The present subject-matter relates to a method for preservation ofsugarcane juice.
BACKGROUND OF THE INVENTION
Sugarcane juice is consumed widely as a refreshing drink all over India. However, a major problem with the sugarcane juice is that it is highly unstable and therefore deteriorates very rapidly. The reason for deterioration is both biochemical and physiological. The sugarcane juice has all the capabilities of acting as an excellent media for growth of bacteria as well as yeast and mould. These bacteria are able to produce dextran which changes the viscosity of the sugarcane juice and also acidify the sugarcane juice by producing acetic and lactic acid. Additionally, micro flora can cause fermentation of simple sugar present in the sugarcane juice resulting in alcohol production. Due to a cellulosic material present in the sugarcane juice it is prone to sedimentation andcolour degradation due to enzymatic browning, in which endogenous enzyme Polyphenol oxidase is involved. Moreover, the sugarcane juice served by any juice vendor is not healthy because of unhygienic conditions and has always been a major cause of concern for consumers.Therefore, the researchers all over the world have tried to establish a process for preservation of sugarcane juice.
Few approaches such as pasteurization along with Potassium metabisulfite and citric acid have been used for preservation treatment of the sugarcane juice. However, though pasteurization and chemical preservatives have proven to be a successful alternative, these techniques have still not been utilized in the production of industrialized products, raising concerns over the industrial applicability of thesetechniques. Many researchers have also raised concerns regarding nutrient destruction due to pasteurization and harmful effects of the chemical preservatives. Moreover, above approaches has not been able to solve problems of sedimentation, which adversely affects consumer's perception of quality.
The existing prior arts related to the sugarcane juice preservation discuss processes like blanching, filtration, pH alteration, total soluble solids alteration, pasteurization and

chemical preservation. In order to provide the sugarcane juice with stable shelf life, whole composition of the sugarcane juice is altered by either blending it with other drinks or with curd. A combination of irradiation and chemical preservatives has a drawback with respect to consumer acceptability of the irradiated product. Further, the shelf life obtained from the above approaches is just 35 days and that too at refrigerated storage. None of the above-discussed approaches has been able to preserve the sugarcane juice in a form when it was extracted from sugarcane.
Several products available in markets include pasteurized juice with a whole lot of additives; high pressure processed and canned sugarcane juice. The bottled juice offered by CFTRI may have a shelf life of more than 3 months but it is loaded with preservatives and additives and no way near to its natural composition. High-pressure processing known in the artis a costly affair and alone it cannot suffice the quality requirements of preserved products. The shelf life obtained through such high-pressure processing is less than a month. Canning is another form of thermal treatment in which aim is sterilization and such products tend to be off flavoured due to non-enzymatic browning that takes place. Hence, the consumer does not accept such juices.
Therefore, there arises a need for an improved preservation process that overcomes abovementioned drawbacks related to the prior arts.
SUMMARY OF THE INVENTION
This summary is provided to introduce a selection of concepts in a simplified version form that is further described below in the detailed description. This summary is not intended to identify key features or essential features of the present subject-matter, nor is it intended as an aid in determining the scope of the present subject-matter.
The present subject-matterrelates to a method forpreservationof sugarcane juice using hurdle technology. To achieve hurdle effect, treatments of homogenization, microfluidisationand natural polypeptides are optimized. The method comprises pre-processing sugarcane juice to remove unwanted material. The method further comprises addition of Citric acid to enhance taste of the pre-processed sugarcane juice. The resulted sugarcane juice is homogenized and subjected to microfluidisation.The method further

