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International Journal of Current Microbiology and Applied Sciences (IJCMAS)
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National Academy of Agricultural Sciences (NAAS)
NAAS Score: *5.38 (2019)
[Effective from January 1, 2019]
For more details click here

ICV 2018: 95.39
Index Copernicus ICI Journals Master List 2017 - IJCMAS--ICV 2018: 95.39
For more details click here

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PRINT ISSN : 2319-7692
Online ISSN : 2319-7706
Issues : 12 per year
Publisher : Excellent Publishers
Email : editorijcmas@gmail.com / submit@ijcmas.com
Editor-in-chief: Dr.M.Prakash
Index Copernicus ICV 2017: 100.00
NAAS RATING 2018: 5.38

Int.J.Curr.Microbiol.App.Sci.2017.6(9): 2000-2006
DOI: https://doi.org/10.20546/ijcmas.2017.609.245


Effect of High Pressure Processing on Enzyme Inactivation and Microbial Destruction of Sugarcane Juice
P. Sreedevi1*, P. Srinivasa Rao2 and P. Lalitha Kameswari3
1Regional Agricultural Research Station, ANGRAU, Anakapalle, AP, India
2Agricultural and Food Engineering Department, Indian Institute of Technology,Kharagpur-721302, West Bengal, India
3Horticulture Research Station, SKLTSHU, Rajendranagar, Hyderabad, Telangana, India
*Corresponding author
Abstract:

The shelf-life of fresh sugarcane juice is limited due to enzymatic browning and microbial growth. Browning is caused by polyphenol oxidase (PPO) enzyme and the microbial spoilage occurs mainly due to yeasts and moulds, aerobic bacteria and coliforms. High pressure processing is one of the novel food preservation methods used as an alternative to thermal treatment. The impact of high pressure processing (HPP) conditions on physicochemical properties (colour, TSS, pH), PPO activity and microbial population of fresh sugarcane juice was studied. The samples were pressurized at 300 and 400 MPa for 10 to 25 minutes dwell time at ambient temperature (25±2 °C). At 300 MPa, the maximum of 3.3, 3.84 and 6.30 log10 cycles reduction was observed in total bacterial count, yeast & mould and coliforms respectively; whereas the numerals for those at 400 MPa were 4.44, 5.31& 6.30log10 cycles, respectively. The inactivation of PPO in sugarcane juice increased with increase in either pressure or dwell time. Maximum of 57% inactivation of PPO was obtained under 400 MPa pressure at 25 min. No significant changes (p>0.05) were observed in pH and °Brix and also the colour changes were not visually noticed (ΔE<2.5) for pressurized juice at different dwell times.


Keywords: High pressure processing, Polyphenol oxidase, Yeast and mould, Total bacterial count, Coliforms
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How to cite this article:

Sreedevi, P., P. Srinivasa Rao and Lalitha Kameswari, P. 2017. Effect of High Pressure Processing on Enzyme Inactivation and Microbial Destruction of Sugarcane Juice.Int.J.Curr.Microbiol.App.Sci. 6(9): 2000-2006. doi: https://doi.org/10.20546/ijcmas.2017.609.245