Emerging non-thermal processing techniques for preservation of tender coconut water

Prithviraj, V.; Pandiselvam, R.; Babu, Ardra C.; Kothakota, Anjineyulu; Manikantan, M. R.; Ramesh, S. V.; Beegum, P. P. Shameena; Hebbar, K. B.

doi:10.1016/j.lwt.2021.111850

Cited by 41 publications

(17 citation statements)

References 60 publications

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“…Overheating or underheating can also occur during batch cooking, 1,2,5 leading to sensory changes and making subsequent peeling more difficult for both processors and consumers. Thus thermal processing needs to be carefully controlled to ensure safety while maintaining high‐quality food products 2,8‐11 …”

Section: Introductionmentioning

confidence: 99%

“…Thus thermal processing needs to be carefully controlled to ensure safety while maintaining high-quality food products. 2,[8][9][10][11] High-pressure processing (HPP) is a growing technology in the seafood sector owing to its wide range of applications, including shelling of mollusks and crustaceans. 3,[12][13][14][15][16][17] It is considered a non-thermal process because the temperature of the pressurized product is kept low throughout the process (typically <25 °C), minimally affecting nutritional and sensory quality.…”

Section: Introductionmentioning

confidence: 99%

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Application of high‐pressure assisted thermal processing (PATP) at pilot scale for replacing conventional maturation and thermal cooking in whiteleg shrimp (Litopenaeus vannamei)

2022

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BACKGROUND: The aim of this work was to examine for the first time the use of high-pressure assisted thermal processing (PATP) (100, 350, 600 MPa; 100 °C; 3 min) at pilot scale for replacing shrimp (Litopenaeus vannamei) maturation and cooking, analyzing its impact on peeling yield, color, texture and sensory properties. Shrimps subjected to conventional maturation (ice; 2 days) and thermal cooking (100 °C; boiling water, 3 min) were used as controls.RESULTS: PATP treatments at 100-350 MPa improved manual peelability over the control (P ≤ 0.05), maintaining similar peeling yield, color (L*, a*, b*), texture (shear force, shear work) and sensory properties (appearance before and after peeling, flavor, firmness; P < 0.05). However, increasing pressure to 600 MPa clearly overprocessed the samples, making it impossible to remove all the meat from the shell and resulting in a softer texture, 4.1% lower peeling yield and worse sensory quality (P ≤ 0.05).CONCLUSION: PATP (< 350 MPa; 100 °C) could be an alternative to replace conventional maturation and thermal cooking in the production of cooked shrimps, reducing processing time from days to minutes by performing both processes in a single step.

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Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Application of high‐pressure assisted thermal processing (PATP) at pilot scale for replacing conventional maturation and thermal cooking in whiteleg shrimp (Litopenaeus vannamei)

2022

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“…It is commonly known as the coconut tree that supplies a highly nutritious fleshy kernel and the sweet refreshing liquid endosperm referred to as tender coconut water (TCW). The TCW is a natural source of several nutrients and is widely consumed for its numerous therapeutic and health effects (1). TCW is loaded with abundant nutrients, such as sugars, ascorbic acid, and various minerals that include iron, calcium, copper, sodium, potassium, and phosphate (1,2), making it a highly preferred sports drink (3,4).…”

Section: Introductionmentioning

confidence: 99%

“…The TCW is a natural source of several nutrients and is widely consumed for its numerous therapeutic and health effects (1). TCW is loaded with abundant nutrients, such as sugars, ascorbic acid, and various minerals that include iron, calcium, copper, sodium, potassium, and phosphate (1,2), making it a highly preferred sports drink (3,4).…”

Section: Introductionmentioning

confidence: 99%

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

et al. 2022

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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.

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Conventional Technologies for Preservation of Coconut Products

Prithviraj,

Parvathy Nayana,

Prabha

et al. 2024

Preservation and Authentication of Coconut Products

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Emerging non-thermal processing techniques for preservation of tender coconut water

Cited by 41 publications

References 60 publications

Application of high‐pressure assisted thermal processing (PATP) at pilot scale for replacing conventional maturation and thermal cooking in whiteleg shrimp (Litopenaeus vannamei)

Application of high‐pressure assisted thermal processing (PATP) at pilot scale for replacing conventional maturation and thermal cooking in whiteleg shrimp (Litopenaeus vannamei)

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

Conventional Technologies for Preservation of Coconut Products

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