Development and evaluation of a fermented coconut water beverage with potential health benefits

Prado, Flávera Camargo; Lindner, Juliano De Dea; Inaba, Juliana; Soccol, Vanete Thomaz; Brar, Satinder Kaur; Soccol, Carlos Ricardo

doi:10.1016/j.jff.2014.12.020

Cited by 96 publications

(40 citation statements)

References 34 publications

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“…These findings were in accordance with Camargo Prado et al (2015), who evaluated a fermented coconut-based beverage supplemented with sucrose and artificial coconut flavor. Figure 2 shows that the TT beverage received the best overall rating from the panel.…”

Section: Microbiological Analysis and Sensory Evaluationsupporting

confidence: 91%

“…However, the thermo-acidophilic spore-forming bacteria Alicyclobacillus sp. (TAB) can not only survive the normal pasteurization procedure applied to fruit juices and beverages but also germinate and proliferate in acidic products (Smit, Cameron, Venter, & Witthuhn, 2011 The sugars that are known to contribute to the sweet taste in coconut water and orange juice are fructose, glucose and sucrose (Bilek & Bayram, 2015;Camargo Prado et al, 2015). Trace amounts of protein were found in the beverage.…”

Section: Physicochemical and Composition Characterizationmentioning

confidence: 99%

“…Recently, Camargo Prado et al (2015) reported a closely related topic on the development of an innovative functional beverage using coconut water as the main ingredient and cited its natural hydrating qualities, functional health properties and nutritional benefits.…”

Section: Introductionmentioning

confidence: 99%

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A Novel Functional Fruit/Vegetable Beverage for the Elderly: Development and Evaluation of Different Preservation Processes on Functional and Enriched Components and Microorganisms

Lindner¹,

Paggi²,

Pinto³

et al. 2017

JFR

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Despite lower energy intakes with age, elderly have higher requirements for several nutrients, making them vulnerable to deficiencies that further aggravate aging chronic conditions. To manage this problem, new food formulations are needed to address the nutritional needs of the worldwide growing aging population. In the present work, we develop an innovative functional fruit/vegetable beverage for the elderly using coconut water, orange juice and carrot juice. The beverage was enriched with vitamin A and C and supplemented with omega-3 fatty acids and inulin to provide important nutritional elements to the target consumers of this study. Osmolality classified the beverage as hypertonic. Heat (TT), supercritical carbon dioxide (SC-CO 2 ) and dimethyl dicarbonate (DMDC) treatments were applied as preservation methods, and the responses of the functional and enriched components and enzymes were evaluated. Alicyclobacillus acidoterrestris ATCC 49025 and a surrogate Escherichia coli, ATCC 25922, were inoculated in the beverage to induce spoilage and verify the effectiveness of inactivation processes on the cells. The DMDC process reduced E. coli to undetectable levels and exhibited a greater reduction of A. acidoterrestris vegetative cells, molds and yeasts. The conditions applied in the process with SC-CO 2 did not show satisfactory results in reducing juice microbiota. Loss of vitamin C and A was mainly associated with the SC-CO 2 treatment. The beverage received a positive acceptability evaluation among the tasters in the sensory analysis and may be introduced as a new vehicle for the consumption of functional compounds, especially by vegans and/or vegetarians and lactose-intolerant elderly.

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Section: Microbiological Analysis and Sensory Evaluationsupporting

confidence: 91%

Section: Physicochemical and Composition Characterizationmentioning

confidence: 99%

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A Novel Functional Fruit/Vegetable Beverage for the Elderly: Development and Evaluation of Different Preservation Processes on Functional and Enriched Components and Microorganisms

Lindner¹,

Paggi²,

Pinto³

et al. 2017

JFR

Self Cite

View full text Add to dashboard Cite

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“…DebMandal and Mandal (2011) reviewed the antioxidant, cardioprotective, antithrombotic, hypolipidemic, anti-cholecystitis, antibacterial, antiviral, antifungal, antiprotozoal, immunostimulatory, antidiabetic, and hepatoprotective properties of coconuts. However, the use of CW to prepare fermented beverages has only been rarely reported (Lee et al, 2013; Prado et al, 2015; Kantachote et al, 2017; Zhang et al, 2018). …”

