High‐pressure microfluidization of sugarcane juice: Effect on total phenols, total flavonoids, antioxidant activity, and microbiological quality

Abstract Sugarcane juice is rich in bioactive compounds but is easily degraded during processing. Here, we observe the effect of microfluidization, an emerging high‐pressure technique, on the phenols, flavonoids, antioxidants (by four assays), and microbiological safety of sugarcane juice. Results show a reduction of 30%−58% in phenols, 14%−54% in flavonoids, 24%−65% in ferric reducing antioxidant power, and 13%−64% in metal ion chelating activity of sugarcane juice. 2,2‐diphenyl‐1picryl hydrazil (DPPH) radical scavenging activity was unaffected after microfluidization, while hydroxyl radical scavenging activity increased by 31%−33% up to 100 MPa pressure. Sequential color palette analysis highlighted 100–150 MPa with three processing cycles as a suitable microfluidization conditions for sugarcane juice. However, sample processed at 150 MPa/3 cycles exhibited higher polyphenols and antioxidants in addition to being microbiologically safe. Variation in sugarcane juice parameters with microfluidization was found different from that of other food processing techniques perhaps due to its unique principle of operation. Practical applications Bioactive components of sugarcane juice are very sensitive to processing and require adequate food processing interventions for retention. Thermal and certain nonthermal methods of processing are known to degrade the polyphenols of sugarcane juice thereby depleting its nutritional quality. Due to these constraints and the unavailability of suitable processing technique/condition, the commercialization of sugarcane juice becomes difficult. This work investigates an emerging nonthermal technique and its effect on sugarcane juice polyphenols and antioxidants. The efficiency of microfluidization in retention of these polyphenols has been quantified for potential industrial application of the technique for plant based extracts.