A team of food scientists from Australia and Pakistan has found a natural way to prolong the shelf life of sugarcane juice, a beloved drink that often spoils quickly. By adding microwave-dried extracts of mint and coriander, they claim the juice can last from three days to two weeks, as detailed in a recent paper published in Food Safety and Health.
Sugarcane juice is popular not just in tropical countries like Southeast Asia and Brazil, but it’s also gaining traction in North America and Europe. Its rise in demand is paired with a growing consumer interest in natural, unprocessed beverages—especially those thought to be healthy.
The challenge with sugarcane juice is its quick spoilage. Once exposed to air, it ferments rapidly due to its high sugar and water content. Traditionally, synthetic preservatives were added to combat this, but many consumers are now skeptical of these additives because of potential health risks.
Lead researcher Zarnab Asif, a PhD candidate at the University of South Australia, emphasizes that mint and coriander are not just healthy alternatives, but also effective. “They act as natural antioxidants, pushing the shelf life of sugarcane juice to two weeks,” he notes. This breakthrough could significantly benefit the juice industry, especially where it is sold fresh on the streets.
The researchers compared traditional methanol extraction methods to a new microwave-assisted technique. By using microwaves, they efficiently released antioxidants like polyphenols and vitamin C from the plants while keeping heat-sensitive nutrients intact. Dr. Tayyaba Alvi from Green International University in Lahore stated that these microwave extracts showed a remarkable antioxidant activity of 74%, surpassing both methanol extracts and fresh leaves.
When the extracts were added to refrigerated sugarcane juice, they maintained freshness for up to two weeks, with minimal changes to color or taste. This is a stark contrast to juice treated with methanol, which spoiled in just a few days.
This research aligns with the trend of consumers becoming more cautious about synthetic additives. Dr. Kashif Khan from the University of Agriculture Faisalabad highlights that herbal extracts provide a safer alternative, potentially enhancing the juice’s nutritional profile as well.
Moreover, the microwave-assisted drying method is sustainable. It uses less time, energy, and solvents than traditional extraction methods, making it feasible for smaller juice producers in developing countries.
Future studies aim to explore combining these herbal extracts with other preservation techniques, like pasteurization or innovative packaging, to further increase shelf life.
For more details, you can check the full study here.
