Ozone and plasma processing effect on green coconut water
Abstract
In this study, the effect of plasma and ozone processing on the quality of coconut water was evaluated. For ozone processing, the samples were submitted to different ozone loads and temperatures. For atmospheric cold plasma processing (ACP), samples were exposed to plasma under different frequencies and voltages. The coconut water pH, soluble solids, titratable acidity, color, total phenolic content, and enzymatic activity were determined before and after treatments. The main compounds were also determined by NMR spectroscopy and chemometric analysis. Both processes did not change the pH values, total soluble solids, titratable acidity, and color. Chemometrics analysis of 1H NMR dataset showed no relevant changes after the processing. All ozone treatments promoted complete inactivation of POD activity and did not affect the content of phenolic compounds. After ACP, the smallest POD residual activity was observed when higher frequencies were applied, and slight changes in phenolic compounds content were observed.
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CP processing achieved an inactivation rate of above 70% for POD in CW, with effectiveness influenced by processing parameters such as frequency, voltage, and treatment time.
“CP processing has also been demonstrated to achieve an inactivation rate of above 70% for POD in CW, with the effectiveness being influenced by processing parameters, such as frequency, voltage, and treatment time [64,65].”
From Research Progress in Coconut Water: A Review of Nutritional Composition, Biological Activities, and Novel Processing Technologies (2025) · cites this paper as [65]
The magnitude of CP effects on CW is highly dependent on treatment conditions, including voltage, treatment time, and gas composition.
“Nevertheless, the magnitude of these effects is highly dependent on the treatment conditions, including voltage, treatment time, and gas composition.”
From Research Progress in Coconut Water: A Review of Nutritional Composition, Biological Activities, and Novel Processing Technologies (2025) · cites this paper as [65]
CP treatments have minimal or negligible effects on several physiochemical properties of CW, such as pH, total titratable acid (TTA), total soluble acid, ascorbic acid, and color parameters.
“Several studies have demonstrated that CP treatments have minimal or negligible effects on several physiochemical properties of CW, such as pH, total titratable acid (TTA), total soluble acid, ascorbic acid, and color parameters [64,65,66,67].”
From Research Progress in Coconut Water: A Review of Nutritional Composition, Biological Activities, and Novel Processing Technologies (2025) · cites this paper as [65]
Ozone has high oxidizing power and can effectively inactivate a wide range of microorganisms such as bacteria, viruses, algae, and fungi.
“Ozone is a triatomic allotrope of oxygen known for its high oxidizing power, which can effectively inactivate a wide range of microorganisms such as bacteria, viruses, algae, and fungi [65].”
From Research Progress in Coconut Water: A Review of Nutritional Composition, Biological Activities, and Novel Processing Technologies (2025) · cites this paper as [65]
Ozone treatment at concentrations 0.075 to 0.37 mg/mL with over 50% absorption by CW did not alter the physicochemical properties or chemical compositions of CW.
“Ozone treatment, utilizing concentrations within the range of 0.075 to 0.37 mg/mL and achieving over 50% absorption by CW, effectively decreased the activity of POD to undetectable levels, without altering its physicochemical properties or chemical compositions [65].”
From Research Progress in Coconut Water: A Review of Nutritional Composition, Biological Activities, and Novel Processing Technologies (2025) · cites this paper as [65]
Ozone treatment at concentrations 0.075 to 0.37 mg/mL with over 50% absorption by CW decreased POD activity to undetectable levels.
“Ozone treatment, utilizing concentrations within the range of 0.075 to 0.37 mg/mL and achieving over 50% absorption by CW, effectively decreased the activity of POD to undetectable levels, without altering its physicochemical properties or chemical compositions [65].”
From Research Progress in Coconut Water: A Review of Nutritional Composition, Biological Activities, and Novel Processing Technologies (2025) · cites this paper as [65]
Porto et al. evaluated the effects of plasma and ozone treatment on the quality of coconut water; CP treatment did not change pH, total soluble solids, titratable acidity, and color, but reduced POD activity and changed phenolic content.
“Porto et al. [19] evaluated the effects of plasma and ozone treatment on the quality of coconut water. The CP treatment was evaluated as not changing the pH, total soluble solids, titratable acidity, and color, but reducing POD activity and changing its phenolic content.”
From Effect of Atmospheric Cold Plasma Treatment on the Microorganism Growth, Diversity, and Quality of Coconut Water During Refrigerator Storage (2025) · cites this paper as [19]
CP treatment resulted in the lowest residual POD activity in coconut water compared to ozone.
“A comparative study of non-thermal technologies (ozone vs. cold plasma) showed that CP treatment resulted in the lowest residual POD activity in coconut water [19], highlighting its effectiveness in reducing POD activity.”
From Effect of Atmospheric Cold Plasma Treatment on the Microorganism Growth, Diversity, and Quality of Coconut Water During Refrigerator Storage (2025) · cites this paper as [19]
Porto discovered that treating with CP inhibited PPO and POD activity, thereby reducing phenolic oxidation and improving browning.
“Porto [19] discovered that treating with CP inhibited PPO and POD activity, thereby reducing phenolic oxidation and improving browning.”
From Effect of Atmospheric Cold Plasma Treatment on the Microorganism Growth, Diversity, and Quality of Coconut Water During Refrigerator Storage (2025) · cites this paper as [19]
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References 55 · Cited by 91
- Authors
- Porto, E., Alves Filho, E. G., Silva, L. M. A., Fonteles, T. V., do Nascimento, R. B. R., Fernandes, F. A. N., de Brito, E. S., & Rodrigues, S.
- Affiliations
- Universidade Federal do Ceará (BR)
- Corresponding author
- Rodrigues, Sueli
- Venue
- Food Research International
- Publisher
- Elsevier BV
- Published
- 2020-05
- Volume
- 131
- Pages
- 109000
- ISSN
- 0963-9969 (ISSN-L)
- OpenAlex
- W3000114418
- Cited by
- 91
- References
- 55
- Citations by year
- 2026: 8 · 2025: 20 · 2024: 12 · 2023: 11 · 2022: 19 · 2021: 14 · 2020: 7
- FWCI
- 6.07
- Type
- journal article
- Language
- en
- Open access
- closed
- Locations
- Food Research International (publishedVersion)
- PubMed (publishedVersion)
- Funders
- CNPq
- FUNCAP
- National Institute of Tropical Fruits
- Topics
- Health Sciences › Medicine › Radiology, Nuclear Medicine and Imaging › Plasma Applications and Diagnostics
- Life Sciences › Biochemistry, Genetics and Molecular Biology › Biotechnology › Microbial Inactivation Methods
- Physical Sciences › Chemistry › Inorganic Chemistry › Coconut Research and Applications
- Keywords
- coconut water, ozone treatment, cold atmospheric plasma, food processing, polyphenol oxidase inactivation, phenolic compounds, enzyme activity, 1H NMR, chemometrics, food quality
- MeSH terms
- Chromatography, Liquid, Cocos, Food Handling, Fruit, Magnetic Resonance Spectroscopy, Ozone, Mass Spectrometry, Water, Plasma Gases
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