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Cited by 6Microbial Inactivation MethodsListeria monocytogenes in Food SafetyCoconut Research and Applications

Inactivation kinetic of selected pathogens of coconut water by dimethyl dicarbonate and microbial shelf life during cold storage

Open access
Vongluanngam, Isara, Tocharoenvanith, Nidhiprabha, Assatarakul, Kitipong·2021·Journal of Food Processing and Preservation
DOI 10.1111/jfpp.15229
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Abstract

This present work shows the potential of dimethyl dicarbonate (DMDC) as a promising approach to ensure quality and safety of coconut water in term of microbial inactivation and minimal changes in quality parameters during cold storage (4°C). Pathogenic strains including Escherichia coli, Staphylococcus aureus, Salmonella Enteritidis, and Listeria monocytogenes were selected for evaluation of inactivation kinetic with DMDC concentration between 0 and 300 ppm. Physico–chemical properties of DMDC-treated samples were analyzed and shelf-life determination was carried out by monitoring total plate count and yeast and mold count during cold storage (4°C). Results showed that microbial inactivation kinetic was best described by first-order kinetic model according to higher R2 in all strains tested. The DMDC-treated sample did not show any major undesirable effect on quality parameters. Therefore, the shelf life of coconut water could be extended by DMDC while quality parameters are still ensured with guaranteed safety. Novelty Impact Statement According to R2, first-order kinetic was chosen over zero-order kinetic for microbial inactivation of coconut water subjected to DMDC. An extended shelf life of coconut water was also obtained after DMDC treatment with minimal changes in quality. Therefore, this approach substantiates to be highly acceptable with respect to pasteurization in the case of coconut water and can be applied to other juices for industrial perspectives.

AI snapshot

Written from the paper’s full text.

TL;DR

Dimethyl dicarbonate (DMDC) inactivated *Escherichia coli*, *Staphylococcus aureus*, *Salmonella* Enteritidis, and *Listeria monocytogenes* in coconut water, with first-order kinetics fitting best. DMDC treatment at 250 ppm extended microbial shelf life at 4°C by approximately 25 days versus control while causing no significant changes in measured quality parameters.

Key findings

  • First-order kinetics described inactivation better than zero-order for all tested pathogens, with R² values of 0.9636 (*E. coli*), 0.9624 (*S. aureus*), 0.9694 (*Salmonella* Enteritidis), and 0.9788 (*L. monocytogenes*).
  • First-order rate constants were 0.0138 (*E. coli*), 0.0141 (*S. aureus*), 0.0129 (*Salmonella* Enteritidis), and 0.0120 (*L. monocytogenes*); *S. aureus* had the highest rate constant among the strains in Table 1.
  • No significant differences were observed in pH, °Brix, % titratable acidity, ΔE, ascorbic acid, or total phenolic compound between control and DMDC-treated samples (p > .05); total soluble solids ranged from 6.70 to 7.13 °Brix, total phenolics from 75.12 to 80.03 mg GAE/L, and ΔE from 0.33 to 0.49.
  • During 4°C storage, total plate count exceeded 10⁴ CFU/ml on days 10, 25, and 35 for untreated, pasteurized, and DMDC-treated coconut water, respectively; shelf life was approximately not exceeding 5, 20, and 30 days, respectively, corresponding to extensions of about 15 days for pasteurized and 25 days for DMDC-treated samples versus control.

Methods

  • Coconut water from Bangkok, Thailand, was inoculated with *E. coli* TISTR 780, *S. aureus* TISTR 1466, *Salmonella* Enteritidis DMST 12743, and *L. monocytogenes* DMST 1327 to approximately 10⁶–10⁷ CFU/ml, then treated with DMDC at 0, 50, 100, 150, 200, 250, or 300 mg/L and incubated at 4°C for 2 hr.
  • Microbial enumeration used pour plate techniques with selective agars; inactivation was modeled using zero-order and first-order kinetics, with residual plots to assess fit.
  • Shelf-life study used uninoculated coconut water treated with 0 or 250 ppm DMDC versus pasteurization at 80°C for 30 s, stored at 4°C for 30 days, with total plate count and yeast/mold count measured every 5 days; physicochemical properties were also analyzed.
  • Statistical analysis used a completely randomized design, triplicate experiments, ANOVA, and Tukey’s HSD test (α = 0.05) in SPSS version 18.

