Exploring various preservative methods in extending the shelf-life of sugarcane juice

This study aimed to enhance the storage stability and shelf life of sugarcane juice using six different treatments (T0-T5). Freshly extracted sugarcane juice samples were subjected to microwave pasteurization at 80 degrees C (T1) and 90 degrees C (T2) for 15 min, the addition of sodium benzoate and citric acid at a 1:2 g/L ratio (T3), and combinations of microwave pasteurization with these additives (T4 and T5). T0 represented the untreated juice samples and served as a control. All samples were stored at 5 +/- 1 degrees C and evaluated over a 40-day period for color, pH, titratable acidity, total soluble solids, phenolic content, microbial count, and sensory attributes. Throughout storage, brightness (L* values), acidity, and soluble solids decreased, while pH, color (a* and b* values), and total phenolic content increased across all treatments. Notably, T2 and T5 exhibited the least color changes, indicating effective color preservation. T4 and T5 showed significant resistance to microbial growth, with minimal microbial counts. Additionally, T4 and T5 achieved the highest sensory evaluation scores. Overall, the study successfully demonstrated that microwave pasteurization and preservatives can maintain the quality and safety of sugarcane juice, resulting in high-quality bottled products with a 40-day shelf life.