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Cited by 91Coconut Research and ApplicationsPostharvest Quality and Shelf Life ManagementMicrobial Inactivation Methods

Coconut water preservation and processing: a review

Open access
Prades, Alexia, Dornier, Manuel, Diop, Nafissatou, Pain, Jean-Pierre·2012·Fruits
DOI 10.1051/fruits/2012009
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Abstract

Coconut water preservation and processing: a review.

AI snapshot

Written from the paper’s full text.

TL;DR

This review synthesizes preservation of whole young tender coconuts and processing of coconut water, noting that wax coatings can extend whole-nut shelf life and that thermal treatments with additives remain industrial mainstays. It concludes that taste, aroma, and colour are still difficult to preserve and that membrane and emerging technologies need further development.

Key findings

  • Whole young tender coconuts cannot be stored more than 6 days at ambient temperature; the longest reported shelf life was 49 days at 12 °C with paraffin wax, while partially husked nuts treated with carnauba wax lasted up to 30 days at 12 °C.
  • Mature coconut water is often discarded as waste: a factory splitting about 300,000 coconuts/day produces approximately 5.3 m³ of pure coconut water plus 44 m³ of wash water (50 m³ effluent/day), with pure coconut water BOD of 29,000 mg·L⁻¹ and global liquid waste BOD of about 5,800 mg·L⁻¹ that must be reduced to 50 mg·L⁻¹.
  • Thermal processing examples include pasteurisation at 85 °C for 10 min followed by sterilisation at 121 °C for 30 min in cans or 100 °C for 15 min in bottles; *Escherichia coli* D values on buko ranged from 0.26 ± 0.01 min at 80 °C to 0.56 ± 0.08 min at 60 °C.
  • Microfiltration achieved steady-state flux of 150 L·h⁻¹·m⁻² with only 3% loss at a volumic reduction factor of 25, while 10 kDa ultrafiltration retained 92% of PPO and 91% of POD activity; sterilisation extended shelf life to 10 months at ambient temperature and 12 months at 4 °C.

Methods

  • Design: narrative literature review covering two fields—preservation of whole young tender coconuts and processing of extracted coconut water.
  • Data/sample: published studies, an FAO manual, patents, and theses; no primary experimental sample was generated by the authors.
  • Analysis: qualitative synthesis, including compiled tables of thermophysical properties, PPO/POD thermal inactivation models, and microfiltration/ultrafiltration conditions; no systematic search or meta-analysis is described.

Limitations

  • The paper states that current research on the post-harvest sector of coconut water is rare, that no information was found on young coconut water aseptic extraction, that no peer-reviewed article was found on refrigeration, and that few studies have dealt with quality and shelf life of processed coconut water.
  • The paper states that discoloration is still not completely elucidated, that membrane filtration is not yet used industrially for young coconut water, and that one sensory study used commercialised samples of different origin without a fresh reference sample.
  • Evident from the text: as a narrative review, it does not describe a systematic search protocol, inclusion criteria, or quality appraisal, and it relies partly on non-peer-reviewed sources such as a thesis, a patent, and an FAO manual.

Model-written summary. Check it against the paper before relying on it.

Integrity signals

Registry

Crossref · 10.1051/fruits/2012009

Cites

64 of 64 references verified0 citation errors · 0 not checkable

Statistics

Nothing to recompute.

Claims the paper makes

0 of 113 cited sources checked · 0 supported · 0 flagged

  • Findingreasoning

    No information was found in the literature on young coconut water aseptic extraction.

    “No information was found in the literature on young coconut water aseptic extraction, whereas it is the first crucial operation in coconut water processing.”
    Quote in the paperSubstantial claim
  • Findingcitation

    The first paper presenting detailed scientific results of thermal treatment of young coconut water was published in 1996.

    “Although some publications addressed the processing of young coconut water before the mid-1990s [41][42][43], the first paper presenting detailed scientific results of thermal treatment of young coconut water was published in 1996.”
    Quote in the paperNot a substantial claim0 of 1 sources checked
    • cites [41][42][43]

      Couldn’t be matched to a paper in Crossref, so it can’t be checked.

  • Interpretationcitation

    Young tender coconuts are still the best way to preserve coconut water inside its natural container.

    “Young tender coconuts are still the best way to preserve coconut water (inside its natural container) but the nuts cannot be stored for more than 6 days at ambient temperature [12].”
    Quote in the paperNot a substantial claim0 of 1 sources checked
    • cites [12] Gatchalian, 1993, Food Qual. Prefer. source
  • Premisecitation

    For the whole nut without any treatment, preservation for 28 days at either 12 °C or 17 °C gave the best results reported in the literature.

