Physicochemical Changes in Sugarcane Juice During The Processing Stage of Sugarcane Juice Drinks Using The Sterilization Method

Abstract

Sugarcane juice is a promising functional beverage due to its nutritional value, suitability for isotonic drink applications, and prebiotic potential. However, its utilization remains limited by rapid deterioration and short shelf life. Although thermal sterilization is commonly applied to improve stability, evidence regarding how sequential processing stages affect the physicochemical, phytochemical, and functional properties of sugarcane juice beverages is still limited. This study systematically evaluated changes during clarification, formulation with lemon and ginger extracts, and sterilization at 115 °C for 15 min. Physicochemical properties (pH, °Brix, and light transmittance), chemical profile (FTIR), total phenolic content, antioxidant activity (DPPH), and prebiotic index were analyzed. Processing reduced pH from 6.0 to 5.0-5.2 and increased light transmittance from <20% to approximately 70%, indicating improved clarity. FTIR confirmed the preservation of key functional groups throughout processing. The highest total phenolic content was observed in ORI and LG3 (>1500 µg/mL GAE), whereas antioxidant activity was highest in flocculated juice (>200 µg/mL AAE) but declined after sterilization. All formulations retained prebiotic activity toward Lactobacillus rhamnosus. Overall, processing improved stability and visual quality while preserving prebiotic functionality, although antioxidant capacity decreased. These findings highlight the trade-off between shelf-life improvement and retention of bioactive quality in beverages.