Nonthermal pasteurization of tender coconut water using a continuous flow coiled UV reactor
Abstract
A non-thermal pasteurization technology is desirable to naturally preserve nutrient and organoleptic properties of packaged tender coconut water (TCW) distributed under refrigeration. The goal of this research was to assess the antimicrobial effectiveness of ultraviolet light C (UVC) as a non-thermal pasteurization of TCW. A dean flow ultraviolet reactor was used with wavelength of 254 nm at the residence time of 14.0 s. The experimental variables were three Reynold numbers (Re = 198.8, 397.7 and 596.4) and two diameters of transparent PFA tubes (3.2 mm and 1.6 mm). TCW was inoculated with cultures of Escherichia coli W1485 and Listeria monocytogenes separately before passing through the UV reactor. UVC treatment yielded 5.27 and 4.74 log10 CFU/mL E. coli count reductions for 1.6 mm and 3.2 mm ID reactors, respectively, whereas the reduction of Listeria monocytogenes were 4.18 and 2.96 log10 CFU/mL, respectively at Re = 596.4. Furthermore, as the Reynold number increased, microbial reduction also increased. The physico-chemical changes of cold pasteurized TCW were not significantly different compared to the fresh TCW.
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UV light spans the electromagnetic spectrum from 100 to 400 nm.
“Ultraviolet (UV) light, which spans the electromagnetic spectrum from 100 and 400 nm, has been approved by the United States Food and Drug Administration (FDA) as an alternative technology for pasteurizing fruits and vegetable juices [75].”
From Research Progress in Coconut Water: A Review of Nutritional Composition, Biological Activities, and Novel Processing Technologies (2025) · cites this paper as [75]
UV light has been approved by the FDA as an alternative technology for pasteurizing fruits and vegetable juices.
“Ultraviolet (UV) light, which spans the electromagnetic spectrum from 100 and 400 nm, has been approved by the United States Food and Drug Administration (FDA) as an alternative technology for pasteurizing fruits and vegetable juices [75].”
From Research Progress in Coconut Water: A Review of Nutritional Composition, Biological Activities, and Novel Processing Technologies (2025) · cites this paper as [75]
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 Gautam et al., 2017
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- Authors
- Gautam, D., Umagiliyage, A. L., Dhital, R., Joshi, P., Watson, D. G., Fisher, D. J., & Choudhary, R.
- Affiliations
- Southern Illinois University Carbondale (US)
- Corresponding author
- Choudhary, Ruplal
- ORCID
- Venue
- LWT - Food Science and Technology
- Publisher
- Elsevier BV
- Published
- 2017-09
- Volume
- 83
- Pages
- 127-131
- ISSN
- 0023-6438 (ISSN-L)
- OpenAlex
- W2613302227
- Cited by
- 37
- References
- 21
- Citations by year
- 2025: 4 · 2024: 6 · 2023: 3 · 2022: 3 · 2021: 4 · 2020: 8 · 2019: 6 · 2018: 3
- FWCI
- 3.41
- Type
- journal article
- Language
- en
- Open access
- closed
- Locations
- LWT (publishedVersion)
- Topics
- Life Sciences › Biochemistry, Genetics and Molecular Biology › Biotechnology › Microbial Inactivation Methods
- Life Sciences › Biochemistry, Genetics and Molecular Biology › Biotechnology › Listeria monocytogenes in Food Safety
- Physical Sciences › Chemistry › Inorganic Chemistry › Coconut Research and Applications
- Keywords
- tender coconut water, non-thermal pasteurization, UV-C disinfection, Escherichia coli, Listeria monocytogenes, microbial inactivation, Reynolds number, physicochemical changes
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