Effects of ohmic pasteurization of coconut water on polyphenol oxidase and peroxidase inactivation and pink discoloration prevention

2021 ◽  
Vol 292 ◽  
pp. 110268 ◽  
Author(s):  
Kobsak Kanjanapongkul ◽  
Veraya Baibua
Keyword(s):  
Polyphenol Oxidase ◽  
Coconut Water ◽  
Pink Discoloration

Ultrafiltration for the separation of polyphenol oxidase and peroxidase and its effect on physicochemical and antioxidant properties of coconut (Cocos nucifera L.) water

Food Research ◽  
2021 ◽  
Vol 5 (4) ◽  
pp. 163-172
Author(s):  
G.A. Syahputri ◽  
U. Santoso ◽  
Supriyanto
Keyword(s):  
Polyphenol Oxidase ◽  
Cocos Nucifera ◽  
Antioxidant Properties ◽  
Radical Scavenging ◽  
Coconut Water ◽  
Oxidative Enzymes ◽  
Total Phenolic ◽  
Vacuum Filter ◽  
Tender Coconut Water ◽  
Tender Coconut

Coconut water is a nutritious, natural, and refreshing drink. However, a challenge for the coconut water industry is its fast deterioration caused by naturally occurring enzymes mainly polyphenol oxidase (PPO) and peroxidase (POD). This study aimed to separate the PPO and POD using ultrafiltration and to evaluate its effect on the physicochemical properties and antioxidant attributes of tender and mature coconut water. The membrane used was polyethersulfone (PES) with two molecular weight cut-offs, namely 30 kDa (PES 30) and 50 kDa (PES 50) and conducted in a vacuum filter unit. The results showed that ultrafiltration with PES 30 completely separated the POD activity of both tender and mature coconut water. The ultrafiltration was also able to separate 86.07% PPO activity of tender coconut water and 100% separation on mature coconut water. While PES 50 could separate 49.60% PPO activity in tender coconut water. The ultrafiltration process also increased the clarity of mature coconut water and maintained the total sugar, sodium, and potassium contents in both maturities. However, ultrafiltration using these membrane types reduced total phenolic content and radical scavenging activity. In conclusion, this study revealed that ultrafiltration can remove the oxidative enzymes to extend the shelf life against oxidation deterioration. Further studies should be conducted to investigate the separation of enzymes without high significance loss of polyphenols, antioxidants, and nutritional properties

scholarly journals Efficiency of coconut water immersion inhibiting browning incidence on cut-surface of fresh-cut ‘Gala’ apples during storage

2018 ◽  
Vol 192 ◽  
pp. 03004
Author(s):  
Suriyan Supapvanich ◽  
Dararat Anartnet ◽  
Chutima Krungpree
Keyword(s):  
Polyphenol Oxidase ◽  
Water Immersion ◽  
Coconut Water ◽  
Total Phenols ◽  
Colour Difference ◽  
Browning Index ◽  
Visual Appearance ◽  
Significant Difference ◽  
Fresh Cut ◽  
Cut Surface

The purpose of the work was to investigate the efficiency of coconut water preventing browning incidence of fresh-cut product using ‘Gala’ apple as the fruit model. The fresh-cut apples were dipped in coconut water at the concentration of 0, 50 and 100% for 2 min and then kept at 4 ± 1 °C for 7 days. Browning-related parameters such as browning index (BI), browning score (BS), lightness (L*), whiteness index (WI), total colour difference (ΔE*), total phenols (TP), and polyphenol oxidase (PPO) activity were determined. The result showed that visual appearance of the fresh-cut apple was maintained by coconut water dip. Coconut water dip apparently lowered BI, BS and ΔE* increases and maintained L* and WI throughout the storage. The increases in TP and PPO activity of the fresh-cut apples were inhibited by coconut water dips. No significant difference in browning prevention efficiency of the both 50 and 100% coconut water dips was found. Thus 50% coconut water dip is an effectively natural alternative preventing browning incidence of fresh-cut products.

scholarly journals Control of pink discoloration in coconut water

CORD ◽  
2007 ◽  
Vol 23 (2) ◽  
pp. 16
Author(s):  
D. B. Masa
Keyword(s):  
High Temperature ◽  
Metal Contamination ◽  
Copper Concentration ◽  
Coconut Water ◽  
Optimum Conditions ◽  
Food Grade ◽  
Enzymatic Action ◽  
Processing And Storage ◽  
And Storage ◽  
Pink Discoloration

The pink discoloration in coconut water is a result of the initial enzymatic action of polyphenol oxidase (PPO) on the phenolic substrates which are naturally present in the product. Activity of the enzyme is further enhanced by metal contamination such as copper and exposure of the product to high temperature during its processing and storage. The optimum copper concentration to initiate pinking in coconut water was established at 3.96 x 10-04 mM. The PPO level was also shown to vary among coconut varieties and ages. When subjected to optimum conditions for enzymatic activity, the water from younger nuts (7-8 months old) went pink while mature nuts (9-10 months old) showed no discoloration. Application of food-grade resins to remove the phenolic substrates in coconut water was deemed as a possible solution to prevent the discoloration. Further testing in this area needs to be done. 

