Coconut water preservation and processing: a review

Abstract

The product. Coconut water (Cocos nucifera L.) is an ancient tropical beverage whose original properties have drawn the attention of manufacturers as a natural functional drink. Preservation. This refreshing liquid comes mainly from immature coconuts which are difficult to collect, store and thus to commercialise. Nevertheless, some studies, mostly from Asian countries, tend to prove that the shelf life of immature coconut fruits could be prolonged thanks to post-harvest treatments. Processing. Coconut water itself, extracted from the nut, is obviously easier to handle but is also very sensitive to biological and chemical injuries. Thermal treatment combined with chemical additives are already used by the industry but other technologies such as micro-and ultrafiltration are not yet available on an industrial scale. Whatever the process, taste, aroma and colour (linked to enzymatic activities) are still difficult to control. Discussion. Results of former and recent investigations are discussed. Finally, suggestions are made for further research to increase our knowledge of this original tropical juice.

Dielectric properties of green coconut water relevant to microwave processing: Effect of temperature and field frequency

“…However, extension of the GCW shelf life without sensorial and nutrition value changes remains a technical challenge. The GCW is sterile and stable in the fruit but, after extraction, rapid discoloration and fermenting occurs because of microorganism contamination and the activity of enzymes polyphenol oxidase (PPO) and peroxidase (POD) (Campos et al, 1996;Matsui et al, 2008;Prades et al, 2012).…”

Biosorbability of Coconut Husk Char in Polyatomic Ions Sequestration from Contaminated Surface Water

“…This sporadic growth and projection have influenced the matching of agricultural waste with other waste sources in terms of management consciousness and environmental concerns. Coconut is one of the most extensively consumed tropical fruit crop in the world, due to its nutritional and health benefit (Prades et al, 2003). From 2012 to 2013, the fruit had an annual production capacity of 21.89 billion nuts with solid waste generation (husk, shell and frond) from the nuts representing over 60% of the quantity produced (Shinde & Datar, 2015).…”

Evaluation of coconut water neutralized by different agents on the viability of human fibroblasts: an in vitro study

“…As soon as the nut is opened its biological composition and physical appearance begin to change 20 . That is why several methods have been used to preserve the CW, resulting in a viable solution for human consumption.…”