A new study published in Sugar Tech demonstrates a major breakthrough in transforming fresh sugarcane juice into a stable, easy-to-store powder enriched with natural lemon and ginger. The research team optimized the spray-drying process to address the long-standing challenge of sugarcane juice instability, enabling commercial production of a value-added powdered beverage.
The researchers evaluated key spray-drying parameters—including maltodextrin concentration (10–20%), inlet temperature (150–180 °C), feed flow rate (10–20 mL/min), and atomization pressure (0.1–0.3 MPa)—using a Box–Behnken design. The optimized conditions yielded a maximum predicted powder recovery of 41.28%, with actual experimental yields reaching 36.7%. The optimized powder (SJP1) exhibited desirable characteristics such as good flowability, 94% solubility, and low hygroscopicity, making it suitable for commercial packaging and storage.
In a second phase, the team incorporated lemon juice (0.5–1.5 mL/L) and ginger extract (2.5–7.5 g/L) through sensory-based optimization. The resulting formulation, SJP2, contained 1.12 mL/L lemon and 4.4 g/L ginger, significantly improving flavor, mouthfeel, and overall acceptability without compromising physical or chemical properties.
Color analysis revealed that SJP1 closely matched fresh sugarcane juice, while SJP2 showed enhanced brightness due to the addition of lemon. Chemical tests indicated that sucrose and reducing sugar contents remained comparable to fresh juice, and total phenolic content even increased in the lemon-ginger formulation.
Overall, the study confirms that spray drying—combined with natural additives—can successfully produce a consumer-friendly, shelf-stable sugarcane juice powder. The lemon and ginger variant further enhances sensory appeal, creating strong potential for commercialization in the beverage and nutraceutical industries.
Reference
Jagannadha Rao, P.V.K., Bitra, V.S.P., Sreedevi, P. et al. Development of Value-Added Sugarcane Juice Powder with Lemon and Ginger by Spray Drying. Sugar Tech (2025). https://doi.org/10.1007/s12355-025-01671-6
Related posts:
Co-encapsulation of Probiotics and Black Carrot Bioactives Offers New Route to Functional Foods
Sustainable Growing Media Boosts Glasshouse Strawberry Production and Soil Health
Boosting Sunflower Growth in Saline Soils: The Role of Phosphate-Solubilizing Bacteria and Phosphorus-Enriched Biochar
Boosting Greenhouse Tomato Yield with Biogas Slurry and Biochar: A Sustainable Fertilization Strategy
Botanical Solutions for Honeybee Pest Management: A Sustainable Alternative to Conventional Pesticides
