High Pressure Carbon Dioxide pasteurization of coconut water: A sport drink with high nutritional and sensory quality

Journal of Food Engineering

Volumn 145, Issue , 2015, Pages 73-81

  Cappelletti, Martina ^a   Ferrentino, Giovanna ^a   Endrizzi, Isabella ^b   Aprea, Eugenio ^b   Betta, Emanuela ^b   Corollaro, Maria Laura ^b   Charles, Mathilde ^b   Gasperi, Flavia ^b   Spilimbergo, Sara ^a  

^a UNIVERSITY OF TRENTO   (Italy)

^b RESEARCH AND INNOVATION CENTRE   (Italy)

Author keywords

Coconut water; High Pressure Carbon Dioxide; Natural microbial flora; Pasteurization; Sensory properties; Volatile compounds

Indexed keywords

AMINO ACIDS; CARBON; CHEMICAL ANALYSIS; LACTIC ACID; NOBELIUM; PASTEURIZATION; SENSORY PERCEPTION; VOLATILE ORGANIC COMPOUNDS;

COCONUT WATER; HIGH-PRESSURE CARBON DIOXIDE; MICROBIAL FLORA; SENSORY PROPERTIES; VOLATILE COMPOUNDS;

CARBON DIOXIDE;

EID: 84907217878     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2014.08.012     Document Type: Article

References (43)

