Ozone and plasma processing effect on green coconut water

Almeida, 2015, Effects of atmospheric cold plasma and ozone on prebiotic orange juice, Innovative Food Science and Emerging Technologies, 32, 127, 10.1016/j.ifset.2015.09.001 Alves Filho, 2016, 1H NMR spectroscopy and chemometrics evaluation of non-thermal processing of orange juice, Food Chemistry, 204, 102, 10.1016/j.foodchem.2016.02.121 Alves Filho, 2018, Evaluation of thermal and non-thermal processing effect on non-prebiotic and prebiotic acerola juices using 1H qNMR and GC–MS coupled to chemometrics, Food Chemistry, 265, 23, 10.1016/j.foodchem.2018.05.038 Alves Filho, 2018, Evaluation of thermal and non-thermal processing effect on non-prebiotic and prebiotic acerola juices using 1H qNMR and GC–MS coupled to chemometrics, Food Chemistry, 265, 23, 10.1016/j.foodchem.2018.05.038 Augusto, 2015, Peroxidase (POD) and polyphenol oxidase (PPO) photo-inactivation in a coconut water model solution using ultraviolet (UV), Food Research International, 74, 151, 10.1016/j.foodres.2015.04.046 Cappelletti, 2015, High Pressure Carbon Dioxide pasteurization of coconut water: A sport drink with high nutritional and sensory quality, Journal of Food Engineering, 145, 73, 10.1016/j.jfoodeng.2014.08.012 Chakraborty, 2008, The antioxidant and antimicrobial properties of the methanolic extract from Cocos nucifera mesocarp, Food Chemistry, 107, 994, 10.1016/j.foodchem.2007.08.083 Chen, 1997, Two new polymethoxylated flavones, a class of compounds with potential anticancer activity, isolated from cold pressed dancy tangerine peel oil solids, Journal of Agricultural and Food Chemistry, 45, 364, 10.1021/jf960110i Choi, 2002, Effects of ascorbic acid retention on juice color and pigment stability in blood orange (Citrus sinensis) juice during refrigerated storage, Food Research International, 35, 753, 10.1016/S0963-9969(02)00071-6 Chourio, 2018, Inactivation of peroxidase and polyphenoloxidase in coconut water using pressure-assisted thermal processing, Innovative Food Science & Emerging Technologies, 10.1016/j.ifset.2018.07.014 Chourio, 2018, Inactivation of peroxidase and polyphenoloxidase in coconut water using pressure-assisted thermal processing, Innovative Food Science and Emerging Technologies, 49, 41, 10.1016/j.ifset.2018.07.014 Chutia, 2019, Kinetics of inactivation of peroxidase and polyphenol oxidase in tender coconut water by dielectric barrier discharge plasma, Lwt, 101, 625, 10.1016/j.lwt.2018.11.071 Cullen, 2009, Modelling approaches to ozone processing of liquid foods, Trends in Food Science & Technology, 20, 125, 10.1016/j.tifs.2009.01.049 Fonteles, 2013, Stability quality and parameters of probiotic cantaloupe melon juice produced with sonicated juice, Food and Bioprocess Technology, 6, 2860, 10.1007/s11947-012-0962-y Fundo, 2018, Quality assessment of Cantaloupe melon juice under ozone processing, Innovative Food Science and Emerging Technologies, 47, 461, 10.1016/j.ifset.2018.04.016 García, 2017, LC-MS untargeted metabolomics to explain the signal metabolites inducing browning in fresh-cut lettuce, Journal of Agricultural and Food Chemistry, 65, 4526, 10.1021/acs.jafc.7b01667 Ge, 2004, Analysis of some cytokinins in coconut (Cocos nucifera L.) water by micellar electrokinetic capillary chromatography after solid-phase extraction, Journal of Chromatography A, 1048, 119, 10.1016/S0021-9673(04)01186-0 Han, 2019, Changes in activity, structure and morphology of horseradish peroxidase induced by cold plasma, Food Chemistry, 125240, 10.1016/j.foodchem.2019.125240 Herceg, 2016, Gas phase plasma impact on phenolic compounds in pomegranate juice, Food Chemistry, 190, 665, 10.1016/j.foodchem.2015.05.135 Hou, 2019, Effect of cold plasma on blueberry juice quality, Food Chemistry, 290, 79, 10.1016/j.foodchem.2019.03.123 Illera, 2019, Effect of cold plasma on polyphenol oxidase inactivation in cloudy apple juice and on the quality parameters of the juice during storage, Food Chemistry: X, 3, 100049 Jaramillo-Sánchez, 2017, Ozone processing of peach juice: Impact on physicochemical parameters, color, and viscosity, Ozone: Science and Engineering, 40, 305, 10.1080/01919512.2017.1417111 Jaramillo Sánchez, 2018, Inactivation kinetics of peroxidase and polyphenol oxidase in peach juice treated with gaseous ozone, International Journal of Food Science and Technology, 53, 347, 10.1111/ijfs.13591 Kobayashi, 1995, Identification of a major cytokinin in coconut milk, Experientia, 51, 1081, 10.1007/BF01946921 Mahnot, 2019, Atmospheric cold plasma inactivation of Escherichia coli and Listeria monocytogenes in tender coconut water: Inoculation and accelerated shelf-life studies, Food