Microwave Treatment of Coconut Inflorescence Sap (Kalparasa®): A Panacea to Preserve Quality Attributes

Low-density polyethylene based nanocomposite packaging films for the preservation of sugarcane juice

“…The degradation rate of disaccharides is high in atmospheric storage (30 ± 5 °C) than low temperature storage (4 ± 2 °C) (Sankhla et al, 2012). Pandiselvam et al (2020) polyethylene based nanocomposite films stored at 4 °C remained stable for 14 days, may be due to relatively lower respiration rate than control. The microorganisms, molds and yeast present in SJ would utilize sugars and thereby a gradual decrease in TSS of the sample (Kohli et al 2019).…”

Effect of hurdle preservation on quality attributes of Palmyra sap ( Borassus flabellifer ) for shelf‐life extension

“…The total sugar content was higher in the pasteurized treated sap samples compared to CS sample and opposite results were observed for reducing sugar content stored for both the conditions. From Table 5 it was observed that decrease in total sugar content was owing to the fermentation of sap that converts sugar compounds into the acids and ethanol (Pandiselvam et al, 2020).…”

“…The palmyra sap was treated with various chemical preservatives in combination with thermal and nonthermal processing techniques as microwave heating and cold plasma treatment were used to study the changes that occur in sap and to extend the shelf‐life (Aparajhitha & Mahendran, 2019; Pandiselvam et al., 2020). Anti‐fermenting solution (AFS) was developed and various chemical preservatives such as citric acid, sodium benzoate, and sodium metabisulfite were used to inhibit the fermentation (Chinnamma et al., 2019).…”

Electrospun nanofibrous membrane for filtration of coconut neera

“…Neera is highly susceptible to natural fermentation by the inherent yeasts (particularly Saccharomyces cerevisiae) [6,7]. Sugar is a major constituent in neera (14-18% w/v) [4] and gets rapidly transformed into alcohol by the fermentation process [8,9]. Fermented neera is known as 'toddy', an alcoholic beverage [9,10].…”

“…Sugar is a major constituent in neera (14-18% w/v) [4] and gets rapidly transformed into alcohol by the fermentation process [8,9]. Fermented neera is known as 'toddy', an alcoholic beverage [9,10]. Alternatively, an acetic fermentation process can yield 'coconut vinegar' [11,12].…”