Effect of Ultraviolet-C Treatment on Enzymes and Nutritional  Properties of Tender Coconut Water

Sanganamoni, Shivashankar; Purohit, Soumya Ranjan; Rao, P. Srinivasa

doi:10.20546/ijcmas.2017.605.330

Cited by 8 publications

(4 citation statements)

References 16 publications

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“…However, as reported previously, the value of ΔE was within the acceptable level, verifying the optimized HPP parameters to TCW processing with minimal quality loss. Moreover, the vitamin C loss was observed to be significantly less than the thermal treatment reported in earlier studies (Sanganamoni et al, 2018).…”

Section: Discussioncontrasting

confidence: 58%

“…The PPO activity in the TCW sample was measured using the procedure given by Sanganamoni et al (2018) with slight modifications. Sorenson's phosphate (SSP) buffer (0.2 M) was used to maintain a constant pH (6.0) during the reaction process.…”

Section: Methodsmentioning

confidence: 99%

“…The PPO activity in the TCW sample was measured using the procedure given by Sanganamoni et al (2018) with slight modifications.…”

Section: Polyphenol Oxidase (Ppo) and Peroxidase (Pod) Activitymentioning

confidence: 99%

“…Kanjanapongkul and Baibua (2021) reported complete inactivation of POD at 20 V/cm electric field and 90 C/3 min treatment of ohmic heating; at the same time, PPO activity was found to be close to 20%. POD needed a thermal treatment of 95 C/5 min for complete inactivation, whereas PPO took 10 min to achieve 100% inactivation in TCW (Sanganamoni et al, 2018). However, thermal treatments had several disadvantages, mainly loss of sensory properties after treatment.…”

Section: Introductionmentioning

confidence: 99%

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High‐pressure processing for inactivation of enzymes, microbes, and its effect on nutritional composition of tender coconut water

Reddy,

Buvaneswaran,

Anto

et al. 2024

J Food Process Engineering

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Tender coconut water (TCW) processing has been a challenge and is often accompanied by challenges such as beneficial bioactive compound deterioration and enzymatic and non‐enzymatic browning initiation. Fresh TCW was treated with a combination of pressure (350–550 MPa) and treatment time (3–7 min). This study unveiled the potency of high‐pressure processing (HPP) in reducing undesirable enzyme activity, such as polyphenol oxidase (PPO) and peroxidase (POD) activity in TCW by up to 36.472% and 30.606%, respectively. The maximum loss of vitamin C was reported to be 7.84% at 550 MPa/7 min compared to the untreated one, which is very acceptable in terms of quality retention. The total phenolic content and antioxidant activities were well retained and increased in the HPP‐treated TCW samples. Similarly, the total and reducing sugar reduction was within 20%–25%. The findings of this investigation demonstrated the effectiveness of high‐pressure processing in preserving quality and reducing the activity of enzymes that cause deterioration in TCW. Moreover, the aerobic plate count (APC) and yeast and mold count (YM) were decreased significantly (p < 0.05) after 450 MPa/5 min treatment.Practical applicationsOver the years, the food industry has been facing a consistent challenge in perishable product processing (juices, milk, meat, etc.) to extend its shelf‐life while keeping its nutritional and sensory properties intact. This study presented a significant insight into TCW processing regarding enzyme, microbial inactivation, and nutritional property preservation using HPP technology. Moreover, from a quality perspective, this work enables the HPP‐treated TCW to be as close to a fresh one without any preservative addition. HPP technique is believed to appeal to industries that seek a green alternative technique to thermal processing (which makes processed foods unacceptable among consumers) to produce minimally treated foods on a commercial scale.

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Section: Discussioncontrasting

confidence: 58%

Section: Methodsmentioning

confidence: 99%

“…The PPO activity in the TCW sample was measured using the procedure given by Sanganamoni et al (2018) with slight modifications.…”

Section: Polyphenol Oxidase (Ppo) and Peroxidase (Pod) Activitymentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 2 more Smart Citations