Here’s the lowdown from AusBiz
Researchers in Australia and Pakistan have developed a natural method to significantly extend the shelf life of sugarcane juice, a popular yet short-lived beverage, by up to two weeks.
Sugarcane juice is a popular drink across much of the world, especially in Southeast Asia. But its high sugar and water content make it prone to rapid fermentation once exposed to air, giving it a shelf life of just a few days.
While synthetic preservatives are commonly added to slow this process, their widespread use is declining amid growing concerns due to their carcinogenic links.
Getting to the crux of the matter
The study, published in Food Safety and Health, found that incorporating microwave-dried extracts of mint and coriander during processing could increase sugarcane juice’s shelf life from three days to up to 14.
The researchers tested several natural methods to extend the juice’s shelf life, and found this method to be the most effective, low-cost, and simple solution for the juice industry.
Meet a pro who can shed more light, PhD candidate Zarnab Asif
What inspired you to explore this specific research subject?
Sugarcane juice is one of the most widely consumed natural drinks globally, especially in tropical regions. However, its high sugar content and natural nutrients make it very prone to spoilage — limiting its shelf life to just a few hours at room temperature.
We were motivated to find a natural and accessible solution that could extend its shelf life without relying on synthetic preservatives. Herbal extracts, with their bioactive compounds and antioxidant properties, offered a promising avenue. Our aim was to explore a more sustainable, consumer-friendly way of preserving this popular drink.
How does the process of microwaving extracts differ from other techniques like pasteurization in regards to taste?
Pasteurization relies on high heat to destroy microorganisms, but this can also alter the natural flavor, aroma, and nutrient profile of sugarcane juice.
In contrast, the microwave-assisted drying extraction method used in this research works differently — it uses microwave energy to efficiently extract bioactive compounds from herbs at controlled conditions.
This not only preserves the functional activity of the extracts but also maintains the sensory qualities of sugarcane juice.
In fact, sensory evaluation in our study showed that the herb-fortified juice retained a more natural and acceptable taste compared to conventional preservation methods.
Did your study uncover any expected challenges or surprising results, or did it align with your hypothesis?
While we expected the herbal extracts to improve shelf life due to their antioxidant and antimicrobial properties, we were pleasantly surprised by how effective they were.
For instance, the juice treated with coriander and mint extracts maintained acceptable microbial quality and sensory characteristics for up to 15 days under refrigeration — far beyond the untreated juice, which spoiled within 24 hours.
One challenge was balancing the concentration of extracts: higher levels improved microbial stability but could affect taste. Optimizing this balance was key to achieving both safety and consumer acceptability.
Looking ahead, what are the next steps for your research? Are you considering applying this method to preserving other beverages, or other natural additives for preservation?
The success of this study opens the door to several exciting opportunities. While, my own research journey has now moved into a different but connected area — exploring fat systems in meat and dairy analogues, my co-authors are continuing to advance the microwave-assisted herbal extraction technique for sugarcane juice and other beverages, like fruit juices or plant-based drinks, which face similar shelf-life challenges.
There’s also scope to explore a wider range of natural additives beyond herbs, such as spices or botanicals with strong antimicrobial properties.
Ultimately, the goal is to develop natural, sustainable preservation systems that can reduce food waste, meet consumer demand for clean-label products, and be adaptable to different regions and industries.
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