Positive Aspects of Cane Sugar and Sugarcane ... - ACS Publications

Subscriber access provided by UNIV OF SCIENCES PHILADELPHIA

Positive Aspects of Cane Sugar and Sugarcane Derived Products in Food and Nutrition Gillian Eggleston J. Agric. Food Chem., Just Accepted Manuscript • DOI: 10.1021/acs.jafc.7b05734 • Publication Date (Web): 10 Mar 2018 Downloaded from http://pubs.acs.org on March 11, 2018

Just Accepted “Just Accepted” manuscripts have been peer-reviewed and accepted for publication. They are posted online prior to technical editing, formatting for publication and author proofing. The American Chemical Society provides “Just Accepted” as a service to the research community to expedite the dissemination of scientific material as soon as possible after acceptance. “Just Accepted” manuscripts appear in full in PDF format accompanied by an HTML abstract. “Just Accepted” manuscripts have been fully peer reviewed, but should not be considered the official version of record. They are citable by the Digital Object Identifier (DOI®). “Just Accepted” is an optional service offered to authors. Therefore, the “Just Accepted” Web site may not include all articles that will be published in the journal. After a manuscript is technically edited and formatted, it will be removed from the “Just Accepted” Web site and published as an ASAP article. Note that technical editing may introduce minor changes to the manuscript text and/or graphics which could affect content, and all legal disclaimers and ethical guidelines that apply to the journal pertain. ACS cannot be held responsible for errors or consequences arising from the use of information contained in these “Just Accepted” manuscripts.

is published by the American Chemical Society. 1155 Sixteenth Street N.W., Washington, DC 20036 Published by American Chemical Society. Copyright © American Chemical Society. However, no copyright claim is made to original U.S. Government works, or works produced by employees of any Commonwealth realm Crown government in the course of their duties.

Page 1 of 22

Journal of Agricultural and Food Chemistry

1

Positive Aspects of Cane Sugar and Sugarcane Derived Products in Food and

2

Nutrition

3 4

Gillian Eggleston

5 6 7

USDA-ARS-Southern Regional Research Center

8

1100 Robert E. Lee Boulevard

9

New Orleans, LA 70124, United States

10

[email protected]

11

Tel: 504-286-4446

12 13 14

15

16

17

18

19

20

1 ACS Paragon Plus Environment


21

ABSTRACT: Recently, like previously for fat and protein, there has been negative discussion

22

about carbohydrate, including blaming it for the rise of obesity and related metabolic conditions,

23

even though overconsumption and sedentary lifestyles are more defined contributors. In many

24

parts of the world, natural sugar (sucrose) from sugarcane is the main dietary source of

25

carbohydrate. Considerable misinformation about sugar is in the public domain with the average

26

consumer being unaware of (i) the critical need of body cells, particularly brain cells, for sugar to

27

function, (ii) the multitude of functionalities other than sweetening that sugar imparts, and (iii)

28

micronutrients delivered with many sugar products.

29

KEYWORDS: sugarcane; commercial sugars; nutrition; phenolics; specialty cane products

30

31

32

33

34

35

36

37

38

39

40


Page 2 of 22

Page 3 of 22

41


INTRODUCTION

42

In recent years, like for the dietary macronutrients fat and protein, there has been a lot of

43

negative attention to the other macronutrient carbohydrate (more specifically sugar or sucrose),

44

including blaming it for the rise of obesity and related metabolic conditions, even though

45

consuming excess calories from all sources and sedentary lifestyles are more defined

46

contributors.1

47

Academy of Sciences is 130 g/day for adults and children based on the average minimum amount

48

of glucose utilized by the brain (the only true carbohydrate-dependent organ).1 A person is at risk

49

of gaining weight when the energy (Calories) digested is greater than the energy used to perform

50

normal bodily functions. Anthony2 stated that “it takes overeating to get fat on carbohydrates,

51

because the first store of metabolized glucose is as glycogen in muscle cells, not fat in fat cells.”

52

Furthermore, there are many other different risk factors for obesity, including gut (microflora)

53

health, environmental factors, sleep patterns, stress, and genetics.3 Plainly speaking “everything

54

in moderation” equally applies to fats, proteins, and sugar, and when one or a combination of

55

these macronutrients is consistently overconsumed then obesity and related problems occur.

The recommended dietary allowance for carbohydrate set by the National

56

The negative focus on dietary sugar has mostly been on high fructose corn syrup (HFCS),

57

which is enzymatically produced from corn starch and, to a lesser extent, refined sugar which is

58

natural sucrose (α-D-glucopyranosyl-1↔2-β-D-fructofuranoside) extracted commercially from

59

either sugarcane (Saccharum officinarum) stalks or sugar beet (Beta vulgaris) tuberous roots.

