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Cited by 11Coconut Research and ApplicationsMicrobial Inactivation MethodsPostharvest Quality and Shelf Life Management

The Shelf Life Estimation of Cold Sterilized Coconut Water

Open access
Intan Kailaku, Sari, Setiawan, Budi, Sulaeman, Ahmad·2017·Planta Tropika: Journal of Agro Science
DOI 10.18196/pt.2017.072.62-69
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Abstract

Coconut water is well known due to its nutrient contents. Unfortunately, the properties such as flavor, aroma, and taste is easily altered, soon after it is extracted from the fruit by splitting the fruit in two and collecting the water in a clean container. The shelf-life of coconut water drink can be improved by eliminating the enzyme that causes the degredation of the quality, i.e. polyphenol oxidase and peroxidase enzyme. Heat treatment such as pasteurization and Ultra Heat Treatment may inhibit the growth of these enzymes although resulted in the loss of coconut water unique and desirable properties. Ultrafiltration membrane and ultraviolet are two potential cold-sterilization methods. The objective of this research was to estimate the shelf-life of coconut water after ultrafiltration membrane and ultraviolet sterilization. Cold-sterilized coconut water was stored at three temperatures, i.e. 8, 13 and 25 °C, using polyethylene bottles in individual sizes (250 ml). The shelf-life was estimated using Accelerated Storage Study method with Arrhenius equation. pH and total sugar contents were measured as critical parameters, and total plate count was also observed. This research concludee that the shelf-life of coconut water which cold sterilized without any food additives was etimated to be 15 days at 25 °C.

AI snapshot

Written from the paper’s full text.

TL;DR

Cold sterilization of coconut water by ultrafiltration plus ultraviolet, without additives, was estimated to give a shelf life of 15 days at 25 °C when pH was used as the critical parameter. The product had lower total sugar and clarity than fresh coconut water, and microbial counts rose above the Indonesian isotonic-drink limit at 13 °C and 25 °C after 19 days.

Key findings

  • Shelf-life estimates based on pH were 28 days at 8 °C, 23 days at 13 °C, and 15 days at 25 °C; based on total sugar content they were 29 days at 8 °C, 21 days at 13 °C, and 10 days at 25 °C. The authors selected the pH-based estimate, giving 15 days at 25 °C.
  • Initial pH was 5.4 and initial total sugar was 6.06%; critical limits were set at pH 4 and 5% total sugar based on the Indonesian National Standard for isotonic drinks.
  • Cold-sterilized coconut water had 1.08×10¹ CFU/ml total plate count versus 1.86×10² CFU/ml in fresh coconut water. After 19 days, total microbes were 1.94×10² CFU/ml at 8 °C, 2.50×10² CFU/ml at 13 °C, and 4.70×10² CFU/ml at 25 °C, against an Indonesian standard maximum of 2×10² CFU/ml.
  • Compared with fresh coconut water, cold-sterilized water had significantly lower total sugar (6.06% vs. 6.13%, p = 0.049), lower clarity (89.5 vs. 97.4, p = 0.001), and different color values (L* 97.05 vs. 101.78, p = 0.000; b* 0.58 vs. −0.06, p = 0.002).

Methods

  • Fresh Genjah-variety coconut water (8–9 months old, Bogor, Indonesia) was cold-sterilized by microfiltration (1000 nm pore size), ultrafiltration (50 nm pore size, max 3 bar), and ultraviolet treatment (64 × 340 mm tube, 1 L/sec flow), with no food additives.
  • Samples were stored in 250 ml clear polyethylene bottles at 8, 13, and 25 °C; pH and total sugar were measured nine times over 19 days, and total plate count was also observed.
  • Shelf life was estimated using Accelerated Storage Study with the Arrhenius equation; reaction orders 0 and 1 were compared, and pH was chosen as the basis for the recommended shelf life.

