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Ozone and plasma processing effect on green coconut water.

Elaine Porto1, Elenilson G Alves Filho1, Lorena Mara A Silva2

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Summary
This summary is machine-generated.

Ozone and atmospheric cold plasma (ACP) processing effectively inactivate polyphenol oxidase (POD) in coconut water. While ozone fully inactivates POD without altering phenolic compounds, ACP shows reduced POD activity at higher frequencies with minor phenolic changes.

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Area of Science:

  • Food Science and Technology
  • Biochemistry
  • Plasma Physics

Background:

  • Coconut water is a nutritious beverage susceptible to enzymatic spoilage, primarily by polyphenol oxidase (POD).
  • Non-thermal processing methods are sought to preserve coconut water quality without detrimental effects.

Purpose of the Study:

  • To evaluate the impact of ozone and atmospheric cold plasma (ACP) processing on coconut water quality.
  • To assess changes in physicochemical properties, phenolic compounds, and enzymatic activity post-treatment.

Main Methods:

  • Coconut water samples were treated with ozone at varying loads and temperatures.
  • Samples were also exposed to atmospheric cold plasma (ACP) at different frequencies and voltages.
  • Quality parameters including pH, soluble solids, titratable acidity, color, total phenolics, POD activity, and compound profiles (via NMR and chemometrics) were analyzed.

Main Results:

  • Neither ozone nor ACP significantly altered pH, soluble solids, titratable acidity, or color.
  • Ozone treatments completely inactivated POD activity while preserving phenolic compounds.
  • ACP processing resulted in the lowest residual POD activity at higher frequencies, with minimal impact on phenolic content.

Conclusions:

  • Both ozone and ACP are effective non-thermal methods for inactivating POD in coconut water.
  • Ozone processing offers complete enzyme inactivation without affecting valuable phenolic compounds.
  • ACP shows promise for POD inactivation, particularly at higher frequencies, with slight phenolic compound modifications.