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Summary Tender coconut water (Cocos nucifera L.) Nannari extract (Hemidesmus indicus L.) ready-to serve (RTS) blended beverage were optimised. Response Surface Methodology (RSM) was employed to optimize the levels of independent variables (levels of tender coconut water, nannari extract and sugar). The responses of pH, oBrix, CIE colour (L*, a* and...
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Context 1
... p-value indicates the p > F-values which should be less than 0.05 for model to be significant. The experimental design along with each experimental condition is shown in Table 2. The effect of changes in levels of selected variables on the response parameters has been represented in Figures 2-8 Experimental design for β-glucan enriched mixed vegetable curry Table 2 represents the experimental design of β-glucan enriched mixed vegetable curry. ...
Context 2
... experimental design along with each experimental condition is shown in Table 2. The effect of changes in levels of selected variables on the response parameters has been represented in Figures 2-8 Experimental design for β-glucan enriched mixed vegetable curry Table 2 represents the experimental design of β-glucan enriched mixed vegetable curry. The results show that the β-glucan variable had a significant effect, and was increasing by increase in fiber content in β-glucan enriched mixed vegetable curry. ...
Context 3
... all acceptability (OAA) was the most important sensory quality criteria for over all acceptability of any RTE food products, it was also taken as a response for the β-glucan enriched mixed vegetable curry. Table 2 represents the experimental design for over all acceptability (OAA). The combination of the vegetables and functional fibre increased the β-glucan content of the product. ...
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Trends in health and well-being are taking the lead in the beverage consumption movement. The waning attractiveness of carbonated beverage may be attributed to the negative impression of the sugar content linking it to health problems. Studies show that coconut water is found to be as effective as a sports drink for rehydration. However, while coco...
Citations
... The color values of P-CW exhibited significant darker and changes in redness (a*) and yellowness (b*) compared to FU-CW. The thermal processing effect also found in pasteurized tender coconut waternannari extract blended beverage [29]. The increased of yellowness of juice after thermal processing was also investigated [30,31]. ...
Pulsed electric field (PEF) is one of non-thermal technology that can be used for microbial inactivation in food and beverage products. Lower temperature used during processing lead to preserve the food quality. This study aims to investigate the using of PEF on Escherichia coli K12 inactivation in coconut water (CW) and study on the quality of PEF treated CW. In this study, the optimum condition of PEF to reduce E. coli K12 in CW for more than 5 log CFU/mL was investigated with three process parameters including temperature, electric field strength and specific energy. Then, the physicochemical properties including pH, titratable acidity (TA), total soluble solid (TSS), colors values (L*a*b*), polyphenol oxidase (PPO) and peroxidase (POD) enzyme activities of CW under selected PEF condition were evaluated and compared to thermal pasteurized (P-CW) and fresh untreated (FU-CW) samples. It was found that the optimum conditions were temperature of 40°C, electric field strength of 20 kV/cm and specific energy of 100 kJ/L. At mentioned, process condition, E. coli K12 was inactivated by 6.44 log reduction. The higher specific energy and electric field strength used resulted in higher microbial log reduction. Furthermore, the CW quality analysis results showed that the physicochemical properties in term of TSS and color values of PEF treated CW was not significantly different (p > 0.05) compared with FU-CW. However, the results indicated no POD inactivation effect under this condition. On contrary, for PPO activity could be reduced by 11% after PEF treatment. The SEM micrograph confirmed that the membrane of E. coli K12 was destructed by PEF. Therefore, this study noted that the PEF technique can be used to inactivate E. coli K12 in CW while simultaneously preserved the fresh like attributes of CW.
... Jain et al. (2003) reported that significant changes in the flavour of mix fruit squash might be due to enzymatic and nonenzymatic reactions and oxygen. Similarly, Paracha et al. (2004) observed that during three months of storage interval, the flavour of guava squash was decreased, and Kathiravan et al. (2014) reported that the sensory score was significantly reduced blended coconut-nannari beverage during storage. ...
