Technically, any liquid intended for drinking is a beverage so named by a word derived from French and Latin verbs meaning ‘to drink.’ Healthy beverages are beverages with health benefits that attribute by its nutritional value. The use of healthy beverage for promoting health and relieving symptom is as old as the practice of medicine.

Sunday, June 28, 2020

Nutrient content in sugarcane juice

Sugarcane contains fructose and glucose and remains the cheapest energy giving crop. It is a naturally flavoured drink on its own containing sucrose, fine particles of bagasse, wax, colouring matter and minerals. The juice is viscous due to the presence of colloidal substances, wax, protein, pentosans, pectic substances, natural gums, starch and silica. The cane juice has an acidic pH ranging from 4.5 to 5.7.

The fresh sugarcane culms are ground to obtain the refreshing sugarcane juice. It is highly nutritious, containing natural sugars, several minerals, vitamins, amino acids, organic acids, starch, phosphatides, and gums.

Sugarcane juice is widely used in traditional medicine system of several countries mainly in India, to treat several health issues such as jaundice, haemorrhage, dysuria, anuria, and other urinary diseases. Sugarcane extracts were established with a wide range of biological effects such as immunostimulation, anti-thrombosis activity, anti-inflammatory activity, vaccine adjuvant, modulation of acetylcholine release, and anti-stress effects.

Consuming 100 mL sugarcane juice releases, 40 kcal energy, 10 mg calcium, 1.1 mg iron, and 6 μg carotene in the body. In addition to its cooling effects, the juice has been believed to aid in the recovery from haemorrhage, dysuria, anuria, jaundice, cancer, cardiovascular, and urinary diseases.

The phytochemistry of sugarcane juice, sugarcane wax, leaves, and its products also established the occurrence of various fatty acids, alcohol, phytosterols, higher terpenoids, flavonoids, -O- and -C-glycosides, and phenolic acids.

Sugarcane juice contains plant pigments, phenolic acids, flavonoids and other phenolic compounds which account for certain antioxidant activity. Antioxidants are molecules capable of terminating the chain reaction of free radicals before vital molecules are damaged. Supplementation of these antioxidants became an attractive therapeutic strategy for reducing the risk of diseases caused by free radicals.
Nutrient content in sugarcane juice

Top articles this week

Food Processing

DBR - Process Technology News

Food Science and Human Nutrition