    “For the whole nut without any treatment, preservation for 28 days at either 12 °C or 17 °C gave the best results reported in the literature [15][16][17].”
    Quote in the paperNot a substantial claim0 of 1 sources checked
    • cites [15][16][17]

      Couldn’t be matched to a paper in Crossref, so it can’t be checked.

  • Interpretationreasoning

    Prolonging coconut water shelf life without modifying its flavour and nutritious properties remains a technical challenge.

    “Prolonging the coconut water shelf life without modifying its flavour and nutritious properties remains a technical challenge.”
    Quote in the paperSubstantial claim
  • Classified as probably not a substantial claim. 16
  • May combine two claims. 30

  • Probably not a substantial claim: may not pass S3 (load-bearing).

    Findingnone given

    Thermal and non-thermal treatments, sometimes combined with additives, have been tried with varying degrees of success.

    “Thermal and non-thermal treatments, sometimes combined with additives, have been tried with varying degrees of success.”
    Quote in the paperNot a substantial claim

  • Probably not a substantial claim: may not pass S3 (load-bearing), S4 (based).

    Findingnone given

    Current research on the post-harvest sector of coconut water is rare.

    “Current research on the post-harvest sector of coconut water is rare.”
    Quote in the paperNot a substantial claim

  • Probably not a substantial claim: may not pass S3 (load-bearing).

    Findingnone given

    Two additional publications by the University of Sao Paulo, Brazil, described microwave treatment of coconut water.

    “Two additional publications by the University of Sao Paulo, Brazil, described microwave treatment of coconut water.”
    Quote in the paperNot a substantial claim

  • Probably not a substantial claim: may not pass S3 (load-bearing).

    Findingcitation

    The first paper on the preservation of tender coconut water was Indian.

    “The first paper on the preservation of tender coconut water was Indian [43].”
    Quote in the paperNot a substantial claim0 of 1 sources checked
    • cites [43] Srivatsa, 1995, Indian Coconut J.

      Couldn’t be matched to a paper in Crossref, so it can’t be checked.

  • May combine two claims.

    Findingnone given

    Membrane filtration techniques, mentioned in seven papers, have not yet been used industrially for young coconut water.

    “As far as we know, membrane filtration techniques, mentioned in seven papers, have not yet been used industrially for young coconut water.”
    Quote in the paperNot a substantial claim

  • May combine two claims.

    Findingnone given

    Since 1996, ten articles have been published on pasteurisation and two on sterilisation of young coconut water.

    “Since then, ten articles have been published on pasteurisation and two on sterilisation.”
    Quote in the paperNot a substantial claim

  • May combine two claims.

    Findingnone given

    Cooling and freezing are the two processes currently used in the industry for young coconut water, but they are only cited or described in three articles and one manual.

    “Besides conventional thermal techniques, cooling and freezing are the two processes currently used in the industry.Surprisingly, they are only cited or described in three articles and one manual.”
    Quote in the paperNot a substantial claim

  • May combine two claims.

    Premisecitation

    At 90 °C, total inactivation of PPO was obtained after 550 s and of POD after 310 s.

    “At a low temperature (90 °C), total inactivation was obtained after 550 s for PPO and after 310 s for POD [50].”
    Quote in the paperNot a substantial claim0 of 1 sources checked
    • cites [50] Campos, 1996, Philipp. J. Coconut Stud. source

  • May combine two claims.

    Interpretationcitation

    The major problem encountered in coconut water stabilisation is apparently not microbiological or chemical stability, since these objectives have already been partially achieved, but the fact that enzymes need to be inactivated to stabilise the colour and taste of the final product.

    “The major problem encountered in coconut water stabilisation is apparently not microbiological or chemical stability, since these objectives have already been partially achieved [44,45], but the fact that enzymes need to be inactivated to stabilise the colour and taste of the final product.”
    Quote in the paperSubstantial claim0 of 2 sources checked
    • cites [44] Chowdhury, 2005, Biotechnol. source
    • cites [45] Costa, 2005, Cienc. Agrotec. (Brazil) source
    • Rests on an assumption: PPO and POD enzymes are present in young coconut water.
    • Rests on an assumption: The consequence of PPO or POD activities in coconut water is discoloration.

  • Probably not a substantial claim: may not pass S3 (load-bearing).

    Premisecitation

    Fresh mature coconut water was concentrated by plate-and-frame reverse osmosis using composite membranes at 2, 3 and 4 MPa inlet pressures.

    “Fresh mature coconut water was also concentrated by plate-and-frame reverse osmosis using composite membranes (DDS type HR98 with a cut-off of less than 500 Da) at (2, 3 and 4) MPa inlet pressures [29].”
    Quote in the paperNot a substantial claim0 of 1 sources checked
    • cites [29] Del Rosario, 1988, Philipp. J. Coconut Stud.