Cashew has commercial value for its nut and peduncle (false fruit), known as cashew apple. Requirements of consumers considering convenience, food safety, health benefits and sensory quality have increased demand for fruit juices, but most consumers don’t get time for the ready to use products. Instant juice powders can meet consumer requirements being cheap to transport and with prolonged shelf life. Then the blended juice was mixed with maltodextrin @15 per cent, i.e., 15 g for 100 mL of blended juice by proper homogenisation. The roots of the sugandi (Swallow root - Decalepsis hamiltonii) were collected, cleaned thoroughly and discarded the central white portion of the roots. Among the blended juice treatment combinations, the highest pH of 3.45 was recorded in B3 (75% cashew apple juice + 25% pineapple juice powder at 150°C inlet temperature with a flow rate of 10 mL min-1). The ready-to-serve (RTS) beverage, along with sugandi stored under refrigerated condition, were free from microbial proliferation till the end of the storage period (60th day of storage), indicating its fitness for consumption with maximum flavour, taste and overall acceptability.
... So, the survival fraction of pulse treated sample (at 1 s) decreased with increase in the HUT and target temperature. Kathiravan, Kumar, Lakshmana, Kumaraswamy, and Nadanasabapathi (2014) recorded a complete inactivation of AM in thermal treated (96°C, 6 min) coconut water-nannari blended beverage with an initial load of 3 log10 CFU/mL. ...
The study aims to formulate a mixed fruit beverage through sensory analysis, and the composition was optimized using a fuzzy logic algorithm. The fuzzy optimization algorithm was developed using a modified Takagi and Sugeno's approach, polynomial mixture modeling, and nonlinear solver engine. The optimized blend consisted of amla juice, pineapple juice, and coconut water in 14.3, 63.0, and 22.7%, respectively. Further, the batch thermal treatment was carried out within 50 to 95 °C for an isothermal holding time of 1 s to 10 min, and pasteurization condition for the beverage was estimated from kinetic modeling. The concept of thermal pulse inactivation due to non‐isothermal heat‐up‐time and cool‐down‐time has been introduced within the process time calculation. From the kinetic study, polyphenoloxidase enzyme appeared to be the most resistant entity towards inactivation among all the natural microbiota and quality deteriorating enzymes. Pasteurization in terms of achieving a 5D reduction of both aerobic mesophilic and yeast‐mold counts was attained over a range of 80 to 95 °C for 10.2 + 1.4 to 3.1 + 2.0 min (1.4 and 2.0 min = heat‐up‐time + cool‐down‐time), respectively. The 90% inactivation of both polyphenoloxidase and peroxidase enzymes was obtained over a range of 90 to 95 °C for 12.8 + 1.7 to 8.4 + 2.0 min, respectively. While obtaining both the microbial and enzyme stability at the isothermal condition of 95 °C for 8.4 min, the corresponding retention in ascorbic acid, total phenolics, and antioxidant capacity were observed as 49.7, 63.0, and 61.4%, respectively.
Practical Application
In this work, the formulation of a fruit blend was optimized through an intelligent optimization technique (fuzzy algorithm) applied to the sensory data set. The approach for calculating thermal processing time or pasteurization condition provides a new dimension with better precision. The thermal treatment condition of 95 °C for 10 min can be used for this mixed beverage to achieve both microbial stability (5‐log reduction) and enzyme stability (90% reduction). The presented study can be used as a reference for other similar beverages to achieve a complete process design from basic formulation optimization to thermal (batch‐type) processing conditions.
... The refractometer prism was cleaned with distilled water after each analysis. (Kathiravan et al., 2014) [9] ...
... The refractometer prism was cleaned with distilled water after each analysis. (Kathiravan et al., 2014) [9] ...
... For the last few decades, the nonthermal technique has taken centre stage in the research field, as the demand for shelf-stable, nutritious, natural, healthy, and high sensory quality products have increased. [25,26] Nonthermal techniques like γ-irradiation, [24] membrane filtration, [27] ultrafiltration, [28] dense CO 2 phase, [29,30] pulsed electric field, [31] high hydrostatic pressure (HPP), [32,33] ozonation, [34] carbonation, [35] and ultra-violet treatment [36][37][38][39] have been explored for TCW, but, only the use of high-pressure processing has been commercialized till date. [40] A number of studies has reported advantage of nonthermal processing over thermal treatments, [41][42][43] however, a very few studies have made this comparison on an equal treatment intensity basis. ...
