engleski

Quality Attributes of Fresh-Cut Coconut after Supercritical Carbon Dioxide Pasteurization

In the presen twork the impact of supercritical CO2 (SC-CO2) process on the quality attributes of fresh-cut coconut in terms of color, pH, titratable acidity, fat content, dry matter, indigenous enzyme activity, total phenol content, flavonoid compounds, antioxidant capacity, and sensory attributes (aroma, taste, appearance, and texture) has been investigated, to establish the acceptability of SC-CO2 treated products by the consumers. Two process conditions, previously identified as optimal to reduce the microbial content of the product, were investigated: 12 MPa, 40∘C, 30 min and 12 MPa, 45∘C, 15 min. The results highlighted that both conditions induced some effects on product attributes. After a 30min treatment at 12 MPa and 40∘C a decrease of lightness (8%), pH (13%), fat content (24%), total phenol content (29%), flavonoid compounds (49%), antioxidant capacity (30%) and an increase of dry matter (11%) and titratable acidity (51.1%) were observed while polyphenol oxidase (PPO) exhibited 35% and 98.5% inactivation. Differently, peroxidase (POD) enzyme activity increased by 77.8% and 30.4% at 12 MPa, 40∘C, 30 min and 12 MPa, 45∘C, 15 min, respectively. Sensory evaluations revealed no significant differences in appearance, texture, taste, and aroma of treated fresh-cut coconut compared to the untreated. The study confirms the feasibility of SC-CO2 process as a nonthermal technology for the pasteurization of fresh fruits and vegetables with a firm structure and opened the door to the possibility of exploiting such a technology at industrial level.

supercritical carbon dioxide; pasteurization; fresh-cut coconut; phytochemicals; sensory attributes; ready-to-eat product

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