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Cited by 13Coconut Research and ApplicationsPostharvest Quality and Shelf Life ManagementProbiotics and Fermented Foods

Dynamics of biochemical attributes and enzymatic activities of pasteurized and bio-preserved tender coconut water during storage

Open access
Pandiselvam, R., Prithviraj, V., Manikantan, M. R., Beegum, P. P. Shameena, Ramesh, S. V., Kothakota, Anjineyulu, Mathew, A. C., Hebbar, K. B. +3 more·2022·Frontiers in Nutrition
DOI 10.3389/fnut.2022.977655PMC PMC9539066
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Abstract

The potential of bio-preservatives, namely, nisin, natamycin, and polylysine, as viable alternatives to chemical preservatives for storage of tender coconut water (TCW) during refrigerated storage (5 ± 2°C) was explored. Bio-preservative treatments were carried out after optimized heat treatment (85°C for 5 min) of TCW to establish its storage characteristics. Various concentrations (up to 125 ppm) of bio-preservatives were used for the preservation, and quality parameters of resultant TCW were assessed based on physicochemical characteristics and Food and Agriculture Organization (FAO) guidelines and statistical analysis applied. Analysis of variance (ANOVA) and post-hoc test revealed that pH and overall acceptability (OA) are the major governing factors that determine spoilage of TCW (p < 0.05). Overall, the polylysine combination was found to be most effective in ensuring quality retention of TCW. It was concluded that pasteurized TCW shelf life could be extended up to 20 days using bio-preservatives.

AI snapshot

Written from the paper’s full text.

TL;DR

Pasteurized tender coconut water (TCW) treated with bio-preservatives was evaluated during refrigerated storage, with polylysine combinations generally outperforming nisin for quality retention. The study concludes that pasteurized TCW shelf life can be extended up to 20 days using bio-preservatives, especially 75 ppm polylysine or a 62.5 ppm nisin + polylysine combination.

Key findings

  • Initial TCW pH was 5.2 ± 0.1 and remained unchanged after heat treatment and bio-preservative addition; heat-treated samples fell below pH 5 after 5 days. Polylysine at 75 ppm held recommended pH up to 15 days, while even 125 ppm nisin kept quality only up to 10 days.
  • Fresh TCW TSS was 6 ± 0.1 °Brix, and all treated samples maintained at least 5 °Brix throughout the 20-day experiment; higher nisin (>75 ppm) or polylysine combination was needed to retain TSS quality.
  • Turbidity rose from 8.05 ± 1 NTU in fresh TCW to 9.39 ± 0.704 NTU after bio-preservative addition; polylysine combinations above 75 ppm held turbidity below 34 NTU for up to 15 days, whereas nisin alone lasted only 5 days without significant turbidity increase.
  • PPO and POD activities were reduced to negligible levels after heat treatment and remained constant over 20 days; overall acceptability was retained up to 15 days only with 125 ppm polylysine, while control TCW had an OA score of 3 after 5 days.

Methods

  • Fresh tender coconuts (var. West Coast Tall, 7-month maturity) from ICAR-CPCRI, Kasaragod, India, were used; extracted TCW was pooled, stored at −18°C, thawed, heat treated at 84°C for 5 min, cooled, and divided into ten treatment fractions.
  • Bio-preservative treatments included nisin, natamycin, and polylysine at concentrations up to 125 ppm (Table 1), with samples stored under refrigeration (4 ± 1°C) for shelf-life studies.
  • Quality parameters measured in triplicate included pH, TSS, turbidity, titratable acidity, total phenolic content, PPO activity, POD activity, and sensory evaluation using a 9-point Hedonic Scale; data were analyzed by two-way ANOVA and post-hoc tests in Minitab 19.

