Dynamics of biochemical attributes and enzymatic activities of pasteurized and bio-preserved tender coconut water during storage
The potential of bio-preservatives, namely, nisin, natamycin, and polylysine, as viable alternatives to chemical preservatives for storage of tender coconut water (TCW) during refrigerated storage (5 ± 2°C) was explored. Bio-preservative treatments were carried out after optimized heat treatment (85...
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| Format: | Article |
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Frontiers Media S.A.
2022-09-01
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| Series: | Frontiers in Nutrition |
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| Online Access: | https://www.frontiersin.org/articles/10.3389/fnut.2022.977655/full |
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| author | R. Pandiselvam V. Prithviraj M. R. Manikantan P. P. Shameena Beegum S. V. Ramesh Anjineyulu Kothakota A. C. Mathew K. B. Hebbar Cristina Maria Maerescu Florin Leontin Criste Claudia Terezia Socol |
| author_facet | R. Pandiselvam V. Prithviraj M. R. Manikantan P. P. Shameena Beegum S. V. Ramesh Anjineyulu Kothakota A. C. Mathew K. B. Hebbar Cristina Maria Maerescu Florin Leontin Criste Claudia Terezia Socol |
| author_sort | R. Pandiselvam |
| collection | DOAJ |
| description | The potential of bio-preservatives, namely, nisin, natamycin, and polylysine, as viable alternatives to chemical preservatives for storage of tender coconut water (TCW) during refrigerated storage (5 ± 2°C) was explored. Bio-preservative treatments were carried out after optimized heat treatment (85°C for 5 min) of TCW to establish its storage characteristics. Various concentrations (up to 125 ppm) of bio-preservatives were used for the preservation, and quality parameters of resultant TCW were assessed based on physicochemical characteristics and Food and Agriculture Organization (FAO) guidelines and statistical analysis applied. Analysis of variance (ANOVA) and post-hoc test revealed that pH and overall acceptability (OA) are the major governing factors that determine spoilage of TCW (p < 0.05). Overall, the polylysine combination was found to be most effective in ensuring quality retention of TCW. It was concluded that pasteurized TCW shelf life could be extended up to 20 days using bio-preservatives. |
| first_indexed | 2024-12-10T12:58:28Z |
| format | Article |
| id | doaj.art-8ed7f804447c4faa8ddf3129a0177e5e |
| institution | Directory Open Access Journal |
| issn | 2296-861X |
| language | English |
| last_indexed | 2024-12-10T12:58:28Z |
| publishDate | 2022-09-01 |
| publisher | Frontiers Media S.A. |
| record_format | Article |
| series | Frontiers in Nutrition |
| spelling | doaj.art-8ed7f804447c4faa8ddf3129a0177e5e2022-12-22T01:48:01ZengFrontiers Media S.A.Frontiers in Nutrition2296-861X2022-09-01910.3389/fnut.2022.977655977655Dynamics of biochemical attributes and enzymatic activities of pasteurized and bio-preserved tender coconut water during storageR. Pandiselvam0V. Prithviraj1M. R. Manikantan2P. P. Shameena Beegum3S. V. Ramesh4Anjineyulu Kothakota5A. C. Mathew6K. B. Hebbar7Cristina Maria Maerescu8Florin Leontin Criste9Claudia Terezia Socol10Physiology, Biochemistry and Post-Harvest Technology Division, ICAR—Central Plantation Crops Research Institute, Kasaragod, IndiaDepartment of Food Engineering, National Institute of Food Technology Entrepreneurship and Management, Sonipat, Haryana, IndiaPhysiology, Biochemistry and Post-Harvest Technology Division, ICAR—Central Plantation Crops Research Institute, Kasaragod, IndiaPhysiology, Biochemistry and Post-Harvest Technology Division, ICAR—Central Plantation Crops Research Institute, Kasaragod, IndiaPhysiology, Biochemistry and Post-Harvest Technology Division, ICAR—Central Plantation Crops Research Institute, Kasaragod, IndiaAgro-Processing and Technology Division, CSIR-National Institute for Interdisciplinary Science and Technology (NIIST), Trivandrum, Kerala, IndiaPhysiology, Biochemistry and Post-Harvest Technology Division, ICAR—Central Plantation Crops Research Institute, Kasaragod, IndiaPhysiology, Biochemistry and Post-Harvest Technology Division, ICAR—Central Plantation Crops Research Institute, Kasaragod, IndiaDepartment of Genetics, University of Oradea, Oradea, RomaniaDepartment of Genetics, University of Oradea, Oradea, RomaniaDepartment of Genetics, University of Oradea, Oradea, RomaniaThe potential of bio-preservatives, namely, nisin, natamycin, and polylysine, as viable alternatives to chemical preservatives for storage of tender coconut water (TCW) during refrigerated storage (5 ± 2°C) was explored. Bio-preservative treatments were carried out after optimized heat treatment (85°C for 5 min) of TCW to establish its storage characteristics. Various concentrations (up to 125 ppm) of bio-preservatives were used for the preservation, and quality parameters of resultant TCW were assessed based on physicochemical characteristics and Food and Agriculture Organization (FAO) guidelines and statistical analysis applied. Analysis of variance (ANOVA) and post-hoc test revealed that pH and overall acceptability (OA) are the major governing factors that determine spoilage of TCW (p < 0.05). Overall, the polylysine combination was found to be most effective in ensuring quality retention of TCW. It was concluded that pasteurized TCW shelf life could be extended up to 20 days using bio-preservatives.https://www.frontiersin.org/articles/10.3389/fnut.2022.977655/fullbio-preservativespolyphenol oxidaseperoxidaseoverall acceptabilityenzyme inactivation |
| spellingShingle | R. Pandiselvam V. Prithviraj M. R. Manikantan P. P. Shameena Beegum S. V. Ramesh Anjineyulu Kothakota A. C. Mathew K. B. Hebbar Cristina Maria Maerescu Florin Leontin Criste Claudia Terezia Socol Dynamics of biochemical attributes and enzymatic activities of pasteurized and bio-preserved tender coconut water during storage Frontiers in Nutrition bio-preservatives polyphenol oxidase peroxidase overall acceptability enzyme inactivation |
| title | Dynamics of biochemical attributes and enzymatic activities of pasteurized and bio-preserved tender coconut water during storage |
| title_full | Dynamics of biochemical attributes and enzymatic activities of pasteurized and bio-preserved tender coconut water during storage |
| title_fullStr | Dynamics of biochemical attributes and enzymatic activities of pasteurized and bio-preserved tender coconut water during storage |
| title_full_unstemmed | Dynamics of biochemical attributes and enzymatic activities of pasteurized and bio-preserved tender coconut water during storage |
| title_short | Dynamics of biochemical attributes and enzymatic activities of pasteurized and bio-preserved tender coconut water during storage |
| title_sort | dynamics of biochemical attributes and enzymatic activities of pasteurized and bio preserved tender coconut water during storage |
| topic | bio-preservatives polyphenol oxidase peroxidase overall acceptability enzyme inactivation |
| url | https://www.frontiersin.org/articles/10.3389/fnut.2022.977655/full |
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