Synergistic effect of thermosonication to reduce enzymatic activity in coconut water
Abstract
In order to minimize the depreciation of coconut water quality caused by the conventional heat treatment, non-conventional preservation methods have been studied. Ultrasound technology can be suitable as an alternative thermal treatment for several food matrices, due to its efficiency in microbiological and enzymatic inactivation. The objective of this work was to evaluate the effect of the thermosonication to reduce the enzymatic activity in coconut water and optimize the optimal operating parameters (amplitude and time) and corresponding specific acoustic energy required for the complete enzymatic inactivation. Ultrasound presented an additive effect to the heat treatment on the inactivation of the polyphenoloxidase (PPO) and peroxidase (POD). It was verified that from 500 to 550mW/mL a great inactivation of the PPO and POD is achieved, already for a complete inactivation of these enzymes the specific acoustic energy necessary is 655.80mW/mL. It was also verified that the both enzymes should be taken into account for a US process since PPO and POD presented very similar resistance.This work demonstrates the great potential of the use of thermosonication for the processing of heat-sensitive products, such as coconut water. Thought this innovative processing the food industry will be able to reduce the damages caused by the heat and consequently to obtain higher quality products.
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Total inactivation of PPO can be achieved after ultrasound treatment with energy of 629.90 W/L (Tmax > 60 °C).
“Total inactivation of PPO and POD can be achieved after ultrasound treatment with energies of 629.90 (Tmax > 60 °C) and 655.80 (Tmax > 60 °C) W/L, respectively.”
From Research Progress in Coconut Water: A Review of Nutritional Composition, Biological Activities, and Novel Processing Technologies (2025) · cites this paper as [79]
Total inactivation of POD can be achieved after ultrasound treatment with energy of 655.80 W/L (Tmax > 60 °C).
“Total inactivation of PPO and POD can be achieved after ultrasound treatment with energies of 629.90 (Tmax > 60 °C) and 655.80 (Tmax > 60 °C) W/L, respectively.”
From Research Progress in Coconut Water: A Review of Nutritional Composition, Biological Activities, and Novel Processing Technologies (2025) · cites this paper as [79]
Ultrasound has a significant additive effect on thermal treatment in inactivating both POD and PPO.
“Ribeiro, Valdramidis, Nunes, and de Souza [79] also showed the significant additive effect of ultrasound on thermal treatment in inactivating both POD and PPO.”
From Research Progress in Coconut Water: A Review of Nutritional Composition, Biological Activities, and Novel Processing Technologies (2025) · cites this paper as [79]
Using ultrasound alone for food treatment has limited efficiency in achieving enzyme and microbial inactivation.
“However, using ultrasound alone for food treatment has limited efficiency in achieving enzyme and microbial inactivation [78,79].”
From Research Progress in Coconut Water: A Review of Nutritional Composition, Biological Activities, and Novel Processing Technologies (2025) · cites this paper as [79]
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- Authors
- Ribeiro, M. D. M., Valdramidis, V. P., Nunes, C. A., & de Souza, V. R.
- Affiliations
- Universidade Federal de Lavras (BR)
- University of Malta (MT)
- Venue
- Innovative Food Science & Emerging Technologies
- Publisher
- Elsevier BV
- Published
- 2017-06
- Volume
- 41
- Pages
- 404-410
- ISSN
- 1466-8564 (ISSN-L)
- OpenAlex
- W2611381718
- Cited by
- 30
- References
- 42
- Citations by year
- 2026: 2 · 2025: 3 · 2024: 5 · 2023: 4 · 2022: 4 · 2021: 2 · 2020: 7 · 2019: 2 · 2017: 1
- FWCI
- 2.01
- Type
- journal article
- Language
- en
- Open access
- closed
- Locations
- Innovative Food Science & Emerging Technologies (publishedVersion)
- Funders
- FAPEMIG
- CNPq
- CAPES
- Topics
- Life Sciences › Biochemistry, Genetics and Molecular Biology › Biotechnology › Microbial Inactivation Methods
- Physical Sciences › Materials Science › Materials Chemistry › Ultrasound and Cavitation Phenomena
- Physical Sciences › Engineering › Biomedical Engineering › Ultrasound and Hyperthermia Applications
- Keywords
- thermosonication, coconut water, enzyme inactivation, polyphenol oxidase, peroxidase, food preservation, enzyme resistance
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