60

After HFCS introduction into the U.S.A. in the 1970s, its utilization (75 to 80% was in beverages

61

and soft drinks) peaked in 1999 and has declined thereafter, with the decline being consumer

62

rather than price driven4 (Note: HFCS is typically less expensive than refined sugar but this

63

depends on the supply and demand of raw materials). In the past 8 years this has led to many



64

large beverage manufacturers replacing HFCS with “natural” sweeteners such as cane sugar.4 It

65

is of interest to note that although HFCS intake has been on the decline since 1999, obesity and

66

type 2 diabetes continue to rise, which indicates that HFCS is not the direct culprit.2

67

Nevertheless, with the new food labeling in the U.S.A. (implementation has been delayed)

68

having to include “added sugars”, there has been a push to get people to think more seriously

69

about how much sugar they consume.5 Unfortunately, the typical consumer does not understand

70

the label “added sugars” because they are not sure if it is good for their health.6 This is further

71

compounded by “added sugar” not being different from the natural sugar content in many foods,

72

making it impossible to detect or distinguish it.6 Many consumers are also unaware that even

73

though a product is marketed and sold as “low or zero sugar” it can still be packed with

74

carbohydrates. For example, apple pie with no added sugar still has pastry that contains a great

75

amount of starch which breaks down into glucose in the human digestive system.

76

The world production of sugar in 2016/17 was 179.2 million tonnes (raw value) and 78.1%

77

of this was from non-GMO sugarcane.7 Moreover, the total production and consumption of

78

world sugar has risen dramatically since 1971/72,4 and even in the past year consumption has

79

risen by 2.2%.7 Sugarcane is a giant grass grown in tropical or sub-tropical areas of the world.

80

Refined, white sugar from sugarcane has a very high purity (>99.9%) making it one of the purest

81

organic substances that is produced on the industrial scale. To obtain such a pure product,

82

complex isolation and purification processes are followed at both the sugarcane factory (end

83

product is raw sugar which is not considered food-grade in the U.S.A.) and then the cane refinery

84

(end product is refined white sugar), which are illustrated in Figure 1. For a full description of

85

sugarcane processing the reader is referred to another review.4 Although sugarcane is used

86

primarily as a source of refined sucrose, considerable quantities of less refined sugars are


Page 4 of 22

Page 5 of 22


87

consumed in less industrialized areas of the world, and there has recently been a huge growth for

88

“unrefined” and “natural” products from sugarcane in industrial areas, both of which will be

89

discussed in later sections of this paper. This perspective paper outlines the numerous positive

90

aspects of commercial cane sugars and other sugarcane derived products in food and nutrition.

91

DISCUSSION

92

The Multiple Roles of Sugar (Sucrose) in Foods. Although current consumers say they

93

would like to avoid added sugar and artificial sweeteners, and reduce total sugar consumption,

94

when sugar is reduced in foods more than just sweetness intensity changes.8 Flavor intensity is

95

also reduced, as well as mouthfeel, gelling, suspension, etc. Off-tastes, such as bitter and

96

metallic, are also increased because sucrose masks them, and harsh notes from acids, vitamins,

97

and minerals become more apparent.8 Thus sugar can make many health foods more palatable

98

and contributes to the consumption of important minerals, vitamins, and acids. Long lists of the

99

numerous functions or roles of sugar in foods and beverages are shown in Figure 2. These

100

functions are related to the physical and chemical properties of sucrose, particularly solubility,

101

viscosity, crystallinity, osmotic pressure, water activity, and humectancy.

102

Other factors also have to be taken into account when reducing sugars in foods by adding

103

substitutes, which include the following (not in order of importance): (i) sensory, (ii) stability,

104

(iii) regulatory status, (iv) natural or artificial, (v) availability, (vi) consumption thresholds, (vii)

105

soluble solids, (viii) crystallization, (ix) caloric value, and (x) cost.8 Thus, reducing total sugar in

106

foods is not only very complex but also very difficult, which explains why formulators are

107

having great challenges in replacing sucrose in foods and beverages,9-11 and why combinations of

108

ingredients are working better as a replacement than one specific ingredient.11 Additionally,



109

reformulating can mean that processing efficiency can be reduced causing overall costs of the

110

foodstuff to rise, and functionality may not be as consistent.10

111

Many consumers also fear artificial non-caloric sweeteners because of health concerns,12,13

112

and want to avoid artificial sweetener replacements such as aspartame, acesulfame potassium,

113

sucralose, cyclamate, and saccharin.10 These are synthetic sugar substitutes that are also known

114

as intense sweeteners because they are considerably sweeter than sucrose and even fructose.

