Hostname: page-component-848d4c4894-r5zm4 Total loading time: 0 Render date: 2024-07-03T08:38:34.624Z Has data issue: false hasContentIssue false
  • English
  • Français

Coconut water preservation and processing:a review

Published online by Cambridge University Press:  06 April 2012

Alexia Prades ,
Manuel Dornier ,
Nafissatou Diop  and
Jean-Pierre Pain
Alexia Prades*
Affiliation:
Cirad-Persyst, UMR 95 Qualisud TA B-95 / 16, 73 rue Jean-François Breton, F-34398 Montpellier cedex 5, France. alexia.prades@cirad.fr
Manuel Dornier
Affiliation:
Cirad-Persyst, UMR 95 Qualisud TA B-95 / 16, 73 rue Jean-François Breton, F-34398 Montpellier cedex 5, France. alexia.prades@cirad.fr Montpellier SupAgro, UMR 95 Qualisud, TA B-95 / 16, 73 rue Jean-François Breton, F-34398 Montpellier Cedex 5, France; manuel.dornier@cirad.fr
Nafissatou Diop
Affiliation:
Inst. Technol. Aliment. (ITA), route des Pères Maristes, BP 2765, Dakar, Sénégal; ndiop@ita.sn
Jean-Pierre Pain
Affiliation:
Univ. Montpellier II, UMR 95 Qualisud, Place Eugène Bataillon, F-34090 Montpellier, France; jppain@polytech.univ-montp2.fr
*
Correspondence and reprints
Get access

Abstract

The product. Coconut water (Cocos nucifera L.) is an ancient tropical beverage whose original properties have drawn the attention of manufacturers as a natural functional drink. Preservation. This refreshing liquid comes mainly from immature coconuts which are difficult to collect, store and thus to commercialise. Nevertheless, some studies, mostly from Asian countries, tend to prove that the shelf life of immature coconut fruits could be prolonged thanks to post-harvest treatments. Processing. Coconut water itself, extracted from the nut, is obviously easier to handle but is also very sensitive to biological and chemical injuries. Thermal treatment combined with chemical additives are already used by the industry but other technologies such as micro- and ultrafiltration are not yet available on an industrial scale. Whatever the process, taste, aroma and colour (linked to enzymatic activities) are still difficult to control. Discussion. Results of former and recent investigations are discussed. Finally, suggestions are made for further research to increase our knowledge of this original tropical juice.

Keywords

FranceCocos nuciferacoconutscoconut waterplant developmental stagesmaturationqualitystoragepreservationkeeping qualityprocessingFranceCocos nuciferanoix de cocoeau de cocostade de développement végétalmaturationqualitéstockagepréservationaptitude à la conservationtraitementFranciaCocos nuciferacocoagua de cocoetapas de desarrollo de la plantamaduracióncalidadalmacenamientopreservaciónaptitud para la conservaciónprocesamiento
Type
Review
Information
Fruits , Volume 67 , Issue 3 , May 2012 , pp. 157 - 171
Copyright
© 2012 Cirad/EDP Sciences

Access options

Get access to the full version of this content by using one of the access options below. (Log in options will check for institutional or personal access. Content may require purchase if you do not have access.)