... The liquid product is pumped through the system using a peristaltic pump and process starts after applying an electric field. [31,130] Electric current acts as a destroyer of microorganisms and high voltage pulses typically provide electric field intensifying in the range of 10-80 kV/cm. [131] The mechanism involved in the inactivation of microorganism is described as electroporation, where it causes instabilities in the cell membrane by electromechanical compression and electrical field induced tension leading to the formation of pores in the cell membrane. ...
... [137][138][139] TCW blended with Hemidesmus indicus extract processed at 31.2 kV/cm electric field, 20 pulses width at 100 Hz frequency showed inactivation of natural microflora similar to the thermal treatment. [31] Colour stability and antioxidant scavenging activity were not affected by the treatment, and quality parameters remained unchanged during 120 days of storage at room temperature ( Table 4). The square pulse of 35kV magnitude was applied through electrode for 2-6 min and processed TCW retained its physico-chemical properties and sensory attributes for 18-25 days at 5° C. [120] High current impulse generator (HCIG) treatment (5.17 kA with 30 pulses) significantly reduced (>95%) S. cerevisiae and E. coli population in artificially inoculated TCW, and the reduction was 5.13 and 5.02 log 10 cells/ml, respectively ( Table 3). ...
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.
... Also it is used to make several sweets and is a salad ingredient. Water inside the fruit is enriched with ascorbic acid, proteins, and vitamin B [47]. Also it is used as a main ingredient for salad and other sweet delicacies [48]. ...
Coconut palm is scientifically known as Cocos nucifera L. (family: Arecaceae), which originated from southeast Asia and also across the Indian and Pacific islands. This plant has been used for a long time to treat a diverse range of human ailments in Ayurveda. According to Ayurveda, this plant is designated as a tree that provides all necessities to live. Approximately all parts of this plant are useful either medically or in other approach. Scientific reports disclose that it is one of the most valuable trees for dental care therapy. Coconut oil is one of the most important constituents to overcome various human ailments in traditional therapies. This oil has significant antibacterial, antifungal, and antiviral properties, which help to eradicate harmful microbes from oral cavity during oil pulling. Coconut water is an important component to preserve periodontal ligament cell viability and transport media to tear off a tooth. It is also defined as a nutritional power booster drink and has achieved international acclaim as natural sport drink. It is a clear liquid containing various nutrients with electrolytic property. It improves the skin tone and reduce the swelling through the advancement in immune function. It is also a better root canal irrigant due to its antimicrobial potential. Hence, this plant is accredited with several potential remedial actions in, for example, oral cavity disorders. The present chapter focused on up‐to‐date entries regarding traditional, ethnopharmacological, and bioactive phytochemicals and on significant use of coconut plant in oral cavity therapies.
... The percentage of arginine, alanine, cystine and serine in the protein of tender coconut water are higher than those in cow's milk. Trace amount of amino acid such as aspartic acid, glutamic acid, histidine, leucine, lysine, proline, phenylalanine and tyrosine are also reported in tender coconut water [2]. Coconut water is readily available, economically reasonable, and traditionally tolerable besides having various general and oral health benefits without any side effects with numerous amino acids needed by the human immune system to boost immunity. ...
... Обработка оказалась эффективной для извлечения сока из яблок, винограда, свеклы [7]. В работе [8] исследовано применение обработки ИЭП к образцам кокосового сока, что позволило провести инактивацию микробной среды при значениях напряженности поля свыше 20 кВ/см. Применение данного метода к процессам интенсификации выхода масла из масличных культур, а также влияние на содержащиеся в их составе многочисленные функциональные компоненты, были изучены в работах [9][10][11][12]. ...
