Composition, valorization and therapeutical potential of molasses: a critical review

ABSTRACT

The rise in population is driving up the global food demand, which, in turn, influences the processing of foods that leads to the ample generation of waste material throughout the world. Molasses is one of the wastes generated from the sugarcane processing industry by repeated crystallization during sugar preparation. The yield varies from 2.2 to –3.7% per tons of sugarcane. Due to its composition and economic importance, it is the major choice (as a carbon source) for food, feed and fermentation industries in the fructification of ethyl alcohol, liquor (rum), dry yeast, acetone, butanol, certain organic acids, etc. However, the on-going scenario of global research, the largest quantity of molasses is being utilized for the manufacture of ethanol. Traditionally, this is used for the manufacture of hukas, tobacco and liquors. However, due to its improper management, such as storage, packaging and transportation, the entire production of molasses is not being commercially utilized. It possesses numerous health benefits, such as antioxidant, anti-obese, anti-cancerous, antimicrobial, anti-anaemic, improves bone and hair health, used for the treatment of skin and anaemia. The present review is aimed to enlighten the composition, types of molasses, its respective utilization (traditional/conventional), health benefits and regulations.

GRAPHICAL ABSTRACT

KEYWORDS:

• Molasses
• composition
• utilization
• health benefits
• regulations

Acknowledgements

The authors are highly grateful to the School of Agriculture, Lovely Professional University Phagwara, Punjab, India; Punjab Agricultural University Ludhiana, Punjab, India for providing financial assistance and infrastructure for the preparation of this review.

Disclosure statement

No potential conflict of interest was reported by the author(s).

Additional information

Notes on contributors

Lemnaro Jamir

Lemnaro Jamir has done her M. Tech. (Biotechnology) from Lovely Professional University, Phagwara, Punjab, India. Her specialization area is waste management.

Vikas Kumar

Vikas Kumar is working as Food Technologist at Punjab Agricultural University Ludhiana, Punjab, India. He is working in the field of health foods, fermented foods, underutilized crop utilization and food industry waste management.

Jasleen Kaur

Jasleen Kaur is working as Assistant Professor in the Lovely Professional University, Phagwara, Punjab, India; and working on the health foods.

Satish Kumar

Satish Kumar is working as Assistant Professor at Dr. Y S Parmar UHF Solan HP India. His field of specialization is underutilized crop utilization and post-harvest physiology.

Harminder Singh

Harminder Singh is working as Professor at Lovely Professional University, Phagwara, Punjab, India; and working on the environmental waste management.