Limitations

  • The paper does not include an explicit limitations section; the conclusion suggests further study on other sample parameters such as pH and total soluble solid on microbial inhibition.
  • Evident from the text: the inactivation study tested only four pathogenic strains and used a 2-hr incubation at 4°C, so broader pathogen or matrix coverage is not established.
  • Evident from the text: the shelf-life study was limited to 30 days at 4°C and compared only 250 ppm DMDC with one pasteurization condition; sensory attributes beyond color ΔE and potential DMDC byproducts such as methanol were not reported.

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

Integrity signals

Registry

Crossref · 10.1111/jfpp.15229

Cites

37 of 37 references verified0 citation errors · 0 not checkable

Statistics

Nothing to recompute.

Claims the paper makes

1 of 17 cited sources checked · 0 supported · 0 flagged · accuracy not yet measured

  • Premisecitation

    Gram positive bacteria are more susceptible to antimicrobials than Gram negative bacteria because of a largely impermeable cell wall and complexity of cell wall.

    “Gram positive bacteria are more susceptible to antimicrobials than Gram negative bacteria because of a largely impermeable cell wall and complexity of cell wall (Vega & Dowzicky, 2017).”
    Quote in the paperSubstantial claim1 of 1 sources checked
    • cites Vega & Dowzicky, 2017 source

      The Results (Gram-positive organisms; page unavailable) report high susceptibility to several agents among the Gram-positive isolates studied, while the Gram-negative results report resistance in some isolates. They do not establish that Gram-positive bacteria are generally more susceptible than Gram-negative bacteria; some Gram-negative isolates were also highly susceptible. The paper does not attribute susceptibility differences to cell-wall impermeability or complexity. (LLM, conf=0.82)

      Experimental — accuracy not yet measured
  • Findingcitation

    At the same DMDC concentration, log reduction of yeast and mold count was greater than log reduction of total plate count.

    “A greater Log reduction of YMC was observed at the same DMDC concentration compared to Log reduction of TPC.”
    Quote in the paperNot a substantial claim
  • Findingown data

    DMDC treatment did not cause major undesirable effects on quality parameters of coconut water.

    “The DMDC-treated sample did not show any major undesirable effect on quality parameters.”
    Quote in the paperSubstantial claim
  • Findingown data

    The first-order kinetic model had R2 values of 0.9636, 0.9624, 0.9694, and 0.9788 for E. coli, S. aureus, Salmonella Enteritidis, and L. monocytogenes, respectively.

    “A higher coefficient of determination of first-order kinetic model was seen with the value of 0.9636, 0.9624, 0.9694 and 0.9788 for E. coli, S. aureus, Salmonella Enteritidis, and L. monocytogenes, respectively.”
    Quote in the paperSubstantial claim
  • Findingown data

    DMDC treatment did not significantly influence vitamin C content of coconut water.

    “DMDC did not significantly influence on vitamin C content of coconut water (Table 2) and these results are in agreement with the report from Chen et al. (2013) who studied the effect of DMDC on quality of Chinese cabbage and found that DMDC treatment did not influence on vitamin C content in Chinese cabbage.”
    Quote in the paperNot a substantial claim
  • Classified as probably not a substantial claim. 13
  • May combine two claims. 11

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

    Findingown data

    Total soluble solid of coconut water samples ranged from 6.70 to 7.13 °Brix.

    “In addition, it was found that total soluble solid of coconut samples were between 6.70 and 7.13 °Brix and the level of total soluble solid is correspondent to sweetness of coconut water (Tan et al., 2014).”
    Quote in the paperNot a substantial claim

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

    Findingown data

    Total phenolic compound content of coconut water samples ranged from 75.12 to 80.03 mg GAE/L.

    “The values of total phenolic compound content ranged from 75.12 to 80.03 mg GAE/L.”
    Quote in the paperNot a substantial claim

  • May combine two claims.

    Findingown data

    DMDC treatment extended the shelf life of coconut water with minimal changes in quality.

    “An extended shelf life of coconut water was also obtained after DMDC treatment with minimal changes in quality.”
    Quote in the paperSubstantial claim

  • May combine two claims.

    Findingown data

    During refrigerated storage, TPC constantly increased in all samples and microbial count exceeded 10^4 CFU/ml on days 10, 25, and 35 for untreated, pasteurized, and DMDC-treated coconut water, respectively.

