期刊
LWT-FOOD SCIENCE AND TECHNOLOGY
卷 149, 期 -, 页码 -出版社
ELSEVIER
DOI: 10.1016/j.lwt.2021.111850
关键词
Cold plasma; High-pressure processing; Ozone; Pulsed light; Ultraviolet
资金
- PC Unit, AICRP on Post-Harvest Engineering and Technology, Ludhiana [1000767021]
Tender coconut water has significant nutritional benefits, but faces challenges in processing and shelf-life extension. Non-thermal techniques such as ozone technology and high-pressure processing are explored as alternatives to thermal processing for improving quality.
Tender coconut water (TCW) possesses appreciable nutritional and health-promoting benefits. The high nutritional potential of the drink had raised the overall demand globally among the consumers. Nevertheless, the processing and appropriate shelf-life extension is significant hurdles in tapping the nutritional potential of TCW. Besides, the possible chance of enzymatic browning and the associated biochemical reactions impart unfavorable effects to the TCW quality parameters. Although thermal processing techniques are being widely explored, their inherent limitation and the generation of off-flavor and discoloration urge to explore alternative non-thermal techniques. The major mechanism of non-thermal techniques behind enzyme inactivation and antimicrobial effect is the conformational change of protein structure and cell destruction, respectively. In this review, the application of non-thermal techniques viz. ozone technology, high-pressure processing, filtration, ultrasound, ultraviolet, cold plasma, pulsed light, and electric field treatments are explored and compared.
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