1. A.G. Arreola, M.O. Balaban, M.R. Marshall, A.J. Peplow, C.I. Wei, and J.A. Cornell Supercritical carbon dioxide effects on some quality attributes of single strength orange juice J. Food Sci. 56 1991 1030 1033
2. R.R. Assa, A. Prades, A.G. Konan, J. Nemlin, and J.L. Konan Sensory evaluation and sugar contents of coconut (Cocos nucifera L.) water during nuts ripening Afr. J. Food Sci. 7 2013 186 192
3. H.A. Bergonia, G.M. Papa, J.R. Fabilitante, and E.J. Del Rosario Reverse osmosis of coconut water through cellulose membrane Philipp. J. Food Sci. Technol. 6 1982 31 40
4. A. Burdack-Freitag, and P. Schieberle Changes in the Key Odorants of Italian Hazelnuts (Coryllus avellana L. Var. Tonda Romana) Induced by Roasting J. Agric. Food Chem. 58 2010 6351 6359
5. C.F. Campos, P.E.A. Souza, J.V. Coelho, and M.B.A. Glória Chemical composition, enzyme activity and effect of enzyme inactivation on flavor quality of green coconut water J. Food Process. Preserv. 20 1996 487 500
6. H.Y. Chung Volatile components in crabmeats of Charybdis feriatus J. Agr. Food Chem. 47 1999 2280 2287
7. CIE Publication 15.2, 1986. Colorimetry, second ed. Vienna: Bureau Central of the CIE.
8. 2processing of a coconut water beverage Int. J. Food Sci. Technol. 44 2009 666 673
9. J. Delarue, and J.M. Sifferman Sensory mapping using Flash profile. Comparison with a conventional descriptive method for the evaluation of the flavour of fruit dairy products Food Qual. Prefer. 15 2004 383 392
10. A.K. Dillow, F. Dehghani, J.S. Hrkach, N.R. Foster, and R. Langer Bacterial inactivation by using near- and supercritical carbon dioxide Proc. Natl. Acad. Sci. U.S.A. 96 1999 10344 10348
11. W.S. Dodds, L.F. Stutzman, and B.J. Sollami Carbon dioxide solubility in water Ind. Eng. Chem. 1 1956 92 95
12. O. Erkmen Predictive modeling of Listeria monocytogenes inactivation under high pressure carbon dioxide Leben. Wiss. Technol. 33 2000 514 519
13. Food and Agricultural Organization (FAO), 2000. New Sports Drink: Coconut Water [internet document]; < http://www.fao.org/ag/magazine/9810/spot3.htm > (accessed 10.10.13).
14. G. Ferrentino, and S. Spilimbergo High pressure carbon dioxide pasteurization of solid foods: current knowledge and future outlooks Trends Food Sci. Technol. 22 2011 427 441
15. G. Ferrentino, M.L. Plaza, M. Ramirez-Rodrigues, G. Ferrari, and M.O. Balaban Effects of dense phase carbon dioxide pasteurization on the physical and quality attributes of a red grapefruit juice J. Food Sci. 74 2009 E333 E341
16. L. Garcia-Gonzalez, A.H. Geeraerd, S. Spilimbergo, K. Elst, L. Van Ginneken, J. Debevere, J.F. Van Impe, and F. Devlieghere High pressure carbon dioxide inactivation of microorganisms in foods: the past, the present and the future Int. J. Food Microbiol. 117 2007 1 28
17. 2O pasteurization on the quality of fresh apple juice Food Chem. 115 2009 129 136
18. F. Gui, J. Wu, F. Chen, X. Liao, X. Hu, Z. Zhang, and Z. Wang Change of polyphenol oxidase activity, color, and browning degree during storage of cloudy apple juice treated by supercritical carbon dioxide Eur. Food Res. Technol. 223 2005 427 432
19. S.I. Hong, and Y.R. Pyun Inactivation kinetics of Lactobacillus plantarum by high pressure carbon dioxide J. Food Sci. 64 1999 728 733
20. S.I. Hong, W.S. Park, and Y.R. Pyun Inactivation of Lactobacillus sp. from kimchi byhigh pressure carbon dioxide Lebensmittel-Wissenschaft und Technologie 30 1997 681 685
21. J.C. Jackson, A. Gordon, G. Wizzard, K. McCook, and R. Rolle Changes in chemical composition of coconut (Cocos nucifera) water during maturation of the fruit J. Sci. Food Agric. 2004 841049 841052
22. D. Kincal, S. Hill, M.O. Balaban, M.R. Marshall, and C. Wei A continuous high pressure carbon dioxide system for cloud and quality retention in orange juice J. Food Sci. 71 2006 C338 C344
23. S. Lim, Y. Yagiz, and M.O. Balaban Continuous high pressure carbon dioxide processing of mandarin juice Food Sci. Biotechnol. 15 2006 13 18
24. H.M. Lin, Z. Yang, and L.F. Chen Inactivation of Leuconostoc dextranicum with carbon dioxide under pressure Chem. Eng. J. 52 1993 B29 B34
25. H.M. Lin, N.J. Cao, and L.F. Chen Antimicrobial effect of pressurized carbondioxide on Listeria monocytogenes J. Food Sci. 59 1994 657 659
26. R.R. Magda Coco soft drink: health beverage from coconut water Food Market. Technol. 6 1992 22 23
27. J.A. Martínez, M. Melgosa, M.M. Pérez, E. Hita, and A.I. Negueruela Visual and instrumental color evaluation in red wines Food Sci. Technol. Int. 7 2001 439 444 Note
28. S.I.F.S. Martins, W.M.F. Jongen, and M.A.J.S. Van Boekel A review of Maillard reaction in food and implications to kinetic modelling Trends Food Sci. Technol. 11 2000 364 373
29. S.-J. Park, J.-I. Lee, and J. Park Effects of a combined process of high-pressure carbon dioxide and high hydrostatic pressure on the quality of carrot juice J. Food Sci. 67 2002 1827 1834
30. A. Prades, R.R.A. Assa, M. Dornier, J.P. Pain, and R. Boulanger Characterisation of the volatile profile of coconut water from five varieties using an optimised HS-SPME-GC analysis J. Sci. Food Agric. 92 2012 2471 2478
31. Reddy, K.V., 1995. Processing of green coconut water for bottling. M. Tech. Thesis, Dairy and Food Engineering, Department of Agricultural Engineering, Indian Institute of Technology, Kharagpur, India.
32. K.V. Reddy, M. Das, and S.K. Das Filtration resistances in nonthermalsterilization of green coconut water J. Food Eng. 69 2005 381 385
33. M. Reiter, M. Stuparic, S. Neidhart, and R. Carle The role of process technology in carrot juice cloud stability Swiss Soc. Food Sci. Technol. 36 2003 165 172
34. E. Rendueles, M.K. Omer, O. Alvseike, C. Alonso-Calleja, R. Capita, and M. Prieto Microbiological food safety assessment of high hydrostatic pressure processing: a review LWT - Food Sci. Technol. 44 2011 1251 1260
35. M.N. Sawka, L.M. Burke, and E.R. Eichner American College of Sports Medicine position stand. Exercise and fluid replacement Med. Sci. Sports. Exerc. 39 2007 377 390
36. D. Silva do Amaral, T. Pessoa, L.I. Santos Dantas, and S.S.S. Santos Medeiros Preparation of frozen coconut water and evaluation of physical and chemical, microbiological and sensory characteristics Revista Verde 7 2012 177 181
37. Sims, M., Estigarribia, E., 2002. Continuous sterilization of aqueouspumpable food using high pressure carbon dioxide. In: 4th International Symposium on High Pressure Processing Technology and Chemical Engineering: (AIDIC) Associazione Italiana di Ingegneria Chimica, Chemical Engineering Transactions, pp. 2921-2926.
38. 2O pasteurization of fresh peach and kiwi juice Int. J. Food Sci. Technol. 45 2010 1619 1625
39. N. Tangsuphoom, and J.N. Coupland Effect of heating and homogenization on the stability of coconut milk emulsions J. Food Sci. 70 2005 e466 e470
40. N. Tangsuphoom, and J.N. Coupland Effect of pH and ionic strength on the physicochemical properties of coconut milk emulsions J. Food Sci. 73 2008 e274 e280
41. J.W.H. Yong, L. Ge, Y.F. Ng, and S.N. Tan The chemical composition and biological properties of coconut (Cocos nucifera L.) water Molecules 14 2009 5144 5164
42. W. Zhao, R. Yang, and H.Q. Zhang Recent advances in the action of pulsed electric fields on enzymes and food component proteins Trends Food Sci. Technol. 27 2012 83 96
43. L. Zhou, Y. Wang, X. Hu, J. Wu, and X. Liao Effect of high pressure carbon dioxide on the quality of carrot juice Innov. Food Sci. Emerging Technol. 10 2009 321 327