Inactivation kinetic of selected pathogens of coconut water by dimethyl dicarbonate and microbial shelf life during cold storage

Abstract

This present work shows the potential of dimethyl dicarbonate (DMDC) as a promising approach to ensure quality and safety of coconut water in term of microbial inactivation and minimal changes in quality parameters during cold storage (4°C). Pathogenic strains including Escherichia coli, Staphylococcus aureus, Salmonella Enteritidis, and Listeria monocytogenes were selected for evaluation of inactivation kinetic with DMDC concentration between 0 and 300 ppm. Physico–chemical properties of DMDC-treated samples were analyzed and shelf-life determination was carried out by monitoring total plate count and yeast and mold count during cold storage (4°C). Results showed that microbial inactivation kinetic was best described by first-order kinetic model according to higher R2 in all strains tested. The DMDC-treated sample did not show any major undesirable effect on quality parameters. Therefore, the shelf life of coconut water could be extended by DMDC while quality parameters are still ensured with guaranteed safety. Novelty Impact Statement According to R2, first-order kinetic was chosen over zero-order kinetic for microbial inactivation of coconut water subjected to DMDC. An extended shelf life of coconut water was also obtained after DMDC treatment with minimal changes in quality. Therefore, this approach substantiates to be highly acceptable with respect to pasteurization in the case of coconut water and can be applied to other juices for industrial perspectives.