    “During the refrigerated storage TPC constantly increased in all samples and microbial count exceeded 10 4 CFU/ml on days 10, 25, and 35 for untreated, pasteurized and DMDC-treated coconut water, respectively.”
    Quote in the paperSubstantial claim

  • May combine two claims.

    Findingown data

    DMDC concentration significantly affected TPC and YMC of coconut water, leading to a positive influence on shelf-life extension.

    “DMDC concentration significantly affected TPC and YMC of coconut water leading to for a positive influence on shelf-life extension.”
    Quote in the paperSubstantial claim

  • May combine two claims.

    Findingown data

    YMC exceeded 10^3 CFU/ml on days 10 and 35 for untreated and DMDC-treated coconut water, respectively, while YMC of pasteurized sample was not detectable during refrigerated storage.

    “In addition, the numbers of yeast and mold count were higher than 10 3 CFU/ml on days 10 and 35 for untreated and DMDC-treated coconut water whereas yeast and mold count of pasteurized sample was not detectable during the refrigerated storage.”
    Quote in the paperSubstantial claim

  • May combine two claims.

    Findingown data

    Compared to control, shelf life was extended by approximately 15 days for pasteurized and 25 days for DMDC-treated coconut water.

    “These lead to the shelf-life extension approximately 15 and 25 days for pasteurized and DMDC-treated samples, respectively, compared to control.”
    • Also stated in: § 4 | CON CLUS ION · hedged
      “In addition, the microbial shelf life of coconut water treated with DMDC could be extended approximately 25 days compared to control during storage at 4°C which might represent feasible alternative to heat processing as a promising technique which enhance quality and safety.”
    Quote in the paperSubstantial claim

  • May combine two claims.

    Findingown data

    Based on TPC and YMC, the shelf life of control, pasteurized, and DMDC-treated coconut water was approximately not exceeding 5, 20, and 30 days, respectively.

    “According to TPC and YMC, the shelf life of control, pasteurized and DMDC-treated coconut water was approximately not exceeding 5, 20, and 30 days, respectively.”
    Quote in the paperSubstantial claim

  • Classified as probably not a substantial claim.

    Interpretationreasoning

    Control of foodborne pathogens in fresh coconut water has been established to ensure consumer safety.

    “Therefore, control of foodborne pathogens in fresh coconut water has been established to ensure consumer's safety.”
    Quote in the paperSubstantial claim

  • Probably not a substantial claim: may not pass S2 (checkable).

    Premisecitation

    Kinetic models are essential means for any preservation technique design.

    “Therefore, kinetic models are essential mean for any preservation technique design (Villota & Hawkes, 2007).”
    Quote in the paperNot a substantial claim0 of 1 sources checked
    • cites Villota & Hawkes, 2007

      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.

    Premisecitation

    DMDC was primarily used as yeast inhibitor; however, it also shows antimicrobial effect against bacteria and mold in beverages.

    “Primarily, DMDC was used as yeast inhibitor; however, it also shows antimicrobial effect against bacteria and mold in beverages (Ough, 1993).”
    Quote in the paperNot a substantial claim0 of 1 sources checked
    • cites Ough, 1993

      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).

    Interpretationcitation

    Differences in total phenolic compound content among coconut water samples may result from coconut variety, extraction method, or maturity stage at harvest.

    “The diverse quantity of total phenolic compound content may result from the different in coconut variety, extraction method or maturity stage of harvesting.”
    Quote in the paperNot a substantial claim

  • May combine two claims.

    Interpretationown data

    The shelf life of coconut water can be extended by DMDC while quality parameters are ensured and safety is guaranteed.

    “Therefore, the shelf life of coconut water could be extended by DMDC while quality parameters are still ensured with guaranteed safety.”
    Quote in the paperSubstantial claim

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

    Premisecitation

    Gram-negative bacteria (E. coli and Pseudomonas aeruginosa) were more resistant to phenolic acid-grafted-chitosan conjugates than Gram positive bacteria (S. aureus).

    “These findings are in accordance with other studies on antimicrobial activity of phenolic acid-grafted-chitosan conjugates and results showed that Gramnegative bacteria (E. coli and Pseudomonas aeruginosa) were more resistant to phenolic acid-grafted-chitosan conjugates than Gram positive bacteria (S. aureus) (Wang et al., 2019).”
    Quote in the paperNot a substantial claim0 of 1 sources checked
    • cites Wang et al., 2019 source

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

    Premisecitation

    DMDC treatment did not influence vitamin C content in Chinese cabbage.

