Emerging non-thermal processing techniques for preservation of tender coconut water

Tender coconut water (TCW) possesses appreciable nutritional and health-promoting benefits. The high nutritional potential of the drink had raised the overall demand globally among the consumers. Nevertheless, the processing and appropriate shelf-life extension is significant hurdles in tapping the...

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Bibliographic Details
Published in:Food science & technology 2021-09, Vol.149, p.111850, Article 111850
Main Authors: Prithviraj, V., Pandiselvam, R., Babu, Ardra C., Kothakota, Anjineyulu, Manikantan, M.R., Ramesh, S.V., Beegum, P.P. Shameena, Mathew, A.C., Hebbar, K.B.
Format: Article
Language:English
Subjects:
antimicrobial properties
coconut water
cold
Cold plasma
discoloration
electric field
enzyme inactivation
filtration
health promotion
High-pressure processing
nutrient content
off flavors
Ozone
protein structure
Pulsed light
shelf life
ultrasonics
Ultraviolet
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Summary:Tender coconut water (TCW) possesses appreciable nutritional and health-promoting benefits. The high nutritional potential of the drink had raised the overall demand globally among the consumers. Nevertheless, the processing and appropriate shelf-life extension is significant hurdles in tapping the nutritional potential of TCW. Besides, the possible chance of enzymatic browning and the associated biochemical reactions impart unfavorable effects to the TCW quality parameters. Although thermal processing techniques are being widely explored, their inherent limitation and the generation of off-flavor and discoloration urge to explore alternative non-thermal techniques. The major mechanism of non-thermal techniques behind enzyme inactivation and antimicrobial effect is the conformational change of protein structure and cell destruction, respectively. In this review, the application of non-thermal techniques viz. ozone technology, high-pressure processing, filtration, ultrasound, ultraviolet, cold plasma, pulsed light, and electric field treatments are explored and compared. •Tender coconut water (TCW) preservation is important to tap its market potential.•The influence of various non-thermal treatments (NTT) on TCW properties is presented.•Mechanisms of NTT besides antimicrobial and enzyme inactivation are presented.•Combination of NTT provides synergic effect in food preservation.
ISSN:0023-6438
1096-1127
DOI:10.1016/j.lwt.2021.111850