Effect of additives on the quality of tender coconut water processed by nonthermal two stage microfiltration technique
Open accessAbstract
Non-thermal two-stage microfiltration technique in aseptic conditions was used to preserve coconut water. Concentrations of citric acid (0.02 g/100 mL), ascorbic acid (0.18 g/100 mL) and l-cysteine (0.009 g/100 mL) were standardized according to taste and added to coconut water as natural additives. The coconut water was packed in glass and plastic bottles after flushing the headspace with nitrogen and stored under refrigeration (4 °C). The microfiltered water was studied for microbial, sensory and physicochemical properties for a period of 46 days. The quality of the water packed in glass bottles was better in all respects. The total soluble solids changed from 5.4 to 6 °Brix. The pH changed from 5.7 to 5.8. The soluble sugar concentration increased from 1.9 g/100 mL to 3.1 g/100 mL, free fatty acid content increased from 0.064 mg KOH/g to 2.8 mg KOH/g at the end of 46 days, which was much lower than the changes in control. The protein content decreased in all the samples. Two way ANOVA showed that the storage time had more impact on the sensory properties of the product than the packaging material. The glass bottled product was acceptable on sensory basis till 46 days of storage.
Integrity signals
Registry
Cites
Statistics
Claims the paper makes
Claims other papers make about this one
Each is checked against this paper’s own text: does it say what the citing paper says it does?
MF with citric acid (200 mg/L), ascorbic acid (180 mg/L), and L-cysteine (90 mg/L) in glass bottles kept CW sterile for 180 days.
“The results showed that both package methods could store CW at 4 °C for 46 days with acceptable sensory results, while CW remained sterile for 180 days in glass bottles.”
From Research Progress in Coconut Water: A Review of Nutritional Composition, Biological Activities, and Novel Processing Technologies (2025) · cites this paper as [81]
MF with citric acid (200 mg/L), ascorbic acid (180 mg/L), and L-cysteine (90 mg/L) using glass and plastic bottle packaging could store CW at 4 °C for 46 days with acceptable sensory results.
“The results showed that both package methods could store CW at 4 °C for 46 days with acceptable sensory results, while CW remained sterile for 180 days in glass bottles.”
From Research Progress in Coconut Water: A Review of Nutritional Composition, Biological Activities, and Novel Processing Technologies (2025) · cites this paper as [81]
The effect of the combination of bio-preservatives on the shelf life of TCW has not been explored yet.
“The effect of the combination of bio-preservatives on the shelf life of TCW has not been explored yet.”
From Dynamics of biochemical attributes and enzymatic activities of pasteurized and bio-preserved tender coconut water during storage (2022) · cites this paper as [15]
The addition of bio-preservatives is a promising method, which appreciably extends the shelf life of TCW.
“Thus, along with these available industrial technologies, the addition of different types of bio-preservatives is a promising method, which appreciably extends the shelf life of TCW.”
From Dynamics of biochemical attributes and enzymatic activities of pasteurized and bio-preserved tender coconut water during storage (2022) · cites this paper as [15]
Cites
PROTEIN MEASUREMENT WITH THE FOLIN PHENOL REAGENT
Lowry, O. H., Rosebrough, N., Farr, A. L., & Randall, R. (1951) · Journal of Biological Chemistry · doi:10.1016/s0021-9258(19)52451-6 · Cited by 315,771 · see citing works
Handbook of analysis and quality control for fruit and vegetable products
Rangana, S., Stuessy, T. F., Crawford, D. J., & Lee, N. S. (1986) · Cited by 3,128 · see citing works
Preservative Agents in Foods: Mode of Action and Microbial Resistance Mechanisms
Brul, S. (1999) · International Journal of Food Microbiology · doi:10.1016/s0168-1605(99)00072-0 · Cited by 1,041 · see citing works
Polyphenols in foods are more complex than often thought
Cheynier, V. (2005) · American Journal of Clinical Nutrition · doi:10.1093/ajcn/81.1.223s · Cited by 746 · see citing works
