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Pinto CA, Mousakhani Ganjeh A, Barba FJ, Saraiva JA. Impact of pH and High-Pressure Pasteurization on the Germination and Development of Clostridium perfringens Spores under Hyperbaric Storage versus Refrigeration. Foods 2024; 13:1832. [PMID: 38928774 PMCID: PMC11202566 DOI: 10.3390/foods13121832] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/02/2024] [Revised: 05/30/2024] [Accepted: 06/04/2024] [Indexed: 06/28/2024] Open
Abstract
This study aimed to evaluate hyperbaric storage at room temperature (75-200 MPa, 30 days, 18-23 °C, HS/RT) on Clostridium perfringens spores in brain-heart infusion broth (BHI-broth) at pH 4.50, 6.00, and 7.50 and coconut water (pH 5.40). Both matrices were also pasteurized by high pressure processing (600 MPa, 3 min, 17 °C, HPP) to simulate commercial pasteurization followed by HS, in comparison with refrigeration (5 °C, RF). The results showed that, at AP/RT, spores' development occurred, except at pH 4.50 in BHI-broth, while for RF, no changes occurred along storage. Under HS, at pH 4.50, neither spore development nor inactivation occurred, while at pH 6.00/7.50, inactivation occurred (≈2.0 and 1.0 logs at 200 MPa, respectively). Coconut water at AP/RT faced an increase of 1.6 logs of C. perfringens spores after 15 days, while for RF, no spore development occurred, while the inactivation of spores under HS happened (≈3 logs at 200 MPa). HPP prior to HS seems to promote a subsequent inactivation of C. perfringens spores in BHI-broth at pH 4.50, which is less evident for other pHs. For HPP coconut water, the inactivation levels under HS were lower (≈2.0 logs at 200 MPa). The Weibull model well described the inactivation pattern observed. These results suggest that HS/RT can be simultaneously used as a tool to avoid C. perfringens spores' development, as well as for its inactivation, without the application of high temperatures that are required to inactivate these spores.
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Affiliation(s)
- Carlos A. Pinto
- Associated Laboratory for Green Chemistry of the Network of Chemistry and Technology (LAQV-REQUIMTE), Department of Chemistry, University of Aveiro, 3810-193 Aveiro, Portugal; (C.A.P.); (A.M.G.)
| | - Alireza Mousakhani Ganjeh
- Associated Laboratory for Green Chemistry of the Network of Chemistry and Technology (LAQV-REQUIMTE), Department of Chemistry, University of Aveiro, 3810-193 Aveiro, Portugal; (C.A.P.); (A.M.G.)
| | - Francisco J. Barba
- Research Group in Innovative Technologies for Sustainable Food (ALISOST), Preventive Medicine and Public Health, Food Science, Toxicology and Forensic Medicine Department, Faculty of Pharmacy, Universitat de València, Avda. Vicent Andrés Estellés, s/n, 46100 Burjassot, Spain;
| | - Jorge A. Saraiva
- Associated Laboratory for Green Chemistry of the Network of Chemistry and Technology (LAQV-REQUIMTE), Department of Chemistry, University of Aveiro, 3810-193 Aveiro, Portugal; (C.A.P.); (A.M.G.)
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Dirpan A, Langkong J, Laga A, Djalal M, Khosuma M, Nurhisna NI, Azkiyah M. Fabrication of freshness indicators based on methylcellulose-containing color indicator solutions for monitoring the quality of coconut water. Heliyon 2024; 10:e28317. [PMID: 38560682 PMCID: PMC10979229 DOI: 10.1016/j.heliyon.2024.e28317] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/11/2023] [Revised: 03/14/2024] [Accepted: 03/15/2024] [Indexed: 04/04/2024] Open
Abstract
This is the first study to apply intelligent packaging to coconut water. The purpose of this study was to determine the best color indicator solution for making freshness indicator labels based on methylcellulose along with the color change profile of coconut water during storage at room temperature. Three color indicator solutions were used, namely phenol red, bromothymol blue, and methyl red, which were then continued with the fabrication of freshness indicator labels based on methylcellulose from each of these color indicator solutions and applied to coconut water at 25 °C room temperature storage for 24 h with observations every 4 h in the form of pH, total dissolved solids, total acid, turbidity, total microbes, CO2 gas, O2 gas, and freshness indicator label color changes. The values of pH, total soluble solids, and O2 gas decreased with storage time, whereas the values of total acid, turbidity, total microbes, and CO2 gas continued to increase. The methylcellulose-based phenol red freshness indicator label provides the best color change profile that matches the freshness condition of coconut water, namely purplish red (fresh), orange (immediately consumed), and yellow (damaged) so that it can be used as intelligent packaging to monitor the quality of coconut water.
