Optimizing the use of potassium sorbate and sodium metabisulphite for the chemical and microbial stability of carbonated coconut water

Pereira, Eliene Penha Rodrigues; Faria, José de Assis Fonseca; Pinto, Uelinton Manoel

doi:10.1590/s1981-67232013005000014

Cited by 14 publications

(5 citation statements)

References 11 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…Thus the treated sample stored at 4 0 C for Potassium sorbate showed a reduction in microbial population to that of the Sodium benzoate. The results of this study are in line with the results conducted by Pereira et al, (2013) [4] who preserved lime juice with Potassium sorbate preservative.…”

Section: Microbial Load In Fresh Tender and Processed Tender Coconut Watersupporting

confidence: 93%

Evaluating the use of preservatives on the shelf life of tender coconut water

Deepa¹,

Preetha²,

Jeevarathinam³

2020

Int. J. Chem. Stud.

View full text Add to dashboard Cite

Tender coconut water is a sweet, delicious and refreshing natural beverage. The sugar and mineral Constituents attributes to the pleasant taste of tender coconut water. Due to the presence of sugars and a number of plant enzymes, tender coconut water has a strong tendency to undergo biochemical changes and spoilage, once the nut is harvested from the tree. Furthermore, coconut as a whole is bulky and perishable without proper packaging, which challenges the task of transportation of tender coconut water over a long distance. So, an attempt has been made to extend its shelf life in bottles, which will lead to easy transport and easy to serve. Design of the process was developed by considering the dependent variables (microbial population, sensory attributes) and independent variables (time, temperature, preservatives). The preservatives used for this study include potassium sorbate and sodium benzoate. During thermal sterilization process the flavour components were destroyed and palatability was not good and hence in-bottle sterilization was adopted in this study to retain the flavours and preserve tender coconut water. It was found that the tender coconut water preserved by the treatments T11 (Potassium Sorbate (@ 300 ppm) at 80 °C for 180 s) in the in-bottle sterilization had a shelf life of 3 months and T27 (sodium benzoate (@ 350 ppm) at 80 °C for 180 s) in the in-bottle sterilization was acceptable with the maximum shelf life of 1 month. By adopting this preservation technique, tender coconut water could be effectively stored and used for 70 days under refrigerated condition (4 °C).

show abstract

Section: Microbial Load In Fresh Tender and Processed Tender Coconut Watersupporting

confidence: 93%

Evaluating the use of preservatives on the shelf life of tender coconut water

Deepa¹,

Preetha²,

Jeevarathinam³

2020

Int. J. Chem. Stud.

View full text Add to dashboard Cite

show abstract

“…---------considered as a model product to be investigated because despite the different studies that have been performed using different technologies (such as the conventional thermal process (Fontan et al,. 2012;Murasaki-Aliberti et al, 2009;Tan et al, 2014b), membranes (Das Purkayastha et al, 2012;Nakano et al, 2011) , use of additives (Abreu y Faria, 2007;Pereira et al, 2013), microwave (Matsui et al, 2007;Matsui et al, 2008) and ultraviolet radiation (Augusto et al, 2015), problems related with its enzyme stability (POD and PPO) are still observed.…”

Section: Universidad Nacional De Trujillomentioning

confidence: 99%

The ultrasound technology for modifying enzyme activity

2016

View full text Add to dashboard Cite

Enzymes are protein complexes compounds widely studied and used due to their ability to catalyze reactions. The food processing mainly aims the inactivation of enzymes due to various undesirable effects. However, there are many processes that can be optimized by its catalytic activity. In this context, different technologies have been applied both to inactivate or to improve the enzymes efficiency. The Ultrasound technology emerges as an alternative mainly applied to achieve the enzyme inactivation. On the contrary, very few investigations show the ability of this technology under certain conditions to achieve the opposite effect (i.e. increase the catalytic activity of enzymes). The objective of this study was to correlate the ultrasonic energy delivered to the sample (J/mL) with the residual enzymatic activity and explain the possible mechanisms which results in the enzymatic activation/inactivation complex behavior. The activity of POD in coconut water was evaluated as a model. The enzymatic activity initially increased, followed by reduction with a trend to enzyme inactivation. This complex behavior is directly related to the applied ultrasonic energy and their direct mechanical effects on the product, as well as the effect in the enzymatic infinite intermediate states and its structural conformation changes. The obtained results are useful for both academic and industrial perspectives.

show abstract

“…For storage time, the reference [44], evaluating the pH of the mixed beverage produced with green tea and apple also did not observe the storage influence. Regarding the use of preservatives, the reference [45] also reported high pH when used the potassium sorbate and sodium metabisulphite on the coconut water stability. These authors observed that the samples that did not receive preservative presented less stability.…”

Section: Storage Of the Mixed Nectar Of Cupuassu And Green Teamentioning

confidence: 99%

Mixed Nectar of Cupuassu (<i>Theobroma</i><i> grandiflorum</i>) and Green Tea and the Effect of Preservatives and Storage on Nutritional and Sensorial Characteristics

Clímaco¹,

Abreu²,

Lemos³

et al. 2019

JFNR

View full text Add to dashboard Cite

The production of mixed nectar of cupuassu and green tea nectar can be a promising product for the market of beverage because it can provide a product with high nutritional value and good acceptance. The study aimed to produce mixed nectar of cupuassu and green tea with high nutritional value and good sensory acceptance and evaluate its stability. Physico-chemical (pH, acidy, reducing and total sugars, phenolic compounds, antioxidant activity, phase separation, and color), microbiological and sensory analysis were performed. Firstly, it was determined the ideal ratio of vegetables using formulations containing cupuassu and green tea, respectively: F1 (30%/ 70%), F2 (50%/ 50%) and F3 (70%/ 30%). Higher antioxidant activity and sensory acceptance selected F2. After, it was determined the ideal concentration of sugars. For this, it was produced formulations with 11, 13 and 15 °Brix. According to sensory acceptance, was chosen the formulation with 13 °Brix. After, it was assessed the stability for 180 days, with and without preservatives. The samples without preservatives had changes in the sensory characteristics during storage. However, these characteristics were maintained in the acceptance region of the hedonic scale.

show abstract

Optimizing the use of potassium sorbate and sodium metabisulphite for the chemical and microbial stability of carbonated coconut water

Cited by 14 publications

References 11 publications

Evaluating the use of preservatives on the shelf life of tender coconut water

Evaluating the use of preservatives on the shelf life of tender coconut water

The ultrasound technology for modifying enzyme activity

Mixed Nectar of Cupuassu (<i>Theobroma</i><i> grandiflorum</i>) and Green Tea and the Effect of Preservatives and Storage on Nutritional and Sensorial Characteristics

Contact Info

Product

Resources

About