NMR spectroscopy and chemometrics to evaluate different processing of coconut water. (1st February 2017)

• Record Type: Journal Article
• Authors: Sucupira, N.R.; Alves Filho, E.G.; Silva, L.M.A.; de Brito, E.S.; Wurlitzer, N.J.; Sousa, P.H.M.
• Is Part Of: Food chemistry. Volume 216(2017)
• Page Start: 217
• Page End: 224
• Publication Date: 2017-02-01
• Subjects: Cocus nucifera -- Multivariate analysis -- Sterilization -- Sulphite -- UHT; Food -- Analysis -- Periodicals; Food -- Composition -- Periodicals; 664
• DOI: 10.1016/j.foodchem.2016.08.035
• Languages: English
• ISSNs: 0308-8146

Abstract

Highlights: Sterilization processes of coconut water were evaluated by NMR and chemometrics. Sterilization and use of sulphite promoted slight variation on primary metabolites. No significant changes were verified in coconut water composition as a whole. Sterilization and use of sulphite are suitable processing for coconut water. Abstract: NMR and chemometrics was applied to understand the variations in chemical composition of coconut water under different processing. Six processing treatments were applied to coconut water and analyzed: two control (with and without sulphite), and four samples thermally processed at 110 °C and 136 °C (with and without sulphite). Samples processed at lower temperature and without sulphite presented pink color under storage. According to chemometrics, samples processed at higher temperature exhibited lower levels of glucose and malic acid. Samples with sulphite processed at 136 °C presented lower amount of sucrose, suggesting the degradation of the carbohydrates after harshest thermal treatment. Samples with sulphite and processed at lower temperature showed higher concentration of ethanol. However, no significant changes were verified in coconut water composition as a whole. Sulphite addition and the temperature processing to 136 °C were effective to prevent the pinking and to maintain the levels of main organic compounds.