Ultrasound treatment improves the quality and nutritional stability of tender coconut water during storage: Mechanistic insights into enzymatic inhibition.

This study investigated the effects of ultrasound (US) treatment on tender coconut water (TCW), focusing on its quality, nutritional properties, antioxidant capacity, and enzymatic activity during storage. The inhibitory mechanisms of US on enzymatic reactions were further explored through structural characterization and molecular docking analysis. The results showed that US-treated TCW exhibited improved physicochemical stability, higher polyphenol content, and enhanced antioxidant activity during storage at 25 °C for 15 days. Moreover, the activity of peroxidase and polyphenol oxidase was significantly inhibited by US treatment, effectively extending the shelf life of tender coconuts. The main mechanism of enzyme inhibition was the cavitation effect induced by US treatment, which disrupted the enzyme-polyphenol binding sites and motifs. This study elucidated the mechanism of US inhibition of enzymatic reactions, which provides valuable insights for TCW preservation.