An investigation on the effect of ultrasonication and microfiltration processing on the quality of king coconut (Cocos nucifera var. aurantiaca) water compared to minimal and thermal processing.
Food Sci Technol Int
; : 10820132241248480, 2024 Apr 22.
Article
em En
| MEDLINE
| ID: mdl-38644790
ABSTRACT
The study aimed to investigate the effect of thermal and non-thermal processing on the physicochemical, microbial, and sensory characteristics of king coconut water. King coconut water samples were subjected to ultrasonication (50 kHz, 30â
min at 35â
°C), microfiltration (0.5 µm), and thermal treatments (at 90â
°C for 10â
min) with sodium metabisulfite (0.1 g/L) except the fresh sample (control). Samples were tested for physiochemical, microbial, and sensory parameters. Storage studies were conducted at 4â
°C for 28 days. pH, titratable acidity, and total sugar of all treated samples were within the Sri Lankan Standard (SLS) limit (4.6-5.5, 0.07-0.1%, 4.1-6.5%, respectively) during the 28 days of storage. Sodium metabisulfite addition was significant in lowering the browning index. Antioxidant and phenolic contents of microfiltered and ultrasonicated samples varied between 49%-65% and 2.5-2.8 GAE mg/100 mL, respectively, during 4 weeks of storage, which was significantly higher compared to the heat-treated samples. Sensory evaluation scored the lowest attribute values for thermally treated samples. Microbial analyses indicated that microfiltered and ultrasonicated king coconut water remained safe for consumption for up to 4 weeks. Ultrasound and microfiltration, with the integration of sodium metabisulfite, were identified as effective methods for processing king coconut water while preserving its wholesome properties.
Texto completo:
1
Coleções:
01-internacional
Base de dados:
MEDLINE
Idioma:
En
Revista:
Food Sci Technol Int
Assunto da revista:
CIENCIAS DA NUTRICAO
Ano de publicação:
2024
Tipo de documento:
Article
País de afiliação:
Sri Lanka
País de publicação:
Estados Unidos