Potentialities of HPP in the preservation of sugarcane juice

Potentialities of HPP in the preservation of sugarcane juice

Asia and South America are the worldwide main producers of sugarcane making this juice a popular beverage. In fact, cane juice is a refreshing and health-promoting drink. It is typically sold by street vendors that freshly squeeze the juice for immediate consumption due to its high perishability and challenging preservation. High Pressure Processing (HPP) is a non-thermal technology capable to maintain its natural attributes throughout refrigerated storage. It prevents the changes induced by thermal methods, whilst delivering a safe product and extending the shelf life to expand to new markets worldwide.

Sugarcane juice, a health-promoting beverage

Sugarcane is a crop with great versatility and purposes worldwide. It is one of the world’s major crops and provides 70% of the world sugar content. Subsequently, it is one of the principal economic activities in Brazil and India. In addition, this raw material can be used to manufacture a variety of products, not just sugar and cane molasses, but also a very flavourful and sweet beverage. Cane juice is, indeed, a very popular and ancient beverage that is easily obtained at roadside stalls throughout Asia. Besides, it is an excellent source of energy, antioxidants, and minerals. This is a diuretic beverage that helps the proper functioning of the kidneys, strengthens the liver, and allows to maintain the bloods’ sugar levels in equilibrium.

However, due to its high sugar content, the fresh juice is highly perishable and undergoes fermentation immediately after being produced. Furthermore, it develops a brown color and sour taste within a few hours. Because of this, efforts have been made in order to preserve its fresh quality through storage. High pressure processing (HPP) shows tremendous potential as a conservation technique for sugarcane juice. This non-thermal technique maintains the organoleptic and nutritional profile of freshly squeezed juice, while delivering a safe product with an extended shelf life under refrigerated conditions (Fig.1).

Figure 1. HPP benefits for juices and beverages.

Figure 1. HPP benefits for juices and beverages.

The preservation challenges of such a delicate beverage

Sugarcane juice is rich in bioactive compounds, highlighting its content in iron, zinc, potassium, vitamins, and phytonutrients. It has a unique color that ranges from light grey to dark green. After its production, it quickly starts to deteriorate being the major quality loss due to enzymatic reactions, especially the activity of polyphenol oxidase (PPO), which causes changes in appearance, posing a major problem to its commercialization. Also, the unprocessed sugarcane juice has a normal pH ranging from 4.9 to 5.5, being prone to microbial contamination.

In order to stabilize it and obtain a better quality beverage during storage, this juice is usually mixed with more acidic juices, like lemon or lime juice. Thermal treatment is sufficient to inactivate the natural flora and spoilage enzymes present in sugarcane juice, however, it can adversely affect the delicate sensorial attributes of this beverage, imparting an undesirable jaggery flavor and color change.

High Pressure Processing as an effective method to preserve sugarcane juice

HPP is a minimal processing technology that preserves the organoleptic properties of food products and ensures safety by inactivating foodborne pathogens such as Listeria monocytogenes, E.coli, or Salmonella. This technology is very effective in preventing the damage of heat-sensitive components while maintaining the attributes of freshly squeezed cane juice. Additionally, it can be used to partially inactivate the activity of polyphenol oxidase (PPO) and other spoilage enzymes. Huang and colleagues evaluated the effects of HPP and thermal pasteurization in sugarcane juice during storage time under refrigeration (4 °C) and were able to see the potential of HPP in the development of cane juice. A pressure cycle at 600 MPa for 6 min extended the shelf-life for at least 28 days of storage, while antioxidants compounds were better retained when compared to thermal processing (Fig.2).

Figure 2: Total phenolic content present in untreated, high pressure processed and thermal pasteurized sugarcane juice, during storage time at 4°C. Adapted from Huan et al. 2015.

Figure 2: Total phenolic content present in untreated, high pressure processed, and thermal pasteurized sugarcane juice, during storage time at 4°C. Adapted from Huan et al. 2015.

In addition, in terms of taste and natural flavor, there were no noticeable differences between the fresh juice and the HPP counterpart, whereas the thermally treated juice reduced its consumer acceptance.

Other studies, obtained similar results, moreover, with heat treatment, the shelf-life was estimated to be 10 days notwithstanding the HPP cane juice had a life of 25 days, under refrigerated storage, based on sensory qualities.

