High Pressure Carbon Dioxide (HPCD) treatment was applied to the pasteurization of coconut water in order to guarantee both its microbial stability and preserve its nutritional and sensory attributes. It was demonstrated that 120 bar, 40 °C, 30 min were the optimal process conditions to induce a 5 Log(CFU/ml) reduction of mesophilic microorganisms, lactic acid bacteria, yeasts and molds and a 7 Log reduction of the total coliforms. The effect of HPCD on the quality traits of coconut water were investigated by means of physical–chemical and sensory analyses and compared to the Heat Pasteurized (HP, 90 °C, 1 min) and Fresh Untreated (FU) product. No differences in the basic chemical composition, vitamins and amino acids, were detected between HPCD and FU products. However, differences in the volatile compounds present in the three products were clearly distinguishable; HPCD resulted in a reduction of most of the volatile fractions while HP induced the formation of compounds with a toasted and malty aroma. Nevertheless, few sensory differences were perceived between the FU and the HPCD coconut water, and both were clearly differentiated from the HP product. © 2014 Elsevier Ltd. All rights reserved.

High Pressure Carbon Dioxide pasteurization of coconut water: A sport drink with high nutritional and sensory quality / Cappelletti, Martina; Ferrentino, Giovana; Endrizzi, Isabella; Aprea, Eugenio; Betta, Emanuela; Corollaro, Maria Laura; Charles, Mathilde; Gasperi, Flavia; Spilimbergo, Sara. - In: JOURNAL OF FOOD ENGINEERING. - ISSN 0260-8774. - 145:(2015), pp. 73-81. [10.1016/j.jfoodeng.2014.08.012]

High Pressure Carbon Dioxide pasteurization of coconut water: A sport drink with high nutritional and sensory quality

Cappelletti, Martina;Endrizzi, Isabella;Aprea, Eugenio;Betta, Emanuela;Gasperi, Flavia;Spilimbergo, Sara
2015

Abstract

High Pressure Carbon Dioxide (HPCD) treatment was applied to the pasteurization of coconut water in order to guarantee both its microbial stability and preserve its nutritional and sensory attributes. It was demonstrated that 120 bar, 40 °C, 30 min were the optimal process conditions to induce a 5 Log(CFU/ml) reduction of mesophilic microorganisms, lactic acid bacteria, yeasts and molds and a 7 Log reduction of the total coliforms. The effect of HPCD on the quality traits of coconut water were investigated by means of physical–chemical and sensory analyses and compared to the Heat Pasteurized (HP, 90 °C, 1 min) and Fresh Untreated (FU) product. No differences in the basic chemical composition, vitamins and amino acids, were detected between HPCD and FU products. However, differences in the volatile compounds present in the three products were clearly distinguishable; HPCD resulted in a reduction of most of the volatile fractions while HP induced the formation of compounds with a toasted and malty aroma. Nevertheless, few sensory differences were perceived between the FU and the HPCD coconut water, and both were clearly differentiated from the HP product. © 2014 Elsevier Ltd. All rights reserved.
Cappelletti, Martina; Ferrentino, Giovana; Endrizzi, Isabella; Aprea, Eugenio; Betta, Emanuela; Corollaro, Maria Laura; Charles, Mathilde; Gasperi, Flavia; Spilimbergo, Sara
High Pressure Carbon Dioxide pasteurization of coconut water: A sport drink with high nutritional and sensory quality / Cappelletti, Martina; Ferrentino, Giovana; Endrizzi, Isabella; Aprea, Eugenio; Betta, Emanuela; Corollaro, Maria Laura; Charles, Mathilde; Gasperi, Flavia; Spilimbergo, Sara. - In: JOURNAL OF FOOD ENGINEERING. - ISSN 0260-8774. - 145:(2015), pp. 73-81. [10.1016/j.jfoodeng.2014.08.012]
File in questo prodotto:
File Dimensione Formato  
1-s2.0-S0260877414003422-main.pdf

Solo gestori archivio

Tipologia: Versione editoriale (Publisher’s layout)
Licenza: Tutti i diritti riservati (All rights reserved)
Dimensione 559.95 kB
Formato Adobe PDF
559.95 kB Adobe PDF   Visualizza/Apri
Cappelletti et al 2014.pdf

embargo fino al 31/01/2016

Tipologia: Post-print referato (Refereed author’s manuscript)
Licenza: Creative commons
Dimensione 603.96 kB
Formato Adobe PDF
603.96 kB Adobe PDF Visualizza/Apri

I documenti in IRIS sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione

Utilizza questo identificativo per citare o creare un link a questo documento: http://hdl.handle.net/11572/98178
Citazioni
  • ???jsp.display-item.citation.pmc??? ND
  • Scopus 54
  • ???jsp.display-item.citation.isi??? 45
social impact