A review on stability improvement of sugarcane juice by using natural preservatives
| Autor: | Vitthal Chopade, Kamlesh Mankuskar |
|---|---|
| Rok vydání: | 2021 |
| Předmět: |
Preservative
Sucrose Chemistry Ginger Extract Food spoilage 04 agricultural and veterinary sciences Ascorbic acid Shelf life 040401 food science Moringa chemistry.chemical_compound 0404 agricultural biotechnology 040103 agronomy & agriculture 0401 agriculture forestry and fisheries Food science Citric acid |
| Zdroj: | International Journal of Pharmaceutical Chemistry and Analysis. 8:62-65 |
| ISSN: | 2394-2797 2394-2789 |
| Popis: | Sugarcane juice is liquid extract as a drinking beverage in India, possesses therapeutic value. Stability or shelf life is very less due to spoilage or degradation of sugarcane juice because of presence of simple sugar in sugarcane juice. Microorganisms like bacteria prone to degradation of sugarcane juice. Which convert sucrose into dextran as deteriorating agent. Shelf life or stability can be improved by using natural preservatives also chemical preservatives; having a therapeutic value. In this article improvement of stability of sugarcane juice by using natural preservatives such as lemon extract, ginger extract, also may be moringa extract over the chemical preservatives. Citric acid in lemon extract acts as antimicrobial agent while ascorbic acid in ginger extract both improves stability of sugarcane juice. Stabilization of sugarcane juice improved by using naturally obtained preservatives up to several days with good quality. Keywords: Sugarcane juice, Antimicrobial agent, Spoilage/degradation, Ascorbic acid |
| Databáze: | OpenAIRE |
| Externí odkaz: |
|