115

Although artificial sweeteners may be helpful with weight and diabetes control they can

116

sometimes leave an unwanted after-taste, and many consumers believe they are unhealthy, e.g.,

117

saccharin was previously thought to cause cancer but there is no sound scientific evidence for

118

this and it is considered safe by FDA.14 Artificial sweeteners are required in only a fraction of

119

the sugar needed to impart the same sweetness but cannot substitute sugar in many recipes or

120

foodstuffs, because they provide no bulk or volume and do not replace other functions of sucrose

121

(Figure 2). Natural sugar replacers such as stevia and monk fruit have also been difficult to use in

122

formulations because they also bring flavor off-notes with sweetness which need to be masked.4

123

Composition of Cane Juice and Refined Sugar and Molasses. The composition of food-

124

grade white, refined sugar and molasses (blackstrap molasses) are listed in Table 1 and compared

125

to sugarcane juice. Juice not only contains sucrose, glucose and fructose but also small amounts

126

of protein, fat, polysaccharides, minerals, and vitamins, and lesser and greater amounts of these

127

micronutrients are found in refined sugar and molasses, respectively (Table 1). Although the

128

protein is relatively low in sugarcane it is a non-gluten protein.

129

Less-Refined Sugars and Specialty Sugars. Considerable quantities of less refined sugars

130

are consumed in lesser industrialized areas of the world and, recently there has been a huge

131

growth for “unrefined” and “natural” products from sugarcane in more developed areas of the


Page 6 of 22

Page 7 of 22


132

world.

In India, noncentrifugal sugars or crude sugar products, such as Jaggery or Gur,

133

Khandsari, and Cane Juice (beverage), are popular and represent as much as 29% of sugar

134

consumption in that country.15 Noncentrifugal sugar products are more simply produced than

135

conventional sugar products (Figure 1) and do not need to be transported over long distances.16

136

Jaggery is produced by simply boiling down the sugarcane juice to the point where it will

137

harden; a similar product is made in Latin America named Panela.

138

micronutrients are not removed during the processing of noncentrifugal sugars their nutritional

139

value is relatively high, and as such represents a very important food consumed by all sections of

140

society For example, Columbian noncentrifugal sugar contains the following nutrients (per 100

141

g): water, 12.3 g; carbohydrates, 86.0 g; inorganic minerals, 1.1 g; fat 0.1 g; protein, 0.5 g,

142

calcium, 80 mg; phosphate, 60 mg; iron 2.4 mg; thiamin, 0.02 mg; riboflavin, 0.07 mg; niacin,

143

0.3 mg, ascorbic acid, 0.3 mg; energy value, 1300 kJ/100 g.17 In Okinawa, Japan, elderly people

144

consume Kokutou, a noncentrifugal cane sugar, that has been reported to contribute to the above

145

average lifespans of women and men.18,19

Since many of the

146

In many developed countries, various Brown or soft sugars are produced at the cane refinery.

147

Brown sugars range in color from light to dark brown, have very small crystals, and high

148

moisture content (0.5 to 5.0%).4 They are produced mostly by two methods. (1) The most

149

common method is to coat a lesser quality refined sugar with a small amount of refiner’s syrup

150

or molasses to produce a consistent product. (2) The traditional method is to boil the brown

151

sugar from a low-purity liquor. A typical brown sugar composition is 85-90% sucrose, 2-5%

152

glucose and fructose, 2-5% moisture and 1-3% ash (inorganic minerals). Specialty sugars such

153

as Demerara, Barbados, Muscovado, and Turbinado are various grades of brown sugar and/or

154

raw sugar. Turbinado sugar is raw sugar that has been washed by centrifugation in the presence



155

of steam in order to remove some of the colored molasses coating the surface of the crystals,

156

resulting in a light golden sugar with large crystals and a mild cane taste.4

157

Currently world-wide there is a large growing market for Organic sugar, which is projected

158

to reach USD 1314 million by 2022.20 In Europe, the current demand for Organic sugar is so

159

high it exceeds the supplies of domestic beet sugar, so it is made of imported cane sugar.20

160

Organic sugar is a product from sugarcane grown without synthetic herbicides and pesticides,4

161

that can be lightly refined or almost pure white and, compared to refined sugar contains more

162

amino acids, minerals, vitamins, and antioxidants.20

163

popularity of Organic sugar are: (i) the increasing public awareness of the need for

164

environmental protection, and (ii) the nutritional benefits derived from renewable resources,

165

even though the cost of Organic sugar tends to be higher than conventional sugars. Rigorous

166

organic standards have to be followed during organic sugarcane cultivation as well as during

167

processing, and site inspections are common.

