Investigation of the effect of hydrodynamic cavitation treatment on the aging of tender coconut–palmyra wine

Abstract

The wine-making process involves two types of fermentation. To state in brief, the first fermentation produces wine that contains alcohol and a large group of volatile compounds such as higher alcohols, acids, aldehydes, esters, and ketones. The secondary fermentation works on the organoleptic properties of wine by altering total phenols, flavonoids, and antioxidants, and modifying the strong aromatic compounds formed during the first fermentation, thus adding a distinct flavor to the wine, making it more palatable

Non-thermal, energy efficient hydrodynamic cavitation for food processing, process intensification and extraction of natural bioactives: A review

“… Increased extraction from hops, reduced adsorption to insoluble malt proteins, and reduced isomerization [75] Coconut–palmyra wine Orifice-based HC device connected to tank of 10 L capacity Operating parameter: 3.45 bar pressure and 15–60 min of treatment (72 to 287 passes). Synergistic effect on phenols and Vit C and an antagonistic effect on color and antioxidants Functional compounds, physiochemical and sensory characteristics were stable with time during aging of sample wines [80] Note: abbreviations: HC: hydrodynamic cavitation, TPC: total plate count, PME: pectin methyl esterase, POD: peroxidase, PPO: polyphenol oxidase, PAC: proanthocyanin content, TSS: total soluble solids, MPC: milk protein concentrate, SPI: soy protein isolate, and S/S ratio: solid to solvent ratio. …”

“…Recently, Kochadai et al examined the outcome of HC on faster ageing of tender coconut-palmyra mixed wine at a pressure of 3.45 bar for a treatment time of 15–60 min [80] . HC processing exhibited a synergistic impact on phenols (3.1 mg GAE/ml) and vit C (61.1 mg/100 ml) and an antagonistic effect on color and antioxidants.…”

High‐pressure processing for inactivation of enzymes, microbes, and its effect on nutritional composition of tender coconut water

“…The AA of the TCW was determined by 2,2‐diphenyl‐1‐picrylhydrazyl (DPPH), a stable, synthetic free radical often used as a reagent for estimating the antioxidant activity of compounds. When DPPH is exposed to an antioxidant compound, it undergoes a reduction reaction, resulting in a color change from purple to yellow, which can be measured using the spectrophotometric method suggested by Kochadai et al (2022) and Wu et al (2021) with minor modifications. 0.5 mL of TCW was mixed with 3 mL of 0.1 mM methanolic DPPH solution and incubated in the dark for 25–30 min at room temperature.…”

“…The TPC in the TCW was estimated by the Folin–Ciocalteu (FC) method adopted by Kochadai et al (2022) and Rajashri et al (2020) with a few modifications. In brief, 1 mL of the TCW sample and 3 mL of 20% FC reagent were mixed in a test tube covered with aluminum foil using a vortex for 2 min.…”

“…The TPC in the TCW was estimated by the Folin-Ciocalteu (FC) method adopted by Kochadai et al (2022) and Rajashri et al…”