Effect of pulsed electric field processing on the quality characteristics and enzyme activity of tender coconut water.

IF 1.8 4区农林科学 Q3 CHEMISTRY, APPLIED

Food Science and Technology International Pub Date : 2024-05-15 DOI:10.1177/10820132241253301

Nalla Bhanu Prakash Reddy, Perumal Thivya, Sugumar Anandakumar, Vincent Hema, Vadakkepulppara Ramachandran Nair Sinija

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引用次数: 0

Abstract

Tender coconut water (TCW) is a natural drink rich in natural electrolytes, minerals, salts and sugars; it has good health benefits. But, its shelf-life is very limited because of the active nature of enzymes present in it when exposed to air. Therefore, the processing of TCW is necessary to inactivate the enzymes. So, this study aims to observe the effect of various process parameters of pulsed electric field (PEF) on the quality parameters of TCW. For the treatment of TCW with PEF, a full-factorial design of experiments was followed with process parameters such as three levels of electric field intensity (8, 12, and 16 kV/cm), two levels of pulse width (PW) (50 and 70 μs), and six levels of the number of pulses (2000 to 12,000 pulses) were considered at a constant pulse OFF time of 75 ms. PEF treatment did not significantly change pH, total soluble solids, and viscosity. However, it significantly affected vitamin C, colour, and total and reducing sugars. PEF treatment significantly enhanced the total phenolic content and antioxidant activity by 23.17% and 42.49%, respectively. At the same time, significant inactivation of polyphenol oxidase (100%) and peroxidase (60.2%) was observed at PEF treatment conditions of 16 kV/cm, 70 μs PW, and 12,000 pulses. Moreover, no significant change in the sensory acceptability of PEF-treated TCW (16 kV/cm, 70 μs PW, 12,000 pulses) when compared to the untreated/fresh TCW, which is a promising sign.

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脉冲电场处理对嫩椰子水质量特性和酶活性的影响

嫩椰子汁（TCW）是一种天然饮料，富含天然电解质、矿物质、盐分和糖分；对健康有益。但是，椰子水的保质期非常有限，因为椰子水中的酶在暴露于空气中时具有活性。因此，有必要对 TCW 进行加工，使酶失活。因此，本研究旨在观察脉冲电场（PEF）的各种工艺参数对 TCW 质量参数的影响。在用脉冲电场处理 TCW 时，采用了全因子实验设计，在 75 毫秒的恒定脉冲关断时间下，考虑了三个电场强度等级（8、12 和 16 kV/cm）、两个脉冲宽度（PW）等级（50 和 70 μs）和六个脉冲数等级（2000 至 12,000 脉冲）等工艺参数。PEF 处理没有明显改变 pH 值、总可溶性固体和粘度。不过，它对维生素 C、色度、总糖和还原糖的影响很大。经 PEF 处理后，总酚含量和抗氧化活性分别提高了 23.17% 和 42.49%。同时，在 16 kV/cm、70 μs PW 和 12,000 脉冲的 PEF 处理条件下，观察到多酚氧化酶（100%）和过氧化物酶（60.2%）明显失活。此外，经 PEF 处理的 TCW（16 kV/cm、70 μs PW、12,000 脉冲）与未经处理/新鲜的 TCW 相比，其感官可接受性无明显变化，这是一个很好的迹象。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

Food Science and Technology International 工程技术-食品科技

CiteScore

5.80

自引率

4.30%

发文量

审稿时长

18-36 weeks

期刊介绍： Food Science and Technology International (FSTI) shares knowledge from leading researchers of food science and technology. Covers food processing and engineering, food safety and preservation, food biotechnology, and physical, chemical and sensory properties of foods. This journal is a member of the Committee on Publication Ethics (COPE).