Effect of ozone and ultrasound treatments on polyphenol content, browning enzyme activities, and shelf life of tender coconut water

May combine two claims.

The total phenolic content in fresh TCW was slightly lower than earlier reported values, probably due to maturity, varietal, and climatic differences.

“The total phenolic content in the fresh TCW was found to be 3.75 mg GAE/100 ml, which was slightly lower than the earlier reported total phenolic content in the fresh TCW by Mahayothee et al. (2016) (5.18-7.17mg GAE/100 ml), and by Adubofuor et al. (2016) (4.68-9.51mg GAE/100 ml) probably due to maturity, varietal, and climatic differences.”

• cites Mahayothee et al., 2016 sourceSupported
• cites Adubofuor et al., 2016Not checked — no full text of the source

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

A slight increase in total sugar content of TCW in the present study may be due to higher release of sugars from tissues by ultrasound treatment.

“A slight increase in total sugar content of TCW in the present study may be due to the higher release of sugars from tissues by ultrasound treatment (Gómez-López, Buitrago, & Martínez-Yepez, 2018).”

• cites Gómez-López et al., 2018 sourceSupported

May combine two claims.

Fresh TCW was rich in nutrients and nutraceuticals and had excellent sensory properties.

“Fresh TCW was rich in nutrients (Table 3) and nutraceuticals (Table 4), and had excellent sensory properties (Figure 1a).”

May combine two claims.

Higher losses in ascorbic acid (62.58%), total sugars (31.81%), phenolic content (44.27%), and flavonoids (48.04%) were observed in ultrasound with nisin-treated TCW.

“The higher losses in ascorbic acid (62.58%), total sugars (31.81%), phenolic content (44.27%), and flavonoids (48.04%) were observed probably due to the production of free radicals that may degrade polyphenols, flavonoids, ascorbic acids, and sugars by oxidizing them.”

May combine two claims.

Heat treatment significantly lowered PPO (82%), POD (73%), and PAL (29%) enzyme activities, and activity of these enzymes was reduced further during storage.

“Heat treatment significantly (p < .05) lowered the PPO (82%), POD (73%), and PAL (29%) enzyme activities, and activity of these enzymes was reduced further during storage.”

May combine two claims.

Fresh TCW had desired sweet-sourish flavor of 5.2 and high pleasantness of 13.5, with optimum sweet (4.6), sour (4.6), and astringency of 6.7.

“It has a desired sweet-sourish flavor of 5.2 and high pleasantness of 13.5, with optimum sweet (4.6), sour (4.6), and astringency of 6.7.”

May combine two claims.

Heat-treated samples in present study were microbiologically safe for consumption till fifth week of storage; however, sensorily unacceptable after 3 weeks due to loss of desirable sweet-sour flavor and development of astringent quality.

“Heat-treated samples in the present study were microbiologically safe for consumption till the fifth week of storage; however, sensorily it was unacceptable after 3 weeks of storage due to the loss of the desirable sweet-sour flavor and development of astringent quality.”

May combine two claims.

All treated TCW after first and second week of storage did not show any significant change in taste quality, and maintained acceptability like initial treated TCW.

“All treated TCW after the first and second week of storage did not show any significant change in taste quality, and maintained the acceptability like initial treated TCW.”

May combine two claims.

After 2 weeks storage of ultrasound-treated TCW, total bacterial count exceeded regulatory limit of 1.69 log CFU/ml, and its shelf life was terminated.

“However, after 2 weeks of storage of ultrasound-treated TCW, the total bacterial count exceeded the regulatory limit of 1.69 log CFU/ml (FSSAI, 2011), and its shelf life was terminated.”

• cites FSSAI, 2011Not matched

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

May combine two claims.

Heat-treated TCW at end of fourth week of storage was not acceptable as desirable sweet-sour flavor was completely lost and it showed poor pleasantness with reduction in sweet and sour taste and development of astringent quality.

“However, heat-treated TCW, at the end of the fourth week of storage was not acceptable as the desirable sweet-sour flavor was completely lost and it showed poor pleasantness with a reduction in sweet and sour taste and development of astringent quality.”

May combine two claims.

