Optimization of ultrasound processing parameters for preservation of matured coconut water using a central composite design

Anjitha Jacob, I.P. Sudagar, R. Pandiselvam, P. Rajkumar, M. Rajavel
{"title":"Optimization of ultrasound processing parameters for preservation of matured coconut water using a central composite design","authors":"Anjitha Jacob, I.P. Sudagar, R. Pandiselvam, P. Rajkumar, M. Rajavel","doi":"10.15586/qas.v14isp1.1145","DOIUrl":null,"url":null,"abstract":"Mature coconut water (MCW) is a natural beverage and a main by-product of various coconut processing industries such as virgin coconut oil, coconut chips, coconut milk, etc. In spite of huge benefits, MCW’s short shelf life limits its market potential. In this context, the present study investigates the effect of ultrasonic processing parameters, such as amplitude (50%, 60% and 70%) and time (5 min, 10 min and 15 min), on microbial population and quality profile (pH, total soluble solids, total sugars, reducing sugars and non-reducing sugars) of MCW. Central composite design was used to create a multiple linear regression model for each response and to optimize ultrasound processing parameters. The optimal treatment parameters to ensure microbial safety and preserve the nutritional quality of MCW were 60% ultrasonic amplitude and treatment time of 10 min. Total sugars, reducing sugars, non-reducing sugars and microbial load of MCW determined at optimized conditions were 4.92%, 2.804%, 2.13% and 4.79 log cfu/mL, respectively. Ultrasonic treatment was found to be effective in inhibiting microbial growth and maintaining non-reducing sugars of MCW.","PeriodicalId":20738,"journal":{"name":"Quality Assurance and Safety of Crops & Foods","volume":"48 1","pages":""},"PeriodicalIF":0.0000,"publicationDate":"2022-11-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"1","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Quality Assurance and Safety of Crops & Foods","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.15586/qas.v14isp1.1145","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}
引用次数: 1

Abstract

Mature coconut water (MCW) is a natural beverage and a main by-product of various coconut processing industries such as virgin coconut oil, coconut chips, coconut milk, etc. In spite of huge benefits, MCW’s short shelf life limits its market potential. In this context, the present study investigates the effect of ultrasonic processing parameters, such as amplitude (50%, 60% and 70%) and time (5 min, 10 min and 15 min), on microbial population and quality profile (pH, total soluble solids, total sugars, reducing sugars and non-reducing sugars) of MCW. Central composite design was used to create a multiple linear regression model for each response and to optimize ultrasound processing parameters. The optimal treatment parameters to ensure microbial safety and preserve the nutritional quality of MCW were 60% ultrasonic amplitude and treatment time of 10 min. Total sugars, reducing sugars, non-reducing sugars and microbial load of MCW determined at optimized conditions were 4.92%, 2.804%, 2.13% and 4.79 log cfu/mL, respectively. Ultrasonic treatment was found to be effective in inhibiting microbial growth and maintaining non-reducing sugars of MCW.
查看原文
分享 分享
微信好友 朋友圈 QQ好友 复制链接
本刊更多论文
采用中心复合设计优化成熟椰子汁超声保鲜工艺参数
成熟椰子水(MCW)是一种天然饮料,是各种椰子加工工业的主要副产品,如初榨椰子油、椰子片、椰奶等。尽管好处巨大,但MCW的保质期短限制了它的市场潜力。在此背景下,本研究探讨了超声处理参数,如振幅(50%,60%和70%)和时间(5分钟,10分钟和15分钟)对MCW微生物种群和质量特征(pH,总可溶性固形物,总糖,还原糖和非还原糖)的影响。采用中心组合设计建立各响应的多元线性回归模型,并对超声处理参数进行优化。在保证微生物安全性和保持营养品质的条件下,超声振幅为60%、处理时间为10 min为最佳处理参数。优化条件下MCW的总糖、还原糖、非还原糖和微生物负荷分别为4.92%、2.804%、2.13%和4.79 log cfu/mL。超声处理能有效抑制微生物生长,维持MCW的非还原糖。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
求助全文
约1分钟内获得全文 去求助
来源期刊
自引率
0.00%
发文量
0
期刊最新文献
A beetroot-based beverage produced by adding Lacticaseibacillus paracasei: an optimization study Safety evaluation of genetically modified crops Effect of pullulan active packaging, incorporated with silver nanoparticles, on cholesterol oxidation product concentrations in boiler meat during storage Sustainable rural economy and food security: An integrated approach to the circular agricultural model Mechanistic insight into ochratoxin A adsorption onto the cell wall of Lacticaseibacillus rhamnosus Bm01 and its impact on grape juice quality
×
引用
GB/T 7714-2015
复制
MLA
复制
APA
复制
导出至
BibTeX EndNote RefMan NoteFirst NoteExpress
×
×
提示
您的信息不完整,为了账户安全,请先补充。
现在去补充
×
提示
您因"违规操作"
具体请查看互助需知
我知道了
×
提示
现在去查看 取消
×
提示
确定
0
微信
客服QQ
Book学术公众号 扫码关注我们
反馈
×
意见反馈
请填写您的意见或建议
请填写您的手机或邮箱
已复制链接
已复制链接
快去分享给好友吧!
我知道了
×
扫码分享
扫码分享
Book学术官方微信
Book学术文献互助
Book学术文献互助群
群 号:481959085
Book学术
文献互助 智能选刊 最新文献 互助须知 联系我们:info@booksci.cn
Book学术提供免费学术资源搜索服务,方便国内外学者检索中英文文献。致力于提供最便捷和优质的服务体验。
Copyright © 2023 Book学术 All rights reserved.
ghs 京公网安备 11010802042870号 京ICP备2023020795号-1