Non- thermal Processing of Tender Coconut Water - A Review

ABSTRACT Tender coconut water is sweet and clear water obtained from the immature green coconut. It is transparent and sterile liquid inside the nut, which, once opened, starts deteriorating due to enzymatic reactions and microbial contamination. Several processing techniques were attempted to preserve the coconut water; however, maintenance of fresh like quality remains a challenge. Thermal processing alters its organoleptic and nutritional properties and therefore, several nonthermal techniques like pulsed electric field, high-pressure processing, ultra-violet treatment, pulsed light, dense pressure carbon dioxide, irradiation, etc., have been investigated. This review summarizes nonthermal techniques currently available to preserve the tender coconut water quality and extend its shelf life.

• Publication year

  2020

• Venue

  Food reviews international (Print)

• Publication date

  2020-11-19

• Fields of study

  Agricultural and Food Sciences, Chemistry

• Identifiers
  DOI 10.1080/87559129.2020.1847142
• External record

  Open on Semantic Scholar

• Source metadata

  Semantic Scholar

• No claims are published for this paper.

• No concepts are published for this paper.

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