Effect of UV-C irradiation on the inactivation kinetics of oxidative enzymes, essential amino acids and sensory properties of coconut water

Abstract

The impact of ultraviolet light (UV-C) irradiation on oxidative enzymes [Polyphenol oxidase (PPO) and Peroxidase (POD)], free essential amino acids and sensory profile of coconut water were investigated. PPO and POD activities were lost to 94 and 93%, respectively of its original value at fluence level of 400 mJ/cm 2 . Inactivation kinetics of both enzymes were fitted to nonlinear Weibull model with an increase in UV dosage with a high coefficient of determination (R 2 [ 0.97) and low root mean square error (RMSE \ 0.06). No significant change was observed in all essential amino acids (p [ 0.05) after UV-C treatment up to maximum delivered fluence of 400 mJ/ cm 2 . Sensory attributes of coconut water up to a treated UV-C fluence level of 200 mJ/cm 2 were well retained in terms of chosen descriptors (p [ 0.05). This study allow to further investigate the development of UV-C light technology for inhibition of spoilage enzymes and prolonged shelf-life of low acid beverages.

Evaluation of UV‐C LEDs efficacy for microbial inactivation in tender coconut water

“…The panelists were asked to mark on a scale of 0-15 cm to indicate the intensity of each attribute listed in the scorecard. The sample scores were decoded and data were analyzed as described by Yannam et al (2020).…”

“…1 H-NMR was applied to understand the variations in the profile of TCW treated with UV LEDs. TCW is a good source of sugars, organic acids, and essential amino acids (Sucupira et al, 2017;Yannam et al, 2020). Sucupira et al (2017) evaluated the variations in the composition of coconut water using NMR spectroscopy which was processed with six different methods.…”

“…The comparison results show that no significant changes were observed in coconut water composition as a whole in control and UV LEDs-treated TCW samples at 21 mJ/cm 2 . Yannam et al (2020), studied the effect of UV-C on the essential amino acid composition of coconut water and found no significant changes at different UV-C dosages (0 to 400 mJ/cm 2 ).…”

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

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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.

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“…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.…”