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

R. Pandiselvam; V. Prithviraj; M. R. Manikantan; P. P. Shameena Beegum; S. V. Ramesh; Anjineyulu Kothakota; A. C. Mathew; K. B. Hebbar; Cristina Maria Maerescu; Florin Leontin Criste; Claudia Terezia Socol

doi:10.3389/fnut.2022.977655

Frontiers in Nutrition (Sep 2022)

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

R. Pandiselvam,
V. Prithviraj,
M. R. Manikantan,
P. P. Shameena Beegum,
S. V. Ramesh,
Anjineyulu Kothakota,
A. C. Mathew,
K. B. Hebbar,
Cristina Maria Maerescu,
Florin Leontin Criste,
Claudia Terezia Socol

Affiliations

R. Pandiselvam: Physiology, Biochemistry and Post-Harvest Technology Division, ICAR—Central Plantation Crops Research Institute, Kasaragod, India
V. Prithviraj: Department of Food Engineering, National Institute of Food Technology Entrepreneurship and Management, Sonipat, Haryana, India
M. R. Manikantan: Physiology, Biochemistry and Post-Harvest Technology Division, ICAR—Central Plantation Crops Research Institute, Kasaragod, India
P. P. Shameena Beegum: Physiology, Biochemistry and Post-Harvest Technology Division, ICAR—Central Plantation Crops Research Institute, Kasaragod, India
S. V. Ramesh: Physiology, Biochemistry and Post-Harvest Technology Division, ICAR—Central Plantation Crops Research Institute, Kasaragod, India
Anjineyulu Kothakota: Agro-Processing and Technology Division, CSIR-National Institute for Interdisciplinary Science and Technology (NIIST), Trivandrum, Kerala, India
A. C. Mathew: Physiology, Biochemistry and Post-Harvest Technology Division, ICAR—Central Plantation Crops Research Institute, Kasaragod, India
K. B. Hebbar: Physiology, Biochemistry and Post-Harvest Technology Division, ICAR—Central Plantation Crops Research Institute, Kasaragod, India
Cristina Maria Maerescu: Department of Genetics, University of Oradea, Oradea, Romania
Florin Leontin Criste: Department of Genetics, University of Oradea, Oradea, Romania
Claudia Terezia Socol: Department of Genetics, University of Oradea, Oradea, Romania

DOI: https://doi.org/10.3389/fnut.2022.977655
Journal volume & issue: Vol. 9

Abstract

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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.

Published in Frontiers in Nutrition

ISSN: 2296-861X (Online)
Publisher: Frontiers Media S.A.
Country of publisher: Switzerland
LCC subjects: Technology: Home economics: Nutrition. Foods and food supply
Website: https://www.frontiersin.org/journals/nutrition/

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