comprises addition of a combination of natural polypeptides having anti-bacterial effect in the microfluidised sugarcane juice. Finally, the sugarcane juice thus prepared is stored in a sterilized package.
In accordance with the present subject-matter, microfluidisation preventscolour degradationas high pressure causes inactivation of enzymes like polyphenol oxidase responsible for browning, sedimentation and reduce the initial microbial load of the sugarcane juice significantly, andthe combination of natural polypeptides prevents growth of microorganisms.
The present subject-matter allows preservation of the sugarcane juice without any alteration in the composition and without heat treatment, chemical preservatives such as gels, stabilizers, emulsifiers, or like,or irradiation as known in the art. The present subject-matter also prevents addition of external flavours in the sugarcane juice. In addition, usage of Citric acid in the present subject-matter, to enhance taste can be particularly cost-effectivein comparison to ascorbic acid or lemon juice.
Further advantages and other details and of the present subject-matter will be apparent from a reading of the following detailed description and a review of the associated drawings. It is to be understood that the following detailed description is explanatory only and is not restrictive of the present subject-matter.
BRIEF DESCRIPTION OF DRAWINGS
To further clarify the advantages and features of the invention, a more particular description of the invention will be rendered by reference to specific embodiments thereof, which is illustrated in the appended drawings. It is appreciated that these drawings depict only typical embodiments of the invention and are therefore not to be considered limiting of its scope. The invention will be described and explained with additional specificity and detail with the accompanying drawings in which:
Figure 1 illustrates a flowchart of a method for preservation of sugarcane juice, in accordance with an embodiment of the present subject-matter.

It may be noted that to the extent possible like reference numerals have been used to represent like elements in the drawings. Further, those of ordinary skill in the art will appreciate that elements in the drawings are illustrated for simplicity and may not have been necessarily drawn to scale. For example, the dimensions of some of the elements in the drawings may be exaggerated relative to other elements to help to improve understanding of aspects of the invention. Furthermore, the one or more elements may have been represented in the drawings by conventional symbols, and the drawings may show only those specific details that are pertinent to understanding the embodiments of the invention so as not to obscure the drawings with details that will be readily apparent to those of ordinary skill in the art having the benefits of the description herein.
DETAILED DESCRIPTION
For the purpose of promoting an understanding of the principles of the invention, reference will now be made to the embodiment illustrated in the drawings and specific language will be used to describe the same. It will nevertheless be understood that no limitation of the scope of the invention is thereby intended, such alterations and further modifications in theillustrated system, and such further applications of the principles of the invention as illustrated therein being contemplated as would normally occur to one skilled in the art to which the invention relates.
It will be understood by those skilled in the art that the foregoing general description and the following detailed description are exemplary and explanatory of the invention and are not intended to be restrictive thereof. Throughout the patent specification, a convention employed is that in the appended drawings, like numerals denote like components.
Reference throughout this specification to "an embodiment", "another embodiment" or similar language means that a particular feature, structure, or characteristic described in connection with the embodiment is included in at least one embodiment of the invention. Thus, the appearances of the phrase "in an embodiment", "in another embodiment" and similar language throughout this specification may, but do not necessarily, all refer to the same embodiment.