      Couldn’t be matched to a paper in Crossref, so it can’t be checked.

  • Probably not a substantial claim: may not pass S3 (load-bearing).

    Premisecitation

    Jagannath et al. studied the production of Nata de coco by Acetobacter xylinum using tender coconut water as a medium instead of the usual mature coconut water.

    “Jagannath et al. studied the production of Nata de coco by Acetobacter xylinum using tender coconut water as a medium instead of the usual mature coconut water [40].”
    Quote in the paperNot a substantial claim0 of 1 sources checked
    • cites [40] Jagannath, 2008, World J. Microbiol. Biotechnol source

  • May combine two claims.

    Interpretationreasoning

    The best method for prolonging shelf life was obtained using wax coatings: paraffin for whole young tender coconuts for up to 49 days at 12 °C, and carnauba for partially husked fruits for up to 30 days at 12 °C.

    “In conclusion, the best method for prolonging shelf life was obtained using wax coatings: paraffin for whole young tender coconuts for up to 49 days at 12 °C, and carnauba for partially husked fruits for up to 30 days at 12 °C.”
    Quote in the paperSubstantial claim

  • May combine two claims.

    Premisecitation

    Temperature significantly affected density, dynamic viscosity, thermal diffusivity, thermal conductivity and specific heat of green Bahia coconut water, with linear trends except dynamic viscosity, which displayed an exponential curve.

    “Temperature significantly affected the above properties, which displayed linear trends, except for dynamic viscosity, which displayed an exponential curve.”
    Quote in the paperNot a substantial claim0 of 1 sources checked
    • cites [48] Fontan, 2009, J. Food Process Eng. source

  • May combine two claims.

    Premisecitation

    The quality of effluent to discharge into inland surface waters includes a pH of 6.5 to 8 and maximum allowed amounts of 300 mg/L, 30 mg/L and 10 mg/L for COD, BOD and oil, respectively.

    “The quality of the effluent to discharge into inland surface waters includes a pH of 6.5 to 8 and maximum allowed amount of 300 mg•L -1 , 30 mg•L -1 and 10 mg•L -1 for COD (Chemical Oxygen Demand), BOD and oil, respectively [28].”
    Quote in the paperNot a substantial claim0 of 1 sources checked
    • cites [28] Wickramasinghe, 1998–1999, Cocos source

  • Probably not a substantial claim: may not pass S3 (load-bearing). May combine two claims.

    Premisecitation

    Anaerobic treatment in an Upflow Anaerobic Sludge Blanket and aerobic treatment in ponds have been suggested for coconut water waste.

    “Anaerobic treatment in an Upflow Anaerobic Sludge Blanket (UASB) and aerobic treatment in ponds have also been suggested [27].”
    Quote in the paperNot a substantial claim0 of 1 sources checked
    • cites [27] Joson L., Coconut water utilization, Coconuts Today 7 (1989).

      Couldn’t be matched to a paper in Crossref, so it can’t be checked.

  • May combine two claims.

    Premisecitation

    For the whole nut with film wrapping, results were equivalent or better: 28 days at 12 °C with PE film and 30 days at 12 °C with PVC film.

    “For the whole nut with film wrapping, results were equivalent or even better: 28 days at 12 °C with PE film [16] and 30 days at 12 °C with PVC film [19].”
    Quote in the paperNot a substantial claim0 of 2 sources checked
    • cites [16] Maciel, 1992, J. Food Process. Preserv. source
    • cites [19] Assis J.S. de, Resende J.M., Oliveira e Silva F., Ribeiro dos Santos C., Nunes F., Tecnicas para colheita e pos-colheita do coco verde, Comun. Tec. Embrapa Semi-Arido, 2000, Brazil, 6 p.

      Couldn’t be matched to a paper in Crossref, so it can’t be checked.

  • May combine two claims.

    Premisecitation

    The temperature required for a D value of 5 min was 81.2 °C for coconut water POD, higher than 44.5 °C for pepper, 75 °C for grape and 80.3 °C for carrot, but slightly lower than 83.2 °C for potato.

    “The temperature required for a D value of 5 min, which was 81.2 °C for coconut water POD [57], was shown to be higher than the 44.5 °C required for pepper [58], 75 °C for grape [59] and 80.3 °C for carrot [60], but slightly lower than the 83.2 °C for potato [60].”
    Quote in the paperNot a substantial claim0 of 3 sources checked
    • cites [57] Matsui, 2008, J. Food Eng. source
    • cites [58] Serrano-Martínez, 2008, Food Chem. source
    • cites [59] Fortea, 2009, Food Chem. source

  • Probably not a substantial claim: may not pass S3 (load-bearing), S4 (based).