Section: Introductionmentioning

confidence: 99%

Use of a Potential Probiotic, Lactobacillus casei L4, in the Preparation of Fermented Coconut Water Beverage

et al. 2018

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Coconut water (CW) is a clear, nutritive liquid found as the coconut endosperm of green coconuts such as Cocos nucifera L., and its widespread consumption owes to its unique composition of sugars, minerals, vitamins, enzymes, and hormones. Probiotic fermentation of CW may facilitate the development of an improved functional beverage with probiotic benefits; therefore, we aimed to produce a fermented CW beverage using the potential probiotic Lactobacillus casei L4. CW was fermented with L. casei L4 for 48 h at 35°C, and the pH, organic acid-production rate, antioxidant activity, antibacterial activity, sugar, mineral, vitamin B12 levels, and total viable bacteria counts were investigated at 24 and 48 h. We demonstrated that the fermentation of CW with probiotic lactobacilli increased the cell viability count. Vitamin B12 production was highest in the extracellular environment at 48 h (11.47 μg/mL), while the total phenolic content was significantly (p < 0.05) higher in the fermented CW at 48 h (72.1 μg/mL gallic acid equivalents) than observed with the other investigated groups or time points. The fermented materials exhibited the highest 1,1-diphenyl-2-picrylhydrazyl (DPPH) and 2,2′-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) radical-scavenging activities at 48 h (58.4 and 69.2%, respectively). The levels of most minerals remained unchanged in the fermented CW, except for calcium, manganese, phosphorus, and sodium. Furthermore, the culture supernatant from fermented CW inhibited the growth of foodborne pathogens such as Bacillus cereus, Listeria monocytogenes, Staphylococcus aureus, and Salmonella typhi, although the degree of inhibition varied between the species. Moreover, adding 15% honey and artificial coconut flavor to the fermented CW resulted in a better-tasting product, as demonstrated by a sensory-evaluation test. The obtained results indicated that the CW product fermented by L. casei L4 may be used as a novel functional beverage containing both electrolytes and probiotics, and can serve as a good vehicle for preparing a wider range of novel products.

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“…Most of the current work in the area of development of non-dairy probiotics has been performed in fruit and soy-based fermented products where sensory, colour and rheological evaluations have been carried out (Chattopadhyay, Raychaudhuri, & Chakraborty, 2013;Fonteles et al, 2013;Pereira, Almeida, de Jesus, da Costa, & Rodrigues, 2013;Perricone, Corbo, Sinigaglia, Speranza, & Bevilacqua, 2014). It has also been observed that the addition of sugar and an artificial flavour can significantly improve the acceptance of fermented coconut water (Camargo Prado et al, 2015). Nevertheless, the analysis of volatile flavour compounds in novel non-dairy probiotic products has not been studied in depth.…”

Section: Introductionmentioning

confidence: 99%

Effect of potentially probiotic lactic acid bacteria on the physicochemical composition and acceptance of fermented cereal beverages

Salmerón

Thomas

Pandiella

2015

Journal of Functional Foods

137

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Development and evaluation of a fermented coconut water beverage with potential health benefits

Cited by 96 publications

References 34 publications

A Novel Functional Fruit/Vegetable Beverage for the Elderly: Development and Evaluation of Different Preservation Processes on Functional and Enriched Components and Microorganisms

A Novel Functional Fruit/Vegetable Beverage for the Elderly: Development and Evaluation of Different Preservation Processes on Functional and Enriched Components and Microorganisms

Use of a Potential Probiotic, Lactobacillus casei L4, in the Preparation of Fermented Coconut Water Beverage

Effect of potentially probiotic lactic acid bacteria on the physicochemical composition and acceptance of fermented cereal beverages

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