Development of Fructooligosaccharide-Rich Sugarcane Juice by Enzymatic Method and Enhancement of Its Microbial Safety Using High-Pressure Processing

Sugarcane juice (SJ) is a naturally sweet beverage rich in sucrose but prone to microbial contamination, raising concerns among health-conscious consumers. This study aimed to develop a functional SJ enriched with fructooligosaccharides (FOS) using enzymatic treatment, followed by high-pressure processing (HPP) to enhance its safety and quality. The enzymatic conversion of sucrose to FOS was achieved using Pectinex® Ultra SP-L (com- mercial enzyme), with varying enzyme concentrations,...