Fresh-pressed sugarcane juice is one of the great global beverages, popular from Mumbai to Mexico City. Food scientists are working around the clock to extend its shelf life. A new method using nature—a particularly collaborative and innovative effort from Australia and Pakistan—could change all that. This creative new approach would quadruple the days of usability for the short-lived beverage, taking them from three days to 14 days—wow! Written by Zarnab Asif, Tayyaba Alvi, Muhammad Kashif Iqbal Khan and Arslan Kareem. They recount how microwave-derived mint and coriander extracts can be used as effective natural preservatives.
This study comes at a time of increasing consumer demand for more natural and less processed beverages. Sugarcane juice is a highly consumed fresh juice, particularly in Southeast Asia, Africa and Brazil. Today, it’s catching fire in North America and a few spots in Europe. The full study, which was just published online in the journal Food Safety and Health, can be cited with DOI 10.1002/fsh3.70038.
The Challenge of Perishability
While sugarcane juice is appreciated for its great refreshing taste, this presents enormous bottlenecks as the product is highly perishable. Once removed, it becomes rapidly vulnerable to microbial contamination and degradation. Rapid deterioration of fresh sugarcane juice means it is not often available. This is particularly the case in tropical climates, where it’s often hawked from pushcarts.
Dr. Tayyaba Alvi from Green International University in Lahore emphasized the challenge faced by producers, stating, “By contrast, juice treated with methanol extracts deteriorated within a few days.” It also underscores the critical need for promising new preservation approaches. We need to balance improving quality with meeting consumers’ desire for fresh, natural ingredients.
Natural Antioxidants to the Rescue
The game-changing solution put forward by the academic team is microwave-dried extracts of mint and coriander. These herbal extracts would serve both as natural antioxidants and augment the sugarcane juice with additional nutrition. Dr. Kashif Khan from the University of Agriculture, Faisalabad (UAF), noted, “Herbal extracts provide a safer, plant-based option that not only preserves juice but may add nutritional benefits.”
The antioxidant activity of these microwave-derived mint extracts was remarkable 74% which was superior to both methanol extracts and fresh leaves. This unexpected discovery opens new avenues for enhancing sugarcane juice freshness. It dovetails nicely with consumer demand for more natural products.
“We have shown that natural antioxidants from mint and coriander, extracted using microwave drying, can slow microbial growth and prevent the juice from turning dark or developing off-flavors. This is a simple, low-cost solution for the juice and beverage industry.”
Implications for the Juice Industry
The impact of this research goes far beyond sugarcane juice. The study’s authors hope their discoveries will shake up the juice industry. This is particularly true for tropical regions where sugarcane is mostly grown. Zarnab Asif remarked on the significance of these findings: “Not only are they natural antioxidants; they extend the shelf life of sugarcane juice for up to a fortnight. This opens up immense opportunity for the global juice market.
The ease of implementation, in addition to its low-cost nature, means this technology is easily applicable for small and medium-sized juice producers in developing countries. That would mean more outsize economic benefits and higher quality goods for consumers.
Dr. Kashif Khan highlighted the growing trend among consumers, stating, “People are becoming more cautious about synthetic additives, some of which are linked to health risks.” Yet as consumer palates move away from artificial ingredients, the implementation of these new preservation processes may be absolutely imperative.
“When added to sugarcane juice and refrigerated, the microwave extracts kept the juice fresh for two weeks, with minimal changes to color or flavor.” – Dr. Tayyaba Alvi