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Affiliation(s)
- Andi Dirpan
- Department of Agricultural Technology, Faculty of Agriculture, Hasanuddin University, Makassar, 90245, Indonesia
- Research Group for Post-Harvest Technology and Biotechnology, Makassar, 90245, Indonesia
| | - Jumriah Langkong
- Department of Agricultural Technology, Faculty of Agriculture, Hasanuddin University, Makassar, 90245, Indonesia
| | - Amran Laga
- Department of Agricultural Technology, Faculty of Agriculture, Hasanuddin University, Makassar, 90245, Indonesia
| | - Muspirah Djalal
- Department of Agricultural Technology, Faculty of Agriculture, Hasanuddin University, Makassar, 90245, Indonesia
| | - Matthew Khosuma
- Research Group for Post-Harvest Technology and Biotechnology, Makassar, 90245, Indonesia
| | | | - Meysi Azkiyah
- Department of Agrotechnology and Food Science, Wageningen University & Research, 6708, PB, Wageningen, the Netherlands
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Prithviraj V, Pandiselvam R, Manikantan MR, Ramesh SV, Shameena Beegum PP, Kothakota A, Mousavi Khaneghah A. Transient computer simulation of the temperature profile in different packaging materials: An optimization of thermal treatment of tender coconut water. J FOOD PROCESS ENG 2022. [DOI: 10.1111/jfpe.13958] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- V. Prithviraj
- Department of Food Engineering National Institute of Food Technology Entrepreneurship and Management Sonipat India
| | - Ravi Pandiselvam
- Physiology, Biochemistry, and Post‐Harvest Technology Division ICAR–Central Plantation Crops Research Institute Kasaragod Kerala India
| | - M. R. Manikantan
- Physiology, Biochemistry, and Post‐Harvest Technology Division ICAR–Central Plantation Crops Research Institute Kasaragod Kerala India
| | - S. V. Ramesh
- Physiology, Biochemistry, and Post‐Harvest Technology Division ICAR–Central Plantation Crops Research Institute Kasaragod Kerala India
| | - P. P. Shameena Beegum
- Physiology, Biochemistry, and Post‐Harvest Technology Division ICAR–Central Plantation Crops Research Institute Kasaragod Kerala India
| | - Anjineyulu Kothakota
- Agro‐Processing and Technology Division CSIR‐National Institute for Interdisciplinary Science and Technology (NIIST) Trivandrum Kerala India
| | - Amin Mousavi Khaneghah
- Department of Food Science and Nutrition, Faculty of Food Engineering University of Campinas (UNICAMP) Campinas Sao Paulo Brazil
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Jermwongruttanachai P, Pathaveerat S, Noypitak S. Effect of temperature on thermal denaturation of skimmed coconut milk to produce a new product, coconut water. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.16046] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Phiraiwan Jermwongruttanachai
- Department of Agricultural Engineering Faculty of Engineering at Kamphaengsaen Kasetsart University Nakhon Pathom Thailand
| | - Siwalak Pathaveerat
- Department of Agricultural Engineering Faculty of Engineering at Kamphaengsaen Kasetsart University Nakhon Pathom Thailand
| | - Sirinad Noypitak
- Department of Agricultural Engineering Faculty of Engineering at Kamphaengsaen Kasetsart University Nakhon Pathom Thailand
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Elekwa I, Ude VC, Emmanuel O, Amachaghi VO, Ugbogu EA. In vivo studies on the ameliorative effect of coconut water against carbon tetrachloride induced toxicity in rats. Biomarkers 2021; 26:570-577. [PMID: 34167403 DOI: 10.1080/1354750x.2021.1946848] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
Abstract
