Effect of ultraviolet‐C radiation and pasteurization on quality and shelf life of refrigerated tender coconut water fortified with edible bird’s nest protein hydrolysate

Abstract

Nowadays, the interest of consumers toward natural food and healthy drink products has been increased. Tender coconut water (TCW) is one of the popular beverages, which is consumed widely in Asia, South America, and Northern America (Ma et al., 2019).The global market value of TCW was approximately 2.2 billion USD in 2017, which was forecasted to reach 8.3 billion USD in 2023 (Yannam et al., 2020). In addition, the healthy drink, fortified with some bioactive compounds, could be a choice for consumers. Edible bird's nest protein hydrolysate (EBPH) has gained more interest due to its bioactivities such as antioxidant activity, etc. as well as nutritional value. Ghassem et al. (2017) documented that EBPH is a good source of natural antioxidant and nutraceutical compounds. Also, the potential of EBPH as anti-hyperglycemic agent was addressed (Zulkifli et al., 2019). Based on the preliminary study, TCW had short shelf life, especially when the EBPH was fortified. The appropriate preservation method to extend shelf life without negative effects,