity against Lactobacillus rhamnosus. Ultimately, sterilization at 115°C for 15 minutes preserved visual quality, antioxidant and prebiotic value, with the addition of lemon extract enhancing antioxidant capacity.