Free Access
Review
Issue
Fruits
Volume 67, Number 3, May-June 2012
Page(s) 157 - 171
DOI https://doi.org/10.1051/fruits/2012009
Published online 06 April 2012
  1. Pieris W.V.D., L'eau de coco, constituant liquide de l'endosperme de la noix de coco. Note sur la terminologie, Oléagineux 26 (1971) 383–390. [Google Scholar]
  2. Woodroof J.G., Coconut storage and processing, and minor uses of products of the coconut tree, in: Coconuts: production, processing, products, AVI (Ed.), Westport, U.S.A., 1970. [Google Scholar]
  3. Batugal P.A., Ramanatha Rao V., Bong C., Promoting multi–purpose uses and competitiveness of the coconut, in: Batugal P.A., Ramanatha Rao V., Bong C.E. (Eds.), IPGRI, Chumphon, Thailand, 1996. [Google Scholar]
  4. Chandrasekharan V.G., Remany G., Mathew T.M., Exploring trade opportunities for coconut products – An experience from New Delhi, Indian Coconut J. 35 (2004) 22–24. [Google Scholar]
  5. De Leon S.Y., Delores M.I., Coconut, in: Barrett D.M., Somogyi L.P., Ramaswamy H.S. (Eds.), Processing fruits: science and technology, Boca Raton, Florida, U.S.A., 2005. [Google Scholar]
  6. Steiner I., Desser A., Coconut water – composition, properties and processing, Ernährung 32 (2008) 513–516. [Google Scholar]
  7. Dupaigne P., Un jus de fruit peu ordinaire : l'eau de coco, Fruits 26 (1971) 625–627. [Google Scholar]
  8. Prades A., Dornier D., Diop N., Pain J.P., Coconut water uses, composition and properties: a review, Fruits 67 (2012) 87–107. [CrossRef] [EDP Sciences] [Google Scholar]
  9. Saat M., Singh R., Gamini Sirisinghe R., Nawawi M., Rehydration after exercise with fresh young coconut water, carbohydrate-electrolyte beverage and plain water, J. Physiol. Anthr. Appl. Hum. Sci. 21 (2002) 93–104. [CrossRef] [Google Scholar]
  10. Rao G.V.S., Naik B.J., Giridharan M.P., Stephen R., Balakrishnan P.C., Identification of superior coconut cultivars suitable for tender nut purpose, J. Plant. Crops 36 (2008) 204–206. [Google Scholar]
  11. Anzaldo F.E., Kintinar Q.L., Recto P.M., Velasco R.U., De La Cruz F., Jacalne A., Coconut water as intravenous fluid, Philipp. J. Coconut Stud. 10 (1985) 31–43. [Google Scholar]
  12. Gatchalian M.M., De Leon S.Y., Yano T., Comparative profiles of young coconut (Cocos nucifera L.) from fresh and stored nuts, Food Qual. Prefer. 4 (1993) 193–200. [CrossRef] [Google Scholar]
  13. Ranasinghe C.S., Wimalasekara R., Technical guidelines to enhance shelf-life of tender King coconut for the export market, Indian Coconut J. 37 (2006) 17–19. [Google Scholar]
  14. Thamban C., Subashbabu K., Venugopal R., Muralidharan K., Integrated approach for marketing of minimally processed tender coconuts, Indian Coconut J. 37 (2007) 2–7. [Google Scholar]
  15. Consignado T.O., Tabora P.C., Creencia R.P., Physico–chemical changes in stored young coconut, Philipp. Agric. 60 (1976) 256–270. [Google Scholar]
  16. Maciel M.I., Oliveira S.L., Da Silva I.P., Effects of different storage conditions on preservation of coconut (Cocos nucifera) water, J. Food Process. Preserv. 16 (1992) 13–22. [CrossRef] [Google Scholar]
  17. Queiroz R., Aroucha E., Tomaz H., Pontes F., Ferreira R., Analise sensorial da agua-de-coco durante o armazenamento dos frutos da cultivar anao verde, Rev. Caatinga 22 (2009) 1–1. [Google Scholar]
  18. Walter E.H.M., Nascimento M.S., Kuaye A.Y., Efficacy of sodium hypochlorite and peracetic acid in sanitizing green coconuts, Lett. Appl. Microbiol. 49 (2009) 366–371. [CrossRef] [PubMed] [Google Scholar]
  19. Assis J.S. de, Resende J.M., Oliveira e Silva F., Ribeiro dos Santos C., Nunes F., Tecnicas para colheita e pos-colheita do coco verde, Comun. Tec. Embrapa Semi-Arido, 2000, Brazil, 6 p. [Google Scholar]
  20. Jarimopas B., Kuson P., A young-coconut-fruit-opening machine, Biosyst. Eng. 98 (2007) 185–191. [CrossRef] [Google Scholar]
