Bhanu Prakash Reddy Nalla, Thivya Perumal, Anandakumar Sugumar, Hema Vincent, Sinija Vadakkepulppara Ramachandran Nair
Centre of Excellence in Non-Thermal Processing, National Institute of Food Technology, Entrepreneurship and Management, Thanjavur, Tamil Nadu, India.
Department of Food Technology, Kalasalingam Academy of Research and Education (KARE), Srivilliputhur, Tamil Nadu, India.
Food Sci Technol Int. 2024 May 15:10820132241253301. doi: 10.1177/10820132241253301.
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.
嫩椰子水（TCW）是一种富含天然电解质、矿物质、盐分和糖分的天然饮品，对健康有益。但是，由于暴露在空气中时其中存在的酶具有活性，其保质期非常有限。因此，对TCW进行加工以灭活酶是必要的。所以，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。为了用PEF处理TCW，采用了全因子实验设计，考虑了诸如电场强度的三个水平（8、12和16 kV/cm）、脉冲宽度（PW）的两个水平（50和70 μs）以及脉冲数的六个水平（2000至12000个脉冲）等工艺参数，脉冲关闭时间恒定为75 ms。PEF处理对pH值、总可溶性固形物和粘度没有显著影响。然而，它对维生素C、颜色以及总糖和还原糖有显著影响。PEF处理分别使总酚含量和抗氧化活性显著提高了23.17%和42.49%。同时，在16 kV/cm、70 μs PW和12000个脉冲的PEF处理条件下，观察到多酚氧化酶（100%）和过氧化物酶（60.2%）的显著失活。此外，与未处理/新鲜的TCW相比，经PEF处理的TCW（16 kV/cm、70 μs PW、12000个脉冲）的感官可接受性没有显著变化，这是一个有希望的迹象。
