Evaluation of quality characteristics of coconut drinks during refrigerated storage

Journal of Agriculture and Food Research - Tập 13 - Trang 100661 - 2023
Anjuman Ara Juli1, Shampa Sarkar2, Anwara Akter Khatun3, Joysree Roy1
1Department of Food Engineering and Technology, Hajee Mohammad Danesh Science and Technology University, Dinajpur, Bangladesh
2Department of Food Processing and Preservation, Hajee Mohammad Danesh Science and Technology University, Dinajpur, Bangladesh
3Department of Food Science and Nutrition, Hajee Mohammad Danesh Science and Technology University, Dinajpur, Bangladesh

Tài liệu tham khảo

DebMandal, 2011, Coconut (Cocos nucifera L.: Arecaceae): in health promotion and disease prevention, Asian Pac. J. Tropical Med., 4, 241, 10.1016/S1995-7645(11)60078-3 Setalvad, 2008 FAO (Food and Agricultural Organization):AG21: Magazine. New Sports Drink: Coconut Water. Available from: foodcomp/cgibin/list_nut_edit.pl/, accessed on 9 December (2005). Ismail, 2007, Rehydration with sodium-enriched coconut water after exercise-induced dehydration, Southeast Asian J. Trop. Med. Publ. Health, 38, 769 2021 Balter, 2004, Three years of emergency department gastrointestinal syndromic surveillance in New York City: what have we found, MMWR, 54, 175 Tan, 2015, Effectiveness of ascorbic acid and sodium metabisulfite as anti-browning agent and antioxidant on green coconut water (Cocos nucifera) subjected to elevated thermal processing, Int. Food Res. J., 22, 631 Baque, 2011, Effect of light quality, sucrose and coconut water concentration on the microporpagation of Calanthe hybrids ('Bukduseong'×'Hyesung'and'Chunkwang'×'Hyesung'), Aust. J. Crop. Sci., 5, 1247 Methakhup, 2005, Effects of drying methods and conditions on drying kinetics and quality of Indian gooseberry flake, LWT--Food Sci. Technol., 38, 579, 10.1016/j.lwt.2004.08.012 Li, 2020, Dehydration of hawthorn fruit juices using ultrasound-assisted vacuum drying, Ultrason. Sonochem., 68, 10.1016/j.ultsonch.2020.105219 Guillermo, 2017, Process parameters of vacuum-assisted freeze concentration, Chem. Eng. Trans., 57, 1789 Cui, 2008, Preparation of dry honey by microwave-vacuum drying, J. Food Eng., 84, 582, 10.1016/j.jfoodeng.2007.06.027 Saeeduddin, 2016, Physicochemical parameters, bioactive compounds and microbial quality of sonicated pear juice, Int. J. Food Sci. Technol., 51, 1552, 10.1111/ijfs.13124 Aadil, 2015, Influence of different pulsed electric field strengths on the quality of the grapefruit juice, Int. J. Food Sci. Technol., 50, 2290, 10.1111/ijfs.12891 Roobab, 2018, The impact of nonthermal technologies on the microbiological quality of juices: a review, Compr. Rev. Food Sci. Food Saf., 17, 437, 10.1111/1541-4337.12336 Neetoo, 2014, Bioactive alginate coatings to control Listeria monocytogenes on cold-smoked salmon slices and fillets, Int. J. Food Microbiol., 136, 326, 10.1016/j.ijfoodmicro.2009.10.003 Matsui, 2008, Inactivation kinetics of polyphenol oxidase and peroxidase in green coconut water by microwave processing, J. Food Eng., 88, 169, 10.1016/j.jfoodeng.2008.02.003 Sun, 2023, Heat and mass transfer law during microwave vacuum drying of rice, Qual. Assur. Saf. Crop Foods, 15, 1, 10.15586/qas.v15i1.1153 Duarte, 2002, Identification of peroxidase and tyrosinase in green coconut water, CYTA J. Food, 3, 266 Gunathunga, 2018, Preservation of tender coconut (Cocos nucifera L.) water by heat and UV-C treatments, Int. J. Food Sci. Nutr., 3, 15 Chowdhury, 2009, Processing and preservation of green coconut water, J Innov. Dev. Strategy, 2, 1 Ma, 2019, Comparison of the quality attributes of coconut waters by high‐pressure processing and high‐temperature short time during the refrigerated storage, Food Sci. Nutr., 7, 1512, 10.1002/fsn3.997 Pinto, 2021, Microbiological feasibility of microwave processing of coconut water, LWT, 145, 10.1016/j.lwt.2021.111344 Pandiselvam, 2022, Central composite design, Pareto analysis, and artificial neural network for modeling of microwave processing parameters for tender coconut water, Measurement, Food, 5 Ranganna, 2009, Proximate constituents, 9 Appaiah, 2015, Physico-chemical characteristics and stability aspects of coconut water and kernel at different stages of maturity, J. Food Sci. Technol., 52, 5196, 10.1007/s13197-014-1559-4 2000 Raghuramulu, 2003, National institute of nutrition (India) Saxena, 2012, Degradation kinetics of colour and total carotenoids in jackfruit (Artocarpus heterophyllus) bulb slices during hot air drying, Food Bioprocess Technol., 5, 672, 10.1007/s11947-010-0409-2 Fatima, 2016, Plant species affect colonization patterns and metabolic activity of associated endophytes during phytoremediation of crude oil-contaminated soil, Environ. Sci. Pollut. Res., 23, 6188, 10.1007/s11356-015-5845-0 Hongvaleerat, 2008, Concentration of pineapple juice by osmotic evaporation, J. Food Eng., 88, 548, 10.1016/j.jfoodeng.2008.03.017 Tabikha, 2010, Changes in chemical and nutritional quality during cold storage of some fruit and vegetable juice blends, J. Food Dairy Sci., 1, 181, 10.21608/jfds.2010.82107 Ziena, 2000, Quality attributes of Bearss Seedless lime (Citrus latifolia Tan) juice during storage, Food Chem., 71, 167, 10.1016/S0308-8146(00)00064-9 Vijay, 2021, Effect of microwave heating on physicochemical characteristics of coconut water, Int. J. Chem. Stud., 9, 2378, 10.22271/chemi.2021.v9.i1ag.11585 Wibowo, 2015, Colour and carotenoid changes of pasteurised orange juice during storage, Food Chem., 171, 330, 10.1016/j.foodchem.2014.09.007 Ashurst, 2016, Chapter-12.The stability and shelf life of fruit juices and soft drinks. Page-360 Demirci, 2006, Effects of storage time and condition on mineral contents of grape pekmez produced by vacuum and classical methods, Tekirdağ Ziraat Fakültesi Dergisi, 3, 1 Rashid, 2014, Influence of storage period on the retention of macro minerals in juices of different citrus cultivars, IJSER, 5, 397 Kramer, 2007, Effect of storage on nutritive value of food, J. Food Qual., 1, 23, 10.1111/j.1745-4557.1977.tb00998.x Khan, 2015, Assessment of microbiological quality of some drinks sold in the streets of Dhaka University Campus in Bangladesh, Int. J. Food Contam., 2, 1, 10.1186/s40550-015-0010-6 Siguemoto, 2018, Inactivation kinetics of Escherichia coli O157: H7 and Listeria monocytogenes in apple juice by microwave and conventional thermal processing, Innovat. Food Sci. Emerg. Technol., 45, 84, 10.1016/j.ifset.2017.09.021 Ferrentino, 2009, Microbial inactivation and shelf life of apple juice treated with high pressure carbon dioxide, J. Biol. Eng., 3, 1, 10.1186/1754-1611-3-3