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The shelf life (SL) of freshly extracted sugarcane juice is limited to a few hours, and the use of hurdle technology is a strategy to ensure its safety and stability. The SL of standardized cane juice (19.4 °Brix, 0.085% acidity and pH 4.35), pasteurized at 95 °C/30 s and stored under refrigeration, was estimated. Ideal (4 °C), commercial (8 °C) and abusive (12 °C) conditions were tested. Microbiological and sensory assays were carried out on the newly processed juice (time zero) and overtime to estimate the SL. Counts of psychrotrophic bacteria and molds and yeasts equivalent to 4 and 3 logCFU mL-1, respectively, were set as acceptable maximum levels to establish the SL. Average scores greater than 5 (in the 9-point hedonic scale) and percentages of approval greater than 60% were both used as threshold values for juice´s appearance and flavor. The juice´s SL stored at 4, 8 and 12 °C were 94, 74 and 26 days, respectively. The combination of multiple technologies applied in this study was effective in obtaining a product with high sensory acceptance and a SL compatible with possible demands of the consumer market.

Bioactive compounds are sensitive to many factors, and they can alter the sensory characteristics of foods. Microencapsulation could be a tool to provide protection and allow the addition of bioactives in new matrices, such as sugarcane juice. This study focused on producing and evaluating the potential function of probiotics and proanthocyanidin-rich cinnamon extract (PRCE), both in free and encapsulated forms when added to sugarcane juice. The pure sugarcane juice treatment T1 was compared with other sugarcane juices to which bioactive compounds had been added; T2, a non-encapsulated Bifidobacterium animalis subsp. lactis (BLC1); T3, a non-encapsulated BLC1 and PRCE; T4, BLC1 microcapsules; and T5, with BLC1 and PRCE microcapsules. The samples were morphologically, physicochemically, rheologically, and sensorially characterized. Samples were also evaluated regarding the viability of BLC1 during the juice's storage at 4 °C. It was possible to produce probiotic sugarcane juice with non-encapsulated BLC1, but not with the addition of free PRCE, which in its free form reduced the viability of this microorganism to < 1 log CFU/mL after 7 days. The microcapsules were effective to protect BLC1 during juice storage and to maintain high contents of phenolic and proanthocyanidin compounds, although the products containing these had their viscosity altered and were less accepted than either the control or those with non-encapsulated BLC1.

This study was undertaken to evaluate a pilot plant designed for sugarcane juice processing. The juice was extracted in an electric mill and acidified with citric acid until the pH of 4.3. Next, it was pasteurized in a plate heat exchanger at 95°C/30 sec, cooled to 10°C before being filled into a plastic bottle and induction sealed. Product filling was performed in an ISO class 5 unidirectional air-flow cabins. Three batches of acidified sugarcane juice were produced. The qualities of the raw material, rinse water of the processing and filling line, packaging and end product were all microbiologically evaluated. Hedonic scale tests were used to evaluate the sensory acceptance of the product. The total mean counts in mesophilic culture of molds and yeasts from the natural, fresh sugarcane juice were (6.26 and 5.20) log CFU/mL, respectively. These mean counts, in both rinse water samples of the processing line and the bottles, were lower than 1 log CFU/mL. The mean counts of molds and yeasts in acidified and pasteurized sugarcane juice were (2.63 and lower than 1) log CFU/mL, respectively. The findings indicated that the procedures that were evaluated met standards for acidified sugarcane juice to be produced then stored under refrigeration.

Ricotta cheese whey (RCW) is a by-product of the dairy industry; it is either destined to the feeding of swine or simply disposed of. This study focused on RCW to develop a sports drink. Sensory tests were performed for this purpose. Measurements of pH, soluble solids content, osmolality, and sodium and potassium levels were also performed. The sports drink was pasteurized at 85oC/30 s, aseptically filled into plastic bottles and submitted to commercial sterility test. A nine-point hedonic scale test was carried out to assess the appearance, aroma and flavor. The results of the physicochemical tests were in compliance with Brazilian Food Regulation (pH 3.1, 6.3 °Brix, 306 mOsm/L, 500 mg/L sodium and 650 mg/L potassium). Commercial sterility was achieved. The mean ratings assigned to appearance, aroma and flavor were 6.9, 6.5 and 6.0, respectively. The findings indicate that RCW could be a technologically feasible alternative to produce a shelf stable sports drink.