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Reaction kinetics of physico-chemical attributes in coconut inflorescence sap during fermentation

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Abstract

The study on fermentation kinetics of the coconut inflorescence sap is important to understand its shelf life at different storage conditions and to develop suitable value added products. The coconut inflorescence sap collected by using in-house developed coco-sap chiller device is called Kalparasa. The fermentation characteristics of Kalparasa were investigated at every 1-h interval under ambient (31 ± 2 °C) and refrigerated (5 ± 1 °C) storage conditions. The results reveal that pH of the sap and total sugar content decline rapidly under ambient conditions than under refrigerated conditions. Acidity, turbidity, and reducing sugar content significantly (p < 0.001) increases for the sap stored under ambient conditions. The reaction rate constant (k) of the vitamin C and total sugar degradation increases with the atmospheric fermentation. The degradation kinetics of vitamin C and total sugar in Kalparasa during natural fermentation (ambient condition) follow second-order equation whereas the reducing sugar follows the first-order equation.

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Acknowledgements

Authors are grateful to Indian Council of Agricultural Research (ICAR) for the financial support for the research. The support provided by The Director, ICAR-CPCRI is highly appreciated.

Funding

This work was funded by Indian Council of Agricultural Research (ICAR). Grant Number: 1000767018.

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Authors and Affiliations

  1. Physiology, Biochemistry and Post-Harvest Technology Division, ICAR-Central Plantation Crops Research Institute, Kasaragod, 671 124, Kerala, India

    R. Pandiselvam, M. R. Manikantan, Shalu M. Binu, S. V. Ramesh, Shameena Beegum, K. B. Hebbar & A. C. Mathew

  2. Crop Production Division, ICAR-Central Plantation Crops Research Institute, Kasaragod, 671 124, Kerala, India

    Murali Gopal

  3. Agro-Processing & Technology Division, CSIR-National Institute for Interdisciplinary Science and Technology (NIIST), Trivandrum, 695 019, Kerala, India

    Anjineyulu Kothakota

  4. Department of Food Engineering and Bioprocess Technology, Asian Institute of Technology, Pathumthani, Bangkok, 12120, Thailand

    R. Kaavya

  5. Department of Food Technology, College of Food and Dairy Technology, TANUVAS, Chennai, 600052, Tamil Nadu, India

    R. Kaavya

  6. ICAR‐Central Plantation Crops Research Institute Research Centre, Jalpaiguri, West Bengal, 735101, India

    Sandip Shil

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Contributions

RP: Conceptualization; Methodology; Original draft writing. MRM: Writing—review & editing; Supervision. SMB, SVR, SB and MG: Methodology; Writing—original draft. KBH and ACM: Project administration; Resources. AK, RK and SS: Reaction kinetics & Modelling.

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Correspondence to R. Pandiselvam or M. R. Manikantan.

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Pandiselvam, R., Manikantan, M.R., Binu, S.M. et al. Reaction kinetics of physico-chemical attributes in coconut inflorescence sap during fermentation. J Food Sci Technol 58, 3589–3597 (2021). https://doi.org/10.1007/s13197-021-05088-3

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