Non-Thermal processing of tender coconut water—A review
Abstract
Tender coconut water is sweet and clear water obtained from the immature green coconut. It is transparent and sterile liquid inside the nut, which, once opened, starts deteriorating due to enzymatic reactions and microbial contamination. Several processing techniques were attempted to preserve the coconut water; however, maintenance of fresh like quality remains a challenge. Thermal processing alters its organoleptic and nutritional properties and therefore, several nonthermal techniques like pulsed electric field, high-pressure processing, ultra-violet treatment, pulsed light, dense pressure carbon dioxide, irradiation, etc., have been investigated. This review summarizes nonthermal techniques currently available to preserve the tender coconut water quality and extend its shelf life.
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Coconut water is highly sensitive to heat and light, which can lead to discoloration, off-flavors, and microbial contamination, resulting in spoilage and loss of commercial value.
“However, coconut water is highly sensitive to heat and light, which can lead to discoloration, off-flavors, and microbial contamination, resulting in spoilage and loss of commercial value [4].”
From Effect of Atmospheric Cold Plasma Treatment on the Microorganism Growth, Diversity, and Quality of Coconut Water During Refrigerator Storage (2025) · cites this paper as [4]
The storage-related turbidity increase may be attributed to microbial growth decomposing macromolecular nutrients and oxidative reactions catalyzed by PPO and POD.
“This storage-related turbidity increase may be attributed to two main factors: The first is microbial growth decomposing macromolecular nutrients, which increases the content of suspended particles [4]. The second is oxidative reactions catalyzed by polyphenol oxidase (PPO) and peroxidase (POD) in coconut water upon exposure to oxygen, leading to a transition from clarity to turbidity [35].”
From Effect of Atmospheric Cold Plasma Treatment on the Microorganism Growth, Diversity, and Quality of Coconut Water During Refrigerator Storage (2025) · cites this paper as [4]
CP-induced enzyme inactivation may involve reactive species attacking amino acid residues in PPO and POD, disrupting their secondary and tertiary structures, and UV radiation inducing protein structural changes.
“The underlying mechanism of enzyme inactivation may involve multiple pathways: reactive species generated during CP treatment can attack amino acid residues in PPO and POD, disrupting their secondary and tertiary structures. Additionally, ultraviolet (UV) radiation produced in the plasma can induce protein structural changes, leading to enzyme deactivation [4].”
From Effect of Atmospheric Cold Plasma Treatment on the Microorganism Growth, Diversity, and Quality of Coconut Water During Refrigerator Storage (2025) · cites this paper as [4]
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Coconut-based fermented beverages
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A Review on Sustainable Preservation of Coconut‐Based Beverages Using Nonthermal Technologies
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- Authors
- Rajashri, K., Rastogi, N. K., & Negi, P. S.
- Affiliations
- Central Food Technological Research Institute (IN)
- Corresponding author
- Negi, Pradeep Singh
- Venue
- Food Reviews International
- Publisher
- Informa UK Limited
- Published
- 2020-11-19
- Volume
- 38
- Issue
- sup1
- Pages
- 34-55
- ISSN
- 1525-6103 (ISSN-L)
- 8755-9129
- OpenAlex
- W3108457233
- Cited by
- 24
- References
- 115
- Citations by year
- 2026: 3 · 2025: 2 · 2024: 9 · 2023: 4 · 2022: 3 · 2021: 3
- FWCI
- 0.28
- Type
- journal article
- Language
- en
- Open access
- closed
- Locations
- Food Reviews International (publishedVersion)
- Funders
- Council for Scientific and Industrial Research, South Africa (MLP0204)
- Topics
- Life Sciences › Biochemistry, Genetics and Molecular Biology › Biotechnology › Microbial Inactivation Methods
- Physical Sciences › Chemistry › Inorganic Chemistry › Coconut Research and Applications
- Life Sciences › Agricultural and Biological Sciences › Food Science › Radiation Effects and Dosimetry
- Keywords
- tender coconut water, non-thermal processing, food preservation, shelf life extension, pulsed electric field, high pressure processing, pulsed light, ultraviolet therapy, irradiation, carbon dioxide therapy, enzymatic degradation, microbial contamination
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