Shelf‐Life Enhancement of Sugarcane Juice With Herbal Extracts: Extracted Through Novel Microwave‐Assisted Drying Extraction Technique

ABSTRACT Antioxidants in foods delay or prevent the oxidation of the food. Previously, synthetic antioxidants were commonly used in food formulations, but, due to safety concerns, interest in natural antioxidants has intensified. A novel microwave‐assisted drying extraction process was adopted to dry mint and coriander leaves. By using the microwave‐assisted drying extraction method, extraction solvent and time can be saved. In this regard, novel microwave‐assisted drying was evaluated for its potential for drying and simultaneous extraction. Extraction was carried out at power (80 W). The extracted components were added to extend the shelf life of sugarcane juice. Application of microwave heating decreased the time for drying mint and coriander leaves. Results showed that after 50% moisture removal, less moisture was available to come out of the leaves, due to which the drying rate reduced afterward. The antioxidant activity exhibited by microwave extract and methanol extract of coriander leaves was 41.23 ± 0.68% and 38.33 ± 0.02%, respectively, whereas the antioxidant activity exhibited by microwave extract and methanol extract of mint leaves was 74.41 ± 0.01% and 70.08 ± 0.01%, respectively. Afterward, extracts were added to sugarcane juice to extend the shelf life of sugarcane juice. Results of sensory evaluation showed that juices with microwave‐based extracts were acceptable for about 14 days, whereas in juices with methanol‐based extracts, dark color and off‐flavor occurred after storage of 2–3 days.