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Coconut water preservation and processing: a review

Prades A., Dornier M., Diop N., Pain J.P.. 2012. Fruits, 67 (3) : p. 157-171.

DOI: 10.1051/fruits/2012009

The product. Coconut water (Cocos nuciferaL.) is an ancient tropical beverage whose original properties have drawn the attention of manufacturers as a natural functional drink. Preservation. This refreshing liquid comes mainly from immature coconuts which are difficult to collect, store and thus to commercialise. Nevertheless, some studies, mostly from Asian countries, tend to prove that the shelf life of immature coconut fruits could be pro-longed thanks to post-harvest treatments. Processing. Coconut water itself, extracted from the nut, is obviously easier to handle but is also very sensitive to biological and chemical injuries. Thermal treatment combined with chemical additives are already used by the industry but other technologies such as micro and ultrafiltration are not yet available on an industrial scale. Whatever the process, taste, aroma and colour (linked to enzymatic activities) are still difficult to control. Discussion. Results of former and recent investigations are discussed. Finally, suggestions are made for further research to increase our knowledge of this original tropical juice.

Mots-clés : eau de coco; cocos nucifera; noix de coco; qualité; jus de fruits; aptitude à la conservation; technologie alimentaire; stade de développement végétal; additif alimentaire; traitement thermique; france

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