Effect of l-ascorbic acid addition on the quality attributes of micro-filtered coconut water stored at 4 °C
Abstract
Coconut water was processed through 2-stage microfiltration system and l-ascorbic acid (25mg/100ml) was added to it, and then stored at 4°C for 28days. Micro-filtered coconut water, added (AS) or without added (US) ascorbic acid was analyzed for physicochemical, sensorial and microbial changes. With increase in storage time perpetual decrease in nutritional values and sensory qualities of the samples occurred; nevertheless, AS was able to retain these qualities more than US. Added ascorbic acid delayed the decrease of clarity (% transmittance) (p<0.05), sensory qualities, and also slowed down the increase of reducing sugar and total fatty acids. A kinetic study of post processing quality loss was also conducted during the storage period. Adequacy of zero and first order kinetic models were dependent on the specific quality attributes that were studied. Principal Component Analysis (PCA) clearly showed that more drastic color and sensory changes occurred in US compared to AS. INDUSTRIAL RELEVANCE: Recently, microfiltration of coconut water has been found to be an alternative to thermal sterilization. This study was undertaken to evaluate the effect of l-ascorbic acid addition on the quality attributes of micro-filtered coconut water during low temperature storage (4°C for 28days). The study makes a reasonable comparison of the quality attributes of micro-filtered coconut water, with or without added ascorbic acid. Concerted effect of microfiltration and l-ascorbic acid addition proved to be a better method for processing coconut water than microfiltration alone.
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The various processing methods and use of additives affect the chemical composition and the organoleptic properties of products.
“The various processing methods and use of additives affect the chemical composition and the organoleptic properties of products.”
From Authenticity and the Potability of Coconut Water - a Critical Review (2020) · cites this paper as [25]
Different preservation techniques have been investigated, but preserving TCW with its wholesome natural property remains a challenge.
“Different preservation techniques like filtration, reverse osmosis, spray drying, carbonation, addition of preservatives, UV treatment, pulsed electric field, and high pressure carbon dioxide has been investigated; but preserving the TCW with its wholesome natural property remains a challenge (Gautam et al., 2017;Purkayastha et al., 2012;Reddy, Das, & Das, 2005).”
From Effect of ozone and ultrasound treatments on polyphenol content, browning enzyme activities, and shelf life of tender coconut water (2020) · cites this paper as Purkayastha et al., 2012
Cites
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The vitamin C content of orange juice packed in an oxygen scavenger material
Zerdin, K., Rooney, M. L., & Vermuë, J. (2003) · Food Chemistry · doi:10.1016/s0308-8146(02)00559-9 · Cited by 190 · see citing works
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Tender Coconut Water: A Review on Recent Advances in Processing and Preservation
Naik, M., C. K., S., Rawson, A., & N, V. (2022) · Food Reviews International · doi:10.1080/87559129.2020.1785489 · Cited by 74 · see citing works
Authenticity and the Potability of Coconut Water - a Critical Review
Burns, D. T., Johnston, E. L., & Walker, M. J. (2020) · Journal of AOAC International · doi:10.1093/jaocint/qsz008 · Cited by 59 · see citing works
Rajashri, K., Roopa, B. S., Negi, P. S., & Rastogi, N. K. (2020) · Journal of Food Processing and Preservation · doi:10.1111/jfpp.14363 · Cited by 56 · see citing works
Mahnot, N. K., Kalita, D., Mahanta, C. L., & Chaudhuri, M. K. (2014) · LWT - Food Science and Technology · doi:10.1016/j.lwt.2014.06.040 · Cited by 39 · see citing works
Self-citationNon-Thermal processing of tender coconut water—A review
Rajashri, K., Rastogi, N. K., & Negi, P. S. (2022) · Food Reviews International · doi:10.1080/87559129.2020.1847142 · Cited by 24 · see citing works
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
- Authors
- Das Purkayastha, M., Kalita, D., Mahnot, N. K., Mahanta, C. L., Mandal, M., & Chaudhuri, M. K.
- Affiliations
- Tezpur University (IN)
- Corresponding author
- Chaudhuri, Mihir K.
- Venue
- Innovative Food Science & Emerging Technologies
- Publisher
- Elsevier BV
- Published
- 2012-10
- Volume
- 16
- Pages
- 69-79
- ISSN
- 1466-8564 (ISSN-L)
- OpenAlex
- W2036910223
- Cited by
- 40
- References
- 3
- Citations by year
- 2026: 1 · 2025: 5 · 2024: 6 · 2023: 4 · 2022: 4 · 2021: 3 · 2020: 4 · 2019: 4 · 2018: 3 · 2016: 2 · 2015: 1 · 2014: 2 · 2013: 1
- FWCI
- 0.70
- Type
- journal article
- Language
- en
- Open access
- closed
- Locations
- Innovative Food Science & Emerging Technologies (publishedVersion)
- Topics
- Physical Sciences › Chemistry › Inorganic Chemistry › Coconut Research and Applications
- Life Sciences › Agricultural and Biological Sciences › Plant Science › Postharvest Quality and Shelf Life Management
- Life Sciences › Agricultural and Biological Sciences › Food Science › Food and Agricultural Sciences
- Keywords
- coconut water, vitamin C, microfiltration, cold storage, shelf life, sensory quality, nutritional value, color stability, reducing sugars, fatty acids, first-order kinetic model
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