Effect of ultraviolet‐C radiation and pasteurization on quality and shelf life of refrigerated tender coconut water fortified with edible bird’s nest protein hydrolysate

Abstract

Physicochemical and microbiological qualities of tender coconut water (TCW) with and without edible bird’s nest protein hydrolysate (EBPH) (TCW-EBPH and TCW, respectively) subjected to ultraviolet-C (UV-C) radiation and pasteurization under various conditions were studied. All TCW-EBPH samples had lower L*-value with higher a* and b*-values, browning index, turbidity, and pH than without EBPH. The sample pasteurized with low temperature long time was not acceptable due to off-color and off-flavor. Shelf life of TCW-EBPH with UV treatment (TCW-EBPH-UV), TCW treated with UV (TCW-UV), and TCW-EBPH pasteurized with high temperature short time (TCW-EBPH-HT) was extended to 9, 12, and 15 days, respectively, based on the microbiological limit. Slight changes in color, browning index, and turbidity were found for TCW during storage. Some changes in volatile compounds were observed for TCW-EBPH-UV and TCW-EBPH-HT after 15 days of storage, while acids were dominant in TCW-EBPH. Therefore, UV-C treatment and pasteurization process were alternative preservation approaches for TCW containing EBPH. Novelty impact statement EBPH has high nutritive value with benefits for the neurological and immunological systems of humans. Thus, fortification of EBPH could be an interesting means to enhance the nutritional values of beverage, particularly TCW. To avoid thermal process with harsh condition, the UV-C radiation and pasteurization under appropriate condition are the potential methods for the production of TCW containing EBPH to avoid off-odor of off-flavor. In addition, the shelf life of TCW could be extended and quality could be maintained.