References

Pieris, W.V.D., L'eau de coco, constituant liquide de l'endosperme de la noix de coco. Note sur la terminologie, Oléagineux 26 (1971) 383–390.Google Scholar
Woodroof J.G., Coconut storage and processing, and minor uses of products of the coconut tree, in: Coconuts: production, processing, products, AVI (Ed.), Westport, U.S.A., 1970.
Batugal P.A., Ramanatha Rao V., Bong C., Promoting multi–purpose uses and competitiveness of the coconut, in: Batugal P.A., Ramanatha Rao V., Bong C.E. (Eds.), IPGRI, Chumphon, Thailand, 1996.
Chandrasekharan, V.G.,Remany, G.,Mathew, T.M., Exploring trade opportunities for coconut products – An experience from New Delhi, Indian Coconut J. 35 (2004) 22–24.Google Scholar
De Leon S.Y., Delores M.I., Coconut, in: Barrett D.M., Somogyi L.P., Ramaswamy H.S. (Eds.), Processing fruits: science and technology, Boca Raton, Florida, U.S.A., 2005.
Steiner, I.,Desser, A., Coconut water – composition, properties and processing, Ernährung 32 (2008) 513–516.Google Scholar
Dupaigne, P., Un jus de fruit peu ordinaire : l'eau de coco, Fruits 26 (1971) 625–627.Google Scholar
Prades, A.,Dornier, D.,Diop, N.,Pain, J.P., Coconut water uses, composition and properties: a review, Fruits 67 (2012) 87–107.CrossRefGoogle Scholar
Saat, M.,Singh, R., Gamini Sirisinghe, R., Nawawi, M., Rehydration after exercise with fresh young coconut water, carbohydrate-electrolyte beverage and plain water, J. Physiol. Anthr. Appl. Hum. Sci. 21 (2002) 93–104.CrossRefGoogle ScholarPubMed
Rao, G.V.S.,Naik, B.J.,Giridharan, M.P.,Stephen, R.,Balakrishnan, P.C., Identification of superior coconut cultivars suitable for tender nut purpose, J. Plant. Crops 36 (2008) 204–206.Google Scholar
Anzaldo, F.E.,Kintinar, Q.L.,Recto, P.M.,Velasco, R.U., De La Cruz, F., Jacalne, A., Coconut water as intravenous fluid, Philipp. J. Coconut Stud. 10 (1985) 31–43.Google Scholar
Gatchalian, M.M., De Leon, S.Y.,Yano, T., Comparative profiles of young coconut (Cocos nucifera L.) from fresh and stored nuts, Food Qual. Prefer. 4 (1993) 193–200.CrossRefGoogle Scholar
Ranasinghe, C.S.,Wimalasekara, R., Technical guidelines to enhance shelf-life of tender King coconut for the export market, Indian Coconut J. 37 (2006) 17–19.Google Scholar
Thamban, C.,Subashbabu, K.,Venugopal, R.,Muralidharan, K., Integrated approach for marketing of minimally processed tender coconuts, Indian Coconut J. 37 (2007) 2–7.Google Scholar
Consignado, T.O.,Tabora, P.C.,Creencia, R.P., Physico–chemical changes in stored young coconut, Philipp. Agric. 60 (1976) 256–270.Google Scholar
Maciel, M.I.,Oliveira, S.L., Da Silva, I.P., Effects of different storage conditions on preservation of coconut (Cocos nucifera) water, J. Food Process. Preserv. 16 (1992) 13–22.CrossRefGoogle Scholar
Queiroz, R.,Aroucha, E.,Tomaz, H.,Pontes, F.,Ferreira, R., Analise sensorial da agua-de-coco durante o armazenamento dos frutos da cultivar anao verde, Rev. Caatinga 22 (2009) 1–1.Google Scholar
Walter, E.H.M.,Nascimento, M.S.,Kuaye, A.Y., Efficacy of sodium hypochlorite and peracetic acid in sanitizing green coconuts, Lett. Appl. Microbiol. 49 (2009) 366–371.CrossRefGoogle ScholarPubMed
Assis J.S. de, Resende J.M., Oliveira e Silva F., Ribeiro dos Santos C., Nunes F., Tecnicas para colheita e pos-colheita do coco verde, Comun. Tec. Embrapa Semi-Arido, 2000, Brazil, 6 p.
