Protective Effect of Natural and Processed Coconut Water by Non-thermal Technologies Against Oxidative Stress in Brine Shrimp (Artemia salina)

• Published in: Food and bioprocess technology Vol. 14; no. 4; pp. 702 - 716
• Main Authors: Miguel, Thaiz Batista Azevedo Rangel, Porto, Elaine Cristina Maciel, de Paiva Pinheiro, Sergimar Kennedy, de Castro Miguel, Emilio, Fernandes, Fabiano André Narciso, Rodrigues, Sueli
• Format: Journal Article
• Language: English
• Published: New York Springer US 01.04.2021; Springer Nature B.V
• Subjects: Acute toxicity; Agriculture; Artemia; Artemia salina; Artificial seawater; beverages; Bioactive compounds; Biocompatibility; bioprocessing; Biotechnology; Brines; Chemical analysis; Chemistry; Chemistry and Materials Science; Chemistry/Food Science; coconut water; Electron microscopy; Food Science; Food security; Human security; Hydrogen peroxide; instars; nauplii; Original Research; Oxidative stress; Ozone; protective effect; Seawater; Sensory properties; Shelf life; Toxicity testing; Ultrasonic imaging; ultrasonics; Ultrasound; Water analysis; Water sampling; Coconut water; Protective effect; Toxicity; Non-thermal processing

Coconut water is widely consumed and appreciated due its sensory, nutritional, and functional characteristics. Despite being widely consumed, this beverage has a short shelf life that can be improved through processing technologies including non-thermal technologies. Although this processing is prom...