Effect of ozone and ultrasound treatments on polyphenol content, browning enzyme activities, and shelf life of tender coconut water.

Rajashri, K. and Roopa, B. S. and Negi, P. S. and Rastogi, N. K. (2020) Effect of ozone and ultrasound treatments on polyphenol content, browning enzyme activities, and shelf life of tender coconut water. Journal of Food Processing and Preservation. p. 2.

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Abstract

The sweet, clear, aqueous part inside the immature green coconut is referred as tender coconut water (TCW). Although several processing techniques have been attempted, preserving the TCW with its wholesome natural property is yet to be achieved. In the present investigation, the nonthermal treatments (ozone and ultrasound) in combination with nisin were used to extend the shelf life of TCW, and the results were compared with heat-treated TCW. The reduction in microbial counts, retention of phenolics (64%) and flavonoids (70%), and inactivation of polyphenol oxidase and peroxidase enzymes of the fresh TCW by ozone with nisin treatment indicated its superiority over other treatments for preservation. The heat-treated and ozone with nisin-treated TCW were sensorily acceptable for 3 weeks, whereas, ultrasound with nisin-treated TCW was unacceptable after 2 weeks of refrigerated storage. Hence, ozone with nisin can be used for the preservation of TCW under refrigerated conditions. Practical applications The work described here shows that the preservation of highly perishable TCW is possible by the use of nonthermal processing methods. The currently used thermal processing of TCW alters its sensory quality; however, use of ozone in combination with nisin was not only able to preserve its nutritional and sensory quality but was also extended its shelf life at refrigerated temperature. Ozone can be easily used at the industrial level to preserve the quality of TCW.

Item Type:	Article
Uncontrolled Keywords:	tender coconut water, nonthermal processing methods, ozone treatment, nisin-treated
Subjects:	600 Technology > 08 Food technology > 33 Nuts > 01 Coconut 600 Technology > 08 Food technology > 06 Preservation and Storage
Divisions:	Food Engineering Fruit and Vegetable Technology
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	01 Oct 2020 05:23
Last Modified:	01 Oct 2020 05:23
URI:	http://ir.cftri.res.in/id/eprint/14488

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