168

undertaken in a unit separate from conventional sugar processing and synthetic processing aids

169

such as clarification flocculants cannot be used, although lime is permitted. Organic sugar is

170

mostly used by ready to eat food manufacturers, for example, chocolate, confectionery, and

171

bakery products. Additionally, carbonated beverage manufacturers are also increasingly utilizing

172

organic sugar because of rising demand for organic beverages in developed countries.20

173

Two major reasons for the growing

Processing of organic sugarcane has to be

Natural Phytonutrients in Sugarcane Products.

Plant phenolic compounds including

174

flavonoids, have been recognized as important phytonutrients due to their physiological,

175

pharmacological, and health benefits.21 Such dietary benefits of phenols are linked to their strong

176

antioxidant and radical scavenging activity.21 Nutraceutical ingredients such as antioxidants

177

allow for health and wellness claims for a particular foodstuff.22 Phenolic compounds are


Page 8 of 22

Page 9 of 22


178

frequently found in fruits, vegetables, and cereals,21 but as shown in Table 2 they also occur in

179

relatively high amounts in commercial Cane Juices. Freshly squeezed cane juice has been sold

180

for many years in less industrialized countries, but more recently it has begun to be sold as a

181

bottled (pasteurized) beverage in the U.S.A. For example, Alma Grown Company in Louisiana,

182

U.S.A. is now selling Cane Juice mixers that are either unflavored (original) or flavored.

183

Moreover, such Cane Juices contain select protein, minerals, and vitamins (Table 1).

184

Extracted Cane Juice (typically the first extraction through a roller mill) contains a complex

185

mixture of polyphenolic and phenolic flavonoid compounds that are often colored but some are

186

non-colored.23 Almost one hundred phenolic and flavonoid compounds have been identified in

187

cane products.23,24 The major polyphenols in sugarcane are caffeic, chlorogenic, protocatechuic,

188

ferulic, and coumaric acids.23 The predominant flavonoids are tricin, naringenin, luteolin, and

189

apigenin23,24 which are dependent on the sugarcane variety.24

190

As shown in Table 2, the total phenolic content (TPC) of commercial Cane Juices is 418 to

191

728 mg/L with more in Cane Juices flavored with fruit juice extracts. Original (unflavored) Cane

192

Juices ranged from 418 to 567 mg/L TPC which is in the range for commercial apple, grapefruit,

193

orange, and pineapple juices. Blueberry and peach juices contain only slightly higher TPCs (729

194

to 741 mg/L) than original Cane Juices, but cranberry, red grape, and especially pomegranate

195

juices contain much higher amounts (up to 2882 mg/L) of phenolics (Table 2).

196

Except for white refined sugars, phenolic compounds are also contained in relatively high

197

amounts in various other commercial (conventional and specialty) products of sugarcane (Table

198

2). Such products include Cane Syrups, Blackstrap Molasses (refinery food-grade), as well as

199

Brown and Organic sugars. Koge et al.19 observed that natural phenolic compounds in

200

commercial cane products are related to their antioxidant and color properties. In particular,



201

Blackstrap Molasses, one of the final products of sugarcane refining that has been subjected to

202

numerous unit processes (see Figure 1 and Table 2), represents a very concentrated source of

203

valuable phenolic compounds.24 Blackstrap Molasses contains even more total phenolics than

204

pomegranate, cranberry, and red grape juices (Table 2).

205

molasses are for cattle feed, and the manufacture of some fermentation products including yeast,

206

citric acid, potable and fuel ethanol,4 but molasses value as a dietary nutrient may open up more

207

new markets in the future.

Currently, the main uses of cane

208

Results in Table 2 also indicated that the TPC of commercial Cane Syrups are lower than in

209

molasses. This can be attributed to less concentrating of phenolics occurs across processing for

210

syrup production compared to molasses production. Greater mixing of molasses with sugar also

211

mostly explains why darker brown sugars contained more phenolics than lighter brown sugars

212

(Table 2). Nevertheless, compared to other foodstuffs the Cane Juice and Cane Syrup still

213

contained more nutritional phenolic compounds. For example, HFCS, maple syrups, honeys,

214

agave, and corn syrups contain less TPC than cane syrups.25

215

Sugarcane and refined cane sugar also contains nutritional prebiotic oligosaccharides that are

216

non-digestible food ingredients which selectively stimulate the growth of advantageous bacteria

217

in the human colon. Specifically, these are fructooligosaccharides or the kestose series of

218

oligosaccharides, which are also found in at least 12% of vascular plant species. In sugarcane,

219

the major kestose oligosaccharides (trisaccharides) are 1-kestose (1F-O-β-frutosylsucrose), 6-

220

kestose (6F-O-β-frutosylsucrose), and neo-kestose (6G-O-β-frutosylsucrose), with 1-kestose

221

being the most abundant.26 Similar short-chain fructooligosaccharide mixtures albeit in much

222

higher concentrations are sold commercially as prebiotics, e.g., NeosugarTM and ActilightTM.

