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. Both treatments promoted a slight difference in color perception.

In the present work, a comprehensive phenolic analysis of fresh sugarcane juice from three different harvest seasons was performed and the effect of ohmic heating and ultrasound treatments on the phenolic content and color of the juice was evaluated. Four principal juice clarification procedures, viz. defecation by hot liming, sulfitation, carbonation and double.

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). 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.

This study systematically investigated the evolution of color values and the reaction kinetics of the Maillard reaction in membrane-clarified sugarcane juice during the vacuum evaporation process, providing a theoretical basis for pigment regulation in white sugar production. 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. Although sugarcane is economically important, few studies have been reported on enzymatic browning mechanisms in sugarcane juice.

Using advanced analytical techniques, a model study with gallic acid and sugarcane oxidases was carried out to elucidate the mechanisms for colored compound formation in sugarcane juice. Optimized reactions were determined as a combination of temperature at 50 °C. This document summarizes research on removing color from sugar cane juice through various clarification processes.

It found that defecation removed color by 35% on average, sulfitation by 47%, single carbonation by 44%, and modified double carbonation by 74%. Carbonation, while not widely used, showed potential to replace sulfitation in removing color. Factors like settling time and.