Fresh Coconut Water Research Articles

PHARMACEUTICAL STUDY OF ERANDA TAILA EXTRACTED FROM ERANDA BEEJA WITH AND WITHOUT SHODHANA

Eranda Taila (castor oil) is a widely used drug in Ayurveda. The classical texts Yogaratnakara and Rasatarangini have mentioned the shodhana process (purificatory procedure) of Eranda beeja (Ricinus communis Linn. seeds). Shodhana aims to nullify or reduce toxins and improve the therapeutic efficacy and potency of a drug. The shodhana of Eranda beeja (castor seeds) was performed as per the classics, using the method of swedana, which involves heating a pottali (cloth pouch) containing decorticated Eranda beeja immersed in narikelodaka (fresh tender coconut water) for 3 hours. Eranda Taila was extracted from shodhita (purified) and ashodhita (unpurified) Eranda beeja using the traditional method of castor oil extraction. The obtained shodhita Eranda Taila was light brown, had the characteristic odour of coconut and castor, was less nauseating, and was yielded in higher quantity than ashodhita Eranda Taila. The ashodhita Eranda Taila was creamish yellow and exhibited the characteristic odour of castor.

Nata De Coco Quality Development Model from Different Inoculum Sources

The results of the study "Nata De Coco Quality Development Model from Different Inoculum Sources", aim (1) to utilize wasted coconut water from the coconut industry and home industry, (2) to obtain a Nata de Coco quality development model from different inoculum sources (inoculum from pineapple flesh and inoculum that are already available on the market. The methodology used is quantitative (laboratory experiments) with Complete Randomized Design (RAL). This research includes stages, as follows, namely: Phase I, using coconut water media sources with the maturity level of ripe coconuts, with Treatment A = basic ingredients of fresh Coconut Water (0 storage), B = basic ingredients of Coconut Water with storage for 1 week, C = basic ingredients of coconut water with storage for 2 weeks, and treatment D = basic ingredients of coconut water with storage for 3 weeks. Phase II, fermenting coconut water which becomes a substrate as a fermentation medium using inoculum sources, namely: liquid inoculum sources from natural ingredients of pineapple flesh and liquid inoculum sources available on the market in producing cellulose pellicle. The results of the study can be concluded as follows: (1) Coconut water waste wasted from the coconut industry and coconut home industry in the North Minahasa Regency area of North Sulawesi from ripe coconuts can be utilized by Acetobacter xylinum bacteria in producing Nata de Coco pellicle, (2) IN treatment (Natural Acetobacter xylinum liquid inoculum from pineapple fruit) provides the best treatment results from several quality parameters of Nata de Coco produced such as: parameters of Layer Thickness, Water Content, Fiber Content, and Color, than IP treatment (liquid inoculum Acetobacter xylinum on the market).

A systematic review on oral rehydration beverages for treating exerciseassociated dehydrationPart II. The effectiveness of alternatives to carbohydrate-electrolyte drinks.

Dehydration associated with exertion is a commonly encountered condition in the first aid setting, particularly at outdoor sporting events. Part I of this back-to-back review demonstrated that commercial sports drinks can be suggested for effective restoration of fluid balance in dehydrated persons. This systematic review was undertaken to compare alternative liquids, such as milk, beer, and coconut water, with water for effective oral rehydration after prolonged exercise. Cochrane Library, PubMed, and Embase were searched for relevant literature in June 2022. Controlled experimental and observational studies involving adults and children were included when dehydration was induced by physical exercise and oral rehydration fluids were administered and compared with regular water. No additional food intake accompanied the rehydration drinks or water. Articles in all languages were included if an English abstract was available. The study design, study population, intervention, outcome measures, and study limitations were extracted from each included article. Out of 3485 records, 11 studies were included comparing skim or low-fat milk, coconut water, and beer (0-5% alcohol) with water. Four studies showed that drinking skim or low-fat milk, without additional food intake, led to a statistically significant improved volume/hydration status when compared with drinking water. In three trials, no significant differences were shown at multiple timepoints for outcomes related to volume and hydration status following rehydration with fresh coconut water compared with water. Lastly, there is insufficient evidence to recommend beer for rehydration (0-5% alcohol). Consuming skim or low-fat cow's milk without additional food as compared with water appears to improve volume/hydration status in persons with exercise-induced dehydration. However, evidence is of very low certainty and should be interpreted with caution.