223

The world market for such products is several thousand tonnes,27 which is only expected to grow


Page 10 of 22

Page 11 of 22


224

due to the growing demand for health-orientated food. Kestose oligosaccharides occur in the

225

sugarcane stalk but are more concentrated in the top part of the stalk and particularly in the green

226

leaves.26

227

Sugarcane Extracts.

In the past two decades, like for other plants, there have been

228

numerous investigations on sugarcane extracts, including their physiological functions and use in

229

health foods. This has led to the commercialization and sale of Sugar Cane Extracts (SCE),

230

especially in Asia where markets for nutraceuticals are great.18 For example, Mitsui Sugar

231

Company in Japan, currently produce and sell a variety of SCE products for various target

232

markets.18,19 There are four main types of SCEs named, 1, 2, 3, and 4, in order of the discovery of

233

the SCE’s physiological effect.19 SCEs 1 and 4 are both prepared from cane juice, SCE 3 is

234

prepared from sugarcane bagasse (fibrous by-product at the factory; Figure 1), and SCE 2

235

consists of volatile compounds from sugarcane processing.19

236

SCEs have a myriad of useful functions which make them effective as ingredients in

237

functional foods, health foods, and functional animal feed. Moreover, they are safe natural

238

products and relatively inexpensive compared with other extracts because sugarcane is already a

239

mass-cultivated global crop.19 SCEs 1, 2, and 3 exhibit deodorizing effects. SCE2 is a useful

240

deodorant in the food and other industries, and SCEs 1 and 3 are useful deodorizers of food

241

products such as meat and fish. SCEs 1 and 2 can be used to improve the taste of a variety of

242

foods, with off-tastes and after-tastes being particularly improved or masked. SCEs, particularly

243

SCE 1, are also rich in antioxidants and have DPPH (1,2-diphenyl-2-picrylhydrazyl) free radical

244

scavenging activities much higher than values for apple extracts that are sold as a source of plant

245

polyphenols.19 SCEs also stimulate the immune response and promote resistance to viral and

246

bacterial infections.18



247

Another extracted cane product named MEGANOX™ antioxidant is currently being sold in

248

The Philippines by Forever Living Corp. MEGANOX™ is a refined cane molasses extract

249

produced from clarified sugarcane juice that is being sold as either a liquid (MEGANOX™L) or

250

dried powder (MEGANOX™).

251

Other Highly Nutritious Foodstuffs from Sugarcane. There is a little known natural

252

extract of sugarcane waxes named “policosanols” (PC) that is a mixture of long chain, aliphatic

253

alcohols, which can also be isolated from other plants.28 PC is used as a medicine to treat

254

peripheral artery disease by reducing total cholesterol and low density lipoprotein cholesterol

255

(LDL-C), and can be used like statin drugs.28 It has also been claimed to be a potent antioxidant

256

but studies are still needed to verify this. Another health product manufactured from sugarcane

257

wax is octacosanol, which has been reported to enhance physical endurance.29

258

An Australian Company (KFSU Pty) recently developed a new sugarcane flour branded

259

Kfibre™ in Queensland,30 which is produced from mashed cane stalks after the juice has been

260

removed. The leftover mash is dried and ground into a powdered fiber. Kfibre™ is marketed as

261

100% natural whole plant dietary fiber for the maintenance of digestive health. Specifically

262

Kfibre™: (i) is high in fiber, (ii) is low in Calories, (iii) has a low Glycemic Index (GI), (iv) is

263

gluten free, and (v) is allergen free. Kfibre™ can be used to substitute wheat flour in food

264

products for celiac patients or alternatively it can replace some of the flour in baked goods to

265

lower the GI and overall Calories while boosting dietary fiber content. The company has also

266

produced Fibacel™ a dietary fiber from sugarcane that has a better water retention property than

267

starch. Fibracel™ is already being supplied to food manufacturers in Asia.30

268

Future Needs. Since there is considerable misinformation about sugar in the public domain

269

with respect to nutrition and health, many consumers are confused. At the same time, consumers


Page 12 of 22

Page 13 of 22


270

are also unware of the numerous functions of sugar in foods and beverages as well as the array of

271

micronutrients many sugars deliver in foodstuffs that have health benefits. Thus, consumers

272

urgently need to be provided correct information about sugar as an ingredient in a way that is

273

easy to understand and which can contribute to informed decisions. Food technologists and

274

manufacturers also need to engage in a more meaningful dialogue with consumers about the

275

roles of sugar in foods, what “added sugars” really means, and the impact sugar has on health.