Ozone- and ultrasound-treated samples with and without nisin stored in ambient condition, as well as treated samples without nisin stored in refrigerated condition, were spoiled within a week of treatment.

“The ozone-and ultrasound-treated samples with and without nisin stored in ambient condition, as well as treated samples without nisin stored in refrigerated condition were spoiled within a week of the treatment (data not shown).”

May combine two claims.

Heating at 85°C for 10 min eliminated complete bacterial population (2.47 log CFU/ml in control sample), and no yeast and molds as well as E. coli were observed in treated sample.

“Heating at 85°C for 10 min was able to eliminate the complete bacterial population (2.47 log CFU/ml in control sample), and no yeast and molds as well as E. coli were observed in the treated sample.”

May combine two claims.

Treatment of TCW using ozone with nisin was able to reduce bacteria and destroy E. coli initially.

“The treatment of TCW using ozone with nisin was able to reduce bacteria and destroy the E. coli initially.”

May combine two claims.

Preliminary studies showed that ozone treatment for 5 min at 20 mg/L feed rate and ultrasound treatment for 6 min at 60% amplitude with 6 s pulse and 20 kHz frequency were best for retention of initial quality parameters.

“The preliminary studies with ozone and ultrasound treatments for variable times showed that the ozone treatment for 5 min at 20 mg/L feed rate and ultrasound treatment for 6 min at 60% amplitude with 6 s pulse and 20 kHz frequency were the best for retention of initial quality parameters.”

May combine two claims.

Heat-treated TCW browning index just after treatment was higher than control and decreased significantly during initial storage.

“As the enzymatic activities were lowered by heat application, the browning index just after treatment (higher than control) decreased significantly (p < .05)during initial storage.”

May combine two claims.

Ultrasound with nisin treatment reduced PPO activity by 50%, POD by 30%, and PAL by 35%, and their activities further decreased upon storage.

“The enzyme activity reduction by ultrasound with nisin treatment was 50% for PPO, 30% for POD, and 35% for PAL, and their activities were further decreased upon storage.”

May combine two claims.

Fresh TCW had high activity of browning enzymes and presence of microbial contaminants (total aerobic mesophilic count 0.4-2.47 log CFU/ml; yeast and mold count 0-2.3 log CFU/ml; and in some batches presence of E. coli).

“high activity of browning enzymes (Table5) and showed presence of microbial contaminants (total aerobic mesophilic count in the range of 0.4-2.47 log CFU/ml in different batches; yeast and mold count from 0 to 2.3 log CFU/ml in different batches; and in some batches presence of E. coli).”

May combine two claims.

Ultrasound treatment of 60% amplitude for 6 min with nisin reduced bacterial population by two log cells, and no growth of yeast and molds and E. coli was observed in treated TCW.

“The ultrasound treatment of 60% amplitude for 6 min with nisin was able to reduce the bacterial population by two log cells, and no growth of the yeast and molds and E. coli was observed in treated TCW.”

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

Fresh TCW had thin liquid like consistency with cloudy or opaque (1.9) like appearance.

“The fresh TCW had thin liquid like consistency with cloudy or opaque (1.9) like appearance.”

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

The greater change in pH and acidity in TCW observed in the present study may be due to the higher flow rate of ozone used.

“A slightly greater change in the pH and acidity in the TCW observed in the present study may be due to the higher flow rate of ozone used in the present study.”

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

Ozone oxidizes the lipid component of the cell wall leading to cell lysis.

“Ozone is known to affect proteins, enzymes, and nucleic acid resulting in the inactivation of microorganism.It also oxidizes the lipid component of the cell wall leading to cell lysis (Graham, 1999).”

• cites Graham, 1999Not matched

  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). May combine two claims.

FDA has recognized ozone as GRAS, and it is approved by USFDA as an antimicrobial agent.

“Food & Drug Administration (FDA) has recognized ozone as GRAS, and it is approved by USFDA as an antimicrobial agent (FDA, 1995).”

• cites FDA, 1995Not matched

  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).

The refractometer was calibrated with ultrapure water just before use.

“Total soluble solids (TSS) were measured using a refractometer (Erma, Japan), which was calibrated with ultrapure water just before use by ensuring 0°B reading.”