Jarimopas, B.,Kuson, P., A young-coconut-fruit-opening machine, Biosyst. Eng. 98 (2007) 185–191.CrossRefGoogle Scholar
Jarimopas, B.,Ruttanadat, N., Development of a young coconut fruit trimming machine, J. Food Eng. 79 (2007) 752–757.CrossRefGoogle Scholar
Wazir S.K.S., Technologies on environment–friendly young tender coconuts, in: Proc. Cocotech Meet., APCC (Ed.), Manila, Philipp., 1997.
Raju, V.K, Zahida, P.M, Minimal processing of tender coconut, Indian Coconut J. 37 (2007) 22–23.Google Scholar
Viana, F.M.P.,Uchoa, C.N.,Vieira, I.G.P.,Freire, F.C.O.,Saraiva, H.A.O.,Mendes, F.N.P., Minimal processing, modified atmosphere, chemical products and cooling to control post-harvest basal rot of fresh green coconut fruits (Cocos nucifera), Summa Phytopathol. 34 (2008) 326–331.CrossRefGoogle Scholar
Sison, B.C.J., Disposal of coconut processing waste, Philipp. J. Coconut Stud. 11 (1977) 39–41.Google Scholar
Pramith P., Oil separation from coconut water by microfiltration method, Rep. No. 62 17, Ntl. Food Res. Inst., Tsukuba, Ibaraki, Japan, 1998.
Joson L., Coconut water utilization, Coconuts Today 7 (1989).
Wickramasinghe, R.H., Biomedical and environmental aspects of some coconut–derived products and their production processes in Sri Lanka, Cocos 13 (1998–1999) 8–20.CrossRefGoogle Scholar
Del Rosario, E.J.,Papa, G.M.,Reyes, C.S., Concentration of coconut water by plate-and-frame reverse osmosis using composite membranes, Philipp. J. Coconut Stud. 13 (1988) 36–42.Google Scholar
Sanchez P.C., Collado L.S., Gerpacio C.L., Lapitan H., Village level technology of processing coconut water vinegar, Philipp. Agric. (1985) 439–448.
Angeles O.R., Baraquio W.L., Dalmacio I.F., Segubre E.M., Optimization and cost of xanthan gum production from coconut water by Xanthomonas campestris pv. campestris NRRL 1459, 29th Annu. Convention Philipp. Soc. Microbiol., Inc. Laoag, Ilocos Norte, Philipp., 2000.
Prasad, V.,Reeja, S., Development of a selective media for bifidobacteria using coconut water, Indian J. Dairy Sci. 59 (2006) 144–150.Google Scholar
Banzon A.J., Gonzalez O.N., De Leon S.Y., Sanders P.C., Coconut as food, PCRDF, Quezon City, Philipp., 1990.
Alaban, C.A., Studies on the optimum conditions for "nata de coco" bacterium or "nata" formation in coconut water, Philipp. Agric. 45 (1962) 490–516.Google Scholar
Budhiono, A.,Rosidi, B.,Taher, H.,Iguchi, M., Kinetic aspects of bacterial cellulose formation in nata-de-coco culture system, Carbohydr. Polym. 40 (1999) 137–143.CrossRefGoogle Scholar
Hegde S.V., Bio-confectionaries from coconut water, Indian Food Pack. (1996) 50–52.
Iguchi, M.,Yamanaka, S.,Budhiono, A., Bacterial cellulose: a masterpiece of nature's art, J. Mater. Sci. 35 (2000) 261–270.CrossRefGoogle Scholar
Nishi, Y.,Uryu, M.,Yamanaka, S.,Watanabe, K.,Kitamura, N.,Iguchi, M.,Mitsuhashi, S., The structure and mechanical properties of sheets prepared from bacterial cellulose. II. Improvement of the mechanical properties of sheets and their applicability to diaphragms of electroacoustic transducers, J. Mater. Sci. 25 (1990) 2997–3001.CrossRefGoogle Scholar
Sabularse, V.,Montalbo, M.,Hernandez, H.,Serrano, E., Preparation of nata de coco-based carboxymethylcellulose coating and its effect on the post-harvest life of bell pepper (Capsicum annuum l.) fruits, Int. J. Food Sci. Nutr. 60 (2009) 206–218.CrossRefGoogle ScholarPubMed