Peroxidase (POD) and polyphenol oxidase (PPO) photo-inactivation in a coconut water model solution using ultraviolet (UV)

2015 ◽  
Vol 74 ◽  
pp. 151-159 ◽  
Author(s):  
Pedro E.D. Augusto ◽  
Raquel Ibarz ◽  
Alfonso Garvín ◽  
Albert Ibarz
Keyword(s):  
Polyphenol Oxidase ◽  
Model Solution ◽  
Coconut Water ◽  
Water Model

Inactivation kinetics of polyphenol oxidase and peroxidase in green coconut water by microwave processing

2008 ◽  
Vol 88 (2) ◽  
pp. 169-176 ◽  
Author(s):  
Kátia Nicolau Matsui ◽  
Jorge Andrey Wilhelms Gut ◽  
Pedro Vitoriano de Oliveira ◽  
Carmen Cecilia Tadini
Keyword(s):  
Polyphenol Oxidase ◽  
Microwave Processing ◽  
Coconut Water ◽  
Inactivation Kinetics ◽  
Kinetics Of

Peroxidase and polyphenol oxidase thermal inactivation by microwaves in green coconut water simulated solutions

LWT ◽  
2007 ◽  
Vol 40 (5) ◽  
pp. 852-859 ◽  
Author(s):  
K.N. Matsui ◽  
L.M. Granado ◽  
P.V. de Oliveira ◽  
C.C. Tadini
Keyword(s):  
Polyphenol Oxidase ◽  
Thermal Inactivation ◽  
Coconut Water

Kualitas Semen Cair Kambing Boer Berbahan Pengencer Air Kelapa Muda Varietas Viridis Setelah Simpan Dingin

2019 ◽  
Vol 6 (1) ◽  
pp. 78
Author(s):  
Muhammad Ade Salim ◽  
Muhammad Nur Ihsan ◽  
Nur Isnaini ◽  
Trinil Susilawati
Keyword(s):  
Semen Quality ◽  
Block Design ◽  
Animal Husbandry ◽  
Egg Yolk ◽  
Coconut Water ◽  
Boer Goat ◽  
Randomized Block Design ◽  
Frozen Semen ◽  
Artificial Vagina

ABSTRAKAir kelapa muda varietas viridisdapat dijadikan pengencer aletrnatif semen cair bagi program IB di daerah minim sarana semen beku. Tujuan penelitian ini untuk menguji pengaruh penggunaan air kelapa muda viridissebagai bahan pengencer terhadap kualitas semen cair kambing Boer setelah didinginkan. Dilaksanakanselama 3 bulan di Laboratorium Fakultas Peternakan UBUnit SumberSekar,Malang. Metodenya yaitu eksperimen. Semen dari  3 pejantan Boer umur 3-5 tahun, dikoleksi seminggu sekali dengan VB. Air kelapa mudaviridis umur 5-7 bulan serta tris aminomethane sebagai kontrol. Didesain menggunakan Rancangan Acak Kelompok (RAK) dengan 2 perlakuan yaitu P0 (tris aminomethane + 10% KT) dan  P1 (air kelapa muda viridis + 10% KT) masing-masing diulang 10 kali. Data dianalisis dengan analisis Ragam (Anova) dengan software Genstat 18. Variabelnya yaitu motilitas individu, viabilitas dan abnormalitas. Hasil penelitian yaitu motilitas individu pada P1bertahan sampai 4 hari (40,5± 24,3%), viabilitas terbaik sampai hari ke-5 (42±24,6%), abnormalitas terendah di hari ke-7(1,31± 0,6). Kesimpulannya, Pengencer air kelapa muda viridis dapat mempertahankan kualitas semen cair kambing Boer selama 4 hari untuk motilitas dan 5 hari untuk viabilitas.Kata Kunci:pengencer, air kelapa, varietas viridisABSTRACTYoung viridis coconut water could be used as an alternative to liquid semen diluent for artificial insemination program in the area with limited facility for frozen semen production. This study evaluated the use of young coconut water as a diluent on liquid semen quality of Boer goat after cold storage. This study was carried out for 3 months at Sumber Sekar Laboratory, Faculty of Animal Husbandry, University of Brawijaya, Malang. The semen was collected from 3 Boer bucks aged at 3 to 5 years old. The semen collection was done once a week with the aid of artificial vagina. The diluents used were young Viridis coconut (5 to 7 months old) and tris aminomethane. The method used was an experiment in a randomized block design with 2 treatments and 10 replicates. The treatments used were T0: tris aminomethane + 10% egg yolk (control) and T1:  young Viridis coconut water + 10% egg yolk. Data were analyzed by analysis of variance using Genstat 18 software. The variables measured were sperm individual motility, viability, and abnormality. The results showed that the sperm individual motility in T1 survived up to 4 days (40.5± 24.3%), the best viability at 5 days (42.0±24.6%),  while the lowest abnormality at 7 days (1.31±0.6). It could be concluded that: 1. Tris aminomethane diluent has higher quality with the storage length up to 9 days, 2. Young Viridis coconut water diluent could preserve liquid semen quality of Boer goat up to 4 days for sperm motility and 5 days for sperm viability.Keywords: diluents, coconut water, viridis variety

