Exploring various preservative methods in extending the shelf-life of sugarcane juice

This study aimed to enhance the storage stability and shelf life of sugarcane juice using six different treatments (T₀-T₅). Freshly extracted sugarcane juice samples were subjected to microwave pasteurization at 80ºC (T₁) and 90ºC (T₂) for 15 min, the addition of sodium benzoate and citric acid at a 1:2 g/L ratio (T₃), and combinations of microwave pasteurization with these additives (T₄ and T₅). T₀ represented the untreated juice samples and served as a control. All samples were stored at 5 ± 1ºC and evaluated over a 40-day period for color, pH, titratable acidity, total soluble solids, phenolic content, microbial count, and sensory attributes. Throughout storage, brightness (L* values), acidity, and soluble solids decreased, while pH, color (a* and b* values), and total phenolic content increased across all treatments. Notably, T₂ and T₅ exhibited the least color changes, indicating effective color preservation. T₄ and T₅ showed significant resistance to microbial growth, with minimal microbial counts. Additionally, T₄ and T₅ achieved the highest sensory evaluation scores. Overall, the study successfully demonstrated that microwave pasteurization and preservatives can maintain the quality and safety of sugarcane juice, resulting in high-quality bottled products with a 40-day shelf life.