Limitations

  • The paper states the shelf life is not adequate for industrial-scale distribution and transportation, and notes laboratory-scale weaknesses including less-than-optimum ultrafiltration processing conditions and non-fully aseptic processing; scaled-up production and cold-chain distribution are expected to perform better.
  • The paper states the total plate count result needs further study to identify growing microbes, check for undesired microbes such as *E. coli*, and assess whether coconut water can support useful bacteria such as *Acetobacter xylinum* and *Lactobacillus* sp.
  • Evident from the text: the Arrhenius linear fit for total sugar was weak (R² = 0.18744), and the total plate count after 19 days exceeded the stated Indonesian maximum at 13 °C and 25 °C, although the recommended shelf life was based only on pH.

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

Integrity signals

Registry

Crossref · 10.18196/pt.2017.072.62-69

Cites

13 of 13 references verified0 citation errors · 0 not checkable

Statistics

Nothing to recompute.

Claims the paper makes

3 of 24 cited sources checked · 3 supported · 0 flagged

  • Findingown data

    Unprocessed coconut water had more than 10^10 CFU/ml total microbes after 19 days storage at any temperature.

    “Unprocessed coconut water had more than 10 10 CFU/ml total microbes after 19 days storage at any temperature.”
    Quote in the paperNot a substantial claim
  • Findingcitation

    Total sugar content of cold-sterilized coconut water experienced a declining trend during storage at all temperatures tested.

    “Total sugar content also experienced a declining trend during storage at all temperature, as shown in Figure 4.”
    Quote in the paperSubstantial claim
  • Findingown data

    The estimated shelf-life using pH as a critical parameter was different from that using total sugar content.

    “The estimated shelf-life using pH as a critical parameter was different with that of total sugar content.”
    Quote in the paperSubstantial claim
  • Findingown data

    The Arrhenius equation for total sugar content is Ln K = 14.95929 - 5247.25(1/T).

    “In the analysis of total sugar content, equation Arrhenius Ln K = LnK = 14.95929 -5247.25 (1/T)”
    Quote in the paperSubstantial claim
  • Findingreasoning

    At 8°C storage, the total sugar content of cold-sterilized coconut water decreases by 0.02437 unit per day.

    “storage in 8 0 C will generate the value of Ln K=-3.71421 or K=0.02437.This means that there will be 0.02437 unit decrease of total sugar content per day.”
    Quote in the paperSubstantial claim
  • Classified as probably not a substantial claim. 13
  • May combine two claims. 14

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

    Premisecitation

    Studies using nisin, ascorbic acid, citric acid, and sodium metabisulfite succeeded in maintaining the quality of pasteurized coconut water for 2-3 months at room temperature or refrigerator.

    “Studies using those materials succeeded in maintaining the quality of pasteurized coconut water for 2-3 months at room temperature or refrigerator.”
    Quote in the paperNot a substantial claim1 of 1 sources checked
    • cites Prades et al. (2012) source

  • Classified as probably not a substantial claim.

    Premisecitation

    An effective result for extending coconut water shelf-life may be obtained by adding molecules such as nisin, ascorbic acid, citric acid, and sodium metabisulfite.

    “An effective result may be obtained by adding molecules e.g., nisin, ascorbic acid, citric acid, and sodium metabisulfite.”
    Quote in the paperSubstantial claim1 of 1 sources checked
    • cites Prades et al. (2012) source

  • Classified as probably not a substantial claim.

    Premisecitation

    Prades et al. (2012) concluded that thermal treatments (pasteurization, sterilization) and non-thermal treatments (microfiltration) were not enough to obtain an extended shelf-life of coconut water without the addition of any food additives.

    “Prades et al. (2012) reviewed nu-merous research reports on the processing and the shelf-life of coconut water and concluded that thermal treatments i.e. pasteurization, sterilization, and non-thermal treatments i.e. microfiltration were not enough to obtain an extended shelf-life of coconut water without the addition of any food additives.”
    Quote in the paperSubstantial claim1 of 1 sources checked
    • cites Prades et al. (2012) source

  • May combine two claims.

    Findingown data

    Based on total sugar content as the critical parameter, the estimated shelf-life of cold-sterilized coconut water is 29 days at 8°C, 21 days at 13°C, and 10 days at 25°C.