Chemical changes and antioxidant activity in pomegranate arils during fruit development
Kulkarni, A. P., & Aradhya, S. M. (2004) · Food Chemistry · doi:10.1016/j.foodchem.2004.09.029 · Cited by 373 · see citing works
Lawrence, C. L., Botting, C. H., Antrobus, R., & Coote, P. J. (2004) · Molecular and Cellular Biology · doi:10.1128/mcb.24.8.3307-3323.2004 · Cited by 146 · see citing works
İyidoǧan, N. F., & Bayındırlı, A. (2003) · Journal of Food Engineering · doi:10.1016/s0260-8774(03)00243-7 · Cited by 123 · see citing works
Use of citric acid for shelf life and quality maintenance of fresh-cut Chinese water chestnut
Jiang, Y., Pen, L., & Li, J. (2003) · Journal of Food Engineering · doi:10.1016/j.jfoodeng.2003.08.004 · Cited by 107 · see citing works
Maintaining the quality of sugarcane juice with blanching and ascorbic acid
Mao, L. C., Xu, Y. Q., & Que, F. (2007) · Food Chemistry · doi:10.1016/j.foodchem.2006.09.055 · Cited by 97 · see citing works
Development and Storage Studies on Whey-Based Banana Herbal (Mentha arvensis) Beverage
Yadav, R. B., Yadav, B. S., & Kalia, N. (2010) · American Journal of Food Technology · doi:10.3923/ajft.2010.121.129 · Cited by 73 · see citing works
DENSITY and COMPRESSIBILITY of SELECTED FOOD POWDERS MIXTURES1
Cánovas, G. V. B., MALAVE‐LOPEZ, J., & Peleg, M. (1987) · Journal of Food Process Engineering · doi:10.1111/j.1745-4530.1987.tb00001.x · Cited by 62 · see citing works
Continuous dense‐phase CO<sub>2</sub> processing of a coconut water beverage
Damar, S., Balaban, M. O., & Sims, C. A. (2009) · International Journal of Food Science & Technology · doi:10.1111/j.1365-2621.2008.01784.x · Cited by 59 · see citing works
Antioxidant chemistry Reactivity and oxidation of DL-cysteine by some common oxidants
Darkwa, J., & Mundoma, C. (1998) · Journal of the Chemical Society Faraday Transactions · doi:10.1039/a708863i · Cited by 53 · see citing works
Filtration resistances in non-thermal sterilization of green coconut water
Reddy, K. V., Das, M., & Das, S. K. (2005) · Journal of Food Engineering · doi:10.1016/j.jfoodeng.2004.08.029 · Cited by 51 · see citing works
Pacheco-Palencia, L. A., Hawken, P., & Talcott, S. T. (2007) · Food Chemistry · doi:10.1016/j.foodchem.2007.03.027 · Cited by 44 · see citing works
Post-harvest quality and shelf-life of tender coconut
Haseena, M., Kasturi Bai, K. V., & Padmanabhan, S. (2010) · Journal of Food Science and Technology · doi:10.1007/s13197-010-0097-y · Cited by 43 · see citing works
Das Purkayastha, M., Kalita, D., Mahnot, N. K., Mahanta, C. L., Mandal, M., & Chaudhuri, M. K. (2012) · Innovative Food Science & Emerging Technologies · doi:10.1016/j.ifset.2012.04.007 · Cited by 40 · see citing works
Self-citationJAYANTI, V. K., RAI, P., DASGUPTA, S., & DE, S. (2010) · Journal of Food Process Engineering · doi:10.1111/j.1745-4530.2008.00264.x · Cited by 33 · see citing works
Purkayastha, M. D., Kalita, D., Das, V. K., Mahanta, C. L., Thakur, A. J., & Chaudhuri, M. K. (2012) · Innovative Food Science & Emerging Technologies · doi:10.1016/j.ifset.2011.11.004 · Cited by 30 · see citing works
Self-citationNONTHERMAL STERILIZATION OF GREEN COCONUT WATER FOR PACKAGING
REDDY, K. V., DAS, M., & DAS, S. K. (2007) · Journal of Food Quality · doi:10.1111/j.1745-4557.2007.00136.x · Cited by 26 · see citing works
Development of Shelf-stable Ready-to-serve Green Coconut Water
., M. M. C., ., M. G. A., & ., M. B. U. (2005) · Biotechnology(Faisalabad) · doi:10.3923/biotech.2005.121.125 · Cited by 21 · see citing works
(2009) · Cited by 16 · see citing works
Good practice for the small-scale production of bottled coconut water
Rolle, R. S. (2012) · University of Maribor digital library (University of Maribor) · Cited by 9 · see citing works
Flagged first, then by citations
Cited by
Sorted by citations
Chutia, H., Kalita, D., Mahanta, C. L., Ojah, N., & Choudhury, A. J. (2019) · LWT · doi:10.1016/j.lwt.2018.11.071 · Cited by 93 · see citing works
Self-citationMahnot, N. K., Mahanta, C. L., Keener, K. M., & Misra, N. N. (2019) · Food Chemistry · doi:10.1016/j.foodchem.2019.01.084 · Cited by 81 · see citing works