PURPOSE Coconut water is used in folklore medicine for oral rehydration, treatment of childhood diarrhoea, gastroenteritis and cholera, and is also known to possess antioxidant properties. OBJECTIVE In this study, we examined the ameliorative potentials of coconut water on carbon tetrachloride (CCl4) induced toxicity in rats. MATERIALS AND METHODS Rats were randomly assigned into separate cages according to the sex of 5 groups. Groups 2-5 were intraperitoneally injected a single dose of 1 mL/kg CCl4 diluted in olive oil. Only 3, 4 and 5 were orally given 2, 4, 6 mL/kg coconut water respectively, whereas groups 1 and 2 received distilled water. RESULTS Treatment with coconut water significantly (p < 0.05) increased red blood cell, packed cell volume, haemoglobin, high-density lipoprotein, glutathione, superoxide dismutase, catalase, total protein, and albumin compared to the negative control in both sexes of the rats. Furthermore, platelets, white blood cells, urea, low-density lipoprotein, triglyceride, total cholesterol, malondialdehyde, bilirubin, alkaline phosphatase, alanine and aspartate transaminases decreased significantly (p < 0.05) compared to the negative control in both male and female rats. CONCLUSION Thus, coconut water supplementation may reverse CCl4 induced toxicity and distortions on haematological parameters, lipid profile and antioxidant enzymes, liver and kidney biomarkers in rats.
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Affiliation(s)
| | - Victor Chibueze Ude
- Department of Applied Biochemistry, Enugu State University of Science and Technology, Enugu, Nigeria
| | - Okezie Emmanuel
- Department of Biochemistry, Abia State University, Uturu, Nigeria
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Preetha P, Pandiselvam R, Varadharaju N, Kennedy ZJ, Balakrishnan M, Kothakota A. Effect of pulsed light treatment on inactivation kinetics of Escherichia coli (MTCC 433) in fruit juices. Food Control 2021. [DOI: 10.1016/j.foodcont.2020.107547] [Citation(s) in RCA: 12] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/02/2023]
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Aba RPM, Gelido EML, Yatco KMRS, Gabriel AA. Microbial shelf life of coconut water subjected to various inoculation levels of Listeria monocytogenes and storage conditions. Int J Food Microbiol 2021; 344:109108. [PMID: 33667851 DOI: 10.1016/j.ijfoodmicro.2021.109108] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/04/2020] [Revised: 01/01/2021] [Accepted: 02/13/2021] [Indexed: 10/22/2022]
Abstract
The study determined the growth kinetic parameters of a cocktail of Listeria monocytogenes 1/2c and 4b strains in coconut water (pH 4.76, 5.0°Brix, 0.09% malic acid, aw 0.998) subjected to low (~2.0 log CFU/mL) and high (~4.0 log CFU/mL) contamination levels, and exposed to different storage temperatures (4 °C, 17 °C, 30 °C, and 35 °C). The pathogen proliferated in all tested conditions except in that with low contamination stored at 4 °C. Despite not growing at 4 °C, the pathogen was detectable throughout the storage period, which lasted for almost 400 h. In conditions where the pathogens proliferated, growth lag (tlag) ranged from 0.0 to 68.3 h. The growth rates (KG) ranged from 0.05 to 0.48 log CFU/h, while the final populations ranged from 6.3 to 8.7 log CFU/mL. Both storage temperature and contamination level significantly (P < 0.05) affected the growth parameters. Sanitary risk times (SRT) were determined with the microbiological shelf life (SL) of coconut water. In some of the conditions tested, SRT took place before SL (SRT < SL), emphasizing the importance of having good hygienic and manufacturing practices in place for such a vulnerable commodity.