    “the estimated shelf-life of coconut water drink were 29 days (8 0 C), 21 days (13 0 C) and 10 days (25 0 C) (Table 5).”
    Quote in the paperSubstantial claim

  • May combine two claims.

    Findingown data

    After 19 days of storage, the total microbes of cold-sterilized coconut water were 1.94x10^2 CFU/ml at 8°C, 2.50x10^2 CFU/ml at 13°C, and 4.70x10^2 CFU/ml at 25°C.

    “the total microbes of cold-sterilized coconut water were 1.94x10 2 CFU/ml (8 0 C), 2.50x10 2 CFU/ml (13 0 C) and 4.70x10 2 CFU/ml (25 0 C) after 19 days storage.”
    Quote in the paperSubstantial claim

  • May combine two claims.

    Findingown data

    The initial pH of the coconut water sample was 5.4 and the initial total sugar content was 6.06%.

    “The analysis showed that pH of coconut water sample was 5.4 and the total sugar content was 6.06 %.”
    Quote in the paperSubstantial claim

  • May combine two claims.

    Findingown data

    Based on pH as the critical parameter, the estimated shelf-life of cold-sterilized coconut water is 28 days at 8°C, 23 days at 13°C, and 15 days at 25°C.

    “it was estimated that the shelf-life of coconut water drink were 28 days in 8 0 C storage, 23 days in 13 0 C storage and 15 days in 25 0 C storage (Table 4).”
    Quote in the paperSubstantial claim

  • May combine two claims.

    Findingown data

    The total plate count of the cold-sterilized coconut water product was 1.08x10^1 CFU/ml, while fresh coconut water contained 1.86x10^2 CFU/ml.

    “The Total Plate Count analysis of the product showed the total microbes of 1.08x10 1 CFU/ml, while fresh coconut water contained 1.86x10 2 CFU/ml total microbes.”
    Quote in the paperSubstantial claim

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

    Premisecitation

    The order 0 reaction examples are enzymatic destruction, enzymatic browning, and oxidation.

    “Meanwhile, the order 0 reaction are enzymatic destruction, enzymatic browning, and oxidation.”
    Quote in the paperNot a substantial claim0 of 1 sources checked
    • cites Lee and Krochta (2002) source

  • May combine two claims.

    Study design and conductreasoning

    The study used only fresh coconut water without any addition of food additives, in order to isolate the influence of ultrafiltration and ultraviolet processing from other ingredients or treatments.

    “The material used in this study was only fresh coconut water, without any addition of food additives, in order to obtain the influence information of ultrafiltration and ultraviolet processing without factors of other ingredients or treatments.”
    Quote in the paperSubstantial claim

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

    Premisecitation

    An amount of sugar content in coconut water may be filtered by ultrafiltration membrane, causing the small decrease of total sugar content (p = 0.049).

    “The theses stated that an amount of sugar content in coconut water may be filtered by ultrafiltration membrane, causing the small decrease of total sugar content (p = 0.049).”
    Quote in the paperNot a substantial claim0 of 1 sources checked
    • cites Kailaku et al., 2016

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

  • Probably not a substantial claim: may not pass S4 (based). May combine two claims.

    Premisenone given

    Ultrafiltration membrane and ultraviolet are two potential cold-sterilization methods.

    “Ultrafiltration membrane and ultraviolet are two potential cold-sterilization methods.”
    Quote in the paperNot a substantial claim

  • May combine two claims.

    Premisecitation

    The difference between cold-sterilized and fresh coconut water was only observed in total sugar content, although sucrose, fructose, and glucose content were not significantly different.

    “The difference was only observed in total sugar content, although sucrose, fructose, and glucose content were not significantly different.”
    Quote in the paperNot a substantial claim0 of 1 sources checked
    • cites Kailaku et al., 2016

      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).

    Premisecitation

    The shelf-life of a product can be estimated using various methods, one of which is using kinetics model such as Arrhenius model.

