Recent Advances in Non-Sugar Components of Sugarcane Juice: A Review.
As the global economy booms, the quality of refined sugar and its derivatives is attracting increasing attention. Mixed juice extracted from sugarcane contains many impurities other than sucrose, such as pigments, nitrogenous substances, organic acids, colloidal substances, lipids, and inorganic sub...
| Publicado en: | Current Research in Nutrition & Food Science Vol. 14; no. 1; pp. 16 - 34 |
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| Autores principales: | , , , , |
| Formato: | pictorial review tables/charts Journal Article |
| Publicado: |
Current Research in Nutrition & Food Science
Apr2026
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| Acceso en línea: | Ver este registro en EBSCOhost |
| fields | @attributes: recordID: 1 pdfLink: plink: https://search.ebscohost.com/login.aspx?direct=true&db=ccm&AN=194017429&site=ehost-live header: @attributes: shortDbName: ccm uiTerm: 194017429 longDbName: CINAHL Complete uiTag: AN controlInfo: bkinfo: dissinfo: jinfo: jid: 2347467X KIVQ jtl: Current Research in Nutrition & Food Science issn: 2347467X maglogo: N pubinfo: dt: Apr2026 vid: 14 iid: 1 pid: 25572 pub: Current Research in Nutrition & Food Science artinfo: ui: 194017429 194017429 194017429 10.12944/CRNFSJ.14.1.2 194017429 ppf: 16 ppct: 18 formats: fmt: @attributes: type: P tig: atl: Recent Advances in Non-Sugar Components of Sugarcane Juice: A Review. aug: au: FANG, KUN LI, PEI HUANG, XIANGRUI LI, YIHAN WANG, HANBING affil: Department of Tea and Food Science, Xinyang Normal University, Xinyang, China. sug: subj: Plant Extracts Analysis Fruit Juices Analysis Beverages Food Analysis Pigments Analysis Phytochemicals Nutritive Value Polyphenols Analysis Flavonoids Analysis Amino Acids Analysis Vitamins Analysis Polysaccharides Analysis Proteins Analysis Enzymes Chemical Processes Food Handling Food Quality Carbohydrates Analysis Hexoses Dietary Fiber ab: As the global economy booms, the quality of refined sugar and its derivatives is attracting increasing attention. Mixed juice extracted from sugarcane contains many impurities other than sucrose, such as pigments, nitrogenous substances, organic acids, colloidal substances, lipids, and inorganic substances. Although some of these impurities (e.g., amino acids, vitamins, flavonoids, and minerals) are beneficial to human health, they degrade the quality of sugar and its derivatives, affecting their production and utilization. Understanding the non-sugar components and colored substances in sugarcane juice mixtures is essential to ensure product quality, prolong the storage period, and improve the organoleptic properties. This review summarizes the non-sugar components of sugarcane juice, including their composition, chemical structures, and contents. Additionally, it highlights four colored substances (natural pigments, melanoidins, caramels, and hexose alkaline degradation products) in sugarcane juice and their formation mechanisms. pubtype: Academic Journal doctype: pictorial review tables/charts Journal Article ougenre: Article language: English refInfo: holdings: @attributes: islocal: N |
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