Pesticide Determination in Fresh Coconut Water (Cocos nucifera Linn.) by GC-MS Using Microwave-Assisted Liquid-Liquid Extraction

Fresh coconut (Cocos nucifera) water, a popular beverage in tropical countries, is often exposed to pesticide contamination due to agricultural practices. Thus, this work proposed the simultaneous determination of 36 pesticides in fresh coconut water samples using liquid-liquid extraction, drying assisted by a household microwave oven, and gas gas chromatography-mass spectrometry (GC-MS) analysis. Limits of detection varied from 5.4 (disulfoton) to 9.6 ng L-1 (parathion-methyl). Nine pesticides residues were detected (dimethoate, γ-HCH, β-HCH, 4,4’-dichlorodiphenyldichloroethylene, endosulfan II, 4,4’-dichlorodiphenyldichloroethane, 4,4’-dichlorodiphenyltrichloroethane, endrin ketone, and methoxychlor) with concentrations from < limit of quantification to 5,768.34 ± 1.64 ng L-1. Dimethoate was quantified in all samples, indicating its recent use. The proposed methodology offers several advantages, including the use of small sample volumes and solvent extraction, which eliminates the need for costly cartridges and reduces waste production. Additionally, the obtained results can be valuable for regulatory agencies, aiding in the mitigation of environmental damage and the protection of human health.

Ayurvedic Management on Covid-19: A Case Report

Severe acute respiratory syndrome, also known as SARS-Cov-2 or Covid-19, first emerged in march 2020. It has many of the same symptoms as influenza, including a dry cough, headache, body ache, mild increase in body temperature, trouble in breathing, low oxygen levels, nausea, and vomiting. Clinical results of early-stage Covid-19 patients receiving Ayurvedic treatment. Ashwagandha ghan vati and Giloye ghan vati with herbal immune tea or Kahda of Tulsi leaves, ginger, Haldi, Giloye, and Mulaithi, among other ingredients, were used as the first line of treatment. This conventional approach lasted for seven days and included a liquid diet of fresh mosambi and fresh coconut water as well as complete bed rest. The improvement of the Covid -19 afflicted patient's greatest recovery was successfully discovered with the use of a 7-day protocol therapy. Deep breathing exercises, Bhastrika, and Anuloma-Viloma in particular, gave the lungs the vigour they needed to enhance the respiratory system.

Anti-uropathogenic, antioxidant and struvite crystallization inhibitory potential of fresh and fermented coconut water

Coconut water treats many health issues, including kidney stones and urinary tract infections. However, the therapeutic application of coconut water to treat urolithiasis has remained an unexplored topic. This study compares the effect of fresh coconut water (CW) and naturally fermented coconut water (FCW) on anti-uropathogenic, antioxidant, and anti-urolithiasis activities. Initial physicochemical screening established that CW is a rich source of total phenolics, protein, and minerals. Further, the 2,2-diphenyl-1-picrylhydrazyl (DPPH) assay showed that CW and FCW have an antioxidant potential of 48.33 ± 2.52% and 55.12 ± 2.99%, respectively. While the FCW-treated cultures of selected uropathogens showed antimicrobial activity, the CW-treated cultures displayed negligible activity. Subsequently, anti-struvite analysis was performed using the single gel diffusion method, where different concentrations of CW and FCW were treated during struvite crystallization under in vitro conditions. The increasing concentrations of CW and FCW decreased the number and size of struvite crystals that grew in the gel medium. These results indicate that CW has antioxidant property and a marginal inhibitory effect during in vitro struvite crystallization but is not anti-uropathogenic. However, FCW shows potential antioxidant, anti-uropathogenic, and anti-struvite urolithiatic properties. Further, FTIR, SEM, and XRD techniques were used to confirm the impact of CW or FCW on struvite crystallization.

