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Physicochemical changes of Malaysian red Ragnar sugarcane juicetreated with chemical preservatives during storage |
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| รหัสดีโอไอ | |
| Creator | 1. Nusrah Mansor 2. Sarina Abd-Halim 3. Lee Pick Wui 4. Muhamad Hafiz Abd Rahim |
| Title | Physicochemical changes of Malaysian red Ragnar sugarcane juicetreated with chemical preservatives during storage |
| Publisher | Research and Development Office, Prince of Songkla University |
| Publication Year | 2565 |
| Journal Title | Songklanakarin Journal of Science an Technology (SJST) |
| Journal Vol. | 44 |
| Journal No. | 5 |
| Page no. | 1339-1344 |
| Keyword | sugarcane, preservative, shelf-life, physicochemical, browning |
| URL Website | https://sjst.psu.ac.th/ |
| ISSN | 0125-3395 |
| Abstract | This study aimed to determine the best chemical preservative for preserving the quality profiles of the Red Ragnarsugarcane juice. The preservation was performed by using various types and concentrations of the chemical preservatives,namely sorbic acid (SA), sodium benzoate (SB), potassium sorbate (PS), ascorbic acid (AA), and citric acid (CA) under roomtemperature for 7 days. The treatments led to a pH reduction like the control (3.31 on day 7), except for the 0.8% CA treatmentthat had a significantly lower pH (2.67). 0.8% CA also demonstrated the largest ?Brix reduction of 40.79%, followed by 0.8%AA at 31.57%. The colour profile was improved in all samples, indicated by lighter (?L), greener (?a), and bluer (?b) colourthan the control. 0.8% AA was found to be the best enzymatic anti-browning agent (97.18% PPO activity reduction) followed by0.1% PS (77.88%). PS was the most effective in reducing microbial presence, as only an average of 104 microorganisms wasdetected at all concentrations. All the treatments were non-toxic, as their median lethal concentration (LC50) did not exceed 1000?g/ml. These observations indicate that PS might be the best preservative for red sugarcane juice due to its excellent ability toinhibit microbes and browning. |