May combine two claims.

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).”

• cites Gautam et al., 2017 sourceNot checked — no full text of the source
• cites Purkayastha et al., 2012 sourceNot checked — no full text of the source
• cites Reddy et al., 2005 sourceNot checked — no full text of the source

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

The pH meter was calibrated with standard pH buffers 4 and 7 just before use.

“The pH of the sample was measured at room temperature by using pH meter (pH Tutor, Eutech Instruments, Singapore), which was calibrated with standard pH buffers 4 and 7 just before use.”

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

ANOVA was performed and means were compared using Tukey's test, with significance at 5% level.

“ANOVA was performed and the means were compared using Tukey's test.All the values during storage were compared with fresh TCW for each parameter.The significance of the values was determined at 5% level.”

May combine two claims.

Ozone treatment causes oxidation of ascorbic acid, flavonoids, and phenolics, resulting in reduction in their contents.

“Ozone treatment causes oxidation of the ascorbic acid, flavonoids, and phenolics (Allende, Marin, Buendia, Thomas-Barberan, & Gil, 2007), resulting in a reduction in their contents, and a decrease in polyphenol content, flavonoid content, and antioxidant capacity was observed in ozone-treated guava fruit after 10 min of treatment (Alothman, Kaur, Fazilah, Bhat, & Karim, 2010).”

• cites Allende et al., 2007 sourceNot checked — no full text of the source
• cites Alothman et al., 2010 sourceNot checked — no full text of the source

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

Ozone decomposes rapidly and does not leave any residue in foods.

“It decomposes rapidly and does not leave any residue in foods (Graham, 1999;Khadre et al.,2001).”

• cites Graham, 1999Not matched

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

• cites Khadre et al., 2001 sourceNot checked — no full text of the source

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

High intensity ultrasound (10-1000 W/cm2) is used to promote chemical reaction and cause physical disruption of tissues; free radicals formed by sonolysis of water have bactericidal properties.

“High intensity ultrasound (10-1000 W/cm 2 ) is used to promote the chemical reaction and to cause physical disruption of tissues; and the free radicals formed by sonolysis of water have bactericidal properties.”

• cites Piyasena et al., 2003 sourceNot checked — no full text of the source

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

Micro jets produced by sonication can cause severe cell damage.

“Further, the micro jets produced by sonication can cause severe cell damage.”

• cites Piyasena et al., 2003 sourceNot checked — no full text of the source

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

A completely randomized design was followed for the experiment.

“A completely randomized design was followed for the experiment using the standardized conditions from pretest results.”

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

Eight trained sensory panelists with more than 10 years of experience participated in the tasting.

“The participating sensory panelists were trained panelist having more than 10 years of experience in the field of sensory science.”

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

The heat treatment condition (time-temperature combination) was optimized in a preliminary study based on microbial safety.

“The heat treatment condition (time-temperature combination) was optimized in the preliminary study based on microbial safety.”

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

Adil et al. (2015) observed a significant decrease in total antioxidant capacity (approx.30%), total flavonoid content (approx.20%), and total phenols (approx.2%) during 15 days storage of ultrasound-treated grape juice.

“Adil et al. (2015) also observed a significant decrease in total antioxidant capacity (approx.30%), total flavonoid content (approx.20%), and total phenols (approx.2%) during 15 days storage of ultrasound-treated grape juice.”

• cites Adil et al. (2015)Not matched

  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).

Sensory analysis was conducted in sensory booths designed according to ASTM standard methods to minimize panelist biases and maximize sensitivity.

“The fresh TCW along with ozone-, heat-, and ultrasound-treated TCW were sensorily analyzed in sensory booths designed according to ASTM standard methods to minimize the panelist biases and maximize their sensitivity by eliminating variables that do not originate in the products themselves.”

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

Browning in foods due to reactions between sugar and amino acids, vitamin C decomposition, and pigment destruction is measured in terms of the browning index, an indicator of nonenzymatic browning.

“Browning occurring in foods due to the reactions between sugar and amino acids, vitamin C decomposition, and pigment destruction is measured in terms of the browning index, which is an indicator of nonenzymatic browning (Damasceno, Fernandes, Magalhães, & Brito, 2008;Ricci, Parpinello, & Versari, 2017).”