    Interpretationnone given

    Aseptic extraction is the first crucial operation in coconut water processing.

    “No information was found in the literature on young coconut water aseptic extraction, whereas it is the first crucial operation in coconut water processing.”
    Quote in the paperNot a substantial claim

  • May combine two claims.

    Premisecitation

    The experimental hot-fill samples were acceptable even though they did not resemble other commercial samples in terms of physicochemical attributes.

    “The experimental hot-fill samples were acceptable even though they did not resemble other commercial samples in terms of physicochemical attributes.”
    Quote in the paperNot a substantial claim0 of 1 sources checked
    • cites [45] Costa, 2005, Cienc. Agrotec. (Brazil) source

  • May combine two claims.

    Premisecitation

    Nata de coco is pure cellulose, free of lignin and hemicellulose, produced by Acetobacter xylinum.

    “Nata de coco is pure cellulose, free of lignin and hemicellulose, produced by Acetobacter xylinum [34][35][36].”
    Quote in the paperNot a substantial claim0 of 1 sources checked
    • cites [34][35][36]

      Couldn’t be matched to a paper in Crossref, so it can’t be checked.

  • May combine two claims.

    Premisecitation

    In Taiwan, sterilisation is commonly used as a thermal treatment to stabilise coconut water and frequently causes non-enzymatic browning of the liquid.

    “In Taiwan, sterilisation is commonly used as a thermal treatment to stabilise coconut water and frequently causes non-enzymatic browning of the liquid [46].”
    Quote in the paperNot a substantial claim0 of 1 sources checked
    • cites [46] Tzeng, 1998, Food Sci. (Taiwan)

      Couldn’t be matched to a paper in Crossref, so it can’t be checked.

  • May combine two claims.

    Premisecitation

    At temperatures below 90 °C, the POD of coconut water is less thermostable than PPO, like strawberry, but unlike apple or pineapple.

    “At temperatures below 90 °C, the POD of the coconut water is less thermostable than PPO, like strawberry [52], but unlike apple [53] or pineapple [54].”
    Quote in the paperNot a substantial claim0 of 3 sources checked
    • cites [52] Terefe, 2010, Innov. Food Sci. Emerg. Technol. source
    • cites [53] Valderrama, 2001, Cienc. Tecnol. Aliment. source
    • cites [54] Lee, 2009, Food Sci. Biotechnol.

      Couldn’t be matched to a paper in Crossref, so it can’t be checked.

  • Classified as probably not a substantial claim.

    Premisecitation

    Mature coconut water is a waste of a valuable food.

    “The liquid causes environmental pollution and is also a waste of a valuable food [27].”
    Quote in the paperSubstantial claim0 of 1 sources checked
    • cites [27] Joson L., Coconut water utilization, Coconuts Today 7 (1989).

      Couldn’t be matched to a paper in Crossref, so it can’t be checked.

  • May combine two claims.

    Premisecitation

    At 139 °C for 10 s combined with 200 mg/L ascorbic acid, PPO was entirely inactivated, whereas POD was still active at 40% of its original level.

    “At a temperature of 139 °C for 10 s combined with 200 mg•L -1 of ascorbic acid, PPO was entirely inactivated, whereas POD was still active at 40% of its original level [51].”
    Quote in the paperNot a substantial claim0 of 1 sources checked
    • cites [51] Abreu, 2007, Cienc. Tecnol. Aliment. source

  • May combine two claims.

    Premisecitation

    Pure coconut water has a BOD of 29,000 mg/L and wash water about 3,000 mg/L, so the global liquid waste from the factory has about 5,800 mg/L BOD, which has to be reduced to 50 mg/L.

    “Pure coconut water has a BOD (Biological Oxygen Demand) of 29,000 mg•L -1 and wash water about 3,000 mg•L -1 so that the global liquid waste from the factory has about 5,800 mg•L -1 of BOD, which has to be reduced to the accepted level of 50 mg•L -1 [25].”
    Quote in the paperNot a substantial claim0 of 1 sources checked
    • cites [25] Sison, 1977, Philipp. J. Coconut Stud.

  • May combine two claims.

    Interpretationcitation

    The most economical and practical ways to enhance the value of coconut water are making vinegar, using it as a growth medium for yeasts, for xanthan gum production, for culture for various lactic acid bacteria, or for Nata de coco production.

    “The most economical and practical ways to enhance the value of coconut water are still making vinegar [30], using it as a growth medium for yeasts [25], for xanthan gum production [31], for the culture for various lactic acid bacteria [32] or for Nata de coco production [33].”
    Quote in the paperNot a substantial claim0 of 3 sources checked
    • cites [30] Sanchez P.C., Collado L.S., Gerpacio C.L., Lapitan H., Village level technology of processing coconut water vinegar, Philipp. Agric. (1985) 439–448.