Jagannath, A., Kalaiselvan, A., Manjunatha, S.S., Raju, P.S., Bawa, A.S., The effect of pH, sucrose and ammonium sulphate concentrations on the production of bacterial cellulose (nata-de-coco) by Acetobacter xylinum, World J. Microbiol. Biotechnol. 24 (2008) 2593–2599.CrossRefGoogle Scholar
Magda R.R., Coco-softdrink: health beverage from coconut water, Food Mark. Technol. (1992) 22–23.
Montenegro, H.M., Coconut oil and its byproducts, J. Am. Oil Chem. Sci. 62 (1985) 259–261.CrossRefGoogle Scholar
Srivatsa, A.N., Sankaran, R., Preservation of tender coconut water in polymeric pouches and metal cans, Indian Coconut J. 26 (1/2) (1995) 13.Google Scholar
Chowdhury, M.M.,Aziz, M.G.,Uddin, M.B., Development of shelf-stable ready-to-serve green coconut water, Biotechnol. 4 (2005) 121–125.Google Scholar
Costa, L.M.C.,Maia, G.A.,Costa, J.M.C., Figueiredo, R.W. de, Souza, P.H.M. de, Avaliacao de agua-de-coco obtida por diferentes metodos de conservacao, Cienc. Agrotec. (Brazil) 29 (2005) 1239–1247.CrossRefGoogle Scholar
Tzeng, E.,Chen, H.E., Preventing nonenzymatic browning in coconut water during sterilization, Food Sci. (Taiwan) 25 (1998) 304–313.Google Scholar
Gabriel, A.A.,Cruz, K.G.S.,Guzman, J.A.D.D., Thermal death times of Escherichia coli in young coconut endosperm beverage, J. Food Process. Preserv. 33 (2009) 136–144.CrossRefGoogle Scholar
Fontan, R. da C.I., Santos, L.S.,Bonomo, R.C.F.,Lemos, A.R.,Ribeiro, R.P.,Veloso, C.M., Thermophysical properties of coconut water affected by temperature, J. Food Process Eng. 32 (2009) 382–397.CrossRefGoogle Scholar
Fox P.F., Food enzymology, Elsevier Sci. Publ. Ltd., Barking, U.K., 1991.
Campos, C.F.,Souza, P.E.A.,Coelho, J.V.,Gloria, M.B.A., Chemical composition, enzyme activity and effect of enzyme inactivation on flavor quality of green coconut water, Philipp. J. Coconut Stud. 20 (1996) 487–500.Google Scholar
Abreu, L.F., Faria, J. de A.F., Influencia da temperatura e do acido ascorbico sobre a estabilidade fisico-quimica e atividade enzimatica da agua de coco (Cocos nucifera L.) acondicionada assepticamente, Cienc. Tecnol. Aliment. 27 (2007) 226–232.CrossRefGoogle Scholar
Terefe, N.S.,Yang, Y.H.,Knoerzer, K.,Buckow, R.,Versteeg, C., High pressure and thermal inactivation kinetics of polyphenol oxidase and peroxidase in strawberry puree, Innov. Food Sci. Emerg. Technol. 11 (2010) 52–60.CrossRefGoogle Scholar
Valderrama, P.,Marangoni, F.,Clemente, E., Efeito do tratamento térmico sobre a actividade de peroxidase (POD) e polyphenoloxidase (PPO) en maçã (Mallus comunis), Cienc. Tecnol. Aliment. 21 (2001) 321–325.CrossRefGoogle Scholar
Lee, T.H.,Chua, L.S.,Tan, E.T.T.,Yeong, C.,Lim, C.C.,Ooi, S.Y.,Aziz, R.B.,Aziz, A.B., bin Sarmidi, M.R., Kinetics of thermal inactivation of peroxidases and polyphenol oxidase in pineapple (Ananas comosus), Food Sci. Biotechnol. 18 (2009) 661–666.Google Scholar
Kikuda A.T., Tadini C.C., Fernandes R., Modelo de primeira ordem multicomponente para inativação térmica em processo descontínuo da peroxidase e polifenoloxidase presentes na água de coco verde (Cocos nucifera L.), in: SBCTA (Ed.), XVIII Congr. Bras. Ciênc. Tecnol. Aliment., Porto Alegre, Brazil, 2002.
Murasaki-Aliberti, N.D., Silva, R.M.C. da, Gut, J.A.W., Tadini, C.C., Thermal inactivation of polyphenoloxidase and peroxidase in green coconut (Cocos nucifera) water, Int. J. Food Sci. Technol. 44 (2009) 2662–2668.CrossRefGoogle Scholar
