Inactivation of Oxidative Enzymes Using UV‑C LEDs and Sensory Quality Assessment Using E‑Nose and E‑Tongue in Tender Coconut Water

Raj Kumar, Maguluri and Akshay Dasalkar, H. and Sudheer Kumar, Yannam (2024) Inactivation of Oxidative Enzymes Using UV‑C LEDs and Sensory Quality Assessment Using E‑Nose and E‑Tongue in Tender Coconut Water. Food and Bioprocess Technology, 17. pp. 3333-3348.

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Abstract

This study explores the impact of 280 nm ultraviolet-C light emission diodes (UV-C LEDs) on (polyphenol oxidase (PPO) and peroxidase (POD) enzymes in tender coconut water (TCW), addressing browning and flavour changes. Tender coconut water was treated with four doses (1, 2, 3, and 4 J/cm2). At the highest dose (4 J/cm2), both enzyme activities decreased, with PPO reduction (83%) exceeding POD (77%). No significant changes occurred in pH (4.88 ± 0.01), titratable acidity (0.067 ± 0.0), Brix (5.97 ± 0.12), minerals, and sugars at 4 J/cm2. Although L* and a* values remained consistent, a shift towards b* (0.15 ± 0.01 to 0.37 ± 0.02) occurred. Total phenolics and ascorbic acid decreased by 49.32% and 21.24%, respectively. E-Nose analysis showed no significant aroma changes, except a propanol peak in treated samples. E-Tongue revealed taste profile alterations, but multivariate data processing found no significant differences among treated TCW samples. This study suggests that environmentally sustainable 280 nm UV-C LEDs have the potential to control enzyme activity in TCW without adversely affecting key physico-chemical attributes.

Item Type:	Article
Uncontrolled Keywords:	UV-C LEDs 280 nm, Polyphenol oxidase (PPO), peroxidase (POD), Tender coconut water, E-Nose and E-Tongue
Subjects:	600 Technology > 08 Food technology > 15 Flavour/Fragrance/Perfumes > 01 Sensory evaluation 600 Technology > 08 Food technology > 16 Nutritive value > 05 Enzymes 600 Technology > 08 Food technology > 33 Nuts > 01 Coconut
Divisions:	Lipid Science and Traditional Foods
Depositing User:	Somashekar K S
Date Deposited:	20 Jan 2025 06:45
Last Modified:	20 Jan 2025 06:45
URI:	http://ir.cftri.res.in/id/eprint/18950

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