      Couldn’t be matched to a paper in Crossref, so it can’t be checked.

    • cites [25] Sison, 1977, Philipp. J. Coconut Stud.
    • cites [31] Angeles O.R., Baraquio W.L., Dalmacio I.F., Segubre E.M., Optimization and cost of xanthan gum production from coconut water by Xanthomonas campestris pv. campestris NRRL 1459, 29th Annu. Convention Philipp. Soc. Microbiol., Inc. Laoag, Ilocos Norte, Philipp., 2000.

  • May combine two claims.

    Premisecitation

    Microfiltration decreased K, Mg, Ca, Fe, and Cu concentrations by 10, 16, 19, 20, and 22%, respectively.

    “K, Mg, Ca, Fe and Cu concentrations decreased by, respectively, (10, 16, 19, 20 and 22)%.”
    Quote in the paperNot a substantial claim0 of 1 sources checked
    • cites [75] Magalhaes, 2005, Ciênc. Tecnol. Aliment. source

  • May combine two claims.

    Premisecitation

    Ultrafiltration is used for extraction of small molecules from a solution and enzymes PPO and POD are small molecules of 73.8 kDa and 49.2 kDa.

    “Moreover, ultrafiltration (UF) is used for the extraction of small molecules from a solution and enzymes, such as PPO and POD, are small molecules of, respectively, 73.8 kDa and 49.2 kDa [63].”
    Quote in the paperNot a substantial claim0 of 1 sources checked
    • cites [63] Duarte, 2002, Cienc. Tecnol. Aliment. source

  • May combine two claims.

    Premisecitation

    At temperatures above 77 °C, PPO was found to be more thermally resistant to microwave heating than POD, corroborating the results of Campos et al.

    “At temperatures above 77 °C, PPO was found to be more thermally resistant to microwave heating than POD, corroborating the results of Campos et al. [50].”
    Quote in the paperNot a substantial claim0 of 1 sources checked
    • cites [50] Campos, 1996, Philipp. J. Coconut Stud. source

  • May combine two claims.

    Premisecitation

    The authors determined D parameters for PPO, D92.20°C = 52 s, and for POD, D92.20°C = 16 s.

    “The authors used a first-order kinetic model to describe the experimental results and determined D parameters for PPO, D 92.20 °C = 52 s, and for POD, D 92.20 °C = 16 s.”
    Quote in the paperSubstantial claim0 of 1 sources checked
    • cites [57] Matsui, 2008, J. Food Eng. source

  • May combine two claims.

    Premisereasoning

    In all cases, PPO activity was considerably reduced and POD activity was undetectable.

    “In all cases, PPO activity was considerably reduced and POD activity was undetectable.”
    Quote in the paperNot a substantial claim

  • May combine two claims.

    Premisecitation

    Working on a semi-industrial microfiltration unit, Diop observed relatively high steady-state flux at 150 L/h/m2 and a loss of only 3% of coconut water at a VRF of 25.

    “Working on a semi-industrial microfiltration unit, Diop observed relatively high steady-state flux at 150 L•h -1 •m -2 and a loss of only 3% of coconut water at a VRF (Volumic Reduction Factor) of 25 [65].”
    Quote in the paperNot a substantial claim0 of 1 sources checked
    • cites [65] Diop N., Caractérisation physico-chimique de l'eau de la noix de coco verte ( Cocos nucifera L.) et essais de stabilisation par techniques membranaires, ENSIA–SIARC, Master thesis, Montpellier, France, 2005, 132 p.

      Couldn’t be matched to a paper in Crossref, so it can’t be checked.

  • May combine two claims.

    Premisecitation

    Sterilisation prolonged the shelf life of coconut water to 10 months at ambient temperature and to 12 months at 4 °C.

    “Sterilisation prolonged the shelf life of coconut water to 10 months at ambient temperature and to 12 months at 4 °C [44].”
    Quote in the paperNot a substantial claim0 of 1 sources checked
    • cites [44] Chowdhury, 2005, Biotechnol. source

  • Probably not a substantial claim: may not pass S3 (load-bearing).

    Premisecitation

    Another way to cope with coconut water pinking is to mix it with a coloured fruit juice such as cashew apple juice or acerola.

    “Another way to cope with coconut water pinking is to mix it with a coloured fruit juice such as cashew apple juice [67][68][69], acerola”
    Quote in the paperNot a substantial claim0 of 1 sources checked
    • cites [67][68][69]

      Couldn’t be matched to a paper in Crossref, so it can’t be checked.

  • Probably not a substantial claim: may not pass S3 (load-bearing).

