Approaches and Technologies for Preservation of Sugarcane juice: A Review

Abstract

Every region of India has access to the cooling sweet soft drink known as sugarcane juice. It is  an essential product on the world market since it has great health advantages. Sugarcane juice  competes with other soft drinks in the market pushed by health-conscious consumers, and the sugarcane growers profit financially. To extend the shelf life of sugarcane juice, processing must be combined with the development of appropriate preservation methods. Researchers have looked into a variety of sugarcane juice preservation techniques, including chemical, thermal, and non-thermal techniques. Pasteurization is one of the many methods that are used  for preserving sugarcane juice. Pasteurization, however, results in the loss of flavor, aroma, colour, taste, and vital nutrients. Non-thermal procedures, which can preserve the nutritional and sensory qualities of fresh juices, are now receiving more attention. This review article examines numerous preservation methods for sugarcane juice, analyses them, and suggests a course of action to assist determine the best method for doing so. Different criteria for different  types of technologies are discussed with their advantages and drawbacks. Technologies which  do not use chemical additives have also been discussed, while taking their industrial scalability and economical aspects under consideration. Prime focus is kept on developing a technology which is economical, industrially acceptable and greener for the environment.