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Affiliation(s)
- Richard Paolo M Aba
- Laboratory of Food Microbiology and Hygiene, College of Home Economics, Alonso Hall, A. Ma. Regidor St., University of the Philippines, Diliman, Quezon City 1101, Philippines.
| | - Eric Miguel L Gelido
- Laboratory of Food Microbiology and Hygiene, College of Home Economics, Alonso Hall, A. Ma. Regidor St., University of the Philippines, Diliman, Quezon City 1101, Philippines
| | - Kattleya Marie Reine S Yatco
- Laboratory of Food Microbiology and Hygiene, College of Home Economics, Alonso Hall, A. Ma. Regidor St., University of the Philippines, Diliman, Quezon City 1101, Philippines
| | - Alonzo A Gabriel
- Laboratory of Food Microbiology and Hygiene, College of Home Economics, Alonso Hall, A. Ma. Regidor St., University of the Philippines, Diliman, Quezon City 1101, Philippines
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Vongluanngam I, Tocharoenvanith N, Assatarakul K. Inactivation kinetic of selected pathogens of coconut water by dimethyl dicarbonate and microbial shelf life during cold storage. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15229] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Isara Vongluanngam
- Department of Food Technology Faculty of Science Chulalongkorn University Bangkok Thailand
| | | | - Kitipong Assatarakul
- Department of Food Technology Faculty of Science Chulalongkorn University Bangkok Thailand
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Rajashri K, Rastogi NK, Negi PS. Non- thermal Processing of Tender Coconut Water - A Review. FOOD REVIEWS INTERNATIONAL 2020. [DOI: 10.1080/87559129.2020.1847142] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
Affiliation(s)
- Kulal Rajashri
- Department of Food Engineering, CSIR-Central Food Technological Research Institute, Mysuru, India
| | - Navin Kumar Rastogi
- Department of Food Engineering, CSIR-Central Food Technological Research Institute, Mysuru, India
| | - Pradeep Singh Negi
- Department of Fruit and Vegetable Technology, CSIR-Central Food Technological Research Institute, Mysuru, India
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Segura-Badilla O, Lazcano-Hernández M, Kammar-García A, Vera-López O, Aguilar-Alonso P, Ramírez-Calixto J, Navarro-Cruz AR. Use of coconut water ( Cocus nucifera L) for the development of a symbiotic functional drink. Heliyon 2020; 6:e03653. [PMID: 32258492 PMCID: PMC7110305 DOI: 10.1016/j.heliyon.2020.e03653] [Citation(s) in RCA: 20] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/05/2019] [Revised: 02/20/2020] [Accepted: 03/20/2020] [Indexed: 12/01/2022] Open
Abstract
Many studies suggest that probiotic, prebiotic and symbiotic foods may be beneficial in the prevention and management of nutrition and health, the objective of this work was to develop a symbiotic drink based on coconut water. Fermentation was performed using lyophilized Lactobacillus rhamnosus SP1 and inulin as a source of soluble fiber. Different formulations were developed, determining the concentrations of fiber and probiotics. The growth of the probiotic in MRS broth was evaluated, using the plate counting technique in different periods of time. The fermentation time of the drink was 8 h and the shelf life in refrigeration was 14 days evaluated by pH and hedonic scale. The pH of the final drink was 3.48 and the probiotic content was 82 × 10 8 CFU/ml. It is concluded that coconut water can be processed by adding probiotic and prebiotic characteristics with sensory acceptance and adequate preservation characteristics.
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Affiliation(s)
- Orietta Segura-Badilla
- Facultad de Ciencias de la Salud y de los Alimentos, Departamento de Nutrición y Salud Pública, Programa UBB Saludable, Universidad del Bío-Bío, Chile
| | - Martín Lazcano-Hernández
- Facultad de Ciencias Químicas, Departamento de Bioquímica y Alimentos, Benemérita Universidad Autónoma de Puebla, Mexico
| | - Ashuin Kammar-García
- Sección de Estudios de Posgrado e Investigación, Escuela Superior de Medicina, Instituto Politécnico Nacional, Mexico
| | - Obdulia Vera-López
- Facultad de Ciencias Químicas, Departamento de Bioquímica y Alimentos, Benemérita Universidad Autónoma de Puebla, Mexico
| | - Patricia Aguilar-Alonso
- Facultad de Ciencias Químicas, Departamento de Bioquímica y Alimentos, Benemérita Universidad Autónoma de Puebla, Mexico
| | - Joaquín Ramírez-Calixto
- Facultad de Ciencias Químicas, Departamento de Bioquímica y Alimentos, Benemérita Universidad Autónoma de Puebla, Mexico
| | - Addí Rhode Navarro-Cruz
- Facultad de Ciencias Químicas, Departamento de Bioquímica y Alimentos, Benemérita Universidad Autónoma de Puebla, Mexico
