Search Results (18)

Processed brown sugar is produced by combining non-centrifugal cane sugar (NCS), raw sugar, and molasses. The present study aimed to examine the effects of NCS and raw sugar blending (10%:90%, 50%:50%, 75%:25%, and 90%:10%) on color traits, non-volatile and volatile compounds, retronasal aroma release, and sensory profiles of processed brown sugar, and hence, its flavor quality. The International Commission for Uniform Methods of Sugar Analysis (ICUMSA) color index and the +L* (brightness) and +b* (yellowness) color spaces were gradually altered upon the addition of raw sugar, with strong Pearson’s negative correlations between the ICUMSA value and both color space indices (r = −0.9554 and r = −0.9739, respectively), causing a lighter color of the final product. Raw sugar addition also significantly reduced the concentration of non-volatile compounds, such as glucose and organic acids (p < 0.05). As the raw sugar proportion increased from 10 to 90%, the concentrations of total volatile compounds and Maillard reaction products (MRPs), such as pyrazines, furans, and furanones, also decreased significantly from 62.58 to 22.73 µg/100 g and 34.75 to 6.80 µg/100 g, respectively. Reduced intensities of ion masses of in-mouth and in-nose retronasal odors from volatile MRPs, as well as roasted aroma and richness properties, were observed in processed brown sugars with greater raw sugar content. Taken together, a higher proportion of raw sugar in processed brown sugar manufacturing enhances brightness while reducing acidity and aftertaste; however, increased NCS content results in darker products with greater roasted aroma and richness, affecting flavor quality. Full article

Non-centrifugal cane sugar (NCS) is prepared by evaporating sugarcane syrup to form a solidified, dehydrated brown sugar with a distinct flavor. This study investigated the effect of final evaporation temperatures (120–140 °C) on the volatile components, retronasal aroma profile, and sensory characteristics of NCS. Solid-phase microextraction–gas chromatography–mass spectrometry showed that the concentration of most volatiles, including pyrazines, furans, and furanones, in the NCS significantly increased as the evaporation temperature increased (p < 0.05). The evaporation temperature affected the aroma release from NCS, as shown in proton transfer reaction time-of-flight-mass spectrometry, with the intensity of volatile compounds detected from panelists’ noses or mouths significantly increasing after consuming NCS obtained at higher temperatures. Moreover, the intensity of aroma release in the mouth was greater than that in the nose; the most prevalent released substance, m/z 87.10, which could be derived from dihydro-2(3H)-furanone and 2,3-butanedione, rapidly decreased over seven breath cycles compared to other ions, suggesting its importance as a top-note aroma substance in NCS. In addition, the perceived roasted aroma and bitterness of the NCS obtained at higher temperatures were intensified. These findings underscore the importance of modifying the evaporation temperature on the volatile component composition, aroma release, and sensory characteristics of NCS. Full article

Jaggery, a non-centrifugal sugar (NCS), is a naturally produced sweetener and a good source of minerals, essential vitamins and bioactives. Jaggery manufacturing is a continuous heat and mass transfer process which involves various unit operations and in which the effectiveness of juice clarification plays an important role in maintaining the nutritional quality and storage life of jaggery. The major components of nutritional interest in NCSs are minerals and bioactives and they are gaining worldwide attention due to their nutraceutical properties. Hence, there is a need to quantify the nutrients present in NCSs as well as assess their biological absorption and function. This work aims to study the potential flow of materials within a jaggery processing unit by combining sampling, analysis and quantification. Sugarcane juice, clarified juice, scum and jaggery were analyzed for their total sugars, total phenolic and flavonoid content, mineral content and antioxidant potential to clearly understand at which step of jaggery manufacturing nutritional losses take place, if at all. A profiling of phenolic and flavonoid compounds was conducted using liquid chromatography–mass spectroscopy. The total ash content in raw cane juice, scum and jaggery was found to be in the range of 0.1–0.4%, 1–3% and 1–2% (dry basis), respectively. It was found that almost half of the mineral contents from sugarcane juice were lost in scum (p < 0.05). All the mineral elements showed a similar affinity towards scum. However, through liquid chromatography–mass spectroscopy, it was seen that most of the polyphenols (75%) that positively influence human health, such as oryzarol, hydrocinnamic acids, gentisic acid, hydrobenzoic acids, etc., were retained in jaggery. The same could be validated when looking at the total phenolic and flavonoid contents of sugarcane juice, scum and jaggery along with their antioxidant potential. Some unreported phenolics and flavonoids, such as isoferulic acid, prunitrin and maritimetin, which are known to have anti-inflammatory properties, were detected in selected NCS samples. In order to retain maximum mineral content in jaggery and to ensure the removal of appropriate amounts of scum, technological upgrades must be studied and the clarification step must be optimized and standardized. Full article