Limitations

  • The paper does not include a dedicated limitations section.
  • Evident from the text: no microbial enumeration is reported, although spoilage is repeatedly attributed to microbial growth; the sensory panel is described only as trained and aged 20–60, with no panel size or detailed training reported.
  • Evident from the text: storage was assessed only up to 20 days, so longer-term shelf life is not established; the abstract and methods also differ in pasteurization temperature (85°C vs. 84°C) and storage temperature (5 ± 2°C vs. 4 ± 1°C).

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

Integrity signals

Registry

Crossref · 10.3389/fnut.2022.977655

Cites

35 of 35 references verified0 citation errors · 0 not checkable

Statistics

Nothing to recompute.

Claims the paper makes

0 of 22 cited sources checked · 0 supported · 0 flagged

  • Findingreasoning

    Treatment with a polylysine combination (75 ppm) could hold the recommended pH up to 15 days of storage.

    “Treatment with a polylysine combination (75 ppm) could hold the recommended pH up to 15 days of storage”
    Quote in the paperSubstantial claim
  • Findingnone given

    The addition of bio-preservatives did not modify the pH significantly on the 0th day.

    “Also, the addition of bio-preservatives did not modify the pH significantly on the 0th day.”
    Quote in the paperNot a substantial claim
  • Findingreasoning

    TCW samples treated with 4 varying concentrations of nisin (50, 75, 100, and 125 ppm) exhibited spoilage on the 10th day after treatment.

    “TCW samples treated with 4 varying concentrations of nisin (50, 75, 100, and 125 ppm) exhibited spoilage on the 10th day after treatment”
    Quote in the paperSubstantial claim
  • Findingown data

    Heat treatment conditions were sufficient to inactivate the enzymatic activity throughout the experimental period.

    “Heat treatment conditions were sufficient enough to inactivate the enzymatic activity throughout the experimental period”
    Quote in the paperSubstantial claim
  • Findingown data

    Five days after treatment, the pH of heat-treated samples declined and reached values below 5.

    “However, 5 days after the treatment, the pH of heat-treated samples showed a decline and reached values below 5”
    Quote in the paperSubstantial claim
  • May combine two claims. 12
  • Classified as probably not a substantial claim. 8

  • May combine two claims.

    Findingown data

    The R2 values of the general linear model were below 50% indicating the spread of data points and a lack of trend.

    “However, the R2 values of the general linear model were below 50% indicating the spread of data points and a lack of trend.”
    Quote in the paperSubstantial claim

  • May combine two claims.

    Findingown data

    The TSS of fresh TCW was 6 ± 0.1° Brix, and it remained unaltered after the addition of bio-preservatives.

    “The TSS of fresh TCW was found to be 6 ± 0.1° Brix, which remained unaltered even after the addition of bio-preservatives.”
    Quote in the paperSubstantial claim

  • May combine two claims.

    Findingown data

    PPO enzyme activity was reduced to negligible units after the heat treatment, and this negligible activity remained constant even after 20 days of storage.

    “The PPO enzyme activity was reduced to negligible units after the heat treatment and this negligible activity remained constant even after 20 days of storage”
    Quote in the paperSubstantial claim

  • May combine two claims.

    Findingown data

    Both the storage period and treatment had a significant influence on pH levels (p < 0.001).

    “The two-way ANOVA found that both the storage period and treatment had a significant influence on pH levels (p < 0.001; Table 2).”
    Quote in the paperSubstantial claim

  • May combine two claims.

    Findingown data

    Various treatments were not significantly different in post-hoc test; hence phenolic content of TCW was affected by neither bio-preservative treatments nor storage period.

    “the post-hoc test reveals that various treatments were not significantly different; hence, phenolic content of TCW was affected by neither bio-preservative treatments nor storage period.”
    Quote in the paperSubstantial claim

  • May combine two claims.

    Findingown data

    Initial turbidity values of fresh TCW were 8.05 ± 1 NTU, and this increased to 9.39 ± 0.704 NTU after the addition of bio-preservatives.