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Jayawardena JAEC, Vanniarachchy MPG, Wansapala MAJ. Progressive Freeze Concentration of Coconut Water and Use of Partial Ice Melting Method for Yield Improvement. INTERNATIONAL JOURNAL OF FOOD SCIENCE 2020; 2020:4292013. [PMID: 32185191 PMCID: PMC7060868 DOI: 10.1155/2020/4292013] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 10/09/2019] [Revised: 12/31/2019] [Accepted: 01/21/2020] [Indexed: 11/18/2022]
Abstract
Coconut water is a highly nutritious liquid food which is a by-product of the desiccated coconut industry. Freeze concentration is the most suitable concentration method for coconut water since the low-temperature operation for concentration does not deteriorate the original quality of coconut water. Suspension freeze concentration (SFC) and progressive freeze concentration (PFC) are the available FC methods, and SFC is a complex and expensive method compared with PFC. PFC is a novel freeze concentration technique to concentrate liquid food by using a simple system. The limitation of PFC is the lower product yield than SFC, and to overcome the problem, the partial ice-melting technique can be used. A simple cylindrical apparatus was used for PFC which consists of a sample vessel, agitator system, and a cooling bath (at -23°C ± 2°C temperature). The final concentration of the liquid product was directly affected by the apparatus agitator speed and sample vessel dipping speed. PFC agitator speed of 290 rpm and dipping speed of 1.3 cm h-1 were reported as the optimum operating conditions to achieve the highest concentration for the PFC apparatus used in this study. Using optimized agitation speed and dipping speed, coconut water was concentrated up to Brix 8.5° from the initial concentration of Brix 3.5°. PFC coconut water achieved 73.56% of total yield, 2.42 of concentration ratio, 0.7° of ice phase concentration, and 0.08 of effective partition coefficient. The partial melting technique was successfully explored by recovering initial ice fractions with high solute concentrations, and the total yield was improved up to 80%.
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Affiliation(s)
- J. A. E. C. Jayawardena
- Department of Food Science and Technology, Faculty of Applied Sciences, University of Sri Jayewardenepura, Gangodawila, Nugegoda, Colombo, Sri Lanka
| | - M. P. G. Vanniarachchy
- Department of Food Science and Technology, Faculty of Applied Sciences, University of Sri Jayewardenepura, Gangodawila, Nugegoda, Colombo, Sri Lanka
| | - M. A. J. Wansapala
- Department of Food Science and Technology, Faculty of Applied Sciences, University of Sri Jayewardenepura, Gangodawila, Nugegoda, Colombo, Sri Lanka
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Bhullar MS, Patras A, Kilanzo-Nthenge A, Pokharel B, Yannam SK, Rakariyatham K, Pan C, Xiao H, Sasges M. Microbial inactivation and cytotoxicity evaluation of UV irradiated coconut water in a novel continuous flow spiral reactor. Food Res Int 2018; 103:59-67. [DOI: 10.1016/j.foodres.2017.10.004] [Citation(s) in RCA: 26] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/19/2017] [Revised: 10/02/2017] [Accepted: 10/03/2017] [Indexed: 10/18/2022]
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Ribeiro MDM, Valdramidis VP, Nunes CA, de Souza VR. Synergistic effect of thermosonication to reduce enzymatic activity in coconut water. INNOV FOOD SCI EMERG 2017. [DOI: 10.1016/j.ifset.2017.04.013] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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14
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Gabriel AA, Colambo JCR. Comparative resistances of selected spoilage and pathogenic bacteria in ultraviolet-C-treated, turbulent-flowing young coconut liquid endosperm. Food Control 2016. [DOI: 10.1016/j.foodcont.2016.04.046] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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Aniesrani Delfiya DS, Thangavel K. Effect of Ohmic Heating on Polyphenol Oxidase Activity, Electrical and Physicochemical Properties of Fresh Tender Coconut Water. INTERNATIONAL JOURNAL OF FOOD ENGINEERING 2016. [DOI: 10.1515/ijfe-2015-0329] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
Abstract
Abstract
Effect of ohmic heating on polyphenoloxidase (PPO) enzyme activity and the possible influence on the heating rate,electrical conductivity and physicochemical properties of tender coconut water was investigated in this study. Fresh tender coconut water was ohmically heated at voltage gradients of 15 and 20 V/cm, heating temperatures of 80, 90 and 100 °C and holding times of 0, 1.5 and 3 min. No significant changes were observed in pH, titrable acidity and color values of tender coconut water after ohmic heating. Increasing the voltage gradient from 15 to 20 V/cm and holding time from 0 to 3 min decreased the PPO activity significantly (p≤0.01) in tender coconut water. Tender coconut water heated at 80 °C at 20 V/cm for the holding time of 3 min showed the minimum residual PPO activity of 30.55±0.92 % and pink discoloration was retarded up to 7 days when stored at room temperature.