276 277

ABBREVIATIONS USED

278

HFCS

High fructose corn syrup

279

GMO

Genetically modified organisms

280

Aw

Water activity

281

USD

United States Dollars

282

TPC

Total phenolic content

283

SCE

Sugar Cane Extract

284

DPHH

1,2-diphenyl-2-picrylhydrazyl radical

285

LDL-C

Low density lipoprotein cholesterol

286

PC

Policosanols

287

GI

Glycemic Index

288

ACKNOWLEDGEMENTS



289

Mention of trade names or commercial products in this article is solely for the purpose of

290

providing specific information and does not imply recommendation or endorsement by the U.S.

291

Department of Agriculture. USDA is an equal opportunity provider and employer.

292

FUNDING None

293

REFERENCES

294

(1) Anon. Institute of Medicine. Dietary reference intake for energy, carbohydrates, fiber,

295

fat, protein and amino acids. National Academy of Sciences Panel, National Academies

296

Press, 2005, Washington, 1-1358.

297

(2) Anthony, M. Toxic sugar or tortured logic. Food Proc., 2013, April edn., p. WF-11.

298

(3) Anon.

Uncover the truth about sugar.

Canadian Sugar Institute, July, 2013.

299

http://sugar.ca/Nutritional-Information-Service/Health-professionals/Fact-and-Fiction-About-

300

Sugars-and-Health.aspx, 1-6.

301

(4) Eggleston, G.; Legendre, B. L.; Godshall, M. A. Sugars and other sweeteners. In

302

Handbook of Industrial Chemistry and Biotechnology, 2017, 13th edition, Springer, 933-978.

303

(5) Ritter, S. The bitter side of sugars. Chem. Eng. News, 2012, 44, July 16 edn., p. 44.

304

(6) Arnot, C. Sugar is sugar? Apparently not. Food. Proc., 2017, Oct. edn., 12.

305

(7) Anon. 2017d. Switch to ethanol could save the sugar market from collapse. F. O. Licht

306

Sugar and Sweetener Report, 149, 490-500.

307

(8) Nessinger, B. T. Sweetener strategies. Prepared Foods, 2017, June edn., 102-107.

308

(9) Fusaro, D. Sweeteners on stage. Food Proc., 2017, July edn., 45-46.

309

(10) Hartman, L. R. Ingredients under fire. Food Proc., 2016, Nov. edn., 39-43.

310

(11) Hartman, L. R. New Year, new formulations. Food Proc., 2017, Jan edn., 33-35.

311

(12) Caldeira, S.; Maragkoudakis, P. Sweet ingredients. New Food, 2012, 15, 49-52. 14 ACS Paragon Plus Environment

Page 14 of 22

Page 15 of 22


312

(13) Phillips, D. Hitting the beverage sweet spot. Food Proc., 2014, May edn., 45-51.

313

(14) Anon. 2017c. Artificial sweeteners and other sugar substitutes. Https://mayoclinic.org.

314

Accessed 10/30/2017.

315

(15) Sawhney, D. H. The Indian sugar industry. Zuckerind. 2002, 127, 186-194.

316

(16) Keysers, H., Shieweck, H., Delavier, H.J. Special crystal sugar products. In Sugar

317

Technology Beet and Cane Sugar Manufacture, eds. Van der Poel, P.W., Schiweck, H, and

318

Schwartz, T. 1998, Bartens, Germany, chapter 19, 961-972. (17) Tateo, F. Production technology of chancaca Incas sugar. Ind. Aliment., 1978, 17, 28-

319 320 321 322 323 324 325 326

32. (18) Nagai, Y.; Mizutani, T.; Iwabe, H.; Araki, S.; Suzuki, M. Physiological functions of sugar cane extracts. Proc. Sugar Industry Technol. Mtg., 2001, 60, No. 795, 97-105. (19) Koge, K.; Saska, M.; Chou, C. Antioxidants and other functional extracts from sugarcane. In Asian Functional Foods CRC Press, 2006, 411-432. (20) Anon. 2017a. Organic sugar market analysis, size, share, growth, trends and forecast 2017-2022. Http://www.emailwire.com/release/503259. Accessed 10/25/2017.