Egyptian Jallab (EJ) is a conical candy (light to dark brown), manufactured from a part of sugar cane juice, that is used in the black honey industry. EJ is considered an unrefined sugar or a non-centrifugal form of sugar. The traditional use of Jallab is as candy, but it can also be used for making ice cream, cupcakes, biscuits, and toffee, as well as being used in other food applications. In this study, EJ was used as a sugar substitute in ice cream at 0, 25, 50, 75, and 100%. Total solids, titratable acidity, pH, protein, ash, fat, specific gravity, weight per gallon, viscosity, color attributes, total antioxidant activity, total phenolic content, and total flavonoid contents, as well as microbiological analyses, were tested. The total solids, protein, and ash in the Egyptian Jallab ice cream (EJIC) increased from 39.30, 4.85, and 0.87 to 41.19, 6.36, and 1.42, respectively. The gradual sugar substitution led to a significant increase in specific gravity and weight per gallon in pounds. The lightness (L*) of the ice cream decreased significantly due to the substitution of EJ for sugar. Moreover, there was a significant increase in a* (from 0.147 in control samples to 5.52 in treatment 4, which had 100% EJ). The changes in the b* values of Jallab ice cream samples were significantly increased due to the substitution of EJ for sugar. The control samples had a low value of antioxidant activity (21.53%) when compared with the treatment, which has EJ (88.82, 89.96, 91.98, and 92.14%) for EJIC1, EJIC2, EJIC3, and EJIC4, respectively. The total phenolic contents are 2.07, 3.03, 4.14, and 4.68 fold higher in the treatments with EJ substituted for sugar than in the control samples. Total flavonoid contents increased from 5.73 mg QE g⁻¹ in control samples (TC) to 14.68, 21.54, 30.48, and 34.15 mg QE g⁻¹ in EJIC1, EJIC2, EJIC3, and EJIC4 mg QE g⁻¹ in ice cream samples, respectively. Full article

Lignocellulosic materials are usually processed toward C5 and C6 corresponding sugars. Trifluoroacetic acid (TFA) is a pretreatment method to solubilize hemicellulose to sugars such xylose without degrading cellulose. However, this pretreatment has not been compared to other processes. Thus, this paper focuses on the techno-economic comparison of the C5–C6 production of C5–C6 as raw materials platforms using non-centrifuged sugarcane bagasse (NCSB) and Pinus patula wood chips (PP). Hydrolysates using TFA 2.5 M as an acid were characterized through HPLC regarding arabinose, galactose glucose, xylose, and mannose sugars. Then, simulations of the processes according to the experimental results were done. The economic assessment was performed, and compared with some common pretreatments. The mass and energy balances of the simulations indicate that the process can be compared with other pretreatments. From the economic perspective, the main operating expenditures (OpEx) are related to raw materials and capital depreciation due to the cost of TFA corrosion issues. The processes showed a CapEx and OpEx of 0.99 MUSD and 6.59 M-USD/year for NCSB, and 0.97 MUSD and 4.37 MUSD/year for PP, considering a small-scale base (1 ton/h). TFA pretreatment is innovative and promising from a techno-economic perspective. Full article

