Combined effect of thermosonication and natural preservatives on the quality of sugarcane juice

Sugarcane juice (SCJ) is highly perishable, requiring effective preservation to maintain quality. Traditional methods ensure microbial safety but compromise juice quality, prompting exploration of alternatives. This study evaluated the synergistic effects of thermosonication (TS) and natural preservatives (NP) on SCJ quality, including physicochemical, viscosity, phytochemical, microbial, and sensory attributes. SCJ samples were treated with NP (T1), TS (65 °C, 15 min) (T2), both NP and TS (T3), or left untreated (control) and stored at 4 °C for 28 days. T3 exhibited minimal changes in total soluble solids, significantly reduced polyphenol oxidase activity, and lowered microbial load. T3 and T1 increased total phenolic content and antioxidant activity due to NP, with T3 retaining these best during storage. T3 also maintained stable viscosity and superior sensory attributes, particularly color and appearance, outperforming other samples. Combining NP and TS offers an eco-friendly, effective alternative to traditional preservation, enhancing SCJ quality, safety, and shelf life.