NONTHERMAL STERILIZATION OF GREEN COCONUT WATER FOR PACKAGING
Abstract
A laboratory scale technique for nonthermal sterilization of green coconut water was developed. The process consisted of two‐stage filtrations under constant pressure using different filter media; namely, low ash filter paper (Whatman 42) in the first stage and cellulose nitrate membrane (0.2‐µ m pore opening) in the second stage. The quality of the filtered water was evaluated with respect to microbial population, organoleptic characteristics, nutrient contents and physical properties. The water after the second stage of filtration was sterile with no visible growth of microbes on culture plates. The taste of the processed water did not change significantly; however, the flavor and overall acceptability decreased about 9 and 11%, respectively. The water also remained sterile after 1 month in aseptically packed condition, but overall acceptability further decreased by 6%. The filtration reduced different nutrients of the fresh water like fat, ash, total sugar, reducing sugar and protein by 40.0, 43.9, 23.4, 29.2 and 13.3%, respectively; the removal of K, Mg, Ca, Fe and Cu was 10.15, 16.14, 19.04, 20.85 and 22.21%, respectively. The removal of these nutrients increased surface tension and decreased viscosity of the coconut water. PRACTICAL APPLICATIONS: Packaging of sterile green coconut water as soft drink has a good global market as it ensures its widespread availability, quantity and reasonable price. Non‐thermal sterilization by membrane filtration has been found to be an alternative to thermal sterilization as the later adversely deteriorates many essential qualities of this delicate coconut water. The present non‐thermal sterilization technique maintained the sterility, nutritional quality and desirable organoleptic profile of the processed water. Thus, this process could be applied for production of green coconut water as packaged soft drink.
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With different equipment and membranes, a similar increase in clarity was observed in clarified coconut water.
“With different equipment and membranes, a similar increase in clarity, and a decrease of 13% in protein content and turbidity were also observed in clarified coconut water [76,77].”
From Coconut water preservation and processing: a review (2012) · cites this paper as [76]
With different equipment and membranes, a decrease of 13% in protein content and turbidity was observed in clarified coconut water.
“With different equipment and membranes, a similar increase in clarity, and a decrease of 13% in protein content and turbidity were also observed in clarified coconut water [76,77].”
From Coconut water preservation and processing: a review (2012) · cites this paper as [76]
Microfiltration did not affect specific gravity of clarified coconut water.
“Physical properties such as surface tension and viscosity changed, whereas the specific gravity was not affected [76,77].”
From Coconut water preservation and processing: a review (2012) · cites this paper as [76]
Microfiltration changed surface tension and viscosity of clarified coconut water.
“Physical properties such as surface tension and viscosity changed, whereas the specific gravity was not affected [76,77].”
From Coconut water preservation and processing: a review (2012) · cites this paper as [76]
Overall acceptability of final microfiltered coconut water by a consumer panel was good.
“Finally, the taste of the microfiltered coconut water was found to be very similar to that of fresh coconut water but the aroma was lost during processing, even though the overall acceptability of the final product by a panel of consumers was good [76,77].”
From Coconut water preservation and processing: a review (2012) · cites this paper as [76]
Taste of microfiltered coconut water was very similar to that of fresh coconut water.
“Finally, the taste of the microfiltered coconut water was found to be very similar to that of fresh coconut water but the aroma was lost during processing, even though the overall acceptability of the final product by a panel of consumers was good [76,77].”
From Coconut water preservation and processing: a review (2012) · cites this paper as [76]
Aroma was lost during processing of microfiltered coconut water.
“Finally, the taste of the microfiltered coconut water was found to be very similar to that of fresh coconut water but the aroma was lost during processing, even though the overall acceptability of the final product by a panel of consumers was good [76,77].”
From Coconut water preservation and processing: a review (2012) · cites this paper as [76]
Cites
Determination of anions, cations, and sugars in coconut water by capillary electrophoresis
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Coconut water preservation and processing: a review
Prades, A., Dornier, M., Diop, N., & Pain, J.-P. (2012) · Fruits · doi:10.1051/fruits/2012009 · Cited by 91 · see citing works
Tender 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
Mahnot, N. K., Kalita, D., Mahanta, C. L., & Chaudhuri, M. K. (2014) · LWT - Food Science and Technology · doi:10.1016/j.lwt.2014.06.040 · Cited by 39 · 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
- Authors
- REDDY, K. V., DAS, M., & DAS, S. K.
- Affiliations
- Indian Institute of Technology Kharagpur (IN)
- Venue
- Journal of Food Quality
- Publisher
- Wiley
- Published
- 2007-08
- Volume
- 30
- Issue
- 4
- Pages
- 466-480
- ISSN
- 0146-9428 (ISSN-L)
- 1745-4557
- OpenAlex
- W2015041462
- Cited by
- 26
- References
- 1
- Citations by year
- 2024: 1 · 2023: 2 · 2022: 2 · 2021: 2 · 2020: 6 · 2019: 1 · 2017: 2 · 2016: 2 · 2014: 1 · 2013: 1 · 2012: 2
- FWCI
- 0.00
- Type
- journal article
- Language
- en
- Open access
- closed
- Locations
- Journal of Food Quality (publishedVersion)
- Topics
- Physical Sciences › Chemistry › Inorganic Chemistry › Coconut Research and Applications
- Life Sciences › Biochemistry, Genetics and Molecular Biology › Biotechnology › Microbial Inactivation Methods
- Physical Sciences › Environmental Science › Water Science and Technology › Membrane Separation Technologies
- Keywords
- green coconut water, membrane filtration, nitrocellulose membrane, aseptic packaging, soft drinks, microbial contamination, nutrient loss, mineral removal, sensory quality, surface tension, viscosity
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