    “The shelf-life of a product can be estimated using various methods, one of which is using kinetics model such as Arrhenius model (Maria and Peleg 2007).”
    Quote in the paperNot a substantial claim0 of 1 sources checked
    • cites Maria and Peleg 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.

    Interpretationcitation

    The decrease of pH in coconut water may occur due to the formation of phenol radicals and phenol oxides, which may also cause the formation of yellowish color of the product.

    “The decrease of pH may occur due to the formation of phenol radicals and phenol oxides, which may also cause the formation of yellowish color of the product (Awua et. al. 2012).”
    Quote in the paperNot a substantial claim0 of 1 sources checked
    • cites Awua et. al. 2012

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

  • Classified as probably not a substantial claim.

    Premisecitation

    The Arrhenius method allows the research on storage to use three different temperatures to predict the shelf-life of different storage conditions.

    “This method allows the research on storage to use three different temperatures to predict the shelf-life of different storage conditions (Hough et al. 2006).”
    Quote in the paperSubstantial claim0 of 1 sources checked
    • cites Hough et al. 2006 source

  • Probably not a substantial claim: may not pass S4 (based).

    Interpretationreasoning

    The combination of ultrafiltration and ultraviolet technology may increase the inactivation of microorganisms responsible for degrading the quality of coconut water.

    “The combination of ultrafiltration and ultraviolet technology may increase the inactivation of microorganisms responsible for degrading the quality of coconut water.”
    Quote in the paperNot a substantial claim

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

    Premisecitation

    The quality deterioration reaction of food materials mostly occurs at order 0 and 1.

    “Lee and Krochta (2002) stated that the quality deterioration reaction of food materials mostly occurs at order 0 and 1.”
    Quote in the paperNot a substantial claim0 of 1 sources checked
    • cites Lee and Krochta (2002) source

  • May combine two claims.

    Premisecitation

    The alterations of coconut water after extraction (turbid, yellowish, sour, bad aroma) are caused by the existence of oxidase enzymes, i.e. polyphenol oxidase and peroxidase, and microbe contamination.

    “These alterations were caused by the existence of oxidase enzymes, i.e. polyphenol oxidase and peroxidase (Duarte et al., 2002;Magalhaes et al., 2005) and the microbe contamination (Magalhaes et al., 2005).”
    Quote in the paperSubstantial claim0 of 2 sources checked
    • cites Duarte et al., 2002
    • cites Magalhaes et al., 2005

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

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

    Study design and conductnone given

    The laboratory-scale study had less than optimum processing condition of ultrafiltration membrane and non-fully aseptic processing condition, which may interfere with quality assurance.

    “However, scaled up production is expected to have a better result, considering various weak aspects that may interfere the quality assurance of laboratory scale in this study, e.g., the less than optimum processing condition of ultrafiltration membrane and the non-fully aseptic processing condition.”
    Quote in the paperSubstantial claim

  • Probably not a substantial claim: may not pass S4 (based). May combine two claims.

    Premisenone given

    Heat treatment such as pasteurization and Ultra Heat Treatment may inhibit the growth of these enzymes although resulted in the loss of coconut water unique and desirable properties.

    “Heat treatment such as pasteurization and Ultra Heat Treatment may inhibit the growth of these enzymes although resulted in the loss of coconut water unique and desirable properties.”
    Quote in the paperNot a substantial claim

  • May combine two claims.

    Premisecitation

    The kinetic reaction of quality deterioration, oxidative color change, rancidity, microbial growth, and vitamin degradation are examples of order 1 kinetic reactions.

    “The kinetic reaction of quality deterioration, oxidative color change, rancidity, microbial growth, and vitamin degradation are the examples of order 1 kinetic reactions.”
    Quote in the paperNot a substantial claim0 of 1 sources checked
    • cites Lee and Krochta (2002) source
22 of 22

  • The paper relies on this without support.

    The total microbial count of the cold-sterilized coconut water remains within the Indonesian National Standard limit (2x10^2 CFU/ml) throughout the estimated shelf-life of 15 days at 25°C.