Production of Bacterial Cellulose in the Medium with Yeasts Pre-Fermented Coconut Water or with Addition of Selected Amino Acids.

The uncontrolled natural pre-fermentation process of coconut water represents great hidden safety hazards, unstable production, and impact on the quality of nata de coco-the trade name of bacterial cellulose (BC) in food industry. In this study, BC production from Komagataeibacter nataicola Q2 was conducted in the media of coconut water (50%, v/v) pre-fermented by 11 coconut-sourced yeast strains in static. Results suggested that coconut water pre-fermented by different yeast strains had varied effects on the production of BC. Compared with the use of fresh coconut water, the use of coconut water pre-fermented by Saccharomyces cerevisiae SC7 increased the BC yield by 165%. Both natural pre-fermentation and SC7 pre-fermentation altered the concentrations of amino acids in fresh coconut water. The addition of selected amino acids aspartic acid, glutamic acid, serine, methionine, threonine, isoleucine, phenylalanine, and proline at different concentrations had varied effects on the production of BC. The yield of BC was the highest when adding 3.0% (w/v) methionine. Moreover, adding 3.0% methionine allowed the production of BC with larger loops of looser aggregated microfibers, increased the crystallinity of BC from 64.8% to 69.4%, but decreased the temperature of maximum weight loss rate, hardness, and adhesiveness from 223 °C, 8.68 kg, and 92.8 g.sec to 212 °C, 7.01 kg, and 58.5 g.sec, respectively, in the test condition.

Evaluation of Fracture Resistance of Reattached Fractured Tooth Fragment Stored in Different Storage Media: An In Vitro Study

To evaluate the fracture resistance of coronal fractured tooth fragments stored in five different storage media when reattached with nanohybrid flowable composite. The crown portion of 50 extracted human permanent maxillary central incisors were divided into three equal parts (incisal third, middle third and cervical third) and then marked incisal third were cut with the diamond disk. These were divided into five equal groups according to the type of storage media used i.e. dry storage, fresh tender coconut water, HBSS, milk, and propolis for 2 hours. Coronal fractured part with their respective apical parts were then reattached with flowable composite (G-aenial Universal Flo, GC India), then after thermocycling process samples were subjected to universal testing machine for testing fracture resistance. The collected data were subjected to statistical analysis using one way ANOVA and Post-hoc Tukey test. The obtained results revealed that large amount of force is required to fracture the reattached teeth which were stored in milk and fresh tender coconut water as compared to those which were stored in dry environment, HBSS and propolis. In this study, maximum fracture resistance was seen in teeth stored in milk and fresh tender coconut water. Therefore, these two were considered as better storage media. Due to increased interest towards the use of tooth colored restoration, recently, fractured teeth reattachment treatment procedure gaining attention by preserving life like translucency of treated tooth.

Assessment of chemical contaminants in fresh and packaged tender coconut (Cocos nucifera) water

Pesticide residues and heavy metals were analysed in both fresh tender coconut water (FTCW) (n = 161) and packaged tender coconut water (PTCW) (n = 126) samples collected from three southern states of India [Andhra Pradesh (AP), Kerala (KL), and Tamil Nadu (TN)]. A method validated in the laboratory using liquid chromatography-tandem mass spectrometry (LC-MS/MS) was used for pesticide residues, while heavy metals were analysed using a validated method of inductively coupled plasma-optical emission spectrometry (ICP-OES). Significant differences in heavy metal concentrations were assessed using analysis of variance (ANOVA) and post hoc test (between different varieties collected 'within' and 'among' states). FTCW samples [n = 9 (6%)] collected from TN showed Monocrotophos and Malathion residues in the range of 1.0 µg L<sup>–1</sup> to 51.6 µg L<sup>–1</sup> and 0.5 µg L<sup>–1</sup> to 0.6 µg L<sup>–1</sup>, respectively, while they were detected in n = 5 (4%) of the PTCW samples at a range of 0.90 µg L<sup>–1</sup> and 0.82 µg L<sup>–1</sup> to 1.56 µg L<sup>–1</sup>. Heavy metals such as cadmium (Cd), chromium (Cr), lead (Pb), and stannum (Sn) were detected in different varieties collected from all three states. Some of the PTCW samples also contained traces of Cd, Cr, cobalt (Co), and Pb. Arsenic (As) was found in one sample from KL, while none of the samples was contaminated with mercury (Hg). The present study accentuates the need for fixing standards for the pesticide residues in coconut water.

