Nutritional, physicochemical, and chemical characterization of carbonated sugarcane juice

Abstract

The research aimed to enhance the shelf life of sugarcane juice through carbonation, employing different concentrations of juice mixed with syrup. Treatments included T0 (100% juice), T1 (80% juice), T2 (60% juice), T3 (40% juice), and T4 (20% juice). Physicochemical analyses encompassed color, pH, total soluble solids, and titratable acidity, with T0 (pH: 5.2, total soluble solids: 18.5°Brix) showing significant values. However, T4 exhibited the most significant (p ≤ .05) results, suggesting its potential for shelf-life extension. Additionally, bioactive compounds such as ascorbic acid, total phenolic, and flavonoid contents were measured, with T4 demonstrating noteworthy levels. Antioxidant assays (DPPH: 65% inhibition, TFC: 45 mg QE/100 ml, TPC: 130 mg GAE/100 ml, and FRAP: 320 µmol Fe2+/L) highlighted T4 the most effective, showcasing robust antioxidant activity. Sensory evaluation, conducted at refrigeration temperatures of 4–10°C, favored T4, indicating its superior acceptability. In conclusion, Carbonated sugarcane juice (20% T4) extends shelf life, preserves quality, and boosts antioxidants.

Keywords

• Carbonated juice
• sugarcane juice
• physicochemical
• syrup
• shelf life