Control, 106, 106678, 10.1016/j.foodcont.2019.06.004 Mahnot, 2019, Strategy to achieve a 5-log Salmonella inactivation in tender coconut water using high voltage atmospheric cold plasma (HVACP), Food Chemistry, 284, 303, 10.1016/j.foodchem.2019.01.084 Martín-Belloso, 2014 Matsuno, 1972, Physiological behavior of peroxidase isozymes in sweet potato root tissue injured by cutting or with black rot, Plant and Cell Physiology, 1101, 1091 Misra, 2016, Cold plasma interactions with enzymes in foods and model systems, Trends in Food Science and Technology, 55, 39, 10.1016/j.tifs.2016.07.001 Oliveira, 2018, Non-thermal combined treatments in the processing of açai (Euterpe oleracea) juice, Food Chemistry, 265, 57, 10.1016/j.foodchem.2018.05.081 Padumadasa, 2016, Distribution of progestogenic proanthocyanidins within the inflorescence of Cocos nucifera L, Journal of Medicinal Plants Studies, 4, 38 Pandiselvam, 2017, Application and kinetics of ozone in food preservation, Ozone: Science and Engineering, 39, 115, 10.1080/01919512.2016.1268947 Pankaj, 2013, Kinetics of tomato peroxidase inactivation by atmospheric pressure cold plasma based on dielectric barrier discharge, Innovative Food Science and Emerging Technologies, 19, 153, 10.1016/j.ifset.2013.03.001 Pankaj, 2017, Effect of high voltage atmospheric cold plasma on white grape juice quality, Journal of the Science of Food and Agriculture, 97, 4016, 10.1002/jsfa.8268 Prabha, 2016, Ozone technology in food processing: A review ozone technology in food processing: A review, Trends in Biosciences Prades, 2012, Coconut water preservation and processing: A review, Fruits, 67, 157, 10.1051/fruits/2012009 Rakness, 1996, Guideline for measurement of ozone concentration in process gas from an ozone generator, Ozone Science and Engineering, 18, 209, 10.1080/01919519608547327 Ribeiro, 2017, Synergistic effect of thermosonication to reduce enzymatic activity in coconut water, Innovative Food Science & Emerging Technologies, 41, 404, 10.1016/j.ifset.2017.04.013 Richardson, 2019, Detection of the adulteration of fresh coconut water: Via NMR spectroscopy and chemometrics, Analyst, 144, 1401, 10.1039/C8AN01964A Rodríguez, 2017, Effect of indirect cold plasma treatment on cashew apple juice (Anacardium occidentale L.), LWT, 84, 457, 10.1016/j.lwt.2017.06.010 Sanganamoni, 2017, Thermal treatment of tender coconut water – Enzyme inactivation and biochemical characterization, International Journal of Current Microbiology and Applied Sciences, 6, 2919, 10.20546/ijcmas.2017.605.331 Sobolev, 2019, Use of NMR applications to tackle future food fraud issues, Trends in Food Science & Technology, 91, 347, 10.1016/j.tifs.2019.07.035 Spraul, 2009, Mixture analysis by NMR as applied to fruit juice quality control, Magnetic Resonance in Chemistry, 47 Spraul, 2009, NMR-based multi parametric quality control of fruit juices: SGF profiling, Nutrients, 1, 148, 10.3390/nu1020148 Staden, 1975, Identification of zeatin and zeatinriboside in coconut milk, Physiologia Plantarum, 34, 106, 10.1111/j.1399-3054.1975.tb03801.x Sucupira, 2017, NMR spectroscopy and chemometrics to evaluate different processing of coconut water, Food Chemistry, 216, 217, 10.1016/j.foodchem.2016.08.035 Surowsky, 2013, Cold plasma effects on enzyme activity in a model food system, Innovative Food Science and Emerging Technologies, 19, 146, 10.1016/j.ifset.2013.04.002 Tan, 2014, Composition, physicochemical properties and thermal inactivation kinetics of polyphenol oxidase and peroxidase from coconut (Cocos nucifera) water obtained from immature, mature and overly-mature coconut, Food Chemistry, 142, 121, 10.1016/j.foodchem.2013.07.040 Tang, 2019 Tappi, 2014, Atmospheric gas plasma treatment of fresh-cut apples, Innovative Food Science and Emerging Technologies, 21, 114, 10.1016/j.ifset.2013.09.012 Tappi, 2016, Cold plasma treatment for fresh-cut melon stabilization, Innovative Food Science & Emerging Technologies, 33, 225, 10.1016/j.ifset.2015.12.022 Torlak, 2014, Efficacy of ozone against Alicyclobacillus acidoterrestris spores in apple juice, International Journal of Food Microbiology, 172, 1, 10.1016/j.ijfoodmicro.2013.11.035 Wishart, 2013, HMDB 3.0-The human metabolome database in 2013, Nucleic Acids Research, 41, 801, 10.1093/nar/gks1065 Wissemann, 1980, Polyphenoloxidase activity during grape maturation and wine production, American Journal of Enology and Viticulture, 31, 206, 10.5344/ajev.1980.31.3.206 Ziuzina, 2020, Investigation of a large gap cold plasma reactor for continuous in-package decontamination of fresh strawberries and spinach, Innovative Food Science & Emerging Technologies, 59, 102229, 10.1016/j.ifset.2019.102229