The DOI matches its Crossref record; 18 of the 23 references it cites were found in a registry or an index.
The physicochemical properties comparison of the natural coconut water and the packaging coconut water
Open accessAbstract
The coconut water is a healthy beverage that can be used as a solvent in which a heating process can increase the solubility of the solution The nature of coconut water easily changes in the open air. Therefore, a natural coconut water is processed into packaging coconut water. But, the packaging coconut water often contains many additional ingredients which can change the taste and nutrition of coconut water. The aim of this research was to compare the physicochemical properties between a natural coconut water (NCW) and packaging coconut water (PCW). The samples consisted of 4 groups: (1) unheating-NCW (uh-NCW), (2) heating-NCW (h-NCW), (3) unheating-PCW (uh-PCW), and (4) heating-PCW (h-PCW). The physicochemical properties were analyzed based on the UV-Vis spectrum λ 190-790 nm, pH, turbidity, and conductivity. The NCW and PCW respectively had specific wavelengths at 229, 262 nm and 286, 296 nm. PCW had a more absorbancy than an NCW. Heating did not affect the physicochemical properties of an NCW as well as PCW. PCW had higher turbidity than NCW. The high absorbancy and turbidity in PCW were caused by the additional ingredients. All samples had pH which ranges from 5, 42 -5, 49, turbidity 19, 48 – 69, 63 NTU, and conductivity 15, 48 -19, 88 mS.
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HVACP using air as the excitation gas exhibits a positive antimicrobial effect against S. enterica, achieving a 2.2-log reduction in bacterial counts.
“Additionally, HVACP using air as the excitation gas exhibits a positive antimicrobial effect against S. enterica, achieving a 2.2-log reduction in bacterial counts [54].”
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 [54]
The Methods (§2.1) describe heating natural and packaged coconut water, while the Results (§3.1–3.2) report physicochemical measurements. Searches for HVACP, air as an excitation gas, S. enterica, and a 2.2-log bacterial reduction found no passage addressing the claimed antimicrobial effect. (LLM, conf=0.76)
Experimental — accuracy not yet measuredFor orange juice, 120 s of indirect HVACP treatment followed by 24 h storage resulted in a 3.8-log reduction in MA65-packaged samples.
“For orange juice, both direct and indirect treatment with HVACP effectively reduces populations of Salmonella enterica serovar Typhimurium (S. enterica): 120 s of indirect HVACP treatment followed by 24 h storage resulted in a 2.2-log reduction in air-packaged samples and a 3.8-log reduction in MA65-packaged samples [54].”
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 [54]
Section 2.1 describes heated and unheated coconut-water samples, and Section 2.6 describes measurements of their physicochemical properties. Searches for the 120-second indirect HVACP treatment and for orange juice, Salmonella, and MA65 found no passage reporting the claimed 3.8-log reduction. (LLM, conf=0.78)
Experimental — accuracy not yet measuredFor orange juice, 120 s of indirect HVACP treatment followed by 24 h storage resulted in a 2.2-log reduction in air-packaged samples.
“For orange juice, both direct and indirect treatment with HVACP effectively reduces populations of Salmonella enterica serovar Typhimurium (S. enterica): 120 s of indirect HVACP treatment followed by 24 h storage resulted in a 2.2-log reduction in air-packaged samples and a 3.8-log reduction in MA65-packaged samples [54].”
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 [54]
The Sample preparation section (2.1) describes natural and packaged coconut water heated to 50 °C; the Abstract describes measurements of their physicochemical properties. Searches for the 120-second HVACP treatment and for orange juice and Salmonella found no passage addressing the claimed 2.2-log reduction. (LLM, conf=0.78)
Experimental — accuracy not yet measured
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Citations
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Cited by
Sorted by citations
Essential oils loaded biodegradable PBAT/PBS films as young coconut packaging after harvest
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Metadata
- Authors
- Ekasari, C. P., & Widyarti, S.
- Affiliations
- University of Brawijaya (ID)
- ORCID
- Widyarti, Sri
- Venue
- IOP Conference Series: Earth and Environmental Science
- Publisher
- IOP Publishing
- Published
- 2019-12-01
- Volume
- 391
- Issue
- 1
- Pages
- 012021
- ISSN
- 1755-1315 (ISSN-L)
- 1755-1307
- OpenAlex
- W2995878075
- Cited by
- 9
- References
- 23
- Citations by year
- 2025: 2 · 2024: 2 · 2023: 3 · 2022: 2
- FWCI
- 5.58
- Type
- conference paper
- Language
- en
- Open access
- diamond
- doi.org
- Licence
- Locations
- IOP Conference Series Earth and Environmental Science (publishedVersion, cc-by)
- Topics
- Life Sciences › Agricultural and Biological Sciences › Food Science › Coconut Research and Applications
- Life Sciences › Agricultural and Biological Sciences › Food Science › Food Nutrient Composition and Product Development
- Health Sciences › Nursing › Nutrition and Dietetics › Food Science and Nutritional Studies
- Keywords
- coconut water, physicochemical properties, UV-Vis absorbance, turbidity, electrical conductivity, pH, thermal effects, beverage quality
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