Optimizing the use of potassium sorbate and sodium metabisulphite for the chemical and microbial stability of carbonated coconut water/Otimizando o uso de sorbato de potássio e metabissufito de sódio para a estabilidade química e microbiológica de água de coco carbonatada

• Published in: Revista brasileira de tecnologia de alimentos Vol. 16; no. 2; p. 125
• Main Authors: Pereira, Eliene Penha Rodrigues, Faria, José de Assis Fonseca, Pinto, Uelinton Manoel
• Format: Journal Article
• Language: English
• Published: Campinas Instituto de Tecnologia de Alimentos (ITAL) 01.04.2013
• Subjects: Food contamination & poisoning; Food preservation; Microbiology; Microorganisms
• ISSN: 1516-7275

Coconut water is popular worldwide, mainly because of its pleasant sensory characteristics, nutritional value and low calorie density. However, coconut water is a highly perishable product due to the presence of enzymes such as peroxidase and polyphenoloxldase, which cause undesirable changes in colour, and also because of its susceptibility to microbial spoilage. The use of chemical additives has been adopted by the industry with the intent of increasing product shelf life. In this study, the efficiency of the preservatives potassium sorbate and sodium metabisulphite was assessed using a Central Composite Rotational Design (CCRD) to determine the stability of carbonated coconut water, varying the concentrations of potassium sorbate from 0 to 500 mg.L^sup -1^, and of sodium metabisulphite from 0 to 100 mg.L^sup -1^. The chemical evaluations included carbonatlon volume, pH, soluble solids, dissolved oxygen and carbon dioxide, acidity, ascorbic acid, polyphenoloxldase and peroxidase activities, colour and turbidity attributes. The microbiological evaluations considered the total aerobic plate count and the enumeration of yeasts and moulds. It was observed that concentrations of 375 mg.L^sup -1^ of potassium s?rbate and 75 mg.L^sup -1^ of sodium metabisulphite gave the best quality attributes with respect to minor changes in acidity and colour of the coconut water, providing that the raw material had low microbiological contamination. [PUBLICATION ABSTRACT]