Food Research Institute

Zainuddin, N. – Mohamad Azman, E. – Mohsin, A. Z. – Meor Hussin, A. S. – Wan-Mohtar, W. A. A. Q. I. – Abd Rahim, M. H.
Advancing sugarcane juice as a sustainable alternative to plant-based sports isotonic drinks: innovations in preservation techniques


Muhamad Hafiz Abd Rahim, Department of Food Science, Faculty of Food Science and Technology, University of Putra Malaysia, Jalan Sapucahaya, 43400 UPM Serdang, Selangor, Malaysia; Halal Products Research Institute, University of Putra Malaysia, Putra Infoport, 43400 UPM Serdang, Selangor, Malaysia. E-mail: muhdhafiz@upm.edu.my

Review article
Received 20 May 2024; 1st revised 18 July 2024; 2nd revised 9 October 2024; accepted 22 October 2024.

Summary: Sugarcane juice (SJ) has gained popularity for its refreshing taste and flavour, making it a traditional beverage cherished in various cultures. Rich with sugars, vitamins, minerals, antioxidants, prebiotics, and bioactive compounds, SJ and its derivatives stand out as a healthful and rejuvenating option, making it an appealing natural alternative to commercial synthetic drinks. Augmenting SJ with probiotics not only enhances its health benefits but also elevates its commercial value. Despite its therapeutic effects, the limited shelf life of fresh SJ due to microbiological and enzymatic reactions necessitates effective preservation methods. Various emerging techniques, including ultrasound, high-pressure processing, pulsed electric field, and other hurdle techniques, have been explored to extend the shelf life of SJ by inhibiting enzymatic reactions and microbial growth, replacing conventional thermal treatments. These methods aim to ensure the safety and quality of SJ under milder or more efficient conditions, though the adoption of advanced technologies may involve higher operational and processing costs. This review focuses on the potential of SJ as a health drink and explores emerging techniques for preserving its nutritional and physicochemical values, paving the way for commercialisation.

Keywords: hurdle technologies; plant-based drink; ergogenic; probiotics; food safety; antioxidants