Authenticity and the Potability of Coconut Water - a Critical Review

Burns, D. Thorburn; Johnston, Emma; Walker, Michael J.

doi:10.1093/jaocint/qsz008

Cited by 35 publications

(24 citation statements)

References 31 publications

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“…The soluble solids value of the sterilized coconut meat water was similar to that for chilled young coconut water which was reported in the range 4.0-7.5°Brix (Walker et al, 2020) and similar to that for tender coconut water of 5.04°Brix (Purohit et al, 2017).…”

Section: Soluble Solids Analysissupporting

confidence: 80%

Effect of temperature on thermal denaturation of skimmed coconut milk to produce a new product, coconut water

Jermwongruttanachai

Pathaveerat

Noypitak

2021

J. Food Process. Preserv.

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This study investigated the effect of temperature on the thermal denaturation of skimmed coconut milk which is the residue of the virgin coconut oil extraction industry to produce a new product, coconut meat water. Skimmed coconut milk is a waste product that is expensive to dispose. The thermal denaturation of protein was applied to skimmed coconut milk to obtain coconut meat water and protein sludge.The optimum conditions were at 100°C for 10 min which had a significant effect on the amount of protein sediment. The separated coconut meat water was sterilized and stored which were analyzed the properties. The results indicated that the color (L* and a* values) decreased over time. The pH and total soluble solids content were 6.19-6.29 and 5.0-5.1°Brix, respectively. No microorganisms were detected.The nutrients identified included potassium, magnesium, and phosphorus. Consumer sensory testing using a 9-point hedonic scale indicated the product was in the range of 6.45-6.92 which was acceptable. Practical applicationsThe study focused on the utilization of skimmed coconut milk (a residue of the virgin coconut oil extraction industry) to produce a new product. The developed sterilized coconut meat water has high nutritional value, good sensory quality, and low raw material cost. The technology to produce this product is simple and accessible to smallscale manufacturers. The sterilized coconut meat water could be used as a valuable new beverage product with a taste similar to commercial coconut water.

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Section: Soluble Solids Analysissupporting

confidence: 80%

Effect of temperature on thermal denaturation of skimmed coconut milk to produce a new product, coconut water

Jermwongruttanachai

Pathaveerat

Noypitak

2021

J. Food Process. Preserv.

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“…Adding organic compounds to basal culture media is an alternative used routinely for the micropropagation of various species (Rai 2019;Agustini et al, Sembiring et al, 2020). The effect of coconut water on tissue culture mainly occurs due to the high complexity and content of sugars, minerals, vitamins, amino acids, enzymes, volatile aromatic compounds and other biochemical compounds (Burns et al, 2020).…”

Section: Discussionmentioning

confidence: 99%

In vitro germination and vegetative propagation through bud development of sacha inchi (Plukenetia volubilis L.)

2021

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This study describes the in vitro seed germination and micropropagation of Plukenetia volubilis (sacha inchi), an oilseed crop rich in omega-3 fatty acids, with health benefits and several industrial applications. Seed germination was evaluated in different culture media (MS and 1/2 MS), seed coat presence/absence and culture temperature (18 °C and 28 °C). Micropropagation was performed using axillary bud development (ABD) on nodal segments from in vitro seedlings. KIN, BAP and 2-ip were evaluated for ABD, and the effect of modified MS in 453 mg L-1 CaCl2 and 351.62 mg L-1 MgSO4 on ABD and shoot survival was assessed to improve the process. Finally, six treatments were evaluated to optimize ABD and shoot leaf formation. Seed germination of 91.6 % was achieved in MS at 28 °C when the seed coat was removed. ABD was obtained in 45 % and 40 % with 0.4 mg L-1 KIN and 0.6 mg L-1 2-ip, respectively, with the least CAL. The modification in 453 mg L-1 CaCl2 then allowed 76 % ABD and 82 % explant survival. ABD response was optimized to 95 % and 2.45 leaves with MS medium + CaCl2 modification + 10 % coconut water + 0.4 mg L-1 KIN. The same results were obtained by replacing the latter with 0.6 mg L-1 2-ip. Rooting was achieved in MS without PGR, and acclimatization was successful. The results indicate that plant production via germination and vegetative propagation is effective for commercial purposes.

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“…1, such as the chemical pH, the clarity of the water, abundance of nutrients, presence or absence of pest animals and vegetation, etc. [8]. Back in 1960, a water quality index was created as a means to evaluate the safety of water [9].…”

Section: Related Workmentioning

confidence: 99%

Prediction of Quality of Water According to a Random Forest Classifier

Alomani¹,

Alhawiti²,

Alhakamy³

2022

IJACSA

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Potable or drinking water is a daily life necessity for humans. The safety of this water is a concern in many regions around the world, since polluted waters are increasing and causing the spread of disease among populations. Continuous management and evaluation of the water which is meant for drinking is very essential and must be taken seriously. Often, the quality of water is evaluated through regular laboratory testing and analysis which can be tiresome and time consuming. On the other hand, advanced technologies using big data with the help of machine learning can have better results in terms of potability evaluation. For this reason, several studies have been conducted on predicting the quality of water and the several factors and classification that affect the prediction model. In this study, a random forest model was developed using PySpark classification to predict the potability of river water by relying on ten different features: pH, hardness, presence of solids, presence of chloramines, presence of sulfate, conductivity, organic carbon, trihalomethanes, turbidity, and finally potability. In addition, The developed model was able to predict water potability classification with a 1.0 accuracy, and 1.0 F1-score.

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Authenticity and the Potability of Coconut Water - a Critical Review

Cited by 35 publications

References 31 publications

Effect of temperature on thermal denaturation of skimmed coconut milk to produce a new product, coconut water

Effect of temperature on thermal denaturation of skimmed coconut milk to produce a new product, coconut water

In vitro germination and vegetative propagation through bud development of sacha inchi (Plukenetia volubilis L.)

Prediction of Quality of Water According to a Random Forest Classifier

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