Effect of UV-C irradiation on the inactivation kinetics of oxidative enzymes, essential amino acids and sensory properties of coconut water
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The impact of ultraviolet light (UV-C) irradiation on oxidative enzymes [Polyphenol oxidase (PPO) and Peroxidase (POD)], free essential amino acids and sensory profile of coconut water were investigated. PPO and POD activities were lost to 94 and 93%, respectively of its original value at fluence level of 400 mJ/cm 2. Inactivation kinetics of both enzymes were fitted to nonlinear Weibull model with an increase in UV dosage with a high coefficient of determination (R 2 > 0.97) and low root mean square error (RMSE < 0.06). No significant change was observed in all essential amino acids (p > 0.05) after UV-C treatment up to maximum delivered fluence of 400 mJ/cm 2. Sensory attributes of coconut water up to a treated UV-C fluence level of 200 mJ/cm 2 were well retained in terms of chosen descriptors (p > 0.05). This study allow to further investigate the development of UV-C light technology for inhibition of spoilage enzymes and prolonged shelf-life of low acid beverages.
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CW contains nine essential amino acids, with tryptophan being the most abundant.
“Yannam et al. found that CW contains nine essential amino acids, with tryptophan being the most abundant [18].”
From Research Progress in Coconut Water: A Review of Nutritional Composition, Biological Activities, and Novel Processing Technologies (2025) · cites this paper as [18]
UV-C treatment at 400 mJ/cm2 caused no significant loss of essential amino acids.
“In terms of enzyme activity, UV-C treatment at 400 mJ/cm2 reduced the PPO and POD activity by 94 and 93%, respectively, without significant loss of essential amino acids, although there were slight changes in sensory attributes [18].”
From Research Progress in Coconut Water: A Review of Nutritional Composition, Biological Activities, and Novel Processing Technologies (2025) · cites this paper as [18]
UV-C treatment at 400 mJ/cm2 caused slight changes in sensory attributes.
“In terms of enzyme activity, UV-C treatment at 400 mJ/cm2 reduced the PPO and POD activity by 94 and 93%, respectively, without significant loss of essential amino acids, although there were slight changes in sensory attributes [18].”
From Research Progress in Coconut Water: A Review of Nutritional Composition, Biological Activities, and Novel Processing Technologies (2025) · cites this paper as [18]
UV-C treatment at 400 mJ/cm2 reduced PPO activity by 94%.
“In terms of enzyme activity, UV-C treatment at 400 mJ/cm2 reduced the PPO and POD activity by 94 and 93%, respectively, without significant loss of essential amino acids, although there were slight changes in sensory attributes [18].”
From Research Progress in Coconut Water: A Review of Nutritional Composition, Biological Activities, and Novel Processing Technologies (2025) · cites this paper as [18]
UV-C treatment at 400 mJ/cm2 reduced POD activity by 93%.
“In terms of enzyme activity, UV-C treatment at 400 mJ/cm2 reduced the PPO and POD activity by 94 and 93%, respectively, without significant loss of essential amino acids, although there were slight changes in sensory attributes [18].”
From Research Progress in Coconut Water: A Review of Nutritional Composition, Biological Activities, and Novel Processing Technologies (2025) · cites this paper as [18]
Cites
Saat, M., Singh, R., Sirisinghe, R. G., & Nawawi, M. (2002) · Journal of PHYSIOLOGICAL ANTHROPOLOGY and Applied Human Science · doi:10.2114/jpa.21.93 · Cited by 149 · see citing works
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Basak, S., Jha, T., & Chakraborty, S. (2023) · Innovative Food Science & Emerging Technologies · doi:10.1016/j.ifset.2023.103302 · Cited by 21 · see citing works
Shi, S., Wang, W., Wang, F., Yang, P., Yang, H., He, X., & Liao, X. (2025) · Foods · doi:10.3390/foods14091503 · Cited by 12 · see citing works
- Authors
- Yannam, S. K., Patras, A., Pendyala, B., Vergne, M., Ravi, R., Gopisetty, V. V. S., & Sasges, M.
- Affiliations
- Tennessee State University (US)
- Corresponding author
- Patras, Ankit
- Pendyala, Brahmaiah
- Venue
- Journal of Food Science and Technology
- Published
- 2020-04-13
- Volume
- 57
- Issue
- 10
- Pages
- 3564-3572
- ISSN
- 0022-1155 (ISSN-L)
- 0975-8402
- PMC
- PMC7447730
- OpenAlex
- W3016668252
- Cited by
- 26
- References
- 1
- Citations by year
- 2026: 2 · 2025: 9 · 2024: 4 · 2023: 3 · 2022: 6 · 2021: 2
- FWCI
- 1.42
- Type
- journal article
- Language
- en
- Open access
- bronze
- doi.org
- Locations
- Journal of Food Science and Technology (publishedVersion)
- Europe PMC (PubMed Central) (publishedVersion)
- PubMed Central (publishedVersion)
- PubMed (publishedVersion)
- Funders
- National Institute of Food and Agriculture (2015-69003-23117)
- Topics
- Life Sciences › Biochemistry, Genetics and Molecular Biology › Biotechnology › Microbial Inactivation Methods
- Life Sciences › Agricultural and Biological Sciences › Plant Science › Postharvest Quality and Shelf Life Management
- Life Sciences › Agricultural and Biological Sciences › Food Science › Radiation Effects and Dosimetry
- Keywords
- UV-C irradiation, coconut water, polyphenol oxidase, peroxidase, enzyme inactivation kinetics, Weibull model, essential amino acids, sensory properties, shelf life extension
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