Sugar Cane Juice Colour
The color of sugarcane juice has a great influence on the preferences of consumers. The contents of pigments, sugars, free amino acids, organic acids, phenolic compounds, enzyme activities, antioxidant activities, and color differences among juices produced from four sugarcane varieties were investigated in this study. 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. 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.
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In the case of sugarcane juice, blanching involves briefly heating the juice to a high temperature and then rapidly cooling it. This process deactivates the enzymes responsible for discoloration and helps maintain the natural color of the juice. The colour of sugarcane juice depends on different factors like maturity and variety of sugarcane, time lag between harvesting and crushing, and harvesting conditions (burnt or green).
This work analyzed the use of electrocoagulation as substitute for sugarcane clarification process using sulfitation. It was evaluated technological parameters (Icumsa color and turbidity), phenolic compounds content and CIELAB color parameters. Four kinetics of reduction color from sugarcane juice were carried out.
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Does organic cane sugar have a different color? Organic cane sugar refers to sugarcane grown without synthetic pesticides and fertilizers. While the organic certification doesn't directly dictate the color, it's often less refined than conventional white sugar, resulting in a slightly off-white or golden hue. What is demerara sugar used for? 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.
Freshly produced sugarcane juice is an opaque liquid with color ranging from brownish to dark green according to the sugarcane cultivar used and the storage time (Bomdespacho et al., 2018). The benefits of membrane filtration for sugarcane juice streams have been demonstrated as it significantly reduces juice color and color precursors and reduces low and high molecular weight proteins and polysaccharides [5].