Matsui, K.N.,Gut, J.A.W.,Oliveira, P.V., Tadini, C.C. de, Inactivation kinetics of polyphenol oxidase and peroxidase in green coconut water by microwave processing, J. Food Eng. 88 (2008) 169–176.CrossRefGoogle Scholar
Serrano-Martínez, A.,Fortea, M.I., del Amor, F.M., Núñez–Delicado, E., Kinetic characterisation and thermal inactivation study of partially purified red pepper (Capsicum annuum L.) peroxidase, Food Chem. 107 (2008) 193–199.CrossRefGoogle Scholar
Fortea, M.I.,López-Miranda, S.,Serrano-Martínez, A.,Carreño, J.,Núñez-Delicado, E., Kinetic characterisation and thermal inactivation study of polyphenol oxidase and peroxidase from table grape (Crimson Seedless), Food Chem. 113 (2009) 1008–1014.CrossRefGoogle Scholar
Anthon, G.E.,Barrett, D.M., Kinetic parameters for the thermal inactivation of quality-related enzymes in carrots and potatoes, J. Agric. Food Chem. 50 (2002) 4119–4125.CrossRefGoogle Scholar
Matsui, K.N.,Granado, L.M., Oliveira, P.V. de, Tadini, C.C., Peroxidase and polyphenol oxidase thermal inactivation by microwaves in green coconut water simulated solutions, LWT - Food Sci. Technol. 40 (2007) 852–859.CrossRefGoogle Scholar
Rolle R., Good practice for the small–scale production of bottled coconut water, Agricultural and food engineering training and resource materials, FAO, Training guide, Rome, Italy, 2007.
Duarte, A.C.P.,Coelho, M.A.Z.,Leite, S.G.F., Identification of peroxidase and tyrosinase in green coconut water, Cienc. Tecnol. Aliment. 3 (2002) 266–270.CrossRefGoogle Scholar
Satin M., Amorrigi G., Coconut beverage, FAO, Patent GB2318969 depos. 13 May 1998, Rome, Italy, 1998.
Diop N., Caractérisation physico-chimique de l'eau de la noix de coco verte (Cocos nucifera L.) et essais de stabilisation par techniques membranaires, ENSIA–SIARC, Master thesis, Montpellier, France, 2005, 132 p.
Jayanti, V.,Rai, P.,Dasgupta, S.,De, S., Quantification of flux decline and design of ultrafiltration system for clarification of tender coconut water, J. Food Process Eng. 33 (2010) 128–143.CrossRefGoogle Scholar
Carvalho, J.M. de, Maia, G.A., Figueiredo, R.W. de, Brito, E.S. de, Rodrigues, S., Storage stability of a stimulant coconut water-cashew apple juice beverage, J. Food Process. Preserv. 31 (2007) 178–189.CrossRefGoogle Scholar
Carvalho, J.M. de,Maia, G.A.,Figueiredo, R.W., Brito, E.S. de, Rodrigues, S., Development of a blended beverage consisting of coconut water and cashew apple juice containing caffeine, Int. J. Food Sci. Technol. 42 (2007) 1195–1200.CrossRefGoogle Scholar
Carvalho, J.M. de, Maia, G.A., Brito, E.S. de, Crisostomo, L.A., Rodrigues, S., Composicao mineral de bebida mista a base de agua–de–coco e suco de caju clarificado, Bol. Cent. Pesqui. Process. Aliment. 24 (2006) 1–12.Google Scholar
Lima, A.D, Maia, G.A., Sousa, P.H.M. de, Prado, G.M. do, Rodrigues, S., Storage stability of a stimulant coconut water-acerola fruit juice beverage, Int. J. Food Sci. Technol. 44 (2009) 1445–1451.CrossRefGoogle Scholar
Silva, F.V.G. da, Maia, G.A., Sousa, P.H.M. de, Lima, A.S. da, Costa, J.M.C. da, Figueiredo, E.A.T. de, Evaluation of the stability of mixed beverage elaborated with coconut water and passion fruit juice, Acta Sci. Technol. 28 (2006) 191–197.Google Scholar
Garcia, B.,Masa, D.B.,Rodriguez, M.J.,Rolle, R., Control of pink discoloration in coconut water, Cord 23 (2007) 67–83.Google Scholar
