Abstract
This study compared the shelf life and quality of high‐pressure processing (HPP) and high‐temperature short time (HTST)‐treated coconut water at 4°C. HPP of 500 MPa (5 min) and HTST of 72°C (15 s) treatments could ensure microbial safety of coconut water during refrigerated storage of 25 and 15 days, respectively. At the end of 15 days of storage, loss of 51.54% amino acids and 32.37% protein, and retention of 65.0% total sugars, 64.51% ascorbic acid, and 74.34% total phenols were found in HTST group. More nutrient contents, 76.85% amino acids, 76.76% total protein, and 93.17% total phenols, were retained in HPP groups at the end of 25 days of storage. HPP‐treated fresh‐like product could provide an effective approach of extending shelf life of coconut water.
Highlights
Coconut water, a clear liquid from coconut fruit, is regarded as a healthy drink as it is rich in calcium, magnesium, vitamin B, and vitamin C, which is one of the most popular beverages in tropical countries with unique flavor (Debmandal & Mandal, 2011)
The counts of high‐temperature short time (HTST) groups exceeds the acceptable limit on the 15th day of study, while the high‐pressure processing (HPP) indicates its effectiveness in ensure microbial safety during refrigerated storage of 25 days in this work
The increase in titratable acidity (TA) was concomitant with the decrease in pH value in HTST groups, which could be due to the production of free acids by microbial growth (Das Purkayastha et al, 2012)
Summary
A clear liquid from coconut fruit, is regarded as a healthy drink as it is rich in calcium, magnesium, vitamin B, and vitamin C, which is one of the most popular beverages in tropical countries with unique flavor (Debmandal & Mandal, 2011). The water when taken out from the coconut spoils within a day because of contamination by microorganisms, which may be in the order of 106 cfu/ ml in the traditional way of collection (Balter et al, 2005). Available canned coconut water is given a high‐ temperature/short‐time thermal treatment. The shelf life of thermally processed coconut water is long, its natural flavor and nutrient content were completely destroyed (Haseena, Kasturi Bai, & Padmanabhan, 2010). There has been considerable interest in food preservation by nonthermal technologies, which
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