Characterization of the flavor and nutritional value of coconut water vinegar based on metabolomics

Tender Coconut water is popular for its deliciousness and nutrition. Mature coconut water, usually discarded as waste in the coconut kernel-based food industry due to its unpleasant flavor, was used as a raw material to make vinegar by liquid-state fermentation. The compounds in fresh coconut water with high odor activity values (OAVs) were isovaleric acid and acetic acid, with pungent sour tastes. The compounds with high OAVs in aged coconut water vinegar were phenylethyl acetate, isoamyl acetate and benzaldehyde, with almond, banana or pear-like aromas. Coconut water vinegar was rich in essential amino acids, especially phenylalanine. Through pathway analysis, seventeen key metabolic pathways and three key metabolic substrates (aspartate, glutamate and pyruvate) were found. According to sensory evaluation, the aged vinegar tastes better. Coconut water vinegar is delicious and nutritious, so reprocessing mature coconut water into vinegar is an appropriate way to reuse waste coconut water.

The study of spectral uv-vis on coconut water as flour solvent of soybean, black rice and red rice

Coconut water (CW) is a nutritious drink containing highly complex components. Therefore, CW has an interesting unique physicochemical nature to investigate. This study aims to know the UV-Vis spectra of CW as flour solvent of soybean, black rice, and red rice. Each flour was homogenized with ratio of 1:10 (w/v) in fresh CW (f-CW) or heated-CW at 50°C (h-CW). The homogenized flour was centrifuged at 4500 rpm, 4°C, for 5 minutes. The supernatant was analyzed based on UV-vis spectra, pH, and turbidity. Flour that dissolved in CW shows peaks only in the UV spectrum, whereas the flour dissolved in water shows peaks in the UV-vis spectrum. Generally, flour component more dissolves in the CW than in the water. Turbidity value of flour dissolved in the CW lower than those dissolved in the water. The flour dissolved in the CW slightly acid than in the water. The flour dissolved in h-CW shows a slight decrease in absorbance value compared to the f-CW, meanwhile, flour dissolved in water generally have relatively the same spectrum profile.

PENGEMBANGAN LEMBAR KERJA PESERTA DIDIK (LKPD) BERBASIS ETNOSAINS PADA KONSEP LARUTAN ELEKTROLIT DAN NONELEKTROLIT

Chemical learning lays a major emphasis on learning concepts and formulas. While in daily life, the application is less applied so that learning becomes less meaningful. Ethnoscience learning can be applied with the help of teaching materials in the form of Student Worksheets so learners can connect existing knowledge, such as culture or native community knowledge with scientific knowledge. The study aims to develop the learner's worksheet ethnoscience-based on one of the original knowledge of the communities, the use of fresh coconut water associated with the material's electrolyte and nonelectrolyte. This research is a research development with the method of Analysis, Design, Development Implementation, Evaluation (ADDIE). Data collection techniques using needs analysis in the form of library and field tests (interviews and questionnaires). Validity test using Content Validity Ratio ( CVR) with 11 Validator consisting of lecturer and chemistry teacher, and the student response questionnaire. Research shows that the developed LKPD was qualified and valid to be used with a CVR 0.82 – 1.00 that shows a CVR >0.59. Students also have a proud attitude, responsibility, and awareness to preserve the culture of fresh coconut water consuming. Â

The Application of Coconut Water at Various Levels of Robustness for Improving The Physiological Quality of Onion True Shallot Seed

