Reference - Detail
| RRC ID | 88772 |
|---|---|
| Author | Kaewsalud T, Liony JM, Tongdonyod S, Phongthai S, Klangpetch W. |
| Title | Development of Fructooligosaccharide-Rich Sugarcane Juice by Enzymatic Method and Enhancement of Its Microbial Safety Using High-Pressure Processing. |
| Journal | Foods |
| Abstract |
Sugarcane juice (SJ) is a naturally sweet beverage rich in sucrose but prone to microbial contamination, raising concerns among health-conscious consumers. This study aimed to develop a functional SJ enriched with fructooligosaccharides (FOS) using enzymatic treatment, followed by high-pressure processing (HPP) to enhance its safety and quality. The enzymatic conversion of sucrose to FOS was achieved using Pectinex® Ultra SP-L (commercial enzyme), with varying enzyme concentrations, temperatures and incubation times to identify the optimal conditions via response surface methodology (RSM). Under optimal conditions (1000 U/g enzyme concentration, 48 °C, 13 h), sucrose in raw SJ (124.33 g/L) decreased by 59.17 g/L, resulting in maximum reducing sugars (16.02 ± 0.58 g/L) and enhanced FOS yields, notably kestose (2.37 g/L) and nystose (9.35 g/L). After being treated with HPP at 600 MPa for 3 min, E. coli K12 and L. innocua were effectively inactivated by achieving > 5 log reduction, meeting USFDA standards. Furthermore, it was also observed that HPP could reduce yeast (6.56 × 102 CFU/mL). Meanwhile, mold, E. coli, and coliforms were not detected. Additionally, HPP maintained the juice's physicochemical properties, outperforming thermal pasteurization (85 °C for 10 min) in quality preservation. This study highlights the potential of enzymatic treatment and HPP in improving SJ safety and functionality. |
| Volume | 14(19) |
| Published | 2025-10-3 |
| DOI | 10.3390/foods14193417 |
| PII | foods14193417 |
| PMID | 41097585 |
| PMC | PMC12524266 |
| Altmetric score |
オルトメトリクス指標項目
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| The most frequently cited source | News |
| Total number of mentions | 1 |
| Altmetric score changes over past 6months | 8.0 |
| Resource | |
| General Microbes | JCM32814 JCM20135 |