Non-centrifugal cane sugar (NCS) is produced from sugarcane syrup via thermal evaporation. This study aimed to assess the effects of different temperatures during the evaporation process on the physicochemical characteristics and Maillard reaction products (MRPs) of NCS. Evaporation was tested at three final heating temperatures (120, 130, and 140 °C). The moisture content, water activity, L*a*b* color spaces, and ICUMSA (International Commission for Uniform Methods of Sugar Analysis) values of the NCS were determined. Volatile MRPs of NCS were extracted using polyethylene (PE) membrane and retronasal aroma simulator (RAS) techniques, and their components were measured using gas chromatography. A higher evaporation temperature produced NCS with less moisture content and water activity. However, it also led to a darker color, as indicated by lower L* (brightness) and b* (yellow) values in the color spaces. Additionally, higher evaporation temperatures resulted in greater ICUMSA values. Moreover, higher heating increased the amounts of volatile MRPs, such as 2,3-dihydro-3,5-dihydroxy-6-methyl-4H-pyran-4-one, 2-furanmethanol, 2-methylpyrazine, 2,5-dimethylpyrazine, and 2,6-dimethylpyrazine. Negative correlations were observed between moisture content, water activity, brightness, yellow color, and the total MRPs obtained by PE and RAS extractions. Additionally, positive and significant correlations were confirmed between ICUMSA values and most MRPs. Thus, the evaporation temperature alters the key physicochemical traits and volatile compounds of NCS, affecting its physical stability and flavor quality. Full article

The ability of additives to reduce the formation of acrylamide in simulated sugar cane syrups was investigated. Organic acids, B vitamins, and inorganic salts were added individually and in combination to simulated thickened cane juice, and the mixtures were heated at 120 °C for 30 min. Calcium chloride (1%), citric acid (0.1%), and vitamin B3 (0.1%) were the most effective individual additives from each chemical family. The effects of CaCl₂ (0–1%), citric acid (0–0.125%), and vitamin B3 (0–0.1125%), when added in combination, on the concentrations of acrylamide and hydroxymethylfurfural (HMF) were studied using a Box–Behnken design. Combinations of all three additives lowered the acrylamide production, but only the combination of citric acid and vitamin B3 had a significant synergistic effect. However, all these additives stimulated the production of HMF, and no significant interactive effect between pairs of additives on HMF production was observed. Calcium chloride stimulated the formation of HMF most strongly. These results indicate that certain combinations of these additives effectively reduce acrylamide formation, but they also lead to an increase in the formation of HMF in sugar syrup. Full article

Non-centrifugal cane sugar (NCS) is an unrefined dehydrated form of sugar syrup produced worldwide. To date, there is a lack of differentiation in the key nutrients and flavor qualities of NCS products among countries, which makes it difficult for interested parties to select NCSs suitable for their needs. This study aimed to evaluate the minerals and volatile organic components (VOCs) in NCS products from Japan and ASEAN countries. Mineral components were determined using inductively coupled plasma atomic emission spectroscopy (ICP-AES). VOCs and their aroma profiles were examined using gas chromatography–mass spectrophotometry (GC-MS) and MS-e-nose analyses, respectively. The total minerals content in Japanese NCSs ranged from 228.58 to 1347.53 mg/100 g, comprising K, Ca, Mg, P, and Na (69.1, 16.6, 7.9, 4.5, and 3.2%, respectively); their average total amounts were as high as those of Malaysia and Indonesia origins (962.87, 984.67, and 928.47 mg/100 g, respectively). Forty-four VOCs were identified, of which concentrations of pyrazines, furans, and pyranones varied significantly among the NCSs. Additionally, the MS-e-nose analysis provided a multivariate differentiation profile of the NCS products based on differences in the intensities of the VOC ion masses. Nine statistical clusters were presented, wherein certain NCS products of ASEAN origin had volatile profiles comparable to those of the Japanese products. These outcomes suggest that the origin of production greatly influences the mineral and VOC compositions of NCS, affecting their quality traits. Full article