Shallots are one of vegetable that can be cultivated with bulb or seeds. Shallot seeds better known as True Shallot Seed (TSS). Shallot cultivation using TSS still encounters several obstacles including low physiological quality of seeds. Physiological quality of seeds can be improved by plant growth regulators (PGR) application both natural or artificial. One of popular natural PGR is coconut water. The goal of this experiment was to determinate the effectiveness of various types of coconut water at freshness various levels toimprove TSS physiological quality. This experiment use factorial completely randomized design with 3 replications. First factor is 3 types of coconut water that are Gading Coconut, Hijau Coconut and Dalam Coconut. Second factor is 4 levels of water coconut freshness that are fresh coconut water, coconut water stored for 1 day, coconut water strored for 2 days and coconut water stored for 3 days. TSS used in this experient was Tisula variety. The result showed that various types of coconut water could improve physiological quality of TSS. Maksimum results obtained in HijauCoconut water with fresh, stored 1 day and strored 2 days treatment. Also Dalam Coconut water in fresh and stored 1 day. Gading Coconut water is also able to improve TSS physiological quality although the result as not as good Hijau Coconut and Dalam Coconut.

The use of High-Pressure Processing (HPP) to improve the safety and quality of raw coconut (Cocos nucifera L) water

This research investigated the use of high-pressure processing (HPP) for inactivating vegetative pathogens and spoilage microbiota in fresh unfiltered coconut water (Cocos nucifera L) from nuts obtained from Florida and frozen CW from Brazil with pH >5.0 and storage at 4 °C. Additionally, CW was evaluated to determine if it supported the growth and toxin production of Clostridium botulinum with or without the use of HPP when stored at refrigeration temperatures. Samples of fresh unfiltered CW were inoculated to 5.5 to 6.5 logs/mL with multiple strain cocktails of E. coli O157:H7, Salmonella spp. and Listeria monocytogenes and HPP at 593 MPa for 3 min at 4 °C. HPP and inoculated non-HPP controls were stored at 4 °C for 54 and 75 days for Florida CW and Brazil CW, respectively. Results of analyses showed HPP samples with <1 CFU/mL and no detection (negative/25 mL) with enrichment procedures for the 3 inoculated pathogens for all analyses. The non-HPP control samples did not show growth of the pathogens but a gradual decrease in levels to ca. 3-Logs/mL by day 54 in the fresh Florida CW and similarly in frozen Brazil CW by Day 75. Microbial spoilage of uninoculated samples was evaluated for normal spoilage microbiota through 120 days storage at 4 °C. Microbial counts remained at ca. 2-logs with no detectable signs of spoilage for HPP samples through 120 d. The non-HPP control samples spoiled within 2 weeks of storage at 4 °C with gas production, cloudiness, and off-odors. To evaluate if CW supports the growth and toxin production of C. botulinum, samples of unfiltered and filtered (0.2 μm) CW were inoculated with either proteolytic or non-proteolytic C. botulinum spores at 2 log CFU/mL that were processed at 593 MPa for 3 min and stored at 4 °C and 10 °C for 45 days. Inoculated positive and non-inoculated negative controls were prepared and stored as the HPP treated and non-HPP samples. No growth of C. botulinum or toxin production was detected in either the unfiltered or filtered CW regardless if products were HPP treated or not. All inoculated samples with C. botulinum spores were enriched at Day-45 in PYGS media to determine the viability of the inoculated spores at the end of shelf-life and screened for C. botulinum toxins. In all samples, C. botulinum toxin Types A, B and E were detected indicating spores were viable throughout the storage. Type F toxin was not detected possibly due to inherent conditions in the samples that may affected toxin screening.

