Storage stability of a stimulant coconut water–acerola fruit juice beverage

Lima, Andréa da Silva; Maia, Geraldo Arraes; Sousa, Paulo Henrique Machado de; Prado, Giovana Matias do; Rodrigues, Sueli

doi:10.1111/j.1365-2621.2009.01977.x

Cited by 24 publications

(6 citation statements)

References 34 publications

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“…In the determination of ascorbic acid, only potassium sorbate showed a significant response, and the lower the concentration of potassium sorbate, the greater the degradation of ascorbic acid, as seen in Figure 1e. Lima et al (2009) also found a decrease in ascorbic acid concentration in coconut water-acerola fruit juice supplemented with caffeine, at a rate of 1.24 mg.100 mL -1 .day -1 .…”

Section: Resultsmentioning

confidence: 78%

Optimizing the use of potassium sorbate and sodium metabisulphite for the chemical and microbial stability of carbonated coconut water

Pereira

Faria

Pinto

2013

Braz. J. Food Technol.

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Coconut water is popular worldwide, mainly because of its pleasant sensory characteristics, nutritional value and low calorie density. However, coconut water is a highly perishable product due to the presence of enzymes such as peroxidase and polyphenoloxidase, which cause undesirable changes in colour, and also because of its susceptibility to microbial spoilage. The use of chemical additives has been adopted by the industry with the intent of increasing product shelf life. In this study, the efficiency of the preservatives potassium sorbate and sodium metabisulphite was assessed using a Central Composite Rotational Design (CCRD) to determine the stability of carbonated coconut water, varying the concentrations of potassium sorbate from 0 to 500 mg.L-1, and of sodium metabisulphite from 0 to 100 mg.L-1. The chemical evaluations included carbonation volume, pH, soluble solids, dissolved oxygen and carbon dioxide, acidity, ascorbic acid, polyphenoloxidase and peroxidase activities, colour and turbidity attributes. The microbiological evaluations considered the total aerobic plate count and the enumeration of yeasts and moulds. It was observed that concentrations of 375 mg.L-1 of potassium sorbate and 75 mg.L-1 of sodium metabisulphite gave the best quality attributes with respect to minor changes in acidity and colour of the coconut water, providing that the raw material had low microbiological contamination.

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Section: Resultsmentioning

confidence: 78%

Optimizing the use of potassium sorbate and sodium metabisulphite for the chemical and microbial stability of carbonated coconut water

Pereira

Faria

Pinto

2013

Braz. J. Food Technol.

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“…The color changes that occur during storage in orange juice with addition of RPO-NLC may be caused by non-enzymatic browning reactions. Non-enzymatic browning reactions result from several reactions such as the maillard reaction, caramelization process, ascorbic acid browning and pigment degradation (Da S. Lima et al, 2009). Chauhan et al (2014) reported that there was color change in lemon juice mixed with coconut water, the change was caused by a nonenzymatic browning reaction during storage.…”

Section: Research Articlementioning

confidence: 99%

Formulation and Characteristics of Nanostuctured Lipid Carrier (NLC) Red Palm Oil (RPO) Prepared by High-Pressure Homogenization and Its Applications in Orange Juice

Wirawan,

Raharjo,

Supriyadi

2023

IFNP

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A Nanostructured lipid carrier (NLC) is an emulsion system that can encapsulate and improve stability of lipid-based bioactive compounds. This study aimed to develop an optimal RPO-NLC formula with a combination of solid and liquid lipids, lipids and surfactants, and the use of high-pressure homogenizer (HPH). RPO-NLC was made using HPH with a 400 bar and 600 bar pressure. A Completely randomized design (CRD) with three factors was used to determine interactions between factors. The RPO-NLC formula was characterized based on particle size. One of the best formulas was selected with small particle size and high RPO content then characterized based on encapsulation efficiency (EE), loading capacity (LC), storage stability, FTIR, thermal and applied to orange juice including sensory evaluation, encapsulation stability and pH. RPO-NLC yielded particle size 44.9 nm, EE 99.9±0.02%, LC 4.9±0.001%, was stable on storage. β-carotene identified in RPO-NLC lipid matrix based on FTIR analysis and has good thermal stability based on differential scanning calorimeter analysis. Sensory evaluation showed changes in sensory attributes of color, aroma, taste during storage. Encapsulation stability showed significant increase during storage and pH measurement results also increased.

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“…The weight of the protein sediment was measured to 2 decimal places using a weighing machine (PA4102, OHAUS, USA). The weights of the sludge obtained from each condition were compared based on the flow rate; the coconut meat water was sterilized using an autoclave (HA-300MIV, Hirayam, Japan) at 121°C for 15 min (Chiewchan et al, 2006) followed by storage of the sterilized product at 27 ± 2°C in transparent glass bottles packaged in room and kept away from light (Lima et al, 2009).…”

Section: Determining Optimum Flow Rate Of Milk Cream Electric Centrifugal Separator To Separate Residual Protein Sludgementioning

confidence: 99%

Effect of temperature on thermal denaturation of skimmed coconut milk to produce a new product, coconut water

Jermwongruttanachai

Pathaveerat

Noypitak

2021

J. Food Process. Preserv.

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This study investigated the effect of temperature on the thermal denaturation of skimmed coconut milk which is the residue of the virgin coconut oil extraction industry to produce a new product, coconut meat water. Skimmed coconut milk is a waste product that is expensive to dispose. The thermal denaturation of protein was applied to skimmed coconut milk to obtain coconut meat water and protein sludge.The optimum conditions were at 100°C for 10 min which had a significant effect on the amount of protein sediment. The separated coconut meat water was sterilized and stored which were analyzed the properties. The results indicated that the color (L* and a* values) decreased over time. The pH and total soluble solids content were 6.19-6.29 and 5.0-5.1°Brix, respectively. No microorganisms were detected.The nutrients identified included potassium, magnesium, and phosphorus. Consumer sensory testing using a 9-point hedonic scale indicated the product was in the range of 6.45-6.92 which was acceptable. Practical applicationsThe study focused on the utilization of skimmed coconut milk (a residue of the virgin coconut oil extraction industry) to produce a new product. The developed sterilized coconut meat water has high nutritional value, good sensory quality, and low raw material cost. The technology to produce this product is simple and accessible to smallscale manufacturers. The sterilized coconut meat water could be used as a valuable new beverage product with a taste similar to commercial coconut water.

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Storage stability of a stimulant coconut water–acerola fruit juice beverage

Cited by 24 publications

References 34 publications

Optimizing the use of potassium sorbate and sodium metabisulphite for the chemical and microbial stability of carbonated coconut water

Optimizing the use of potassium sorbate and sodium metabisulphite for the chemical and microbial stability of carbonated coconut water

Formulation and Characteristics of Nanostuctured Lipid Carrier (NLC) Red Palm Oil (RPO) Prepared by High-Pressure Homogenization and Its Applications in Orange Juice

Effect of temperature on thermal denaturation of skimmed coconut milk to produce a new product, coconut water

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