Cocoa bean shell (CBS), a by-product of the chocolate industry, has been employed as a substrate to obtain poly(3-hydroxybutyrate) (PHB) by fermentation with Bacillus firmus. With this aim, acid-thermal hydrolysis of CBS (20% w/v) was conducted at 135 °C for 10 min so that broths rich in fermentable sugars were obtained. These broths, both non-centrifuged and centrifuged, were employed as fermentation media. Significant polymer production was obtained from the broth with solids (non-centrifuged) with a yield of 107 mg of PHB/g dry matter. These results indicated that the presence of CBS solids played an important role in microorganism metabolism, with them being fundamental to the production of PHB. Experimental data were fitted by a model based on irreversible first-order reactions, and kinetic constants were obtained for solubilisation, hydrolysis, and sugar consumption. Although, several studies on obtaining PHB from other agri-food residues have been published, this is the first work on PHB production from CBS, with the study obtaining promising results with PHB concentrations similar or even higher than the others previously reported. Full article

Guangdong, Guangxi and Yunnan are the three provinces in China that yield the most brown sugar, a brown-red colored solid or powdered sugar product made from sugar cane. In the present study, the differences between odor compounds of brown sugar from Guangdong, Guangxi, and Yunnan provinces in China were compared and analyzed by gas chromatography-olfactometry-mass spectrometry (GC-O-MS). A total of 80 odor compounds, including 5 alcohols, 9 aldehydes, 8 phenols, 21 acids, 14 ketones, 5 esters, 12 pyrazines, and 6 other compounds, were detected. The fingerprint analysis of the brown sugar odor compounds showed 90% similarity, indicating a close relationship among the odor properties of brown sugar in each province. Moreover, the orthogonal partial least squares discriminant analysis (OPLS-DA) was performed to identify the compounds contributing to the volatile classification of the brown sugar from three provinces, which confirmed that OPLS-DA could be a potential tool to distinguish the brown sugar of three origins. Full article

Non-centrifugal sugar (NCS) is the scientific term the Food and Agriculture Organization (FAO) uses to define a solid product, produced by sugarcane juice evaporation, which is unrefined or minimally refined. NCS is referred to in various names globally, the most significant ones are whole cane sugar, panela (Latin America), jaggery (India) and kokuto (Japan). NCS contains minerals, bioactive compounds, flavonoids and phenolic acids, which have therapeutic potentials from time immemorial. Even though the bioactive property is dependent on the composition, which relies mainly on the agronomic conditions and production process, NCS possesses antioxidant and anti-inflammatory properties. Hence, substituting the consumption of refined sugar with NCS might be helpful in the control of chronic diseases generally connected to oxidative stress and inflammation. Experimental facts from in vitro and in vivo models have proven that NCS plays an essential role in weight management, maintaining insulin sensitivity and preventing neurodegenerative diseases. NCS has also shown hypoglycemic and hypolipidemic effects. This review aims to synopsize the recent literature pertaining to the benefits of NCS in human health. The NCS can be considered a nutraceutical and functional food. However, detailed and regulated studies are important to enhance the beneficial effects in human and animal interventions. Full article

Anaerobic digestion using low-cost biodigesters (LCB) is a promising alternative for Colombian producers of non-centrifugal cane sugar (NCS). Since the integration of anaerobic digestion technology in this agro-industry is novel, it is critical to understand the factors that affect the acceptance behavior of such technology by NCS producers to develop future policies that promote the adoption of sustainable energy alternatives. This study aimed to analyze NCS producers’ behavioral intention to use LCB by utilizing an extended technology acceptance model (TAM). Data from a survey of 182 producers were used to evaluate the proposed model empirically. The extended TAM accounted for 78% of the variance in producers’ behavioral intention to use LCB. Thus, LCB acceptability could be fairly precisely predicted on the basis of producers’ intentions. This study’s findings contribute to research on the TAM and provide a better understanding of the factors influencing NCS producers’ behavioral intention to use LCB. Furthermore, this approach can assist policymakers at the local and global levels, given that NCS is produced in various developing countries worldwide. Full article

