Journal of Food Engineering and Technology

Approaches and Technologies for Preservation of Sugarcane juice: A Review

Bhushan Omprakash Murjani — 2023-12-30

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.

Thermal and Mechanical Properties of Polymeric Films Based on PLA / PBAT and Corn Starch and Babassu Mesocarp Starch by Flat Extrusion for Packaging

Samara Clotildes Saraiva Rodrigues — 2023-12-30

The influence of different amounts (1, 3 and 5%) of commercial corn starch and of babassu mesocarp starch on a (polylactic acid)/poly (butylene co-terephthalate adipate) (PLA/PBAT) based blend obtained by flat extrusion was ascertained. The thermal and mechanical properties were determined and the results obtained are independent of the type of starch employed but are dependent on its concentration, the nucleating effect of the different starches and on the mobility of the polymer chains that make up the blend. Thermogravimetric analysis indicated the presence of two defined stages of mass loss for all films under investigation. Tensile testing shows that films containing starch had similar behavior to that of PLA in the PLA/PBAT blend, presenting high values of tensile strength, elastic modulus and tensile strength and low values of strain at break. The results suggest that babassu mesocarp starch is viable alternatives to the production of packaging films.

Use of Compression Molding for the Production of Ternary Films Based on Poly (Lactic Acid), Montmorillonite, and Oregano Essential Oil

Lucas Rafael Carneiro da Silva — 2023-12-30

Poly (Lactic Acid) (PLA) is considered one of the most promising polymers. However, neat PLA films have limitations. An effective strategy to overcome these problems is incorporating clay or essential oils. Cloisite 30B (C30B) is an organoclay widely used to improve the properties of polymers. Notably, the development of films incorporating Oregano Essential Oil (OEO) has attracted significant attention. Compression molding manufactured neat PLA, PLA/C30B, and PLA/C30B/OEO films in this manuscript. The visual evaluation indicated that the films had a good surface finish, and the films thickness varied between 0.15–0.19 mm. The moisture content increased with the incorporation of C30B and OEO. Optical microscopy showed a good distribution of clay particles. The transparency of the films increased with OEO, while with C30B, it presented greater opacity. Incorporating C30B/OEO in the PLA matrix is a promising film proposal that can be directed to the packaging sector. However, other analyses must be done better to understand the films performance for such an application.