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Effect of high pressure processing on enzyme inactivation and microbial destruction of sugarcane juice

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The shelf-life of fresh sugarcane juice is limited due to enzymatic browning and microbial growth. Browning is caused by polyphenol oxidase (PPO) enzyme and the microbial spoilage occurs mainly due to yeasts and moulds, aerobic bacteria and coliforms. High pressure processing is one of the novel food preservation methods used as an alternative to thermal treatment. |

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