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Anti-browning agents in the valorisation of sugarcane juice

Posted: 21 November 2018 | | No comments yet

Commercialisation of fresh sugarcane juice is restricted by the immediate deterioration that occurs after its extraction. Jyoti Nishad reports on new scientific techniques she has been using in a bid to solve the problem.

Fresh sugarcane (Saccharum species) juice is always relished for its sweet flavour and thirst-quenching properties. Moreover, the presence of appreciably high amounts of vitamins, minerals, organic acids and amino acids in sugarcane juice imparts health promoting effects. It has been valued since ancient times for its recuperative powers against jaundice and cardiovascular diseases, attributable to the presence in its make-up of primary and secondary metabolites. Moreover, polyphenols present in the juice possess anticancer properties and guard against the degeneration of cells.

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