• cites Damasceno et al., 2008 sourceNot checked — no full text of the source
• cites Ricci et al., 2017 sourceNot checked — no full text of the source

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

POD catalyses phenolic oxidation reactions to produce browning.

“pigment, whereas POD catalyses phenolic oxidation reactions to produce browning (Campos et al., 1996;Zhang, Pang, Xuewu, Ji, & Jiang, 2005b).”

• cites Campos et al., 1996 sourceNot checked — no full text of the source
• cites Zhang et al., 2005bNot matched

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

May combine two claims.

Thermal treatment of TCW alters its characteristic flavor and decreases its nutritional value.

“Thermal treatment, the commonly used processing technique of TCW, alters its characteristic flavor as well as decreases the nutritional value (Chowdhury, Rahman, Tariqul Islam, & Islam, 2008).”

• cites Chowdhury et al., 2008Not matched

  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).

PPO uses polyphenol as a substrate and through rapid polymerization of O-quinones produces brown, black, or red pigment.

“PPO uses polyphenol as a substrate and through rapid polymerization of O-quinones produces brown, black, or red”

• cites Campos et al., 1996 sourceNot checked — no full text of the source
• cites Zhang et al., 2005bNot matched

  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).

Generation of shear stress by stable cavitation when sound waves pass through liquid media can breakdown macromolecules.

“The generation of shear stress by stable cavitation when sound waves pass through liquid media can breakdown macromolecules (Piyasena, Mohareb, & McKellar, 2003).”

• cites Piyasena et al., 2003 sourceNot checked — no full text of the source

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

Ozone is a powerful oxidant having an oxidation potential of 2.07 V in alkaline solution; hence, it can be used as an effective antimicrobial agent.

“Ozone is a powerful oxidant having an oxidation potential of 2.07 V in alkaline solution; hence, it can be used as an effective antimicrobial agent (Kim, Yousef, & Dave, 1999).”

• cites Kim et al., 1999 sourceNot checked — no full text of the source

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

All experiments were done in triplicate.

“All the experiments were done in triplicate, and the data were presented as mean ± standard deviation.”

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

Carrot juice treated by ultrasound for 20-60 min showed a significant increase in time-dependent reduction in total plate count and total yeast and mold count.

“Carrot juice treated by ultrasound for 20-60 min showed a significant increase in time-dependent reduction in total plate count as well as total yeast and mold count (Zou & Jiang, 2016), and the similar results were also reported for apple juice (Abid et al., 2016).”

• cites Zou & Jiang, 2016 sourceNot checked — no full text of the source

May combine two claims.

FSSAI (2011) prescribes acceptable limits for TCW of 1.69 log CFU/ml for total plate count, 0.301 log CFU/ml for yeast and molds, and absence of E. coli.

“TCW was considered safe until the microbial count was found to be in acceptable limits as prescribed by FSSAI (2011) with limits of 1.69 log CFU/ml for total plate count, 0.301 log CFU/ml for yeast and molds, and absence of E. coli.”

• cites FSSAI (2011)Not matched

  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).

Rico et al. (2006) reported efficacy of ozone against PPO and POD enzymes in fresh cut lettuce dipped for 5 min in water containing 1 ppm ozone.

“Rico, Martin-Diana, Frias, Gary, and Barry-Ryan (2006) also reported the efficacy of ozone against PPO and POD enzymes in fresh cut lettuce dipped for 5 min in water containing 1 ppm ozone.”

• cites Rico, Martin-Diana, Frias, Gary, and Barry-Ryan (2006) sourceNot checked yet

  Checked before — its earlier verdict is held back until a new check runs.

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

Zenker et al. (2003) reported 2.5 log reduction of E. coli K12 in carrot juice with ultrasound treatment of 19.3 kHz for 1 min at 60°C.

“Zenker, Hienz, and Knorr (2003) reported 2.5 log reduction of E. coli K12 in carrot juice with the ultrasound treatment of 19.3 kHz for 1 min at 60°C; and 3.4 log cells reduction of total mesophilic aerobes in orange juice at 500 kHz for 15 min at 60°C was reported by Valero et al. (2007).”