Self-citationTender 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
Emerging non-thermal processing techniques for preservation of tender coconut water
Prithviraj, V., Pandiselvam, R., Babu, A. C., Kothakota, A., Manikantan, M. R., Ramesh, S. V., Beegum, P. P. S., Mathew, A. C., & Hebbar, K. B. (2021) · LWT · doi:10.1016/j.lwt.2021.111850 · Cited by 69 · see citing works
Mahnot, N. K., Mahanta, C. L., Farkas, B. E., Keener, K. M., & Misra, N. N. (2019) · Food Control · doi:10.1016/j.foodcont.2019.06.004 · Cited by 63 · see citing works
Self-citationAuthenticity 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
Chutia, H., Mahanta, C. L., Ojah, N., & Choudhury, A. J. (2020) · Journal of Food Measurement & Characterization · doi:10.1007/s11694-020-00440-1 · Cited by 38 · see citing works
Self-citationMa, Y., Xu, L., Wang, S., Xu, Z., Liao, X., & Cheng, Y. (2019) · Food Science & Nutrition · doi:10.1002/fsn3.997 · Cited by 39 · see citing works
Gabriel, A. A., Aba, R. P. M., Tayamora, D. J. L., Colambo, J. C. R., Siringan, M. A. T., Rosario, L. M. D., Tumlos, R. B., & Ramos, H. J. (2016) · Food Control · doi:10.1016/j.foodcont.2016.04.034 · Cited by 32 · see citing works
Chutia, H., & Mahanta, C. L. (2021) · Journal of Food Processing and Preservation · doi:10.1111/jfpp.15372 · Cited by 30 · see citing works
Self-citationGabriel, A. A., & Colambo, J. C. R. (2016) · Food Control · doi:10.1016/j.foodcont.2016.04.046 · Cited by 26 · see citing works
Hu, Y., & Wu, W. (2023) · Food and Environmental Virology · doi:10.1007/s12560-023-09551-6 · Cited by 25 · see citing works
Arzeta-Ríos, A. J., Guerra-Ramírez, D., Reyes-Trejo, B., Ybarra-Moncada, M. C., & Zuleta-Prada, H. (2020) · International Journal of Food Engineering · doi:10.1515/ijfe-2019-0378 · Cited by 24 · see citing works
Non-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
Lamdande, A. G., Mittal, R., & K.S.M.S., R. (2020) · Innovative Food Science & Emerging Technologies · doi:10.1016/j.ifset.2020.102312 · Cited by 22 · see citing works
Non-thermal processing as a preservation tool for health-promoting beverages
Jeevitha, G., Saravanan, R., Mittal, A., & Kumar, S. V. (2023) · Discover Food · doi:10.1007/s44187-023-00066-4 · Cited by 16 · see citing works
From Palm to Plate: Unveiling the Potential of Coconut as a Plant-Based Food Alternative
Lu, Y., Zhang, Y., & Wang, S. (2024) · Journal of Agricultural and Food Chemistry · doi:10.1021/acs.jafc.3c09838 · Cited by 19 · see citing works
Pandiselvam, R., Prithviraj, V., Manikantan, M. R., Beegum, P. P. S., Ramesh, S. V., Kothakota, A., Mathew, A. C., Hebbar, K. B., Maerescu, C. M., Criste, F. L., et al. (2022) · Frontiers in Nutrition · doi:10.3389/fnut.2022.977655 · Cited by 13 · see citing works
Mahnot, N. K., Gupta, K., & Mahanta, C. L. (2019) · Journal of Food Science and Technology · doi:10.1007/s13197-019-03825-3 · Cited by 13 · see citing works
Self-citationShi, 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
SUMONSIRI, N. (2019) · Current Research in Nutrition and Food Science Journal · doi:10.12944/crnfsj.7.1.23 · Cited by 12 · see citing works
Shen, X., Wang, T., Wei, J., Li, X., Deng, F., Niu, X., Wang, Y., Kan, J., Zhang, W., Yun, Y., et al. (2023) · Foods · doi:10.3390/foods12122415 · Cited by 11 · see citing works
Sruthi, P., Mugasundari, A. V., Nimbkar, S., Moses, J. A., & Sinija, V. R. (2024) · Food Innovation and Advances · doi:10.48130/fia-0024-0030 · Cited by 6 · see citing works
Viana, J. D. D. R., Filho, E. D. G. A., Silva, L. K. D. F., Ribeiro, P. R. V., Taniguchi, C. A. K., de Souza, A. C. R., de Abreu, F. A. P., Petrus, J. C. C., & Canuto, K. M. (2026) · Journal of Food Engineering · doi:10.1016/j.jfoodeng.2026.113027 · Cited by 6 · see citing works
Tender coconut water processing: hurdle approach, quality, and accelerated shelf-life measurements
Mahnot, N. K., & Mahanta, C. L. (2021) · Journal of Food Measurement & Characterization · doi:10.1007/s11694-021-01138-8 · Cited by 6 · see citing works
Self-citationNalla, B. P. R., Thivya, P., & Sinija, V. R. (2026) · Food and Bioprocess Technology · doi:10.1007/s11947-026-04278-1 · Cited by 3 · see citing works