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Peroxidase (POD) and polyphenol oxidase (PPO) photo-inactivation in a coconut water model solution using ultraviolet (UV). Food Res Int 2015; 74:151-159. [DOI: 10.1016/j.foodres.2015.04.046] [Citation(s) in RCA: 35] [Impact Index Per Article: 3.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/25/2015] [Revised: 04/13/2015] [Accepted: 04/17/2015] [Indexed: 11/21/2022]
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Previous physicochemical stress exposures influence subsequent resistance of Escherichia coli O157:H7, Salmonella enterica, and Listeria monocytogenes to ultraviolet-C in coconut liquid endosperm beverage. Int J Food Microbiol 2015; 201:7-16. [DOI: 10.1016/j.ijfoodmicro.2015.02.003] [Citation(s) in RCA: 26] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/16/2014] [Revised: 01/29/2015] [Accepted: 02/02/2015] [Indexed: 12/30/2022]
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Application of ultraviolet-C radiation to inactivate acid-and-desiccation stressed Salmonella enterica in young and mature coconut liquid endosperm mix beverage. Food Control 2015. [DOI: 10.1016/j.foodcont.2014.12.007] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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19
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César JMS, Petroianu A, Vasconcelos LDS, Cardoso VN, Mota LDG, Barbosa AJA, Soares CDV, Oliveira ALD. Preliminary study of coconut water for graft tissues preservation in transplantation. Rev Col Bras Cir 2015; 42:43-8. [DOI: 10.1590/0100-69912015001009] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/10/2014] [Accepted: 04/25/2014] [Indexed: 01/31/2023] Open
Abstract
OBJECTIVE: to verify the effectiveness of coconut water in preserving tissues for transplant. METHODS: Fifty male Wistar rats were randomly distributed in five groups, according to the following preservation solutions for tissue grafts: Group 1: Lactated Ringer; Group 2: Belzer solution; Group 3: mature coconut water; Group 4: green coconut water; Group 5: modified coconut water. In Group 5, the green coconut water has been modified like the Belzer solution. From each animal we harvasted the spleen, ovaries and skin of the back segment. These tissues were preserved for six hours in one of the solutions. Then, the grafts were reimplanted. The recovery of the function of the implanted tissues was assessed 90 days after surgery, by splenic scintigraphy and blood exame. The implanted tissues were collected for histopathological examination. RESULTS: The serum levels did not differ among groups, except for the animals in Group 5, which showed higher levels of IgG than Group 1, and differences in relation to FSH between groups 1 and 2 (p <0.001), 4 and 2 (p = 0.03) and 5 and 2 (p = 0.01). The splenic scintigraphy was not different between groups. The ovarian tissue was better preserved in mature coconut water (p <0.007). CONCLUSION: the coconut water-based solutions preserves spleen, ovary, and rat skin for six hours, maintaining their normal function.
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Gabriel AA, Arellano RU. Decimal reduction times of acid-adapted and non-adapted Escherichia coli O157:H7, Salmonella spp., and Listeria monocytogenes in young Cocos nucifera Linn. liquid endosperm. Food Control 2014. [DOI: 10.1016/j.foodcont.2013.08.019] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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21
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Awua AK, Doe ED, Agyare R. Potential Bacterial Health Risk Posed to Consumers of Fresh Coconut (<i>Cocos nucifera</i> L.) Water. ACTA ACUST UNITED AC 2012. [DOI: 10.4236/fns.2012.38149] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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