Thermal Processing and Health Benefits of Non-Centrifugal Sugars

Non-centrifugal sugars are unrefined sweeteners obtained through sequential thermal operations, typically including clarification, evaporation and crystallisation of sugarcane juice. Unlike refined sucrose, these products retain minerals, vitamins, amino acids and polyphenolic compounds. Thermal processing promotes complex transformations such as caramelisation and Maillard reactions, which generate characteristic aroma and colour but may also degrade certain bioactives. Despite these changes, non-centrifugal sugars exhibit considerable antioxidant and anti-inflammatory properties, with evidence for hypoglycaemic, hypolipidaemic and neuroprotective effects. The balance of process variables—including temperature, vacuum level and pH adjustment—critically influences the retention and formation of health-promoting constituents. Global interest in these traditional sweeteners has surged for their nutraceutical potential, sustainable production pathways and contribution to chronic disease mitigation via oxidative-stress modulation.

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Thermal Processing and Health Benefits of Non-Centrifugal Sugars publication trend

The graph below shows the total number of articles in thermal processing and health benefits of non-centrifugal sugars across all publications each year (not limited to Nature Index journals).

Technical terms

Maillard reaction: the non-enzymatic interaction of reducing sugars with amino acids during heating, yielding browning pigments and flavour compounds.

Polyphenols: diverse plant-derived molecules with multiple phenolic groups, known for strong free-radical scavenging activity.

Antioxidant capacity: the ability of a substance to neutralise reactive oxygen species and mitigate oxidative stress.

Hypoglycaemic effect: the action of lowering blood glucose concentration, relevant to diabetes management.

References

1. Non-centrifugal cane sugar processing: A review on recent advances and the influence of process variables on qualities attributes of final products. Journal of Food Engineering (2019).
2. Non-Centrifugal Sugar (NCS) and Health: A Review on Functional Components and Health Benefits. Applied Sciences (2022).
3. Formation of Volatile and Aroma Compounds during the Dehydration of Membrane-Clarified Sugarcane Juice to Non-Centrifugal Sugar. Foods (2021).
4. Antioxidant and Neuroprotective Properties of Non-Centrifugal Cane Sugar and Other Sugarcane Derivatives in an In Vitro Induced Parkinson’s Model. Antioxidants (2021).