Print ISSN:-2394-2789

Online ISSN:-2394-2797

CODEN : IJPCN9

Article History

Received : 05-05-2021

Accepted : 24-05-2021

Available online : 26-07-2021



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A review on stability improvement of sugarcane juice by using natural preservatives


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Original Article

Author Details : Vitthal Chopade*, Kamlesh Mankuskar

Volume : 8, Issue : 2, Year : 2021

Article Page : 62-65

https://doi.org/10.18231/j.ijpca.2021.013



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Abstract

Sugarcane juice is liquid extract as a drinking beverage in India, possesses therapeutic value. Stability or shelf life is very less due to spoilage or degradation of sugarcane juice because of presence of simple sugar in sugarcane juice. Microorganisms like bacteria prone to degradation of sugarcane juice. Which convert sucrose into dextran as deteriorating agent. Shelf life or stability can be improved by using natural preservatives also chemical preservatives; having a therapeutic value. In this article improvement of stability of sugarcane juice by using natural preservatives such as lemon extract, ginger extract, also may be moringa extract over the chemical preservatives. Citric acid in lemon extract acts as antimicrobial agent while ascorbic acid in ginger extract both improves stability of sugarcane juice. Stabilization of sugarcane juice improved by using naturally obtained preservatives up to several days with good quality.


Keywords: Sugarcane juice, Anti­microbial agent, Spoilage/degradation, Ascorbic acid



How to cite : Chopade V, Mankuskar K, A review on stability improvement of sugarcane juice by using natural preservatives. Int J Pharm Chem Anal 2021;8(2):62-65


Copyright © 2021 by author(s) and Int J Pharm Chem Anal. This is an Open Access article distributed under the terms of the Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International License (creativecommons.org)





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