Successful cases of commercial HPP sugarcane juice

Accompanied by the expansion of HPP technology in the Asian market, Raw Pressery and Second Nature saw the perfect opportunity to preserve the delicate characteristics of sugarcane juice. The successful case of Raw Pressery in India that started as a small startup is impressive. They were pioneers of the technology in India, back in 2015, and were able to create a strong brand that faced the competitive market dominated by pasteurized beverages and freshly squeezed juice from street vendors. Currently, they have three HPP systems and commercialize sugarcane juice, flavored with lemon and ginger juice (Figure 3).

Figure 3: Sugarcane juice commercialized by Raw Pressery.

Figure 3: Sugarcane juice commercialized by Raw Pressery.

Second Nature in India, a brand of Freshtrop Fruits Limited, was launched in 2018 with a vision to supply highly nutritious food products with minimal loss of natural taste and flavor. It is well-known for its quality and long-standing relationships with Global GAP certified growers. They supply high quality and nutritious products. Additionally, they export juice worldwide, and trust in HPP technology to deliver natural and safe products. Moreover, today they are able to commercialize sugarcane juice without any preservatives or colorants (Fig 4).

Figure 4: Sugarcane juice commercialized by Second Nature, and their HPP Hiperbaric machine facilities.

Figure 4: Sugarcane juice commercialized by Second Nature, and their HPP Hiperbaric machine facilities.

Contact us if you want to know more about the multiple benefits of HPP, we will more than happy to assist you personally.

37 thoughts on “Potentialities of HPP in the preservation of sugarcane juice

  1. What will be the maximum shelf life one can get sugarcane juice duly processed under HPP? What will be the recommending refrigerating temp under which finished products need to transport/store to get maximum shelf life?

    • Hi Sunil,

      It is recommended to transport and storage processed sugarcane juice under refrigeration, in order, to maximize the shelf-life obtained. Accordingly to the product characteristics and processing conditions, it can be expected a shelf-life of 45-60 days, pretty similar to other products such as coconut water, for instance.

      Hiperbaric Team

    • Hi David,

      Thanks for your comment, it seems your machinery and our HPP units could be part of the same production line for sugar cane juices.

      Hiperbaric Team

  2. I run a sugarcane juice business and shelf life has been a major headache for me. How do I access this technology

    • Thanks for your comment. HPP is undoubtedly a great ally to solve shelf life problems. As we have answered to one previous comment, depending on the product characteristics and processing conditions the expected shelf-life for HPP sugar cane juice might be 45-60 days in refrigeration conditions.

      We have contacted you privately regarding the access to this technology.

      Hiperbaric Team

  3. I m really impressed with the new development. I’m a natural Juices vendor in Bauchi, Nigeria. Willing to acquire more knowledge. Thanks.

    • Thanks for your comment. We are glad you like the content. We are at your disposal to assist you regarding HPP technology and its multiple applications.

      Hiperbaric Team

  4. I want to start Sugarcane Juice Bottling plant per day cap. 2000 liters in 10 hours. You are therefore requested to please send your lowest prices for the required machineries.

  5. I am keen to know about application of HPP on sugarcane juice. Being a startup on adding value to sugarcane.
    I am based at Ambala ,Haryana.

  6. I have sugarcane juice bussiness .Now I want to start sugarcane bottling plant .I requested to send for the required machine. I belong to haryana distt fatehabad city tohana pin 125120.
    Thanks and regards
    Harpal singh 9356476303

    • Hi Harpal,

      Thanks for your comment. HPP is a great option to start producing sugarcane juice at an industrial scale, since it allows to offer a natural, safe, never-heated and with a long shelf life product while keeping all its nutritional and organoleptic properties. We have contacted you via email to assist you personally regarding our HPP systems.

      Hiperbaric Team

  7. Hi, I am new with this business and I would like to start the HPP sugarcane juice startup. Could you please send me price structure and technical proposal document/ process description for 20 TCD. Thank you.

    • Hi Sachin,

      Thanks for your comment. We are happy to hear about your project with HPP sugarcane juice! We will contact you via emailwith all the information requested.