Damar, S.,Balaban, M.,Sims, C., Continuous dense–phase CO2 processing of a coconut water beverage, Int. J. Food Sci. Technol. 44 (2009) 666–673.CrossRefGoogle Scholar
Costa, L.M.C.,Maia, G.A., Costa, J.M.C. da, Figueiredo, R.W. de, Rodrigues, M. do C.P., Sousa, P.H.M. de, Pinheiro, A.M., Qualidade e vida de prateleira da agua de coco obtida pelo processo de enchimento a quente, Rev. Bras. Armazenamento 31 (2006) 95–102.Google Scholar
Magalhaes, M.P., Gomes, F. dos S., Modesta, R.C.D., Matta, V.M. da, Cabral, L.M.C., Conservação de ágna de coco verde per filtração con membrana, Ciênc. Tecnol. Aliment. 25 (2005) 72–77.CrossRefGoogle Scholar
Reddy, K.D.,Das, M.,Das, S.K., Nonthermal sterilization of green coconut water for packaging, J. Food Qual. 30 (2007) 466–480.CrossRefGoogle Scholar
Reddy, K.V.,Das, M.,Das, S.K., Filtration resistances in non–thermal sterilization of green coconut water, J. Food Eng. 69 (2005) 381–385.CrossRefGoogle Scholar
Naozuka J., Murasaki N.C., Tadini C.C., Oliveira P.V. de, Estudo da Influência de Processos de Conservação na Distribuição de Espécies Elementares em Água de Coco, in: SBCTA (Ed.), XIX Congr. Bras. Ciênc. Tecnol. Aliment., Recife, Brazil, 2004.
Luvielmo, M. de M., Vasconcelos, M.A.M. de, Marques, G.R., Silva, R.P.G. da, Damasio, M.H., Influencia do processamento nas caracteristicas sensoriais da agua-de-coco, Bol. Cent. Pesqui. Process. Aliment. 22 (2004) 253–270.Google Scholar
De Sousa, R.A.,Silva, J.C.,Baccan, N.,Cadore, S., Determination of metals in bottled coconut water using an inductively coupled plasma optical emission spectrometer, J. Food Compos. Anal. 18 (2005) 399–408.CrossRefGoogle Scholar
Abreu, L.F.,Araujo, A.V.,Araujo, E.A.F.,El-Ouar, A.A.,Neumann, D.,Morais, M.M., Silva, M.A.A.P. da, Perfil sensorial e aceitabilidade de amostras de agua-de-coco obtidas por diferentes processos de fabricacao, Bol. Cent. Pesqui. Process. Aliment. 23 (2005) 397–412.Google Scholar
Pinheiro, A.M.,Machado, P.H., Costa, J.M.C. da, Maia, G.A., Fernandes, A.G., Rodrigues, M. do C.P., Herreyra Hernandez, F.F., Caracterizaçao química, físico–química, microbiologica e sensorial de diferentes marcas de agua de coco pelo processo asseptico, Rev. Ciênc. Agron. 36 (2005) 209–214.Google Scholar
Fortes, E.P., Lima, A. de, Cronemberger, M.G. de O., Crispim, L. da S., Qualidade físico–química e microbiologica das aguas-de-coco envasadas, comercializadas em Teresina, Piaui, Rev. Hig. Aliment. 20 (2006) 87–90.Google Scholar
Nunes, B.N.,Cruz, A.G.,Faria, J.A.F., Sant’Ana, A.S., Silva, R., Moura, M.R.L., A survey on the sanitary condition of commercial foods of plant origin sold in Brazil, Food Control 21 (2010) 50–54.CrossRefGoogle Scholar
Walter, E.H.M.,Kabuki, D.Y.,Esper, L.M.R., Sant’Ana, A.S., Kuaye, A.Y., Modelling the growth of Listeria monocytogenes in fresh green coconut (Cocos nucifera L.) water, Food Microbiol. 26 (2009) 653–657.CrossRefGoogle ScholarPubMed
Gobin, A.,Falade, K.,Akingbala, J., Effect of packaging on physical, chemical and sensory attributes of coconut water during storage, J. Food Agric. Environ. 7 (2009) 62–65.Google Scholar
Cesario, M.C. de P., Andrade, M.V.V.,Coelho, A.A., Pereira, S.M.de F., Martins, M.L.L., Henry, F. da C., Avaliação físico–química da água de coco, Hig. Aliment. 23 (2009) 39–42.Google Scholar
Sabapathy, S.N.,Bawa, A.S., Standards for packed and preserved tender coconut water, Indian Coconut J. 38 (2007) 2–8.Google Scholar