  21. Jarimopas B., Ruttanadat N., Development of a young coconut fruit trimming machine, J. Food Eng. 79 (2007) 752–757. [CrossRef] [Google Scholar]
  22. Wazir S.K.S., Technologies on environment–friendly young tender coconuts, in: Proc. Cocotech Meet., APCC (Ed.), Manila, Philipp., 1997. [Google Scholar]
  23. Raju V.K, Zahida P.M, Minimal processing of tender coconut, Indian Coconut J. 37 (2007) 22–23. [Google Scholar]
  24. Viana F.M.P., Uchoa C.N., Vieira I.G.P., Freire F.C.O., Saraiva H.A.O., Mendes F.N.P., Minimal processing, modified atmosphere, chemical products and cooling to control post-harvest basal rot of fresh green coconut fruits (Cocos nucifera), Summa Phytopathol. 34 (2008) 326–331. [CrossRef] [Google Scholar]
  25. Sison B.C.J., Disposal of coconut processing waste, Philipp. J. Coconut Stud. 11 (1977) 39–41. [Google Scholar]
  26. Pramith P., Oil separation from coconut water by microfiltration method, Rep. No. 62 17, Ntl. Food Res. Inst., Tsukuba, Ibaraki, Japan, 1998. [Google Scholar]
  27. Joson L., Coconut water utilization, Coconuts Today 7 (1989). [Google Scholar]
  28. Wickramasinghe R.H., Biomedical and environmental aspects of some coconut–derived products and their production processes in Sri Lanka, Cocos 13 (1998–1999) 8–20. [Google Scholar]
  29. Del Rosario E.J., Papa G.M., Reyes C.S., Concentration of coconut water by plate-and-frame reverse osmosis using composite membranes, Philipp. J. Coconut Stud. 13 (1988) 36–42. [Google Scholar]
  30. Sanchez P.C., Collado L.S., Gerpacio C.L., Lapitan H., Village level technology of processing coconut water vinegar, Philipp. Agric. (1985) 439–448. [Google Scholar]
  31. Angeles O.R., Baraquio W.L., Dalmacio I.F., Segubre E.M., Optimization and cost of xanthan gum production from coconut water by Xanthomonas campestris pv. campestris NRRL 1459, 29th Annu. Convention Philipp. Soc. Microbiol., Inc. Laoag, Ilocos Norte, Philipp., 2000. [Google Scholar]
  32. Prasad V., Reeja S., Development of a selective media for bifidobacteria using coconut water, Indian J. Dairy Sci. 59 (2006) 144–150. [Google Scholar]
  33. Banzon A.J., Gonzalez O.N., De Leon S.Y., Sanders P.C., Coconut as food, PCRDF, Quezon City, Philipp., 1990. [Google Scholar]
  34. Alaban C.A., Studies on the optimum conditions for "nata de coco" bacterium or "nata" formation in coconut water, Philipp. Agric. 45 (1962) 490–516. [Google Scholar]
  35. Budhiono A., Rosidi B., Taher H., Iguchi M., Kinetic aspects of bacterial cellulose formation in nata-de-coco culture system, Carbohydr. Polym. 40 (1999) 137–143. [CrossRef] [Google Scholar]
  36. Hegde S.V., Bio-confectionaries from coconut water, Indian Food Pack. (1996) 50–52. [Google Scholar]
  37. Iguchi M., Yamanaka S., Budhiono A., Bacterial cellulose: a masterpiece of nature's art, J. Mater. Sci. 35 (2000) 261–270. [CrossRef] [Google Scholar]
  38. Nishi Y., Uryu M., Yamanaka S., Watanabe K., Kitamura N., Iguchi M., Mitsuhashi S., The structure and mechanical properties of sheets prepared from bacterial cellulose. II. Improvement of the mechanical properties of sheets and their applicability to diaphragms of electroacoustic transducers, J. Mater. Sci. 25 (1990) 2997–3001. [CrossRef] [Google Scholar]
  39. Sabularse V., Montalbo M., Hernandez H., Serrano E., Preparation of nata de coco-based carboxymethylcellulose coating and its effect on the post-harvest life of bell pepper (Capsicum annuum l.) fruits, Int. J. Food Sci. Nutr. 60 (2009) 206–218. [CrossRef] [Google Scholar]
  40. Jagannath A., Kalaiselvan A., Manjunatha S.S., Raju P.S., Bawa A.S., The effect of pH, sucrose and ammonium sulphate concentrations on the production of bacterial cellulose (nata-de-coco) by Acetobacter xylinum, World J. Microbiol. Biotechnol. 24 (2008) 2593–2599. [CrossRef] [Google Scholar]