    “DMDC did not significantly influence on vitamin C content of coconut water (Table 2) and these results are in agreement with the report from Chen et al. (2013) who studied the effect of DMDC on quality of Chinese cabbage and found that DMDC treatment did not influence on vitamin C content in Chinese cabbage.”
    Quote in the paperNot a substantial claim0 of 1 sources checked
    • cites Chen et al., 2013 source

  • May combine two claims.

    Study design and conductown data

    Residual analysis showed that the dependent variable randomly dispersed around the independent axis, resulting in a good fit for the linear model.

    “To confirm the validity of regression model, residual analysis was plotted as shown in Figure 2. It demonstrates that dependent variable randomly dispersed around independent axis (x axis) resulting in a good fit for liner model.”
    Quote in the paperSubstantial claim

  • Probably not a substantial claim: may not pass S2 (checkable), S3 (load-bearing).

    Interpretationown data

    The higher total phenolic compound content from this work could be used as a health promoting compound for food application.

    “The higher in total phenolic compound content from this work could be used to open up an opportunity to be employed as health promoting compound for food application.”
    Quote in the paperNot a substantial claim

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

    Premisecitation

    Effectiveness of DMDC is dependent on pH, temperature and ethanol concentration.

    “Effectiveness of DMDC is dependent on pH, temperature and ethanol concentration (Splittstoesser & Wilkison, 1973).”
    Quote in the paperNot a substantial claim0 of 1 sources checked
    • cites Splittstoesser & Wilkison, 1973 source

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

    Premisecitation

    DMDC effectiveness is dependent on several factors such as pH, temperature, ethanol content, and microbial strains.

    “Many studies of microbial inactivation of DMDC in beverages have been conducted and its effectiveness is dependent on several factors such as pH, temperature, ethanol content, and microbial strains (Daudt & Ough, 1980;Ough et al., 1978).”
    Quote in the paperNot a substantial claim0 of 2 sources checked
    • cites Daudt & Ough, 1980 source
    • cites Ough et al., 1978 source

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

    Premisecitation

    The level of total soluble solid is correspondent to sweetness of coconut water.

    “In addition, it was found that total soluble solid of coconut samples were between 6.70 and 7.13 °Brix and the level of total soluble solid is correspondent to sweetness of coconut water (Tan et al., 2014).”
    Quote in the paperNot a substantial claim0 of 1 sources checked
    • cites Tan et al., 2014 source

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

    Premisecitation

    Degradation of vitamin C depends on many factors during storage such as temperature, oxygen, and light.

    “Degradation of vitamin C depends on many factors during the storage condition such as temperature, oxygen, and light (Zerdin et al., 2003).”
    Quote in the paperNot a substantial claim0 of 1 sources checked
    • cites Zerdin et al., 2003 source

  • May combine two claims.

    Interpretationown data

    DMDC treatment might represent a feasible alternative to heat processing as a promising technique which enhances quality and safety.

    “In addition, the microbial shelf life of coconut water treated with DMDC could be extended approximately 25 days compared to control during storage at 4°C which might represent feasible alternative to heat processing as a promising technique which enhance quality and safety.”
    Quote in the paperSubstantial claim

  • May combine two claims.

    Interpretationown data

    DMDC treatment is highly acceptable for coconut water and the findings could be used as fundamental information for further application in other juice products.

    “This approach substantiates to be a highly acceptable with respect to coconut water and this finding could be used as fundamental information for further application in other juice products.”
    • Also stated in: § Novelty Impact Statement: · plain
      “Therefore, this approach substantiates to be highly acceptable with respect to pasteurization in the case of coconut water and can be applied to other juices for industrial perspectives.”
    Quote in the paperNot a substantial claim
23 of 23

  • The paper relies on this without support.

    Coconut water has a limited shelf life due to its high sugar content and neutral pH, which establish ideal conditions for pathogenic and spoilage microorganisms.

    “Coconut water has a limited shelf life due to its characteristic including high content of sugar and neutral pH.These factors establish an ideal condition for pathogenic and spoilage microorganisms.”

  • The authors state this as an assumption.

