Dynamics of biochemical attributes and enzymatic activities of pasteurized and bio-preserved tender coconut water during storage

Abstract

The potential of bio-preservatives, namely, nisin, natamycin, and polylysine, as viable alternatives to chemical preservatives for storage of tender coconut water (TCW) during refrigerated storage (5 ± 2°C) was explored. Bio-preservative treatments were carried out after optimized heat treatment (85°C for 5 min) of TCW to establish its storage characteristics. Various concentrations (up to 125 ppm) of bio-preservatives were used for the preservation, and quality parameters of resultant TCW were assessed based on physicochemical characteristics and Food and Agriculture Organization (FAO) guidelines and statistical analysis applied. Analysis of variance (ANOVA) and post-hoc test revealed that pH and overall acceptability (OA) are the major governing factors that determine spoilage of TCW (p < 0.05). Overall, the polylysine combination was found to be most effective in ensuring quality retention of TCW. It was concluded that pasteurized TCW shelf life could be extended up to 20 days using bio-preservatives.

Comparison of Chemically Treated, Pasteurized, and Microwave-Treated (at Different Time Durations) Chia Seeds Added To Mango-Whey Beverage, during Different Storage Periods, for Physicochemical and Sensory Parameters

“…Pasteurization was performed by following the procedure of Prithviraj et al [27]. By following the guidelines of Pandiselvam et al [28], to fnd out the impact of diferent preservation techniques on the physicochemical and microbiological qualities during storage duration, aseptically packed beverage samples were kept at a refrigeration temperature of 5 ± 2 °C for 3 months.…”

Blueberry Wine Aging: Influence of Bottle Storage Time on Color, Anthocyanin Monomers, and Antioxidant Activity

“…Tis could be due to a bathochromic shift produced by condensation reactions of anthocyanins with favonols (anthocyanin-favonol copigmentation reaction) [19] and/or with other compounds present in the wine. Because of these reactions, a shift in the absorption maximum occurs, giving rise to bluish-red tones [14].…”

“…Currently, numerous studies have been conducted to understand the evolution of fruits and their derivatives during the production process and storage [13][14][15][16][17][18][19][20][21][22]. However, studies examining the evolution of color, anthocyanins, and antioxidant activity during the aging or bottle storage of blueberry wines are limited.…”