Sugarcane juice (SJ) is prone to rapid spoilage post-extraction that limits its storage and
marketing. To address this problem, two non-thermal techniques, viz., ultrafiltration (UF) and
ozone treatment (OZ) combinedly are attempted. Cumulative enzyme and microbial
inactivation effects were obtained by combining the processes (UF-OZ) providing about 85%
polyphenoloxidase, 91% peroxidase, 7 log bacteria and 5.2 log yeast and mold inactivation.
The effects of processing on major phenolic acids, flavonoids and sensory properties were …