• cites Zenker, Hienz, and Knorr (2003)Not matched

  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).

Shivakumar et al. (2017) observed complete inactivation of POD after 5 min treatment at 95°C.

“Shivakumar et al. (2017) also observed complete inactivation of POD after 5 min treatment at 95°C.”

• cites Shivakumar et al. (2017)Not matched

  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).

Sun et al. (2015) reported that ultrasound-treated apple juice showed a higher browning index than untreated apple juice.

“Similar results were reported by Sun et al. (2015) for ultrasound-treated apple juice, which showed a higher browning index than untreated apple juice.”

• cites Sun et al. (2015) sourceNot checked — no full text of the source

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

Tazeen et al. (2016) reported that ozone processing (50-100 μg/ml) for variable time (2-12 min) was able to preserve TCW for maximum of 12 days at 4°C.

“Tazeen, Vardharaju, and Chandrasekar (2016) reported that ozone processing (50-100 µg/ ml) for a variable time (2-12 min) was able to preserve TCW for a maximum of 12 days at 4°C.”

• cites Tazeen, Vardharaju, and Chandrasekar (2016)Not matched

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

May combine two claims.

Pinking was probably due to oxidation of phenolic compound to O-quinone or melanin pigment by residual activity of browning enzymes, which further deepened with increase in storage period.

“The pinking was probably due to the oxidation of phenolic compound to O-quinone or melanin pigment (Purohit, Behera, & Mishra, 2016) by residual activity of browning enzymes, which further deepened with increase in storage period.”

• Also stated in: § 3.6 | Shelf life of TCW · hedged

  “Further, the color of treated TCW turned pinkish after second week storage, which may be due to the oxidation of phenolic content (Purohit et al., 2016).”

• cites Purohit, Behera, & Mishra, 2016Not matched

  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).

Patil et al. (2010) reported effectiveness of ozone for inactivation of Listeria species (5 log cycle reduction) at 75-78 μg/ml ozone between 5.05 and 8.44 min in orange juice.

“The effectiveness of ozone for inactivation of Listeria species (5 log cycle reduction) at a concentration of 75-78 µg/ml of ozone between 5.05 and 8.44 min treatments in orange juice was reported earlier by Patil, Valdramidis, Cullen, Frias, and Bourke (2010).”

• cites Patil, Valdramidis, Cullen, Frias, and Bourke (2010)Not matched

  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).

Valero et al. (2007) reported 3.4 log cells reduction of total mesophilic aerobes in orange juice at 500 kHz for 15 min at 60°C.

“Zenker, Hienz, and Knorr (2003) reported 2.5 log reduction of E. coli K12 in carrot juice with the ultrasound treatment of 19.3 kHz for 1 min at 60°C; and 3.4 log cells reduction of total mesophilic aerobes in orange juice at 500 kHz for 15 min at 60°C was reported by Valero et al. (2007).”

• cites Valero et al. (2007) sourceNot checked — no full text of the source

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

Zhao et al. (2013) reported complete inactivation of yeast and mold at 85°C heat treatment for 15 s in cucumber juice.

“Zhao et al. (2013) also reported complete inactivation of yeast and mold at 85°C heat treatment for 15 s in cucumber juice.”

• cites Zhao et al. (2013) sourceNot checked — no full text of the source

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

Celery dipped in water containing ozone at 0.03, 0.008, and 0.018 ppm for 5 min showed reduced PPO activity.

“Celery dipped in water containing ozone at a concentration of 0.03, 0.008, and 0.018 ppm for 5 min also showed reduced PPO activity (Zhang, Pang et al., 2005b).”

• cites Zhang, Pang et al., 2005bNot matched

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

May combine two claims.

Chowdhury et al. (2008) reported longer shelf life of TCW treated at 70°C (2 months), 80°C (3 months), and 90 and 100°C (6 months) at ambient temperature; however, their sensory quality was not described.

“The longer shelf life of TCW treated at 70°C (2 months), 80°C (3 months), and 90 and 100°C (6 months) at ambient temperature was reported (Chowdhury et al., 2008); however, their sensory quality was not described.”

• cites Chowdhury et al., 2008Not matched

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