The Potential Effect of Coconut Water as Natural Healer in Adult Patient with Chronic Periodontitis: A Preliminary Clinical Study

Introduction: Mechanical and chemical debridement had been practiced as one of the management for chronic periodontitis. Recent interest and advances in the field of alternative medicine has promoted the use of various herbal and natural products for multiple uses in the field of medicine. As for it, coconut water is one of the potential natural sources that have various health benefits. Materials and method: Randomized control study was chosen as study design in this research project. 12 patients who have moderate to severe chronic periodontitis were selected from patients whom attended Polyclinic Kulliyyah of Dentistry, IIUM Kuantan Campus from November 2016 to January 2018. After stratified random sampling done, the subjects divided into 2 groups; Intervention Group and Control Group. All patients will go for ultrasonic scaling and root planning by using hand instruments. 6 patients in Intervention Group were given fresh coconut water to drink during daytime. The first re-assessment was done after 6 weeks. The control group of another 6 patients didn’t receive any medicament. Paired sample t-test was used to analyse the pre and post intervention data. The study had obtained ethical approval from IREC (IREC 849). Results: Probing depth (PD) at mid-buccal site and bleeding on probing (BoP) shown significant result (p&lt;0.05 ) in intervention group. There is no significant difference noted in the control groups, which are for PD, BoP and Plaque Score (PS) variables. Conclusion: Coconut water has potential benefit in reducing the periodontal pockets with chronic periodontitis as an adjunct after mechanical debridement.

In vitro and in vivo antitumour effects of coconut water vinegar on 4T1 breast cancer cells.

BackgroundCoconut water and vinegars have been reported to possess potential anti-tumour and immunostimulatory effects. However, the anti-tumour, anti-inflammatory and immunostimulatory effects of coconut water vinegar have yet to be tested.ObjectiveThis study investigated the in vitro and in vivo anti-tumour effects of coconut water vinegar on 4T1 breast cancer cells.MethodsThe 4T1 cells were treated with freeze-dried coconut water vinegar and subjected to MTT cell viability, BrdU, annexin V/PI apoptosis, cell cycle and wound healing assays for the in vitro analysis. For the in vivo chemopreventive evaluation, mice challenged with 4T1 cells were treated with 0.08or 2.00 mL/kg body weight of fresh coconut water vinegar for 28 days. Tumour weight, apoptosis of tumour cells, metastasis and immunity of untreated mice and coconut water vinegar-treated 4T1 challenged mice were compared.ResultsFreeze-dried coconut water vinegar reduced the cell viability, induced apoptosis and delayed the wound healing effect of 4T1 cells in vitro. In vivo, coconut water vinegar delayed 4T1 breast cancer progression in mice by inducing apoptosis and delaying the metastasis. Furthermore, coconut water vinegar also promoted immune cell cytotoxicity and production of anticancer cytokines. The results indicate that coconut water vinegar delays breast cancer progression by inducing apoptosis in breast cancer cells, suppressing metastasis and activating anti-tumour immunity.ConclusionCoconut water vinegar is a potential health food ingredient with a chemopreventive effect.

Detection of the adulteration of fresh coconut water via NMR spectroscopy and chemometrics.

Here, we applied NMR spectroscopy in combination with chemometrics to quantify the adulteration of fresh coconut water, stretched with water-sugar mixtures. Coconut water was extracted from young Costa Rican coconuts and adulterated with concentrations of various sugar solutions. A total of 45 samples were analysed by 1D proton NMR spectroscopy and chemometrics. Results showed highly sensitive quantification, with a limit of detection of adulteration with sugars of 1.3% and a root-mean-squared error of prediction of 0.58%. Interestingly, we identified a regular drift in the chemical shift and a change in the lineshape of malic acid signals concomitant with increasing levels of adulteration. On further investigation, this was found to originate from changes in the concentration of divalent cations, such as magnesium, within the samples. It can be concluded that 1H NMR spectroscopy enables accurate quantification for the degree of adulteration in this product, with the added discovery finding that the shift and lineshape of the malic acid signal can be utilised as a potential diagnostic marker for partial substitution of fresh coconut water with extrinsic components such as sugar mixtures.

