Sugar Cane Juice Color
Sugarcane juice turns black due to the oxidation of phenolic compounds and microbial activity, particularly when exposed to air and stored improperly. Fresh sugarcane juice has a vibrant greenish-yellow color, but it often turns black or dark brown within hours. This color change affects both appearance and taste.
The color of four varieties of sugarcane juice varied from greenish yellow to light brown. Bamboo cane juice and black rind sugarcane juice presented similar color properties and both had high contents of phenolic compounds and strong antioxidant activities. Over time, sugarcane juice tends to turn black, which not only affects its visual appeal but also raises concerns about its safety and quality.
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In this article, we will explore the reasons why sugarcane juice turns black and unveil the culprits behind this discoloration. This review compares the advantages of adsorption process over conventional sugar production techniques with respect to color-forming impurities in sugarcane juice, and highlights recent applications of adsorption in the decolorization of sugarcane juice. Cane juice is typically an opaque liquid with a brown to dark green color.
Sugarcane composition afects color due to the presence of anthocyanins, carotenoids, flavonoids, melanoidins, melanins and products from the alkaline degradation of fructose in diferent amounts, while color influences consumer acceptance. After extraction, several mechanisms can cause juice browning like oxidation of. In this context, this present study builds on this line of research by examining the potential decolourisation and oxidative degradation of colourants and colour precursor compounds in water, synthetic juice solutions and sugar cane factory juices using the Fenton oxidation and related processes.
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Four principal juice clarification procedures, viz. defecation by hot liming, sulfitation, carbonation and double. Natural colors of sugar cane Phenols: They are the main pigments present in cane juice and responsible for the return of color to sugar when it is stored.
They act as a defense mechanism against diseases and participate in the growth of the plant. Flavonoids: pigments responsible for the yellow color in plants. Among its functions are the attraction of insects, protection against factors such.
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The blanching process was optimized according to the color value of extracted sugarcane juice measured by using a tintometer. Enzyme activity of peroxidase and polyphenoloxidase of sugarcane juice extracted from blanched and unblanched cane stalks were measured. The raw material cultivar of sugarcane may significantly influence juice quality.
This study was primarily conducted to design the sensory profile of pasteurized cane juice extracted from eight.