327

(21) Balusundram, N.; Sundram, K.; Samman, S. 2005. Phenolic compounds in plants and

328

agri-industrial by-products. Antioxidant activity, occurrence, and potential uses. Food Chem.,

329

2005, 99, 191-203.

330 331

(22) Pelofske, E. Formulating for beverage innovation. Prepared Foods, 2017, July edn., 85-88.

332

(23) Paton, N. H.; Dong, M.; Barklett, M. Sugar cane phenolics and first expressed juice

333

colour. IV. Statistical relationships between concentration of chlorogenic acid and flavonoids in

334

cane, colour of cane extracts and color of first expressed juice. Internat. Sugar J., 1992, 94, 94-

335

210. 15 ACS Paragon Plus Environment


336

(24)

Page 16 of 22

Duarte-Almeida, J. M.; Salatino, A.; Genovese, M. I.; Lajolo, F. M.

Phenolic

337

composition and antioxidant activity of culms and sugarcane (Saccharum officinarum L.)

338

products. Food Chem. 2011, 125, 660-664.

339

(25) Eggleston, G.; Triplett, A., Boue, S.; Bett-Garber, K.; Bechtel, P.; Bice, D. Total

340

phenolics in sweet sorghum syrups compared to other commercial syrup sweeteners: Antioxidant

341

activity and color. J. Agric. Fd. Chem., 2018, in preparation.

342

(26) Eggleston, G.; Grisham, M. Oligosaccharides in cane and their formation on cane

343

deterioration. ACS Symposium Series 849, Eds: Eggleston G and Cote G., 2003, Oxford Univ.

344

Press, Chapter 16, 211-232.

345 346 347 348 349 350 351 352 353

(27) Côté, GL. 2008. Value-added products from sucrose. In: Novel Enzyme Technology for Food Applications, R.A. Rastall (ed.), Woodhead publishing. (28) Marinangeli, C. P; Jones, P. J.; Kassis, A. N.; Eskin, M. N. Policosanols as neutraceuticals: Fact or fiction. Crit. Rev. Food Sci. Nutr. 2010, 50, 259-267. (29) Koga, N. Development and application of new natural functional waxes. Fragrance J. (in Japanese), 1990, 8, 13-21. (30) Chibber, A. Australian company bets on cane flour. From https://www.foodnavigatorasia.com/Article/2011/11/08. 2011, pp.1. (31)

Gardner, P. T., White, T. A. C.; McPhail, D. B.; Duthie, G. G.

The relative

354

contributions of vitamin C, carotenoids and phenolids to the antioxidant protential of fruit juices.

355

Food Chem., 2000, 68, 392-398.

356

(32) Sánchez-Moreno, C.; Cao, G.; Ou, B.; Prior R. L. Free radical scavenging capacity

357

and inhibition of lipid oxidation of wines, grape juices and related polyphenolic compounds.

358

Food Research International, 2003, 32, 407-412.


Page 17 of 22


359 360 361 362 363

FIGURE CAPTIONS

364 365

Figure 1. Basic scheme of the raw sugar manufacturing process in a sugarcane factory that is

366

followed by the refining of raw sugar into white, refined sugar in a cane sugar refinery.

367

Typically the raw sugar is transported to the sugar refinery in trucks or barges; occasionally the

368

refinery can be next to the factory. Molasses with an asterisk is Blackstrap molasses produced at

369

the refinery, which is food-grade.

370

371

Figure 2. Lists of the multitude of functionalities of sugar in foods and beverages.

372 373 374 375 376 377 378 379 380 381 382 383 384 385 17 ACS Paragon Plus Environment


386 387 388 389 390 391

Table 1. Typical Composition of Conventional Sugar Products from Sugarcane Processing in the U.S.A.a Constituent

