Exploring the Efficacy of Various Preservative Methods in Extending the Shelf Life of Sugarcane Juice

Sugarcane, a member of the Poaceae family, is a significant cash crop globally, valued for its refreshing taste and nutritional benefits. However, its commercialization faces challenges due to rapid decay and a short shelf life caused by harmful microorganisms. This study aimed to develop safe, long-lasting sugarcane juice suitable for human consumption during off-season periods. It focused on enhancing the storage stability of bottled sugarcane juice through various treatments (T₀–T₅), including microwave pasteurization at temperatures of 80ºC and 90ºC for 15-20 min and the addition of the preservatives sodium benzoate and citric acid at a ratio of 1:2 g/L, as well as their combination. Sugarcane juice samples were stored in 120 mL PET bottles at refrigeration (5 ± 1ºC) and analyzed every 10 days over a 40-day storage period for physicochemical, color, microbial, antioxidant, and sensory attributes. The results revealed a decrease in titratable acidity, total soluble solids, L* value, and microbial content during storage. However, pH, color (a* and b* values), and total phenolic content increased significantly. The sensory attributes notably changed in later storage stages. Sugarcane juice treated with sodium benzoate, citric acid, and heat treatment (referred to as treatments T₄ and T₅) exhibited minimal sensory changes during storage. Furthermore, the study successfully produced high-quality, ready-to-drink bottled sugarcane juice with satisfactory storage stability for 40 days, ensuring its quality and safety for consumption.