    Premisecitation

    The FAO patent claims that high-speed centrifugation followed by microfiltration and aseptic packaging can preserve young coconut water for at least 6 months.

    “The FAO has also taken out a patent [64] claiming that high-speed centrifugation followed by microfiltration and aseptic packaging can preserve young coconut water for a period of at least 6 months.”
    Quote in the paperNot a substantial claim0 of 1 sources checked
    • cites [64] Satin M., Amorrigi G., Coconut beverage, FAO, Patent GB2318969 depos. 13 May 1998, Rome, Italy, 1998.

      Couldn’t be matched to a paper in Crossref, so it can’t be checked.

  • May combine two claims.

    Interpretationreasoning

    Microfiltration has no effect on enzyme activity because enzymes cross the membrane.

    “Hence, from a microbiological point of view, microfiltration appears to be a satisfactory way to stabilise coconut water but has no effect on enzyme activity since the enzymes cross the membrane.”
    Quote in the paperNot a substantial claim

  • Probably not a substantial claim: may not pass S4 (based). May combine two claims.

    Interpretationnone given

    Microfiltration and ultrafiltration can preserve the taste of fresh coconut water but not the aroma.

    “Microfiltration and ultrafiltration can preserve the taste of the fresh coconut water but not the aroma.”
    Quote in the paperNot a substantial claim

  • Probably not a substantial claim: may not pass S4 (based).

    Interpretationnone given

    Since its pH is high, coconut water is subject to rapid deterioration.

    “Since its pH is high, it is subject to rapid deterioration.”
    Quote in the paperNot a substantial claim

  • Probably not a substantial claim: may not pass S3 (load-bearing), S4 (based).

    Interpretationnone given

    Ultrafiltration can drastically change the mineral composition of coconut water.

    “Ultrafiltration can drastically change the mineral composition of coconut water.”
    Quote in the paperNot a substantial claim

  • Probably not a substantial claim: may not pass S3 (load-bearing), S4 (based). May combine two claims.

    Interpretationnone given

    Coconut water extracted from young coconut fruits appears to be a natural healthy beverage and a good alternative to artificial sport drinks.

    “Coconut water extracted from young coconut fruits appears to be a natural healthy beverage and a good alternative to artificial sport drinks.”
    Quote in the paperNot a substantial claim

  • Classified as probably not a substantial claim. May combine two claims.

    Interpretationreasoning

    Coconut water is not a common fruit juice and thus not easy to stabilise.

    “Coconut water is not a common fruit juice and thus not easy to stabilise.”
    Quote in the paperSubstantial claim

  • May combine two claims.

    Premisecitation

    Listeria monocytogenes was a possible contaminant of young coconut water and grew easily on this media even at 4 °C.

    “They also confirmed the results of an investigation by Walter et al., who demonstrated that Listeria monocytogenes was a possible contaminant of young coconut water and grew easily on this media even at 4 °C [85].”
    Quote in the paperSubstantial claim0 of 1 sources checked
    • cites [85] Walter, 2009, Food Microbiol. source
42 of 42

  • The paper relies on this without support.

    As soon as the nut is opened, coconut water's biochemical composition and physical appearance change.

    “As soon as the nut is opened, its biochemical composition and physical appearance change.”

  • The paper relies on this without support.

    Reducing temperature below 12 °C results in chilling injury, with coconut skin rapidly browning.

    “As for many tropical fruits, reducing the temperature below 12 °C results in chilling injury: the coconut skin rapidly browns.”

  • The paper relies on this without support.

    Exposed trimmed husk quickly turns brown, reducing the commercial value of the fruit even though the coconut water remains of good quality inside.

    “However, the exposed trimmed husk quickly turns brown, reducing the commercial value of the fruit even though the coconut water remains of good quality inside.”

  • The paper relies on this without support.

    Without any packing or sanitisation, partially husked young tender coconuts can only be stored for 7 days at 17 °C.

    “Without any packing or sanitisation, these partially husked nuts can only be stored for 7 days at 17 °C.”

  • The paper relies on this without support.

    PPO and POD enzymes are present in young coconut water.

    “As is true for many fruit juices, polyphenol oxydase (PPO) and peroxydase (POD) enzymes are present in young coconut water.”

  • The paper relies on this without support.

    The consequence of PPO or POD activities in coconut water is discoloration.

    “The consequence of PPO or POD activities in coconut water is discoloration.”

  • The paper relies on this without support.

    Yellow, brown or pink discoloration of coconut water can occur a few minutes or a few hours after the nut is cracked.

    “Yellow, brown or pink discoloration of the coconut water can occur a few minutes or a few hours after the nut is cracked.”

  • The paper relies on this without support.

    Discoloration can also occur after several weeks of storage of processed coconut water.