    “Initial turbidity values of fresh TCW were found to be 8.05 ± 1 NTU; however, this increased to 9.39 ± 0.704 NTU after the addition of bio-preservatives.”
    Quote in the paperNot a substantial claim

  • May combine two claims.

    Findingown data

    A negative correlation was observed between TSS and storage period, with stable behavior as treatment concentration increased.

    “Overall, a negative correlation was observed between TSS and storage period; however, a stable behavior was found with an increase in treatment concentration”
    Quote in the paperSubstantial claim

  • May combine two claims.

    Findingown data

    The initial pH of TCW before treatment was 5.2 ± 0.1, and it was maintained after heat treatment.

    “The initial pH of TCW before treatment was found to be 5.2 ± 0.1, which was maintained even after the heat treatment of TCW.”
    Quote in the paperNot a substantial claim

  • May combine two claims.

    Interpretationreasoning

    The addition of bio preservatives has reduced the enzymatic activity to untraceable levels so that throughout the storage period, the TCW could retain its quality.

    “The addition of bio preservatives has reduced the enzymatic activity to untraceable levels so that throughout the storage period, the TCW could retain its quality”
    Quote in the paperSubstantial claim

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

    Study design and conductnone given

    A trained panel between the age group of 20-60 was selected for sensory evaluation of treated samples.

    “A trained panel between the age group of 20–60 was selected for sensory evaluation of treated samples.”
    Quote in the paperNot a substantial claim

  • Classified as probably not a substantial claim.

    Premisecitation

    The recommended minimum pH for TCW as per FAO guidelines is 5.

    “which is the recommended minimum pH for TCW as per Food and Agriculture Organization (FAO) guidelines (22).”
    Quote in the paperSubstantial claim0 of 1 sources checked
    • cites [22] RolleR RomeFood and Agriculture Organization of the United NationsGood practice for the small-scale production of bottled coconut water FAO Corporate Document Repository2000

      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).

    Premisenone given

    The FAO guidelines recommend a minimum of 5° Brix for bottled TCW.

    “The FAO guidelines recommend a minimum of 5° Brix for bottled TCW”
    Quote in the paperNot a substantial claim

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

    Interpretationcitation

    The small increase in turbidity may be due to the partial precipitation of suspended insoluble particles in the TCW.

    “The small increase in turbidity may be due to the partial precipitation of suspended insoluble particles in the TCW (36).”
    Quote in the paperNot a substantial claim0 of 1 sources checked
    • cites [36] Tobergte, 2013

      Not checked in the free run.

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

    Study design and conductnone given

    All experiments were performed in triplicates, and the mean values were computed.

    “All the experiments were performed in triplicates, and the mean values were computed.”
    Quote in the paperNot a substantial claim

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

    Interpretationcitation

    The considerable decrease in PPO activity after the addition of bio-preservatives could be due to a reduction in pH following the addition of nisin.

    “It is interesting to observe that there was a considerable decrease in PPO activity after the addition of bio-preservatives similar to the observation in the shelf life study of palm sap, which could be due to a reduction in pH following the addition of nisin (37).”
    Quote in the paperNot a substantial claim0 of 1 sources checked
    • cites [37] Naknean, 2013, Improvement in shelf life and safety of pasteurized palm sap (Borassus flabelliferLinn.) by the addition of nisin, J Food Safety source

  • Probably not a substantial claim: may not pass S2 (checkable), S3 (load-bearing), S4 (based).

    Interpretationnone given

    Other dependent variables are causing the spoilage of products despite the suppressed enzymatic activity.

    “However, other dependent variables are causing the spoilage of products despite the suppressed enzymatic activity.”
    Quote in the paperNot a substantial claim

  • May combine two claims.

    Premisecitation

    The addition of polylysine will destroy the cell membranes of the target microorganisms and inhibit the microbial respiratory system, thereby achieving bacteriostatic effects.

