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Efficacy of Ozone and Lactic Acid as Nonthermal Hurdles for Preservation of Sugarcane Juice.

Shyam Ramkrishna, Garud and Priyanka, B. S. and Rastogi, N. K. and Maya, Prakash and Negi, P. S. (2018) Efficacy of Ozone and Lactic Acid as Nonthermal Hurdles for Preservation of Sugarcane Juice. Ozone: Science and Engineering, 40 (3). pp. 198-208.

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Abstract

Thermal processing is the most widely adopted technology for preservation of juices; however, it is associated with significant changes in nutritional quality and flavor. Combination of nonthermal hurdles (ozone 1.2 g/h, 10 min, and lactic acid 0.5%) reduced total bacterial count of sugarcane juice by 4.3 log and controlled enzymatic activity to a moderate level (reduction of 60% and 72% activity of polyphenol oxidase and peroxidase, respectively). Combined treatment was comparable to thermal treatment in maintaining microbial and sensory quality of sugarcane juice during 1-month storage under refrigerated conditions; however, additional hurdles may be required for extended storage.

Item Type: Article
Uncontrolled Keywords: E. coli; Lactic Acid; Ozone; Peroxidase; Polyphenol Oxidase; Sugarcane Juice
Subjects: 600 Technology > 07 Beverage Technology > 05 Fruit juice
600 Technology > 08 Food technology > 06 Preservation and Storage
Divisions: Food Engineering
Fruit and Vegetable Technology
Lipid Science and Traditional Foods
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 12 Jul 2018 04:48
Last Modified: 12 Jul 2018 04:48
URI: http://ir.cftri.com/id/eprint/13589

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