    “Discoloration can also occur after several weeks of storage of processed coconut water.”

  • The paper relies on this without support.

    The original flavour of coconut water is sensitive to temperature.

    “The original flavour of coconut water is sensitive to temperature and microfiltration (MF) could help to pasteurise the product at ambient temperature while preserving its aroma.”

  • The paper relies on this without support.

    Food composition and temperature are important factors which affect the thermal behaviour of a tropical fluid such as coconut water.

    “Food composition and temperature are important factors which affect the thermal behaviour of a tropical fluid such as coconut water.”

  • The paper relies on this without support.

    Few studies have dealt with the quality and shelf life of processed coconut water.

    “Few studies have dealt with the quality and shelf life of processed coconut water.”

  • The paper relies on this without support.

    The market for processed coconut water is constantly growing in Brazil.

    “As the market for processed coconut water is constantly growing in Brazil, Luvielmo et al. performed a quantitative descriptive analysis of Brazilian branded coconut waters to compare the effects of different types of processing: freezing, pasteurisation and microwave heating [79].”

  • The paper relies on this without support.

    The market for coconut water is continuously expanding worldwide.

    “Despite the lack of scientific knowledge on this raw material, the market for it is continuously expanding worldwide.”

  • The paper relies on this without support.

    The discoloration of coconut water is still not completely elucidated.

    “The discoloration of coconut water is still not completely elucidated.”
14 of 14

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?

  • 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 [23]

  • Prades et al. (2012) concluded that thermal treatments (pasteurization, sterilization) and non-thermal treatments (microfiltration) were not enough to obtain an extended shelf-life of coconut water without the addition of any food additives.

    “Prades et al. (2012) reviewed nu-merous research reports on the processing and the shelf-life of coconut water and concluded that thermal treatments i.e. pasteurization, sterilization, and non-thermal treatments i.e. microfiltration were not enough to obtain an extended shelf-life of coconut water without the addition of any food additives.”

    From The Shelf Life Estimation of Cold Sterilized Coconut Water (2017) · cites this paper as Prades et al. (2012)

  • An effective result for extending coconut water shelf-life may be obtained by adding molecules such as nisin, ascorbic acid, citric acid, and sodium metabisulfite.

    “An effective result may be obtained by adding molecules e.g., nisin, ascorbic acid, citric acid, and sodium metabisulfite.”

    From The Shelf Life Estimation of Cold Sterilized Coconut Water (2017) · cites this paper as Prades et al. (2012)

  • Studies using nisin, ascorbic acid, citric acid, and sodium metabisulfite succeeded in maintaining the quality of pasteurized coconut water for 2-3 months at room temperature or refrigerator.

    “Studies using those materials succeeded in maintaining the quality of pasteurized coconut water for 2-3 months at room temperature or refrigerator.”

    From The Shelf Life Estimation of Cold Sterilized Coconut Water (2017) · cites this paper as Prades et al. (2012)

  • Age, gender and other demographic indices had no influence on the knowledge of the study population (p>0.05).

    “Consistent with other previous studies [3 , 22] age, gender and other demographic indices had no influence on the knowledge of the study population ( p > 0.05).”

    From Food safety knowledge and practices among fresh coconut vendors (2020) · cites this paper as [22]

    The review’s section 3.2.3 discusses coconut-water processing, shelf life and product quality, not whether age, gender or other demographic characteristics affect a study population’s knowledge. Searches for the claimed demographic association and for consumer knowledge found no relevant passage. Page numbers were not available in the indexed passages. (LLM, conf=0.76)

    Experimental — accuracy not yet measured

Self-check

Percentages, sums and reported differences re-computed from the paper’s own numbers.

Each contradiction between two passages listed here was confirmed by an independent check.

  • Coconut-water manual is cited under the wrong reference number

    Minor

    The text cites reference [62] for the named manual, but reference 62 is a paper about microwave inactivation. The manual appears as reference 63.

  • Calcium is reported as both decreased and stable

    Minor

    The listed reductions assign calcium a 19% decrease, but the next sentence says calcium concentrations remained stable.

