Precipitation of nonsugars as a model of color reduction in sugarcane juice (Saccharum spp.) submitted to the hydrogen peroxide clarification of the crystal sugar process

Data de publicação
Journal of Food Processing and Preservation
Citações (Scopus)
Magri N.T.C.
Sartori J.A.D.S.
Jara J.L.P.
Eberlin M.N.
de Aguiar C.L.
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© 2019 Wiley Periodicals, Inc.Proteins, waxes, lipids, minerals, colloids, and pigments are known as nonsugars in sugarcanes and their precipitation has been associated with ICUMSA color reduction. This work aimed to evaluate the effect of three hydrogen peroxide doses (1,000; 5,000; and 10,000 mg/L), after 1 hr, on the ICUMSA color, turbidity, and total soluble solids (Brix) and by gas chromatography-mass spectrometry the composition of the chemical compounds presents in precipitates formed by the action of hydrogen peroxide and in the sugarcane wax was identified. Reductions occurred in ICUMSA color for the three doses (39.7%, 48.3%, and 60.7%, respectively) and in the Brix (63.9%, 65.2%, and 67.1%, respectively). For turbidity, the dosage of 1,000 mg/L showed an increase (3.7%), while the others reduced (7.3% and 13.3%, respectively). By gas chromatography-mass spectrometry, 32 compounds were identified, 10 of them were present in all the samples and the major class components were hydrocarbons and fatty acids. Practical applications: In this work, we studied the potential application of hydrogen peroxide as an alternative of the sulfitation process, which it has been associated with health disturbs.
Assuntos Scopus
Color reduction , Gas chromatography-mass spectrometry , Saccharum spp , Sugar cane juices , Total soluble solids
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