Combined ultrafiltration and ozone processing of sugarcane juice: Quantitative assessment of polyphenols, investigation of storage effects by multivariate techniques and shelf life prediction

•Combined ultrafiltration-ozonation technique for preservation of sugarcane juice.•It caused 85% PPO, 91% POD, 7 log bacteria and 5.2 log yeast and mold inactivation.•HPLC revealed 27% reduction in caffeic acid while no significant decrease in vitexin.•PCA and HCA successfully demonstrated quality changes in stored samples.•Shelf life predicted by Gompertz model was 90 days under refrigeration.