2 of 2

Cites

Flagged first, then by citations

Research works printed but not linked: 36

  1. Pieris, 1971, Oléagineux, 26, 383
  2. Woodroof J.G., Coconut storage and processing, and minor uses of products of the coconut tree, in: Coconuts: production, processing, products, AVI (Ed.), Westport, U.S.A., 1970.
  3. Batugal P.A., Ramanatha Rao V., Bong C., Promoting multi–purpose uses and competitiveness of the coconut, in: Batugal P.A., Ramanatha Rao V., Bong C.E. (Eds.), IPGRI, Chumphon, Thailand, 1996.
  4. Steiner, 2008, Ernährung, 32, 513
  5. Dupaigne, 1971, Fruits, 26, 625
  6. Rao, 2008, J. Plant. Crops, 36, 204
  7. Anzaldo, 1985, Philipp. J. Coconut Stud., 10, 31
  8. Ranasinghe, 2006, Indian Coconut J., 37, 17
  9. Thamban, 2007, Indian Coconut J., 37, 2
  10. Consignado, 1976, Philipp. Agric., 60, 256
  11. Queiroz, 2009, Rev. Caatinga, 22, 1
  12. Wazir S.K.S., Technologies on environment–friendly young tender coconuts, in: Proc. Cocotech Meet., APCC (Ed.), Manila, Philipp., 1997.
  13. Raju, 2007, Indian Coconut J., 37, 22
  14. Sison, 1977, Philipp. J. Coconut Stud., 11, 39
  15. Del Rosario, 1988, Philipp. J. Coconut Stud., 13, 36
  16. Prasad, 2006, Indian J. Dairy Sci., 59, 144
  17. Alaban, 1962, Philipp. Agric., 45, 490
  18. Srivatsa, 1995, Indian Coconut J., 26, 13
  19. Tzeng, 1998, Food Sci. (Taiwan), 25, 304
  20. Fox P.F., Food enzymology, Elsevier Sci. Publ. Ltd., Barking, U.K., 1991.
  21. Campos, 1996, Philipp. J. Coconut Stud., 20, 487
  22. Lee, 2009, Food Sci. Biotechnol., 18, 661
  23. Kikuda A.T., Tadini C.C., Fernandes R., Modelo de primeira ordem multicomponente para inativação térmica em processo descontínuo da peroxidase e polifenoloxidase presentes na água de coco verde ( Cocos nucifera L.), in: SBCTA (Ed.), XVIII Congr. Bras. Ciênc. Tecnol. Aliment., Porto Alegre, Brazil, 2002.
  24. Diop N., Caractérisation physico-chimique de l'eau de la noix de coco verte ( Cocos nucifera L.) et essais de stabilisation par techniques membranaires, ENSIA–SIARC, Master thesis, Montpellier, France, 2005, 132 p.
  25. Carvalho, 2006, Bol. Cent. Pesqui. Process. Aliment., 24, 1
  26. Silva, 2006, Acta Sci. Technol., 28, 191
  27. Garcia, 2007, Cord, 23, 67
  28. Costa, 2006, Rev. Bras. Armazenamento, 31, 95
  29. Naozuka J., Murasaki N.C., Tadini C.C., Oliveira P.V. de, Estudo da Influência de Processos de Conservação na Distribuição de Espécies Elementares em Água de Coco, in: SBCTA (Ed.), XIX Congr. Bras. Ciênc. Tecnol. Aliment., Recife, Brazil, 2004.
  30. Luvielmo, 2004, Bol. Cent. Pesqui. Process. Aliment., 22, 253
  31. Abreu, 2005, Bol. Cent. Pesqui. Process. Aliment., 23, 397
  32. Pinheiro, 2005, Rev. Ciênc. Agron., 36, 209
  33. Fortes, 2006, Rev. Hig. Aliment., 20, 87
  34. Gobin, 2009, J. Food Agric. Environ., 7, 62
  35. Cesario, 2009, Hig. Aliment., 23, 39
  36. Sabapathy, 2007, Indian Coconut J., 38, 2

Cited by

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Related

Authors
Prades, A., Dornier, M., Diop, N., & Pain, J.-P.
Affiliations
  • UMR QualiSud
  • Institut Agro Montpellier (FR)
  • Institut de Technologie Alimentaire (SN)
ORCID
Venue
Fruits
Publisher
CABI Publishing
Published
2012-04-06
Volume
67
Issue
3
Pages
157-171
ISSN
  • 0248-1294 (ISSN-L)
  • 1625-967X
DOI
10.1051/fruits/2012009
OpenAlex
W2015519703
Cited by
91
References
64
Citations by year
2026: 4 · 2025: 8 · 2024: 12 · 2023: 7 · 2022: 5 · 2021: 10 · 2020: 17 · 2019: 4 · 2018: 6 · 2017: 6 · 2016: 6 · 2015: 5
FWCI
0.90
Type
journal article
Language
en
Open access
Locations
  • Fruits (publishedVersion)
  • HAL (Le Centre pour la Communication Scientifique Directe) (submittedVersion)
  • Agritrop (Cirad) (submittedVersion)
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
coconut water, food preservation, fruit processing, shelf life, postharvest handling

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.

Claims read by deepseek-v4.1-flash under definition version 3 (extract-v3) on 2026-10-10.

Classified by jev-1.13-20260917 (gold-guideline-v0.2) on 2026-10-10.

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.

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