Quality Attributes of Fresh‐Cut Coconut after Supercritical Carbon Dioxide Pasteurization

Abstract

The impact of supercritical CO2(SC-CO2) process on the quality attributes of fresh-cut coconut has been investigated to establish the acceptability of SC-CO2treated products by the consumers. Two process conditions, previously identified as optimal to reduce the microbial content of the product, were studied: 12 MPa, 40°C, 30 min and 12 MPa, 45°C, 15 min. The results highlighted that both conditions induced some effects on product attributes. After 30 min of treatment at 12 MPa and 40°C a decrease of lightness (8%), pH (13%), fat content (24%), total phenol content (29%), flavonoid compounds (49%), antioxidant capacity (30%) and an increase of dry matter (11%) and titratable acidity (51.1%) were observed while polyphenol oxidase (PPO) exhibited 35% and 98.5% inactivation. Peroxidase enzyme activity increased by 77.8% and 30.4% at 12 MPa, 40°C, 30 min and 12 MPa, 45°C, 15 min, respectively. Sensory evaluations revealed no significant differences in appearance, texture, taste, and aroma of treated fresh-cut coconut compared to the untreated. The study confirms the feasibility of SC-CO2process for the pasteurization of fresh fruits with a firm structure and opens the door to the possibility of exploiting such a technology at industrial level.

Effects of variety and maturity stage of coconut on physicochemical and sensory characteristics of powdered coconut drink

“…The results of the descriptive analysis in this study were in line with those in other studies, which revealed that coconuts had fresh coconut, nutty, rancid, and sweet aroma [50,51]. The decrease in ferment aroma in the coconut drinks after freeze drying was in line with that in coconut water after heat treatment, which could be due to a decrease in acetoin during the processing [52].…”

“…The tastes identified by the panelists were in line with the results of other studies, which revealed coconutlike, sweet, acid, and salty tastes [50,53]. The powdered coconut drinks showed less sweet taste compared to the fresh samples.…”

A novel supercritical CO 2 -based decellularization method for maintaining scaffold hydration and mechanical properties

“…scCO 2 is non-toxic, non-flammable, and relatively inert; it has desirable solvent properties and a mild critical temperature (31.1°C), making it viable at physiologic temperatures [16]. Supercritical CO 2 has been utilized in numerous biomedical applications, including extraction of biologically relevant molecules [17,18], pasteurization [19][20][21], and sterilization of synthetic [22][23][24] and natural biomaterials [25,26]. scCO 2 has been used extensively to fabricate TE scaffolds from synthetic biomaterials, such as by polymer foaming [27][28][29], without any significant loss of scaffold bioactivity [30].…”

Eliminating glutaraldehyde from crosslinked collagen films using supercritical CO2

“…CO 2 has been used in the fabrication of tissue engineering scaffolds and has been shown to not adversely affect scaffold bioactivity . CO 2 also has several other applications in the biomedical field, including critical point drying, pasteurization, and sterilization …”