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.

KEYWORDS:

• Enzymatic browning
• nonthermal processing
• shelf life
• tender coconut water

Acknowledgments

Authors thank the Council of Scientific and Industrial Research, New Delhi, India for sponsoring a project on ‘Nonthermal processing of liquid foods’ under Fast Track Translational Grant (MLP 0204). Authors also thank Uhde High-Pressure Technologies GmbH, Buschmuehlenstr, Hagen, Germany for sharing the process flow diagram of HPP plant.

Declaration of interests

The authors declare no conflict of interest.

Additional information

Funding

This work was supported by the Council for Scientific and Industrial Research, India [MLP0204].