A technological review on processing of sugarcane juice: Spoilage, preservation, storage, and packaging aspects
Chirasmita Panigrahi, Anas Ejaz Yasmeen Shaikh, Bijaya Bharati Bag, Hari Niwas Mishra, Sirshendu De
Journal of Food Process Engineering
Abstract
Abstract Sugarcane juice is a proven health‐promoting drink having a substantial amount of polyphenols, antioxidants, and functional nutrients known to prevent several ailments. Owing to its perishable nature, sugarcane juice is mostly consumed fresh postextraction. Prior to juice extraction, the pretreatment of canes is felt vital and is generally adopted to minimize subsequent postcrushing destructive changes in juice quality. The application of processing techniques to sugarcane juice is crucial, primarily to enhance its shelf‐life and for value‐addition to meet consumers' demand. This review focuses on critical aspects encountered during sugarcane juice processing, which are of prime importance to food scientists. This addresses pretreatment of sugarcanes; physicochemical, nutritional,