    “The Indonesian National Standard required the maximum total microbes of 2x10 2 CFU/ml.”
    “the total microbes of cold-sterilized coconut water were 1.94x10 2 CFU/ml (8 0 C), 2.50x10 2 CFU/ml (13 0 C) and 4.70x10 2 CFU/ml (25 0 C) after 19 days storage.”
1 of 1

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.

  • Table 4 pH shelf lives use a different initial pH

    Major

    With the stated first-order rates, initial pH of 5.4 and limit of 4, the shelf lives are about 25.1, 21.1 and 14.2 days, not 28.1862, 23.6871 and 15.9806. The reported durations instead correspond to an initial pH of approximately 5.6-the fresh-water value in Table 1.

  • The 13 °C sugar lnK uses the order-0 slope

    Major

    Table 3 labels −2.10721 as the 13 °C first-order lnK, but the first-order slope magnitude is 0.02578, whose natural log is about −3.658. The listed lnK instead corresponds to the order-0 slope magnitude, 0.12158.

  • A 1.9-point pH decrease is described as larger than a 2.3-point decrease

    Minor

    The stated decrease in this study is 1.9 points, which is smaller than the cited 2.3-point decrease, not higher.

  • First-order fit is not better at every temperature

    Minor

    The text says the first-order R2 is higher for both parameters, but Table 3 gives total sugar at 13 °C an order-0 R2 of 0.93997 and an order-1 R2 of 0.93320.

4 of 4

Cites

Flagged first, then by citations

Research works printed but not linked: 4

  1. Food and Agriculture Organization (FAO). 2000. Press release: Coconut water as energy drink for joggers and athletes - First patent granted to UN Food Agency. http://www.fao. org/default.htm. Diakses 5 Maret 2014.
  2. Kailaku, SI., B Setiawan and A Sulaeman. 2016. Pengaruh Proses Membran Ultrafiltrasi dan Ultraviolet terhadap Komposisi Gizi, Sifat Fisikokimia dan Organoleptik Minuman Air Kelapa. Jurnal Littri Vol. 22 No. 2.
  3. Koswara S dan Kusnandar F. 2004. Studi kasus pendugaan umur simpan produk pangan. Pelatihan Pendugaan Waktu Kadaluarsa Bahan dan Produk Pangan. Di dalam Sukasih E, Sunarmani dan Budiyanto A. 2007. Pendugaan umur simpan pasta tomat kental dalam kemasan botol plastik dengan metode akselerasi. J Pascapanen, 4(2):72-82.
  4. Magalhaes MP, Gomes FS, Modesta RCD, Matta VM and Ca- bral LMC. 2005. Conservation of green coconut water by membrane filtration. Ciencia y Tecnologı´a Alimentarı´a, 25(1):72-77.

Cited by

Sorted by citations

Related

Authors
Intan Kailaku, S., Setiawan, B., & Sulaeman, A.
Affiliations
IPB University (ID)
ORCID
Venue
Planta Tropika: Journal of Agro Science
Publisher
Universitas Muhammadiyah Yogyakarta
Published
2017
Volume
5
Issue
1
ISSN
  • 0216-499X (ISSN-L)
  • 2528-7079
DOI
10.18196/pt.2017.072.62-69
OpenAlex
W2734473798
Semantic Scholar
e2a51566c00bdce59dd72bd9742faa983d501499
Cited by
11
References
13
Citations by year
2024: 1 · 2023: 2 · 2022: 3 · 2020: 3 · 2019: 2
FWCI
0.52
Type
journal article
Language
en
Open access
Licence
cc-by-nc
Locations
  • Planta Tropika (publishedVersion, cc-by-nc)
  • DOAJ (DOAJ: Directory of Open Access Journals) (submittedVersion)
Topics
  • Physical Sciences › Chemistry › Inorganic Chemistry › Coconut Research and Applications
  • 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
coconut water, shelf life, cold sterilization, ultrafiltration membranes, UV sterilization, polyphenol oxidase, peroxidase, enzymatic browning, Arrhenius equation, storage temperature, pH, total sugar, total plate count

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