The terms "comprises", "comprising", or any other variations thereof, are intended to cover a non-exclusive inclusion, such that a process or method that comprises a list of steps does not include only those steps but may include other steps not expressly listed or inherent to such process or method. Similarly, one or more devices or sub-systems or elements or structures proceeded by "comprises... a" does not, without more constraints, preclude the existence of other devices or other sub-systems.
Various embodiments of the invention will be described below in detail with reference to the accompanying drawings.
Figure 1 illustratesa flowchart 100 of a method for preservation of sugarcane juice, in accordance with an embodiment of the present subject-matter.
At block 102, pre-processingsugarcane juice to remove unwanted material occurs. The sugarcane juice is not altered in composition for example, by adding additives, two-stage filtration, or like. In an example, the sugarcane juice may be extracted through an extracting device example, automatic sugarcane juice machine, semi-automatic sugarcane juice machine, etc. The extracting device may be pre-disinfected. In an example, sugarcanes may be disinfected using chlorinated water to remove any dirt, debris and reduce initial microbial loadbefore extraction.In an example, for the pre-processing the extracted sugarcane juice may be delivered through a muslin cloth to remove unwanted large fibrous tissues.
At block 104, the step comprises adding Citric acid to enhance taste of the pre-processed sugarcane juice. In an example, Citric acid may be added at about 0.05% concentration. At block 106, the step comprises homogenizing resulting sugarcane juice. In an example, homogenization may be performed by a tissue homogenizer. Homogenization of the resulting sugarcane juice leads to breakdown of large particulates of the resulting sugarcane juice into smaller particles. This breakdown assures that large particles are not dispersed for a greater duration in the resulting sugarcane juice.
At block 108, the step comprises subjecting the homogenized sugarcane juice to microfluidisation. Homogenization of the sugarcane juice is beneficial during the present step of microfluidisation. In an example, microfluidisation may be performed by amicrofluidiser; the microfluidiser comprises an interaction chamber. In an example, the homogenized
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sugarcane juice may be passed through the microfluidiser and subjected to high pressure inside the interaction chamber to breakdown particles of the homogenized sugarcane juice. Also, the homogenized sugarcane juice may be subjected to force and turbulence inside the interaction chamber resulting in reduction of microorganisms present in the homogenized sugarcane juice.
In an example, a number of passes may be increased that further reduces microorganisms in the homogenized sugarcane juice. In one example, multiple passes may result in 3-4 log cycle reduction in total plate count. In another example, multiple passes may result in reduced enzyme activity for polyphenol oxidase from 23 units to 0.
At block 110, adding a combination of natural polypeptides having anti-bacterial effect in the microfluidised sugarcane juice occurs. In an example, the combination of natural polypeptides comprises Nisin and Polylysine added at a concentration of about 150 ppm.The combination of Nisin and Polylysineact synergistically against both gram-negative and gram-positive bacteria’s as well as yeast and mould.As such, Nisin alone is not effective in preventing microbial growth in the microfluidised sugarcane juice. However, the combination of Nisin and Polylysine used togetherprovides significant improvement.
At block 112, the step comprises storing sugarcane juice thus prepared in a pre-sterilized package,for example, a glass bottle, or like. In an example, packages and their parts may be exposed to Ultraviolet (UV) treatment for sterilization.
Further,the pre-sterilized package filled with the sugarcane juice is stored at refrigeration temperature, lower than 10°C, for a period of 56 days. The method according to the present subject-matter results in below-mentioned observations.
Observations: no microbial spoilage, no significant change in colour, taste; aroma or any physicochemical aspect of the sugarcane juice preserved, no sedimentation without use of stabilizerand colony forming unit (cfu)/ millilitre (ml) less than 50.
Embodiments of the invention have been described in detail for purposes of clarity and understanding. However, it will be appreciated by those skilled in that art that certain changes and modifications may be practiced within the scope of the present subject-matter.
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Thus, although the invention is described with reference to specific embodiments and figures thereof, the embodiments and figures are merely illustrative, and not limiting of the invention.

We Claim:

A method for preservation of sugarcane juice, the method comprising:
pre-processingsugarcane juice to remove unwanted material;
adding Citric Acid to enhance taste of the pre-processed sugarcane juice;
homogenizing resulting sugarcane juice;
subjecting the homogenized sugarcane juice to microfluidisation;
adding a combination of natural polypeptides having anti-bacterial effect in the microfluidised sugarcane juice; and
storing sugarcane juice thus prepared in a pre-sterilized package.
The method as claimed in claim 1, wherein composition of sugarcane juice is not otherwise altered prior to preservation.
The method as claimed in claim 1 further comprising: disinfecting surface of sugarcanes through chlorine water prior to extraction of sugarcane juice via a pre-disinfected machine.
The method as claimed in claim 1, wherein the resulted sugarcane juice is homogenized through tissue homogenization.
The method as claimed in claim 1, wherein the microfluidisation comprises high pressure disruption of particles of the homogenized sugarcane juice.
The method as claimed in claim 1, wherein the combination of natural polypeptides comprises Nisin and Polylysine added at a concentration of 150 ppm.
The method as claimed in claim 1, wherein packaged sugarcane juice has a shelf life of at least 56 days at a refrigeration temperature.