Enhancing non-centrifugal cane sugar's clarification: Effects of natural flocculants and pH adjustment on quality parameters

Non-centrifugal cane sugar (NCS) is a traditional unrefined sweetener in Colombia, valued for its sugars, polyphenols, and bioactive compounds. A key step in its production is juice clarification, often using natural flocculants and pH regulators, which influence product quality. This study evaluated the impact of three natural flocculants— Triumfetta mollissima (“Cadillo blanco”), Guazuma ulmifolia (“Guásimo”), and Heliocarpus americanus (“Balso”)—at pH levels 5.5, 6.0, and 6.5 (with CaCO 3 ) on phenolic content, antioxidant activity (DPPH, FRAP), sugar levels, and color (CIELAB), using a Taguchi L9 design (95 % confidence). Acrylamide content (UHPLC) and SEM images were also analyzed. Significant differences (p < 0.05) were found in phenolic content and antioxidant activity related to flocculant type and pH level. “Cadillo blanco” at pH 5.5 yielded the highest phenolic content (2.11 ± 0.18 mg GAE/g), strongest antioxidant activity (DPPH IC50: 707.79 ± 6.27 mg/L; FRAP: 10.2 ± 0.06 mg Trolox/g), and lowest acrylamide content (29 μg/kg). These findings highlight “Cadillo blanco” at pH 5.5 as a promising clarification agent to enhance the functional and physical quality of NCS and lower acrylamide levels, improving its appeal in both national and international markets. • The clarification process affects the total phenolic content of NCS. • Higher NCS antioxidant capacity is related to lower acrylamide content. • “Cadillo blanco” flocculant enhance NCS antioxidant capacity. • The pH = 5,5 results in lighter NCS colors due to lower acrylamide formation.