Rapid quantification of the adulteration of fresh coconut water by dilution and sugars using Raman spectroscopy and chemometrics

Here, for the first time, we developed Raman spectroscopy in combination with chemometrics for the quantification of adulteration of fresh coconut water by dilution, and its masking with sugars. Coconut water was extracted from young Costa Rican coconuts and heat treated to emulate pasteurization. Samples were then adulterated by dilution with water and single sugars, mixtures of sugars, and high-fructose corn syrup (HFCS). A total of 155 samples were analysed with Raman spectroscopy at 785 nm excitation and 620 spectra analysed with chemometrics. Results showed successful quantification of dilution and adulteration with single sugars between 1.9 and 2.6%, masking of dilution with mixtures of sugars at 9.8%, and masking of dilution with HFCS at 7.1%. It can be concluded that Raman spectroscopy has significant potential as a rapid accurate analytical method for the detection of adulteration in this product, with the ability to discern small abnormalities in sugar ratios within coconut water.

Kinetics model of microbial degradation by UV radiation and shelf life of coconut water

The aim of this present study was to investigate the effect of UV radiation on microbial inactivation kinetic, quality and shelf life of coconut water. Zero-order and first-order kinetic models were used to investigate microbial degradation (Escherichia coli O157:H7, Staphylococcus aureus, Salmonella Enteritidis, and Lactobacillus plantarum) by UV radiation (0.0, 0.2, 0.4, 0.8, 1.6, 3.2, 4.8, 8.0 and 12.0 J/mL). UV dose of 1.6, 3.2 and 4.8 J/mL was applied to investigate the effect of UV radiation on physical properties (pH, °Brix, color and turbidity), chemical properties (total phenolic compound or TP and polyphenol oxidase or PPO activity) of coconut water and to investigate the shelf life of coconut water by determination of pink discoloration, total plate count (TPC), and yeast and mold count (YMC) during cold storage at 4 °C for 18 days compared to pasteurized sample (95 °C 100 s). Results showed that microbial inactivation of all bacteria tested in this study followed first-order kinetic model according to higher coefficient of determination (0.9115–0.9656). E. coli O157:H7 was found to be the most sensitive bacteria to UV radiation with regard to highest population reduction in coconut water. In addition, no significant changes were detected in the investigation of L*, b*, pH, °Brix, titratable acidity, and turbidity of coconut water treated with UV radiation (p > 0.05). However, UV treatment showed significant effect on a*, TP and PPO activity (p ≤ 0.05). TPC of all samples increased while YMC decreased during storage at 4 °C. According to microbial investigation during storage at 4 °C, it was found that shelf life of fresh coconut water (control) was 4 days and increased to 6, 10 and 16 days for samples treated with UV dose of 1.6, 3.2 and 4.8 J/mL, respectively. These results of this study support the application of UV radiation in coconut water to preserve quality and prolong shelf life in conjunction with safety aspects as an alternative method to thermal processing.

Quality of unprocessed cooled fresh coconut water manually extracted by street vendors

ABSTRACT: Coconut water is a versatile beverage that is rich in nutrients, has few calories, and presents functional and therapeutic characteristics, improving the well-being and health of consumers. However, the growth of deteriorating microorganisms is facilitated by its water activity and high nutrient content; and when combined with improper handling, this product may become a carrier of foodborne diseases. Therefore, the objective of this work was to evaluate the quality of unprocessed cooled fresh coconut water manually extracted by street vendors. Twelve samples of coconut water were collected and subjected to physicochemical (total titratable acidity, pH, and total soluble solids) and microbiological (mesophilic, and psychrotrophic microorganisms, molds, yeasts, and thermotolerant and total coliforms) analyses. The physicochemical analysis showed variations of 4.3-5.4 for pH, 0.01-0.03 for total titratable acidity, and 2.8-6.3 for total soluble solids. The microbiological analysis showed high contamination in the samples by deteriorating microorganisms, with 58% of the samples contaminated with pathogenic microorganisms. Therefore, regular use of good hygiene practices for handling manually extracted coconut water is necessary to physicochemically and microbiologically standardize this product. Thus, ensuring the quality of the coconut water when it is manually extracted by street vendors and trade as an unprocessed, cooled, and fresh beverage and consequently minimize consumer’s health risks.