Value added products from clarified sugarcane juice

Sugarcane juice (SCJ) is a valuable base product obtained from sugarcane to prepare wide range of products of interest with increased nutritional quality. SCJ contains variety of non sugar impurities which are to be removed prior to preparation of the products including the SCJ beverage. These non sugar components interfere in the stability, colour and texture of the products. They mainly constitute fibre, wax, fat, dirt, soil, albuminoids, gums, starch, organic acids, etc. As long as they are present, they change the constituents of SCJ, chemically alter the original components and pH, which adversely affect the quality and shelf life of the final products. Hence the importance of the components present in sugarcane juice and their removal has been discussed in this paper. From the clarified SCJ, four products viz. SCJ beverage, badam jaggery (BJ), grape juice jaggery (GJ) and SCJ rich drink have been prepared to show the potential and versatility of SCJ to prepare such products. Nutritional quality of these products is due to the minerals, vitamins originally present in SCJ and they are having various health benefits. Shelf life of badam and grape juice jaggery was found to be six months. SCJ beverage and SCJ rich drink were found stable for three months without mold formation under ambient conditions

Improved method of liquid jaggery preparation

Liquid jaggery (LJ) is an important intermediate product obtained during the preparation of jaggery from sugarcane juice (SCJ). Unlike the white sugar, LJ is having additional nutritional components which are having wide spectrum of medicinal properties and hence, it is a good nutraceutical. LJ is incorporated in many traditional foods and ayurvedic medicinal compositions. In the present study, five products of LJ were prepared from SCJ with different experimental methods, 1. Filtration, 2. pH neutralisation, 3. Citric acid addition, 4. Without filtration and 5. Control (without filtration and scum removal) to compare their quality and acceptability. pH neutralisation resulted in clear product but showed sucrose crystallization. Citric acid addition, preparation without filtration and control gave turbid LJ products. Organoleptic examination was done using a nine-point Hedonic scale to evaluate the LJ samples for appearance, colour, flavour, taste and overall acceptability. The filtration gave LJ product of good appearance, colour, taste and acceptability with highest score. Product from filtration method was validated by 1H NMR spectrum for major ingredients with prominent characteristic signals of glucose, fructose and sucrose units with the relevant δ values. The best product was obtained with filtration method at the striking temperature of 106°C involving simples steps without incorporation of any harmful chemicals. Hence, filtration method of preparation of LJ is suggested for obtaining good quality LJ

Exposure to polycyclic aromatic hydrocarbons with special focus on cancer

Polycyclic aromatic hydrocarbons (PAHs) are a group of compounds consisting of two or more fused aromatic rings. Most of them are formed during incomplete combustion of organic materials such as wood and fossil fuels, petroleum products, and coal. The composition of PAH mixtures varies with the source and is also affected by selective weathering effects in the environment. PAHs are ubiquitous pollutants frequently found in a variety of environments such as fresh water and marine sediments, the atmosphere, and ice. Due to their widespread distribution, the environmental pollution due to PAHs has aroused global concern. Many PAHs and their epoxides are highly toxic, mutagenic and/or carcinogenic to microorganisms as well as to higher forms of life including humans. The main aim of this review is to provide contemporary information on PAH sources, route of exposure, worldwide emission rate, and adverse effects on humans, especially with reference to cancer