Conservação de água de coco verde por filtração com membrana
Open accessAbstract
A água de coco verde no interior do fruto é estéril, porém, durante a sua extração e envase, podem ocorrer contaminações microbiológicas e alterações bioquímicas, com perda de qualidade do produto e redução do seu valor comercial. Este trabalho teve como objetivo estudar a conservação da água de coco verde através da microfiltração e da ultrafiltração. Para a microfiltração, foram utilizadas membranas com tamanho de poro de 0,1µm e, para a ultrafiltração, membranas com peso molecular de corte de 100, 50 e 20kDa. A eficiência do processo foi avaliada através do fluxo permeado e da caracterização microbiológica, físico-química, bioquímica e sensorial dos produtos obtidos. Não foi observada variação significativa nos parâmetros físico-químicos analisados. A água de coco filtrada apresentou maior luminosidade e menor turbidez. O teor de proteína na água de coco permeada, medida indireta da concentração de enzimas, foi proporcional à porosidade da membrana. A água de coco ultrafiltrada foi envasada em frascos de plástico e armazenada sob refrigeração por 28 dias, sendo avaliada semanalmente. Durante o período de armazenamento, as amostras avaliadas mantiveram-se com a coloração clara e adequadas ao consumo, atendendo aos padrões exigidos pela legislação. O produto ultrafiltrado obteve boa aceitabilidade sensorial, tendo sido aprovado por 94% dos consumidores.
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Microfiltration did not significantly influence pH, acidity, total soluble solids or total solids of clarified coconut water.
“Microfiltration did not significantly influence pH, acidity, total soluble solids or total solids of clarified coconut water but increased clarity (measured as luminance L with a Hunter-Lab system), decreased turbidity and protein content by 24% [75].”
From Coconut water preservation and processing: a review (2012) · cites this paper as [75]
Microfiltration increased clarity (measured as luminance L) of clarified coconut water.
“Microfiltration did not significantly influence pH, acidity, total soluble solids or total solids of clarified coconut water but increased clarity (measured as luminance L with a Hunter-Lab system), decreased turbidity and protein content by 24% [75].”
From Coconut water preservation and processing: a review (2012) · cites this paper as [75]
Microfiltration decreased protein content of clarified coconut water by 24%.
“Microfiltration did not significantly influence pH, acidity, total soluble solids or total solids of clarified coconut water but increased clarity (measured as luminance L with a Hunter-Lab system), decreased turbidity and protein content by 24% [75].”
From Coconut water preservation and processing: a review (2012) · cites this paper as [75]
Ultrafiltration retains PPO and POD enzymes.
“Ultrafiltration retains PPO and POD enzymes.”
From Coconut water preservation and processing: a review (2012) · cites this paper as [75]
Microfiltration caused a significant decrease in the ash content of the permeate.
“Furthermore, microfiltration caused a significant decrease in the ash content of the permeate.”
From Coconut water preservation and processing: a review (2012) · cites this paper as [75]
Microfiltration decreased turbidity of clarified coconut water.
“Microfiltration did not significantly influence pH, acidity, total soluble solids or total solids of clarified coconut water but increased clarity (measured as luminance L with a Hunter-Lab system), decreased turbidity and protein content by 24% [75].”
From Coconut water preservation and processing: a review (2012) · cites this paper as [75]
Microfiltration decreased K, Mg, Ca, Fe, and Cu concentrations by 10, 16, 19, 20, and 22%, respectively.
“K, Mg, Ca, Fe and Cu concentrations decreased by, respectively, (10, 16, 19, 20 and 22)%.”
From Coconut water preservation and processing: a review (2012) · cites this paper as [75]
Retention percentages of protein for 100, 50, and 20 kDa cut-off ultrafiltration membranes were 25, 38, and 43%, respectively.
“Retention percentages of protein of, respectively, (25, 38 and 43)% for the (100, 50 and 20) kDa cut-off membranes were confirmed [66,75].”
From Coconut water preservation and processing: a review (2012) · cites this paper as [75]
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- Authors
- Magalhães, M. P., Gomes, F. D. S., Modesta, R. C. D., Matta, V. M. D., & Cabral, L. M. C.
- Affiliations
- Universidade Federal Rural do Rio de Janeiro (BR)
- Embrapa (BR)
- ORCID
- Venue
- Ciência e Tecnologia de Alimentos
- Publisher
- FapUNIFESP (SciELO)
- Published
- 2005-03
- Volume
- 25
- Issue
- 1
- Pages
- 72-77
- ISSN
- 0101-2061 (ISSN-L)
- OpenAlex
- W2018878601
- Cited by
- 13
- References
- 13
- Citations by year
- 2026: 2 · 2022: 2 · 2020: 1 · 2016: 1 · 2014: 1 · 2013: 1 · 2012: 1
- FWCI
- 0.46
- Type
- journal article
- Language
- en
- Open access
- hybrid
- doi.org
- Licence
- cc-by-nc
- Locations
- Food Science and Technology (publishedVersion, cc-by-nc)
- LA Referencia (Red Federada de Repositorios Institucionales de Publicaciones Científicas) (publishedVersion, other-oa)
- Americanae (AECID Library) (submittedVersion, other-oa)
- Americanae (AECID Library) (submittedVersion, cc-by-nc-nd)
- DOAJ (DOAJ: Directory of Open Access Journals) (submittedVersion, cc-by-sa)
- Redalyc (Universidad Autónoma del Estado de México) (submittedVersion)
- Topics
- Physical Sciences › Chemistry › Inorganic Chemistry › Coconut Research and Applications
- Physical Sciences › Environmental Science › Water Science and Technology › Membrane Separation Technologies
- Life Sciences › Biochemistry, Genetics and Molecular Biology › Biotechnology › Microbial Inactivation Methods
- Keywords
- green coconut water, membrane filtration, microfiltration, ultrafiltration, membrane pore size, molecular weight cut-off, permeate flow, microbiological quality, protein content, enzyme activity, cold storage, sensory acceptability, food preservation
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