The development of volatile compounds and their precursors during the dehydration process of membrane-clarified sugarcane juice to non-centrifugal sugar (NCS) was investigated. Head-space solid phase microextraction/gas chromatography–mass spectrometry (HS-SPME/GC–MS) coupled with chemometrics was employed to assess the differences at the various stages of the dehydration process. A total of 111 volatile compounds were identified, among which 57 were endogenous compounds from sugarcane juice and displayed an attenuated abundance in the first 30 min. Typical oxygen and nitrogen heterocyclic compounds, including furans and pyrazines, and aldehydes derived were found to be the main volatiles contributing to the formation of NCS characteristic aroma, with phenols, alcohols, esters, acids, and sulfur compounds as supplementary odor. Free amino acids and reducing sugars were identified as important precursors for the aroma development process. The low temperature (90–108 °C) and micro vacuum condition (−0.03 MPa) approach used in this study could be an alternative option for the manufacture of NCS. Full article

Non-centrifugal cane sugar (NCS) is a traditional sweetener in most sugarcane regions of the world. In Colombia, this product has a socio-economic importance due to the extensive cultivation area and the high consumption rate per capita. NCS traditional processing involves consecutive stages of thermal processing that begin with juice extraction, clarification, evaporation, and finish with syrup crystallization into a solid commercial product, identified as NCS. Sugarcane is known to have a natural content of polyphenols, amino acids, vitamins, minerals, and complex sugars, some of which are reported as antioxidant and antiproliferative agents thought to be responsible for the product’s bioactive profile. There is evidence to suggest that traditional thermal processing to obtain NCS leads to a considerable decrease in the contents of these bioactive compounds, mainly due to uncontrolled process variables such as temperature. Accordingly, the aim of this study was to assess and compare the bioactivity of sugarcane (SC) derivatives produced under controlled thermal conditions versus the traditional method. To achieve this goal, we evaluated the cytotoxic, antioxidant, and neuroprotective effects of varying concentrations of SC derivatives in an in vitro induced Parkinson’s model. Results demonstrate non-cytotoxic activity on the cellular model by 3-(4,5-dimethylthiazol-2-yl)-2,5-diphenyltetrazolium bromide (MTT) and LDH assays, even at the highest tested concentration of 8 mg/mL, for all SC derivatives. The effect of SC derivatives on the induced oxidative stress model showed a biological reversion and recovering effect of the mitochondrial membrane potential and a halting of the progress into the early apoptosis phase. In conclusion, we demonstrated that the bioactive compounds present in SC derivatives obtained by a process under controlled temperature conditions are largely preserved, and even their biological activities are enhanced compared with SC derivatives obtained by the traditional thermal evaporation of SC-juice. Full article

Non-centrifugal cane sugar (panela) is an unrefined sugar obtained through intense dehydration of sugarcane juice. Browning, antioxidant capacity (measured by ABTS (2,2'-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid) assay and total phenolic content) and the formation of acrylamide and other heat-induced compounds such as hydroxymethylfurfural (HMF) and furfural, were evaluated at different stages during the production of block panela. Values ranged between below the limit of quantitation (LOQ)–890 µg/kg, < LOQ–2.37 mg/kg, < LOQ–4.5 mg/kg, 0.51–3.6 Abs 420 nm/g, 0.89–4.18 mg gallic acid equivalents (GAE)/g and 5.08–29.70 µmol TE/g, for acrylamide, HMF, furfural, browning, total phenolic content and ABTS (all data in fresh weight), respectively. Acrylamide significantly increased as soluble solid content increased throughout the process. The critical stages for the formation of acrylamide, HMF and furfural were the concentration of the clarified juice in the concentration stage to get the panela honey and the final stage. Similar trends were observed for the other parameters. This research concludes that acrylamide, HMF and furfural form at a high rate during panela processing at the stage of juice concentration by intense evaporation. Therefore, the juice concentration stage is revealed as the critical step in the process to settle mitigation strategies. Full article