392 393 394 395

Sugarcane Juiceb

White, Blackstrap Refined (Refiners) Sugar Molasses (% on soluble solids) Non FoodFood-Grade Food-Grade Food Status in U.S.A: Grade 9000 10-50b >1 million Color (ICU) 79 - 88 99.70 - 99.95 35 - 37 Sucrose 2-4 0.003 16.5 Glucose 2 4 0.003 16.5 Fructose b,c n/a 0.023 20-25 Moisture 2-4 0.007 3.25 Inorganic Ash 0.12 trace 1-2 Kestoses 1.0 - 3.0 0.014 0.33 – 0.87 Organic Acids 0.5 - 2.5 no data 0.3 – 0.5 Amino Acids 0.5 - 0.6 0.003 4-5 Protein 0.1 - 0.6 0.002 no data Starch 0.3 - 0.6 no data no data Total Polysaccharides 0.05 - 0.15 0 no data Waxes, fats, phosphatides 0.4 - 2.0 0.002 3.5d Potassium 0.03 - 0.1 no data 0.1d Sodium 0.11 - 0.52 no data 1.5d Sulfate 0.10 - 0.29 no data 1.3d Chloride 0.17 - 0.32 0.001 0.7d Calcium 0.20 - 0.33 no data 0.3d Magnesium 0.06 - 0.71 no data no data Silica 0.01- 0.40 no data 0.3 Phosphate 0.07- 0.14 0.0001 0.02 Iron 0.000014 no data 0.00022 Biotin 0.0001 no data 0.0004 Vitamin B6 (Pyridoxine) 0.00006 0.000019 0.00025 Vitamin B2 (Riboflavin) 0.00005 no data 0.0001 Vitamin B1 (Thiamine) a Values vary from country to country, and from manufacturer to manufacturer. Specifications for edible products vary with usage. For example, beverage specifications for white, refined sugar are usually higher than for solid foods b n/a=not applicable


Page 18 of 22

Page 19 of 22

396 397 398 399 400 401 402 403 404 405 406


c

Sugarcane juice (first expressed) typically contains 73-76% water, 10-16% soluble solids (Brix), and 11-16% fiber (dry)

Table 2. Total Phenolic Content of Some Commercial Cane and Fruit Juices and Food Products from Sugarcane Available in the U.S.A. Commercial Juicea

Brand

A

Total Phenolics Content mg/La,b 418 ± 10

Sugarcane Syrup

A

Total Phenolics Content mg/La,b 1988 ± 113

B B

567 ± 11 728 ± 138

Sugarcane Syrup Cane Sugar Syrup

B C

759 ± 25 1209 ± 23

Commercial Cane Producta

Brand

Raw Sugarcane Juice Original Cane Juice Original Sugarcane Juice Lime and Mint Sugarcane Juice Strawberry Apple Organic Apple Apple Grapefruit Grapefruit

B

633 ± 16

Blackstrap Molassesc

D

2988 ± 60

n.d.d C D n.d. E

339 ± 4331 592 ± 27 1382 ± 15 535 ± 1131 766 ± 47

E E F G F

2977 ± 49 2941 ± 109 3024 ± 72 663 ± 18 722 ± 6

Orange Orange (no pulp)

n.d. F

755 ± 1831 585 ± 18

G F

1077 ± 26 1371 ± 4

C

569 ± 23

F

114 ± 4

G n.d.

751 ± 61 358 ± 331

H F

315 ± 39 363 ± 20

Blueberry

H

729 ± 28

G

276 ± 30

Peach Pomegranate Cranberry Cranberry

E I I H

741 ±13 2882 ± 58 716 ± 42 1798 ± 82

G F H F

116 ± 12 44 ± 4 43 ± 13 290 ± 5

Fresh Grape (red)

n.d.

172832

G

0

Fresh Grape (red)

n.d.

51932

Blackstrap Molassesc Full Flavor Molassesc Organic Molassesc Light Brown Sugar Organic Light Brown Sugar Dark Brown Sugar Organic Dark Brown Sugar Biodynamic Cane Sugar Turbinado Raw Sugar Organic Turbinado Raw Cane Sugar Demerara Washed Raw Cane Sugar Organic Cane Sugar Organic Cane Sugar Organic Cane Sugar Natural Cane Sugar (very light brown) Refined Cane Sugar Refined Cane Sugar

H

0

Organic Orange (no pulp) Orange (Valencia) Pineapple



Refined Cane Sugar 407 408 409 410 411 412

a

I

0

mg gallic acid equivalents/L. The Total Phenolic Content of the juices was determined using a Folin–Ciocalteu method with minor modifications, using gallic acid as the standard.25 All determinations were undertaken in triplicate, and the results are expressed as mg of gallic acid equivalents/L of extract. c All the molasses were unsulphured d n.d. = not disclosed by author b

413 414 415 416

Page 20 of 22

Fig. 1

417 418 419 420 421


Page 21 of 22


Fig. 2.



For Table of Contents Only

The Numerous Functions of Cane Sugar (Sucrose) in Foods which are Difficult to Replace:


Page 22 of 22

Positive Aspects of Cane Sugar and Sugarcane ... - ACS Publications

Recommend Documents