    “The addition of polylysine will destroy the cell membranes of the target microorganisms and inhibit the microbial respiratory system, thereby achieving bacteriostatic effects (34, 35).”
    Quote in the paperSubstantial claim0 of 2 sources checked
    • cites [34] Na, 2018, Shelf life extension of Pacific white shrimp (Litopenaeus vannamei) using chitosan and ε-polylysine during cold storage, Int J Biol Macromol. source
    • cites [35] Sun, 2022, Thermosonication combined with ε-polylysine (TSε): A novel technology to control the microbial population and significantly improve the overall quality attributes of orange juice, Food Control. source

  • May combine two claims.

    Interpretationcitation

    The decrease in pH suggests the growth of microorganisms, which produce lactic acid and acetic acid through the consumption of sugar.

    “The decrease in pH suggests the growth of microorganisms, which produce lactic acid and acetic acid through the consumption of sugar as observed in sugarcane juice and coconut inflorescence sap (23–25).”
    Quote in the paperSubstantial claim0 of 3 sources checked
    • cites [23] Kohli, 2019, Effect of non-thermal hurdles in shelf life enhancement of sugarcane juice, Lwt source
    • cites [24] Pandiselvam, 2020, Microwave treatment of coconut inflorescence Sap (Kalparasa®): A panacea to preserve quality attributes, Sugar Tech. source
    • cites [25] Pandiselvam, 2021, Reaction kinetics of physico-chemical attributes in coconut inflorescence sap during fermentation, J Food Sci Technol. source

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

    Premisecitation

    The mode of action of nisin against microbes is cytoplasmic exudation and cell-wall biosynthesis.

    “The mode of action of nisin against microbes is cytoplasmic exudation and cell-wall biosynthesis (33).”
    Quote in the paperNot a substantial claim0 of 1 sources checked
    • cites [33] Mok, 2020, Synergistic effects of shear stress, moderate electric field, and nisin for the inactivation of Escherichia coli K12 and Listeria innocua in clear apple juice, Food Cont. source
19 of 19

  • The paper relies on this without support.

    The enzymatic reaction of peroxidases (PODs) and polyphenol oxidases (PPOs) significantly limits the storage life of TCW.

    “Among the deteriorating chemical actions, the enzymatic reaction of peroxidases (PODs) and polyphenol oxidases (PPOs) significantly limits the storage life of TCW.”

  • The paper relies on this without support.

    The lack of industrial-scale design and economics of operation are bottlenecks of non-thermal technologies that make them difficult to adopt on a large scale.

    “However, the lack of industrial-scale design and economics of operation are the bottlenecks of these technologies that make them difficult to adopt on a large scale.”

  • The paper relies on this without support.

    Residues formed in the TCW due to the chemical preservation method greatly limit their application.

    “Additionally, the residues formed in the TCW due to the chemical preservation method greatly limit their application as well”

  • The paper relies on this without support.

    From a consumer perspective, TCW is preferred as a clear liquid devoid of any sediment.

    “From a consumer perspective, TCW is preferred as a clear liquid devoid of any sediment.”

  • The paper relies on this without support.

    Overall acceptability underlies consumer acceptance.

    “The OA was considered the prime factor as it underlies consumer acceptance.”

  • The paper relies on this without support.

    The optimal pH required for PPO activity is pH = 7.

    “change in the pH of the solution from the optimal pH required for PPO activity (pH = 7)”
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.

  • Twenty-day quality claim conflicts with reported pH limit

    Major

    The results say the 75 ppm polylysine treatment maintained the recommended pH for up to 15 days, but the conclusion says 75 ppm polylysine maintained satisfactory TCW quality through day 20.

  • Results refer to a nonexistent T10 treatment

    Minor

    The pH results refer to treatments T6-T10, whereas Table 1 lists batches only through T-9.

