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  • Title: Ozone and plasma processing effect on green coconut water.
    Author: Porto E, Alves Filho EG, Silva LMA, Fonteles TV, do Nascimento RBR, Fernandes FAN, de Brito ES, Rodrigues S.
    Journal: Food Res Int; 2020 May; 131():109000. PubMed ID: 32247458.
    Abstract:
    In this study, the effect of plasma and ozone processing on the quality of coconut water was evaluated. For ozone processing, the samples were submitted to different ozone loads and temperatures. For atmospheric cold plasma processing (ACP), samples were exposed to plasma under different frequencies and voltages. The coconut water pH, soluble solids, titratable acidity, color, total phenolic content, and enzymatic activity were determined before and after treatments. The main compounds were also determined by NMR spectroscopy and chemometric analysis. Both processes did not change the pH values, total soluble solids, titratable acidity, and color. Chemometrics analysis of 1H NMR dataset showed no relevant changes after the processing. All ozone treatments promoted complete inactivation of POD activity and did not affect the content of phenolic compounds. After ACP, the smallest POD residual activity was observed when higher frequencies were applied, and slight changes in phenolic compounds content were observed.
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