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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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Autores principales: Pandiselvam, R., Prithviraj, V., Manikantan, M. R., Beegum, P. P. Shameena, Ramesh, S. V., Kothakota, Anjineyulu, Mathew, A. C., Hebbar, K. B., Maerescu, Cristina Maria, Criste, Florin Leontin, Socol, Claudia Terezia
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Frontiers Media S.A. 2022
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9539066/
https://www.ncbi.nlm.nih.gov/pubmed/36211480
http://dx.doi.org/10.3389/fnut.2022.977655
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author Pandiselvam, R.
Prithviraj, V.
Manikantan, M. R.
Beegum, P. P. Shameena
Ramesh, S. V.
Kothakota, Anjineyulu
Mathew, A. C.
Hebbar, K. B.
Maerescu, Cristina Maria
Criste, Florin Leontin
Socol, Claudia Terezia
author_facet Pandiselvam, R.
Prithviraj, V.
Manikantan, M. R.
Beegum, P. P. Shameena
Ramesh, S. V.
Kothakota, Anjineyulu
Mathew, A. C.
Hebbar, K. B.
Maerescu, Cristina Maria
Criste, Florin Leontin
Socol, Claudia Terezia
author_sort Pandiselvam, R.
collection PubMed
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.
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spelling pubmed-95390662022-10-08 Dynamics of biochemical attributes and enzymatic activities of pasteurized and bio-preserved tender coconut water during storage Pandiselvam, R. Prithviraj, V. Manikantan, M. R. Beegum, P. P. Shameena Ramesh, S. V. Kothakota, Anjineyulu Mathew, A. C. Hebbar, K. B. Maerescu, Cristina Maria Criste, Florin Leontin Socol, Claudia Terezia Front Nutr Nutrition 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. Frontiers Media S.A. 2022-09-23 /pmc/articles/PMC9539066/ /pubmed/36211480 http://dx.doi.org/10.3389/fnut.2022.977655 Text en Copyright © 2022 Pandiselvam, Prithviraj, Manikantan, Beegum, Ramesh, Kothakota, Mathew, Hebbar, Maerescu, Criste and Socol. https://creativecommons.org/licenses/by/4.0/This is an open-access article distributed under the terms of the Creative Commons Attribution License (CC BY). The use, distribution or reproduction in other forums is permitted, provided the original author(s) and the copyright owner(s) are credited and that the original publication in this journal is cited, in accordance with accepted academic practice. No use, distribution or reproduction is permitted which does not comply with these terms.
spellingShingle Nutrition
Pandiselvam, R.
Prithviraj, V.
Manikantan, M. R.
Beegum, P. P. Shameena
Ramesh, S. V.
Kothakota, Anjineyulu
Mathew, A. C.
Hebbar, K. B.
Maerescu, Cristina Maria
Criste, Florin Leontin
Socol, Claudia Terezia
Dynamics of biochemical attributes and enzymatic activities of pasteurized and bio-preserved tender coconut water during storage
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 Nutrition
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9539066/
https://www.ncbi.nlm.nih.gov/pubmed/36211480
http://dx.doi.org/10.3389/fnut.2022.977655
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