Optimization of Coconut Water Beverage Fermented with Lactobacillus acidophilus

Bandalan, Eileen; Galvez, Lorina

doi:10.32945/atr38117.2016

Cited by 8 publications

(3 citation statements)

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“…For example, the amount of potassium in coconut water increases as the coconut matures. Bandalan & Galvez (2016) found that coconut water can be processed into a fermented beverage through the addition of lactobacillus acidophilus as starter culture, sugar, and pineapple juice as flavoring. The beverage produced was concluded to be acceptable and through the process of sensory evaluation the products formulation and fermentation condition can be optimized.…”

Section: Coconut Watermentioning

confidence: 99%

Efficiency of Coconut Water as an Alternative Vinegar

Jasmine B. Manalo,

Q. Libit,

Rafael M. Iranzo

et al. 2023

IJRP

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This study aims to determine the efficiency of coconut water as an alternative vinegar and attempted to know its differences in common vinegar in terms of seasonings and food preservatives. An experimental research design was utilized in this study, and a survey questionnaire (Likert scale) that is used in this study were distributed to the respondents using a purposive sampling technique. This study was participated by twenty-five (25) household members that lives in Dolores, Quezon and was conducted on 1st Semester of S.Y. 2022-2023. This study employed mean, standard deviation, and T-test. The data showed a significant relationship between common vinegar and coconut water as an alternative vinegar in terms of seasonings and food preservatives.The results of the data that have gathered from the perceptions of the respondents have a significant difference in terms of seasonings and food preservatives. Findings reveals that both vinegars have a little different characteristic to each other that makes them significant different to each other. Both vinegars have a great characteristic that excel in different fields and can be used for different kind of meals like in salad dressings, in sauces or in marinades etc. that gives little extra kick and treat diseases.

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Section: Coconut Watermentioning

confidence: 99%

Efficiency of Coconut Water as an Alternative Vinegar

Jasmine B. Manalo,

Q. Libit,

Rafael M. Iranzo

et al. 2023

IJRP

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“…Lactic acid bacteria are GRAS (Generally Recognized As Safe) stated microorganisms (Lengkey et al, 2017) which are not harmful for the use of food industry. An important beverage from mature coconut water can be prepared by using Lactobacillus plantarum DW12 (Kantachote et al, 2017) and Lactobacillus acidophilus (Bandalan and Galvez, 2016).…”

Section: Introductionmentioning

confidence: 99%

Effect of Antioxidant Content of Coconut Water When Fermented with Lactobacillus acidophilus DSM 20079 and Lactobacillus plantarum

Wijewardena

Amarakoon²

2023

EJBIO

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The antioxidant activity of unfermented and fermented coconut water was measured. The highest antioxidant activity measured by 2,2-diphenyl-1-picrylhydrazyl (DPPH) assay was shown by Lactobacillus acidophilus DSM 20079 at 48 hours (41.90±5.236 µg/ml) compared to unfermented (453.69±15.323 µg/ml) coconut water. They were significantly different (P<0.05). The Antioxidant activity of fermented coconut water product by L.plantarum showed the highest antioxidant activity at 48 hours (208.03±11.279 µg/ml) with a significant difference (p<0.05) from unfermented coconut water (453.69±15.323 µg/ml). Antioxidant activities from ABTS assay of unfermented and fermented coconut water by L. acidophilus DSM 20079 (at 48 hours) were 16.58±1.032 µg/ml and 6.69±0.432 µg/ml respectively with a significant increase compared to unfermented coconut water product P<0.05) resulting the highest antioxidant activity from ABTS assay by L. acidophilus DSM 20079. From ABTS assay, the highest antioxidant activity was shown by L. plantarum at 48 hours which was 11.84±1.010 µg/ml. It had significant difference (p<0.05) from unfermented coconut water (16.58±1.032 µg/ml).

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“…Coconut (Cocos nucifera) is a common fruit in the tropics cultivated in nearly 90 different countries [1]. The endosperm contains water referred to as coconut water, which contains carbohydrates (glucose, fructose, and sucrose), vitamin C, minerals, amino acids, enzymes, hormones, and phytochemicals [2]. Coconut is cultivated for its multipurpose values (nutritional and medicinal).…”

Section: Introductionmentioning

confidence: 99%

Phytochemicals and antimicrobial activity of coconut water (Cocos nucifera) on microbial pathogens

Ifeoma Vivian Anyiam,

Christiana Ngozi Opara

2023

GSC Biol. Pharm. Sci.

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The phytochemicals and antimicrobial activity of coconut water on microbial pathogens were investigated for its medicinal potential. In this study, coconut water and selected test microbial pathogens; Escherichia coli, Staphylococcus aureus, Pseudomonas aeruginosa, and Klebsiella spp were used. The phytochemical screening and antimicrobial activities of the coconut water against the selected test microbial pathogens were determined using standard method and paper disc diffusion method respectively. The study revealed the presence of flavonoids, tannins, phenols, anthocyanins, terpenoids, and alkaloids as phytochemicals detected. Quantitative phytochemical constituents revealed 0.822±0.11mg of total phenols compound and total flavonoids compound of 25.44±3.68 of the coconut water. With the positve control antibiotic (ciprofloxacin), Klebsiella spp exhibited the highest zone of inhibition of 23mm while the least zone of inhibition was observed with Pseudomonas aeruginosa and Escherichia coli at 20mm respectively. The antimicrobial efficacy of the coconut water was significantly lower when compared with the positive control(ciprofloxacin) at 30mg/ml against the test bacteria but higher at an increased concentration of 60mg/ml with Staphylococcus aureus having the highest zone of inhibiton of 28mm while Pseudomonas aeruginosa showed the least zone of inhibition at 21mm. Moreover, the inhibitory activity exhibited by coconut water against these bacterial pathogens is an indication of the presence of bioactive compounds that can be harnessed and used for further medical research.

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Optimization of Coconut Water Beverage Fermented with Lactobacillus acidophilus

Cited by 8 publications

References 0 publications

Efficiency of Coconut Water as an Alternative Vinegar

Efficiency of Coconut Water as an Alternative Vinegar

Effect of Antioxidant Content of Coconut Water When Fermented with Lactobacillus acidophilus DSM 20079 and Lactobacillus plantarum

Phytochemicals and antimicrobial activity of coconut water (Cocos nucifera) on microbial pathogens

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