Abstract
This study explores the impact of 280 nm ultraviolet-C light emission diodes (UV-C LEDs) on (polyphenol oxidase (PPO) and peroxidase (POD) enzymes in tender coconut water (TCW), addressing browning and flavour changes. Tender coconut water was treated with four doses (1, 2, 3, and 4 J/cm2). At the highest dose (4 J/cm2), both enzyme activities decreased, with PPO reduction (83%) exceeding POD (77%). No significant changes occurred in pH (4.88 ± 0.01), titratable acidity (0.067 ± 0.0), Brix (5.97 ± 0.12), minerals, and sugars at 4 J/cm2. Although L* and a* values remained consistent, a shift towards b* (0.15 ± 0.01 to 0.37 ± 0.02) occurred. Total phenolics and ascorbic acid decreased by 49.32% and 21.24%, respectively. E-Nose analysis showed no significant aroma changes, except a propanol peak in treated samples. E-Tongue revealed taste profile alterations, but multivariate data processing found no significant differences among treated TCW samples. This study suggests that environmentally sustainable 280 nm UV-C LEDs have the potential to control enzyme activity in TCW without adversely affecting key physico-chemical attributes.
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Data Availability
The data that support the findings of this study are available from the corresponding author upon reasonable request.
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Acknowledgements
We thankfully acknowledge the Director, CSIR-CFTRI, Mysore, for providing the facilities and support for this study.
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Mr. Raj Kumar Maguluri received financial support from the Council of Scientific and Industrial Research (CSIR) for his doctoral studies.
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Raj Kumar Maguluri: Conceptualization; Data curation; Formal analysis; Methodology; Investigation; Validation; Supervision; Writing-original draft; Writing-review & editing. Akshay H. Dasalkar: Methodology, Investigation, Writing-review & editing. Sudheer Kumar Yannam: Conceptualization; Resources; Data curation; Formal analysis; Methodology; Investigation; Project administration; Funding acquisition; Supervision; Validation; Writing-original draft; Writing-review & editing.
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Maguluri, R.K., Dasalkar, A.H. & Yannam, S.K. Inactivation of Oxidative Enzymes Using UV-C LEDs and Sensory Quality Assessment Using E-Nose and E-Tongue in Tender Coconut Water. Food Bioprocess Technol (2024). https://doi.org/10.1007/s11947-023-03312-w
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DOI: https://doi.org/10.1007/s11947-023-03312-w