    Consumers are able to recognize the color difference of two samples when ΔE is higher than 5.0.

    “it is assumed that consumer is able to recognize the color difference of two samples when ΔE is higher than 5.0 according to previous report (Pérez-Magariño & González-Sanjosé, 2003).”

  • The paper relies on this without support.

    Most yeast and mold are heat sensitive and easily destroyed by heat at temperatures ranging from 60 to 70°C.

    “Most yeast and mold are heat sensitive and easily destroyed by heat at the temperature ranging from 60 to 70°C”

  • The paper relies on this without support.

    Inactivation kinetics of E. coli, S. aureus, Salmonella Enteritidis, and L. monocytogenes and quality changes of coconut water using DMDC had not been explored prior to this study.

    “To the best of our knowledge, inactivation kinetic of E. coli, S. aureus, Salmonella Enteritidis, and Listeria monocytogenes and changes in quality of coconut water using DMDC is yet not explored.”

  • The paper relies on this without support.

    Thermal processing is required to inhibit undesirable microorganisms and commercially available processed coconut water is treated with high temperature and long time.

    “Thermal processing, for example; pasteurization and sterilization, is required to inhibit undesirable microorganisms and commercially available processed coconut water is treated with high temperature and long time.”

  • The paper relies on this without support.

    Consumer demand for minimally processed or fresh-like product has gained an increasing trend.

    “In addition, consumer's demand for minimally processed or fresh-like product has gained an increasing trend”
6 of 6

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.

  • Microbial counts reported beyond the stated 30-day storage period

    Major

    The shelf-life experiment says samples were stored for 30 days, but the results report microbial counts on day 35. The day-35 measurements support the reported shelf-life estimates, so the study duration and results cannot both be correct as stated.

1 of 1

Cites

Flagged first, then by citations

Research works printed but not linked: 7

  1. Institute of Food Science and Technology, 1993, Shelf life of foods: Guidelines for its determination and prediction
  2. Leite C. C., 2000, Avaliaçäo microbiológica da água de coco produzida e comercializada na cidade de Salvador‐BA, Revista Higiene Alimentar, 14, 64
  3. Melo N. P. M., 2003, Qualidade microbiológica das águas de coco envasadas e comercializadas na cidade de Natal–RN, Revista Higiene Alimentar, 17, 113
  4. Ough C. S., 1993, Antimicrobials in foods, 343
  5. Steiner I., 2008, Coconut water–composition, properties and processing, Ernährung, 32, 513
  6. U.S. Food and Drug Administration, 2001, US Food and Drug Administration: 21 code of federal regulations part 172.133. Dimethyl dicarbonate
  7. Zulaikhan S. T., 2019, Health benefits of tender coconut water (TCW), International Journal of Pharmaceutical Sciences and Research, 10, 474

Cited by

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Related

Authors
Vongluanngam, I., Tocharoenvanith, N., & Assatarakul, K.
Affiliations
Chulalongkorn University (TH)
Corresponding author
Assatarakul, Kitipong
ORCID
Venue
Journal of Food Processing and Preservation
Publisher
Wiley
Published
2021-01-16
Volume
45
Issue
3
ISSN
  • 0145-8892 (ISSN-L)
  • 1745-4549
DOI
10.1111/jfpp.15229
OpenAlex
W3120937710
Semantic Scholar
372545432cb2dbeb265f33562edb06c60f32fe52
Cited by
6
References
37
Citations by year
2026: 1 · 2025: 1 · 2024: 1 · 2023: 1 · 2021: 2
FWCI
0.43
Type
journal article
Language
en
Open access
Licence
Locations
Journal of Food Processing and Preservation (publishedVersion)
Funders
Chulalongkorn University
Topics
  • Life Sciences › Biochemistry, Genetics and Molecular Biology › Biotechnology › Microbial Inactivation Methods
  • Life Sciences › Biochemistry, Genetics and Molecular Biology › Biotechnology › Listeria monocytogenes in Food Safety
  • Physical Sciences › Chemistry › Inorganic Chemistry › Coconut Research and Applications
Keywords
coconut water, dimethyl dicarbonate, microbial inactivation, inactivation kinetics, first-order kinetic model, cold storage, shelf life extension, Escherichia coli, Staphylococcus aureus, Salmonella Enteritidis, Listeria monocytogenes, food safety, juice pasteurization, physicochemical quality

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