Influence of cold plasma voltage and time on quality attributes of tender coconut water ( Cocos nucifera L.) and degradation kinetics of its blended beverage
Abstract
In this study, the influence of cold plasma treatment on quality parameters of tender coconut water (TCW) and its beverage and the kinetics of degradation were investigated. In TCW, the kinetics of ascorbic acid, antioxidant activity, and transmittance followed the zero-order model whereas TA, total fatty acid (TFA) content, and microbial load followed first-order reaction. TCW stored well for 2 days at 6°C. Process parameters for nonthermal cold plasma treatment were optimized by response surface methodology (RSM) as well as hybrid artificial neural network (ANN)/genetic algorithm (GA) for maximum DPPH scavenging activity and minimum peroxidase activity. Treated TCW stored at 6°C in a glass bottle was microbiologically acceptable till 8 days, whereas treated TCW that was blended with orange juice and ascorbic acid showed a shelf life of 35 and 18 days on storage at 6°C and 27°C, respectively. Degradation kinetics of the quality parameters of cold plasma treated blended beverage were similar to untreated TCW. Novelty impact statement The application of cold plasma to food materials is a novel nonthermal way of extending the shelf life of food. Optimized conditions of cold plasma treatment were predicted with the minimum error of prediction to obtain longer shelf life and microbiologically safe tender coconut water (TCW)-based beverage with minimal degradation of bioactive compounds. Also, the kinetics parameters related to quality that were studied will help in designing the process parameters of a robust cold plasma unit. The effect of hurdles like orange juice and ascorbic acid will help to understand their synergistic effect along with cold plasma on the quality parameters of TCW for the improved storage period. Degradation kinetics of the treated beverage at accelerated temperature will help to determine the shelf life at various storage temperatures.
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CP treatments have minimal or negligible effects on several physiochemical properties of CW, such as pH, total titratable acid (TTA), total soluble acid, ascorbic acid, and color parameters.
“Several studies have demonstrated that CP treatments have minimal or negligible effects on several physiochemical properties of CW, such as pH, total titratable acid (TTA), total soluble acid, ascorbic acid, and color parameters [64,65,66,67].”
From Research Progress in Coconut Water: A Review of Nutritional Composition, Biological Activities, and Novel Processing Technologies (2025) · cites this paper as [64]
A blended beverage comprising CP-treated CW and orange juice, with added ascorbic acid, maintained a shelf life of 35 days when stored at 6 °C in a glass bottle.
“Additionally, Chutia and Mahanta [64] demonstrated that a blended beverage comprising CP-treated CW and orange juice, with the addition of ascorbic acid, maintained a shelf life of 35 days when stored at 6 °C in a glass bottle.”
From Research Progress in Coconut Water: A Review of Nutritional Composition, Biological Activities, and Novel Processing Technologies (2025) · cites this paper as [64]
CP processing achieved an inactivation rate of above 70% for POD in CW, with effectiveness influenced by processing parameters such as frequency, voltage, and treatment time.
“CP processing has also been demonstrated to achieve an inactivation rate of above 70% for POD in CW, with the effectiveness being influenced by processing parameters, such as frequency, voltage, and treatment time [64,65].”
From Research Progress in Coconut Water: A Review of Nutritional Composition, Biological Activities, and Novel Processing Technologies (2025) · cites this paper as [64]
Increasing CP treatment time to 2 min significantly reduced the total phenolic content of CW, with a more pronounced decrease at higher voltages.
“For instance, Chutia and Mahanta [64] observed a significant reduction in the total phenolic content of CW when the CP treatment time was increased to 2 min, with a more pronounced decrease at higher voltages.”
From Research Progress in Coconut Water: A Review of Nutritional Composition, Biological Activities, and Novel Processing Technologies (2025) · cites this paper as [64]
The magnitude of CP effects on CW is highly dependent on treatment conditions, including voltage, treatment time, and gas composition.
“Nevertheless, the magnitude of these effects is highly dependent on the treatment conditions, including voltage, treatment time, and gas composition.”
From Research Progress in Coconut Water: A Review of Nutritional Composition, Biological Activities, and Novel Processing Technologies (2025) · cites this paper as [64]
This level of CP inactivation is insufficient to ensure a satisfactory shelf life for CW under refrigerated conditions.
“However, this level of inactivation is insufficient to ensure a satisfactory shelf life for CW under refrigerated conditions [64,67].”
From Research Progress in Coconut Water: A Review of Nutritional Composition, Biological Activities, and Novel Processing Technologies (2025) · cites this paper as [64]
Cites
Xu, L., Garner, A. L., Tao, B., & Keener, K. M. (2017) · Food and Bioprocess Technology · doi:10.1007/s11947-017-1947-7 · Cited by 205 · 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
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Shi, S., Wang, W., Wang, F., Yang, P., Yang, H., He, X., & Liao, X. (2025) · Foods · doi:10.3390/foods14091503 · Cited by 12 · see citing works
Zeng, L., Gu, W., Wang, Y., Deng, W., Wang, J., & Zhang, L. (2025) · Foods · doi:10.3390/foods14152709 · Cited by 3 · see citing works
Malafatti, J. O. D., da Costa Brito, S., Pereira, V. A. C., Calisto, Í., Netto, S. B., Formigoni, C. E., Innocentini, M. D. D. M., Mitsuyuki, M. C., Sivieri, K., & Ferreira, M. D. (2025) · Packaging Technology and Science · doi:10.1002/pts.2880
- Authors
- Chutia, H., & Mahanta, C. L.
- Affiliations
- Tezpur University (IN)
- Corresponding author
- Mahanta, Charu Lata
- Venue
- Journal of Food Processing and Preservation
- Publisher
- Wiley
- Published
- 2021-02-26
- Volume
- 45
- Issue
- 4
- ISSN
- 0145-8892 (ISSN-L)
- 1745-4549
- OpenAlex
- W3131625436
- Cited by
- 30
- References
- 2
- Citations by year
- 2026: 5 · 2025: 11 · 2024: 3 · 2023: 6 · 2022: 3 · 2021: 2
- FWCI
- 1.85
- Type
- journal article
- Language
- en
- Open access
- closed
- Licence
- Locations
- Journal of Food Processing and Preservation (publishedVersion)
- Funders
- All India Council for Technical Education (Student ID: 1‐3139726178)
- Topics
- Health Sciences › Medicine › Radiology, Nuclear Medicine and Imaging › Plasma Applications and Diagnostics
- Life Sciences › Biochemistry, Genetics and Molecular Biology › Biotechnology › Microbial Inactivation Methods
- Life Sciences › Agricultural and Biological Sciences › Plant Science › Postharvest Quality and Shelf Life Management
- Keywords
- cold plasma treatment, tender coconut water, Cocos nucifera, shelf life extension, degradation kinetics, vitamin C, antioxidant activity, peroxidase activity, microbial load, storage temperature, non-thermal food processing
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