      Hiperbaric Team

  8. Good Morning,
    This is Haresh Udhwani from St Thomas in the US Virgin Islands.
    I am interested in setting up bottled sugarcane juice business here.
    Can you please send me more information of bottling capacity and price of your equipment.

    Thank You,
    Regards and stay safe,
    Haresh Udhwani.

    • Hi Haresh,

      Thank you for your comment. We are excited to hear about the project you have in mind! First of all, let us clarify that our HPP systems provides the opportunity of processing juices and beverages (normally in its final packaging) just using water and pressure instead of heat, which allows manufacturers to extend shelf life while preserving all the organoleptic and nutritional properties of recently squeezed juices. Thus, our machines povides an outstanding preservation technique but do not bottle the product.

      We will contact you via email to assist you personally.

      Hiperbaric Team

    • Thanks for your comment! After being HPP processed all the products, including sugarcane juice, should always be storaged under refrigerated conditions (around 4ºC). With a controlled transport and storage, of HPP sugarcane juice under refrigerated conditions, the shelf-life obtained might vary between 45-60 days depending on the product characteristics and processing conditions.

      Hiperbaric Team

  9. I am interested in technology to preserve sugarcane juice at room temperature for 5-6 months. Kindly let me know if it can be done using your technology. Thanks.

    • Thanks for your comment Avinash!

      HPP products, including sugarcane juice, should always be storaged under refrigeration (around 4ºC), thus they cannot be stored or served at room temperature. Under appropriate refrigerated storage and transport conditions, it can be expected a shelf-life of 45-60 days for HPP sugarcane juice. If you have any further questions, please don’t hesitate to contact our Applications Department at apps@hiperbaric.com.

      Hiperbaric Team

  10. Hi team!
    In some of the researches, I have come across the fact that even after HPP, sometimes some of the important and required microorganisms get destroyed due to the HPP process which are helpful for human body. Also HPP is sometimes is not used because of this fact and people tend to move towards UV non thermal treatment of juices using a UV bulb. Can you shed some light upon this to clear my confusion?

    • Thanks for your comment! Here is a complete answer prepared by our Applications Department:

      The main objective of HPP is the inactivation of pathogenic and spoilage microorganisms. Consequently, beneficial bacteria (probiotics) are often inactivated as well. It is noteworthy that probiotics are generally lactic acid bacteria, one of the most pressure-resistant bacteria. Therefore, these are more likely to resist HPP than pathogenic and spoilage microorganisms. Still, HPP will work very well if probiotics are spores. Some companies add Bacillus coagulans spores that are commercially available to their products. Spores will surely survive HPP and remain viable after the process. This way it is possible to have a HPP product with viable probiotics.

      HPP and UV are very distinct technologies. To be applied successfully, UV light is limited to clear and low-turbid foods, as colored components may absorb the UV light and may not reach the interior of the product. Consequently, the UV light has a low penetration capacity that may lead to lower microbial inactivation levels. Due to this low penetration capacity in colored products, UV has been traditionally used for disinfection of water supplies and food contact surfaces. Furthermore, HPP does not affect the content of vitamins in juices. Whereas, despite having some advantages, UV may lead to the destruction of some vitamins (C, E, A, and B2) and possibly to the production of furan and free radicals in foods rich in fructose. It is also important to know that UV light is a FDA-approved technology, however, it is not, per se, approved in the EU (need of approval according to the novel food regulation).

      Hope this information helps. Please, don’t hesitate to share any further question or doubt that may arise, we will be happy to assist.

      Hiperbaric Team

  11. I am interested to get into HPP for processing sugarcane beverage. I am completely new to this field of HPP so kindly let me know the best price for the smallest HPP machine (in pack) with details about the model. I want the product in India. Please give me a detailed price and technical information regarding it. NOTE: Kindly suggest me a machine which will be best with least investment for small batch of production to get started with this business.

  12. Can you please tell me if normal sugarcane juice extractors can be termed as cold pressed juice? I know there are sever cold pressing machines available form brands like Zumex, GoodNature and others. Can you confirm me if the traditional way of extracting juicies via extractors (the normal ones which are generally used) be termed as cold pressed or not? In case of other fruits, cold press and normal blened juices are considered different but in sugarcane since extractors are the only way to extract sugarcane juice, is it same as cold pressed?

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