  • T3 is incorrectly grouped with nisin doses of at most 75 ppm

    Minor

    The text attributes outcomes for T1, T2, and T3 to nisin concentrations of 75 ppm or less, but Table 1 assigns T-3 a concentration of 100 ppm.

  • Gallic acid stock cannot be concentrated by adding water

    Minor

    A 1 μg/ml aqueous stock is approximately 1 ppm. Adding distilled water to it cannot produce the stated 100 ppm solution.

  • POD storage-period effect contradicts ANOVA table

    Minor

    The POD discussion calls the storage-period effect significant, but Table 2 reports p = 0.688 for that effect.

  • Pasteurization temperature differs between abstract and methods

    Minor

    The abstract describes the heat treatment as 85°C for 5 minutes, while the methods state that TCW was treated at 84°C for 5 minutes.

  • T1 is called the control despite receiving preservatives

    Minor

    The OA results identify T1 as the control, but Table 1 lists T-0 as the batch without preservatives; T-1 contains both nisin and natamycin.

  • Phenolic-content conclusion contradicts reported ANOVA significance

    Minor

    The phenolic-content section says neither treatment nor storage period affected phenolic content, although the same section reports significant effects for both, consistent with Table 2.

8 of 8

Cites

Flagged first, then by citations

Research works printed but not linked: 5

  1. Edison, 2018, Cocos Nucifera water: therapeutic benefits and sickle cell anaemiaa, Rev., 3, 514
  2. Tazeen, 2016, Influence of ozonation on the some physicochemical properties of tender coconut water, Adv Life Sci., 5, 4153
  3. 1999, Standard Methods of Biochemical Analysis
  4. Hiraki, 2000, Basic and applied studies on ε-polylysine, Fine Chemicals., 29, 25
  5. Tobergte, 2013, Ultrasound Technologies for Food Bioprocessing

Cited by

Sorted by citations

Related

Authors
Pandiselvam, R., Prithviraj, V., Manikantan, M. R., Beegum, P. P. S., Ramesh, S. V., Kothakota, A., Mathew, A. C., Hebbar, K. B., Maerescu, C. M., Criste, F. L., & Socol, C. T.
Affiliations
  • Central Plantation Crops Research Institute (IN)
  • National Institute of Food Technology Entrepreneurship and Management (IN)
  • National Institute for Interdisciplinary Science and Technology (IN)
  • University of Oradea (RO)
Corresponding author
  • Pandiselvam, R.
  • Manikantan, M. R.
  • Maerescu, Cristina Maria
ORCID
Venue
Frontiers in Nutrition
Publisher
Frontiers Media SA
Published
2022-09-23
Volume
9
Pages
977655-977655
ISSN
2296-861X (ISSN-L)
DOI
10.3389/fnut.2022.977655
PMC
PMC9539066
OpenAlex
W4296836621
Cited by
13
References
35
Citations by year
2026: 3 · 2025: 3 · 2024: 6 · 2023: 1
FWCI
0.75
Type
journal article
Language
en
Open access
Licence
Locations
  • Frontiers in Nutrition (publishedVersion, cc-by)
  • PubMed (publishedVersion)
  • PubMed Central (submittedVersion, cc-by)
  • DOAJ (DOAJ: Directory of Open Access Journals) (submittedVersion, cc-by-sa)
Funders
Indian Council of Agricultural Research
Topics
  • Physical Sciences › Chemistry › Inorganic Chemistry › Coconut Research and Applications
  • Life Sciences › Agricultural and Biological Sciences › Plant Science › Postharvest Quality and Shelf Life Management
  • Life Sciences › Agricultural and Biological Sciences › Food Science › Probiotics and Fermented Foods
Keywords
tender coconut water, biopreservatives, nisin, natamycin, polylysine, pasteurization, cold storage, shelf life extension, spoilage, pH, sensory acceptability, enzyme activity, natural preservatives

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Classified by jev-1.13-20260917 (gold-guideline-v0.2) on 2026-10-10.

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