Value Addition in Coconut Water

Rethinam, P.; Krishnakumar, V.

doi:10.1007/978-3-031-10713-9_8

Cited by 3 publications

(2 citation statements)

References 293 publications

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“…This liquid serves as a nutrient-rich liquid endosperm and provides nourishment to the developing coconut embryo . Coconut water is a refreshing and hydrating beverage with natural electrolytes, making it a popular drink, especially in tropical regions. , The coconut meat or endosperm is the white, edible flesh found inside the coconut shell. It is the seed’s storage tissue and serves as a source of energy and nutrients for the germinating seedling .…”

Section: Coconut Anatomymentioning

confidence: 99%

From Palm to Plate: Unveiling the Potential of Coconut as a Plant-Based Food Alternative

Lu,

Zhang,

Wang

2024

J. Agric. Food Chem.

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This review investigates coconut as a sustainable and nutrient-rich plant-based alternative to traditional animal-based food sources. We have explored the nutritional profile, culinary versatility, particularly focusing on the use of coconut meat, milk, cream, and oil in diverse dietary contexts when consumed in balance. Comparative analysis with animal-derived products reveals the high content of medium-chain triglycerides (MCTs), essential vitamins, and minerals in coconut, contrasted with its lower protein content. Researchers have underscored the environmental sustainability of coconut, advocating for its role in eco-friendly food production chains. We have also addressed challenges like potential allergies, nutritional balance, sensory attributes, and consumer motivations for coconut-based products, in terms of understanding the market dynamics. In conclusion, this review positions coconut as a promising candidate within sustainable diet frameworks, advocating for further research to augment its nutritional value, sensory characteristics, and product stability, thereby facilitating its integration into health-conscious and eco-centric dietary practices.

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Section: Coconut Anatomymentioning

confidence: 99%

From Palm to Plate: Unveiling the Potential of Coconut as a Plant-Based Food Alternative

Lu,

Zhang,

Wang

2024

J. Agric. Food Chem.

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“…It has long been celebrated in tropical regions for its natural hydration properties [1], moreover, it is often referred to as "nature's sports drink" due to its isotonic nature, which closely resembles the electrolyte composition of human bodily fluids, making it an excellent choice for rehydration. Moreover, other research shows the function of coconut water as an isotonic fluid in athletes [2], beyond being a popular tropical beverage, coconut water has found new roles as a versatile ingredient in various culinary creations functional beverages, and treatment of diarrhea [3], coconut water can also be used in the production of various innovative value-added products such as lassi (tender coconut beverage), yogurt, sugar, nata, vinegar, and coconut water kefir [1], [4], one of its intriguing applications is as a medium for fermenting and producing a probiotic-rich beverage known as coconut water kefir. Many aspects, including increased consumer awareness of the health benefits of fermented foods, an increase in cases of lactose intolerance, and the popularity of cuisine trends like veganism, promote the creation of non-dairy fermented drinks like coconut water kefir [5].…”

Section: Introductionmentioning

confidence: 99%

Effect of Time Fermentation on The Microbiological Properties of Coconut Water Kefir

Raafi,

Jameelah,

Tiara

2023

exc

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<p class="Keywords">Coconut water is one of the popular drinks in tropical countries, it has been used widely as an isotonic drink, nutrient-rich, and has other beneficial functions. Many advantages of coconut water also make this product explored by many researchers as a synbiotic or even probiotic drink. This research investigates the impact of time fermentation on the microbiological properties of coconut water kefir. The study employs various time intervals during the fermentation process to explore changes in mesophilic bacteria, lactic acid bacteria, and total yeast and mold. By analyzing the microbiota present at different fermentation times (6, 12, 18, 24, and 48 hours), this research aims to elucidate how time affects the number of beneficial potential probiotic strains, such as lactic acid bacteria and yeast. The findings of this study showed that 24 hours of fermentation time gave the highest number of lactic acid bacteria (7.23 Log CFU/mL), the highest number of mesophilic bacteria (7.52 Log CFU/mL), and total yeast and mold (7.14 Log CFU/mL). Additionally, the inhibitory effects of coconut water kefir on two different kinds of pathogenic bacteria were examined using well diffusion, even though there was no inhibition zone. In conclusion, 24 hours is the best fermentation time to produce coconut water kefir which showed the highest increase of lactic acid bacteria, mesophilic bacteria, and total yeast and mold.</p>

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Exploring the potential application of coconut water in healthcare and biotechnology: a review

Mu,

Tran,

et al. 2024

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Value Addition in Coconut Water

Cited by 3 publications

References 293 publications

From Palm to Plate: Unveiling the Potential of Coconut as a Plant-Based Food Alternative

From Palm to Plate: Unveiling the Potential of Coconut as a Plant-Based Food Alternative

Effect of Time Fermentation on The Microbiological Properties of Coconut Water Kefir

Exploring the potential application of coconut water in healthcare and biotechnology: a review

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