The prospects of pulsed electric field (PEF) application for the extraction processes of oily materials is dealt with, main quality parameters of the oil being analyzed. Evaluation of PEF treatment efficiency for extraction process of sunflower cake was carried out upon the following criteria: oil yield, index of disintegrated (destroyed) cells, diffusion coefficient. In addition the main quality parameters of extracted oil after treatment were determined by standard methods. It was found that PEF processing at the preliminary stage allowed to increase the yield of oil up to 3.5%, while the diffusion coefficient increased from D = 9.8943E–12 to 1.5504E–11 m2/s. The number of pre-opened cells increased by 42.9% after treatment by PEF. PEF was shown to have a slight effect on oil quality parameters (P>0.05), that is primarily due to the nature of the applied pulses and, as a consequence, to the absence of heating in the treatment zone. The results obtained can be used for upscaling technology of electro physical processing by pulsed electric field treatment for the intensification of mass transfer processes.
... [15] Chowdhury et al., who studied processing and conservation of green coconut water also did not find any microbial growth in thermally treated tender coconut water. [16] The pure oil and the cream formulations displayed a cidal activity. The active compound in the oil previously identified to be monolaurin could have had enhanced penetration due to the presence of surface active emulsifying agents used in formulating the cream because emulsification of oils generally increases their absorptivity. ...
Objective
The antibacterial property of coconut, the presence of lauric acid, and the ability to extract antimicrobial peptides Cn-AMP (1, 2, and 3) from tender coconut water has drawn attention on its effectiveness in normal consumption. An in-vitro experimental study was conducted to evaluate the antimicrobial efficacy of tender coconut water in its natural state on Streptococcus mutans.
Materials and Methods
Fresh tender coconut water and pasteurized tender coconut water were taken as test samples, dimethyl formamide was used as the negative control, and 0.2% chlorhexidine was used as the positive control. Pure strain of S. mutans (MTCC 890) was used for determining the antibacterial effects. The test samples along with the controls were subjected to antimicrobial sensitivity test procedure and the zone of inhibition was examined. Kruskal–Wallis test was used to check for any significant differences in the antibacterial efficacy between the samples.
Result
There was no zone of inhibition with the tender coconut water, fresh and pasteurised, and negative control (dimethyl formamide). Zone of inhibition was seen in positive control (0.2% Chlorhexidine).
Conclusion
No antimicrobial activity was demonstrated with tender coconut water in its normal state (in vitro).
... In reference [8], application of PEF on coconut waterrevealed thatPEF is a promising technology for inactivation of the native micro flora and retention of quality in tender coconut water-nannari extract beverage. Nutritional and sensory attributes losses were minimized. ...
... This equation implies a Z = 0 for an intact tissue and Z = 1 for a completely damaged tissue. For example, this index has beenreported for different PEF treatment times (1 – 7 ms) for sesame cake [8] and hulled and non-hulled rapeseed [12]. It has been shown that the cell damage increases as a function of PEF treatment time. ...
... From the obtained datashown in Fig. 6, the optimized PEF parameters according to their effects on oil yield are: 1. Electric fieldhas a monotonously growing effect. A similar dependence was reported in [8] and [20]. From our experiments,the optimal value (maximum value at a5 in Fig. 6a) is 7 kVcm -1 . ...
The application of pulsed electric field ( PEF ) as one of the nonthermal intensification methods has been proposed to increase oil yield extraction from sunflower seeds. PEF treatments have been carried out under various electrical parameters such as electric field, pulsed frequency, pulse width, time of treatment and sample conductivity. 5 ⁵ fractional factorial design has been used for the analysis of the impact of PEF parameters on oil yield, and oil yield square model parameters have been investigated. The oil yield was found to increase by 9.1% after treatment of sunflower seeds by variation of PEF parameters: 30 s under an electric field of 7.0 kV/cm having frequency of 15 Hz, solvent content of 40 wt% and pulse width of 30 μ s.
Practical Applications
Here, we study the application of assisted pulsed electric field for oil extraction from sunflower seeds and we find the most effective variation of pulsed electric field parameters for treatment. It is very important in the industrial world as it deals with the time, quality of production and cost, which are usually carried out without preliminary treatment.