Motilitas dan Vabilitas Spermatozoa Ayam Kampung pada Suhu 5°C Menggunakan Pengencer dan Lama Simpan yang Berbeda

2018 ◽  
Vol 5 (2) ◽  
pp. 102
Author(s):  
Enike Dwi Kusumawati ◽  
Selvinus Lawu Woli ◽  
Aju Tjatur Nugroho Krisnaningsih ◽  
Waluyo Edi Susanto ◽  
Syam Rahadi
Keyword(s):  
Data Analysis ◽  
Storage Temperature ◽  
Coconut Water ◽  
Laboratory Research ◽  
Ringer Lactate ◽  
Randomized Design ◽  
Native Chicken ◽  
Lactate Solution ◽  
Better Than

ABSTRAKPenelitian ini dilakukan untuk mengetahui motilitas dan viabilitas spermatozoa ayam kampung pada suhu 5oC menggunakan pengencer dan lama simpan yang berbeda. Metode yang digunakan dalam penelitian ini adalah penelitian laboratorium menggunakan Rancangan Acak Lengkap (RAL) Faktorial dengan pengencer ringer lactat solution, air kelapa dan tanpa pengencer serta lama simpan 0, 3, 6, 9, 12, 15, 18, 21, 24, 27, 30, masing-masing diulang 10 kali. Variabel yang diamati yaitu motilitas dan viabilitas spermatozoa. Analisa data yang digunakan adalah analisis varian. Hasil analisis data menunjukkan bahwa motilitas dan viabilitas spermatozoa menggunakan pengencer ringer lactat solution lebih tinggi (P<0,01) serta dapat bertahan sampai lama simpan 24 jam dibandingkan air kelapa dan tanpa pengencer. Adapun nilai motilitas ringer lactat solution, air kelapa dan tanpa pengencer pada lama simpan 24 jam masing-masing sebesar 43,5±17,17%; 8±4,83%; 6,5±2,4%, sedangkan nilai viabilitasnya sebesar 83,2±7,25%; 64,6±3,20%; dan 63,1±2,33%. Kesimpulan dari hasil penelitian ini adalah ringer lactat solution lebih baik dibandingkan air kelapa dan tanpa pengencer dalam mempertahankan kualitas semen ayam kampung pada suhu simpan 5oC sampai lama simpan 24 jam.Kata Kunci : air kelapa, ayam kampung, motilitas, spermatozoa, viabilitas  ABSTRACTThis study was conducted to determine the motility and viability of spermatozoa of Native chickens at 5oC using different diluents and time storage. The method used in this study was laboratory research using Factorial Completely Randomized Design with ringer lactate solution, coconut water and without diluent at 0, 3, 6, 9, 12, 15, 18, 21, 24, 27, 30 hours of time storage each repeated 10 times. The variables observed were motility and viability of sperm. Data analysis used is variance analysis. The results of data analysis showed that the motility and viability of spermatozoa using ringer lactate solution diluents was higher (P <0.05) than coconut water and without diluents. The motility values of ringer lactat solution, coconut water and without diluents were 43,5±17,17%; 8±4,83%; 6,5±2,4% respectively, while the viability values were 83,2±7,25%; 64,6±3,20% and 63,1±2,33%. The conclusion of this study is that ringer lactat solution is better than coconut water an without diluents in maintaining the quality of Native chicken semen at a storage temperature of 5oC until 24 hours.Keywords: coconut water, motility, native chicken, sperm, viability

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