Dynamics of biochemical attributes and enzymatic activities of pasteurized and bio-preserved tender coconut water during storage.
bio-preservatives
enzyme inactivation
overall acceptability
peroxidase
polyphenol oxidase
Journal
Frontiers in nutrition
ISSN: 2296-861X
Titre abrégé: Front Nutr
Pays: Switzerland
ID NLM: 101642264
Informations de publication
Date de publication:
2022
2022
Historique:
received:
24
06
2022
accepted:
25
08
2022
entrez:
10
10
2022
pubmed:
11
10
2022
medline:
11
10
2022
Statut:
epublish
Résumé
The potential of bio-preservatives, namely, nisin, natamycin, and polylysine, as viable alternatives to chemical preservatives for storage of tender coconut water (TCW) during refrigerated storage (5 ± 2°C) was explored. Bio-preservative treatments were carried out after optimized heat treatment (85°C for 5 min) of TCW to establish its storage characteristics. Various concentrations (up to 125 ppm) of bio-preservatives were used for the preservation, and quality parameters of resultant TCW were assessed based on physicochemical characteristics and Food and Agriculture Organization (FAO) guidelines and statistical analysis applied. Analysis of variance (ANOVA) and
Identifiants
pubmed: 36211480
doi: 10.3389/fnut.2022.977655
pmc: PMC9539066
doi:
Types de publication
Journal Article
Langues
eng
Pagination
977655Informations de copyright
Copyright © 2022 Pandiselvam, Prithviraj, Manikantan, Beegum, Ramesh, Kothakota, Mathew, Hebbar, Maerescu, Criste and Socol.
Déclaration de conflit d'intérêts
The authors declare that the research was conducted in the absence of any commercial or financial relationships that could be construed as a potential conflict of interest.
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