Bandara, R. R., Sasmini, T., Pathirana, D. T. H., Yalegama, C., Arachchige, M. P. M., & Sivaji, M. (2024) · Food Science and Technology International · doi:10.1177/10820132241248480 · Cited by 2 · see citing works
Pragalyaashree, M. M., Joshy, V. A., Blessie, R. F., Tiroutchelvame, D., & Shanmugavelayutham, G. (2024) · IEEE Transactions on Plasma Science · doi:10.1109/tps.2024.3439851 · Cited by 2 · see citing works
Effect of microwave heating on physico-chemical characteristics of coconut water
Vijay, K., Arjun, M. M., Anandakumar, S., Mahendran, R., & Vidyalakshmi, R. (2021) · International Journal of Chemical Studies · doi:10.22271/chemi.2021.v9.i1ag.11585 · Cited by 2 · see citing works
Preservation of Tender Coconut Water: Recent Technologies and Way Forward
Nalla, B. P. R., Waded, K. N., Sanjana, K., & Sinija, V. R. (2024) · Springer eBooks · doi:10.1007/978-3-031-64653-9_2 · Cited by 1 · see citing works
Tender coconut water—chemistry and preservation methods
Vandana, M., Nayak, P. P., Nandi, S., & Mishra, H. N. (2025) · Elsevier eBooks · doi:10.1016/b978-0-443-26532-7.00016-2 · Cited by 1 · see citing works
Pandey, A., & Maiti, A. (2025) · Journal of Cleaner Production · doi:10.1016/j.jclepro.2025.147378 · Cited by 1 · see citing works
da Silva, M. C., Lira, H. D. L., da Silva, F. N., & de Freitas, N. L. (2014) · Cerâmica Industrial · doi:10.4322/cerind.2014.084 · Cited by 1 · see citing works
Rethinam, P., & Krishnakumar, V. (2022) · Springer eBooks · doi:10.1007/978-3-031-10713-9_5 · Cited by 1 · see citing works
Funcia, E. D. S. (2020) · Digital Library of Theses and Dissertations (Universidade de São Paulo) · doi:10.11606/t.3.2020.tde-21092020-110212
(2016) · Elsevier eBooks · doi:10.1016/b978-0-12-801226-0.00014-1
Packing, Storage and Transport of Coconut Water
Rethinam, P., & Krishnakumar, V. (2022) · Springer eBooks · doi:10.1007/978-3-031-10713-9_6
Kumar, P., Irfan, M., Prasanna, N. S., Raghavarao, K. S. M. S., & Singh, N. P. (2026) · Journal of Food Process Engineering · doi:10.1111/jfpe.70765
- Authors
- Mahnot, N. K., Kalita, D., Mahanta, C. L., & Chaudhuri, M. K.
- Affiliations
- Tezpur University (IN)
- Corresponding author
- Chaudhuri, Mihir Kanti
- Venue
- LWT - Food Science and Technology
- Publisher
- Elsevier BV
- Published
- 2014-12
- Volume
- 59
- Issue
- 2
- Pages
- 1191-1195
- ISSN
- 0023-6438 (ISSN-L)
- OpenAlex
- W2043343733
- Cited by
- 39
- References
- 23
- Citations by year
- 2026: 3 · 2025: 3 · 2024: 5 · 2023: 3 · 2022: 3 · 2021: 4 · 2020: 7 · 2019: 5 · 2018: 1 · 2016: 4 · 2014: 1
- FWCI
- 0.71
- Type
- journal article
- Language
- en
- Open access
- hybrid
- doi.org
- Licence
- Locations
- LWT (publishedVersion, cc-by-nc-nd)
- Funders
- Department of Science and Technology, Ministry of Science and technology, New Delhi (DST/INSPIRE Fellowship/2013/482)
- 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 › Biochemistry, Genetics and Molecular Biology › Biotechnology › Microbial Inactivation Methods
- Keywords
- tender coconut water, natural food additives, citric acid, vitamin C, cysteine, aseptic packaging, glass bottles, plastic bottles, storage stability, sensory quality, physicochemical properties, free fatty acids, soluble solids, cold storage
About these checks
Registry, retraction, Cites and statistics results are computed, not judged, with one exception: a printed reference that no index lists is read once by a model before it counts as a citation error. Claims are extracted by a model and kept only when their quote appears verbatim in the text; each cited source is then checked, with a model’s help, for whether it says what the claim relies on. Those verdicts can be wrong — read the claim’s quote and the cited source before relying on one.
Statistics and arithmetic are recomputed, not judged.
Confidence bands are shown only for fields calibrated on our annotated test set. None is calibrated yet, so no band is shown.
What counts as a claim ›How we measure confidence ›How we check this ›
Are you an author, or do you see a problem with this page? Request a review