  41. Magda R.R., Coco-softdrink: health beverage from coconut water, Food Mark. Technol. (1992) 22–23. [Google Scholar]
  42. Montenegro H.M., Coconut oil and its byproducts, J. Am. Oil Chem. Sci. 62 (1985) 259–261. [CrossRef] [Google Scholar]
  43. Srivatsa A.N., Sankaran R., Preservation of tender coconut water in polymeric pouches and metal cans, Indian Coconut J. 26 (1/2) (1995) 13. [Google Scholar]
  44. Chowdhury M.M., Aziz M.G., Uddin M.B., Development of shelf-stable ready-to-serve green coconut water, Biotechnol. 4 (2005) 121–125. [CrossRef] [Google Scholar]
  45. Costa L.M.C., Maia G.A., Costa J.M.C., Figueiredo R.W. de, Souza P.H.M. de, Avaliacao de agua-de-coco obtida por diferentes metodos de conservacao, Cienc. Agrotec. (Brazil) 29 (2005) 1239–1247. [CrossRef] [Google Scholar]
  46. Tzeng E., Chen H.E., Preventing nonenzymatic browning in coconut water during sterilization, Food Sci. (Taiwan) 25 (1998) 304–313. [Google Scholar]
  47. Gabriel A.A., Cruz K.G.S., Guzman J.A.D.D., Thermal death times of Escherichia coli in young coconut endosperm beverage, J. Food Process. Preserv. 33 (2009) 136–144. [CrossRef] [Google Scholar]
  48. Fontan R. da C.I., Santos L.S., Bonomo R.C.F., Lemos A.R., Ribeiro R.P., Veloso C.M., Thermophysical properties of coconut water affected by temperature, J. Food Process Eng. 32 (2009) 382–397. [CrossRef] [Google Scholar]
  49. Fox P.F., Food enzymology, Elsevier Sci. Publ. Ltd., Barking, U.K., 1991. [Google Scholar]
  50. Campos C.F., Souza P.E.A., Coelho J.V., Gloria M.B.A., Chemical composition, enzyme activity and effect of enzyme inactivation on flavor quality of green coconut water, Philipp. J. Coconut Stud. 20 (1996) 487–500. [Google Scholar]
  51. Abreu L.F., Faria J. de A.F., Influencia da temperatura e do acido ascorbico sobre a estabilidade fisico-quimica e atividade enzimatica da agua de coco (Cocos nucifera L.) acondicionada assepticamente, Cienc. Tecnol. Aliment. 27 (2007) 226–232. [CrossRef] [Google Scholar]
  52. Terefe N.S., Yang Y.H., Knoerzer K., Buckow R., Versteeg C., High pressure and thermal inactivation kinetics of polyphenol oxidase and peroxidase in strawberry puree, Innov. Food Sci. Emerg. Technol. 11 (2010) 52–60. [CrossRef] [Google Scholar]
  53. Valderrama P., Marangoni F., Clemente E., Efeito do tratamento térmico sobre a actividade de peroxidase (POD) e polyphenoloxidase (PPO) en maçã (Mallus comunis), Cienc. Tecnol. Aliment. 21 (2001) 321–325. [Google Scholar]
  54. Lee T.H., Chua L.S., Tan E.T.T., Yeong C., Lim C.C., Ooi S.Y., Aziz R.B., Aziz A.B., bin Sarmidi M.R., Kinetics of thermal inactivation of peroxidases and polyphenol oxidase in pineapple (Ananas comosus), Food Sci. Biotechnol. 18 (2009) 661–666. [Google Scholar]
  55. Kikuda A.T., Tadini C.C., Fernandes R., Modelo de primeira ordem multicomponente para inativação térmica em processo descontínuo da peroxidase e polifenoloxidase presentes na água de coco verde (Cocos nucifera L.), in: SBCTA (Ed.), XVIII Congr. Bras. Ciênc. Tecnol. Aliment., Porto Alegre, Brazil, 2002. [Google Scholar]
  56. Murasaki-Aliberti N.D., Silva R.M.C. da, Gut J.A.W., Tadini C.C., Thermal inactivation of polyphenoloxidase and peroxidase in green coconut (Cocos nucifera) water, Int. J. Food Sci. Technol. 44 (2009) 2662–2668. [CrossRef] [Google Scholar]
  57. Matsui K.N., Gut J.A.W., Oliveira P.V., Tadini C.C. de, Inactivation kinetics of polyphenol oxidase and peroxidase in green coconut water by microwave processing, J. Food Eng. 88 (2008) 169–176. [CrossRef] [Google Scholar]
  58. Serrano-Martínez A., Fortea M.I., del Amor F.M., Núñez–Delicado E., Kinetic characterisation and thermal inactivation study of partially purified red pepper (Capsicum annuum L.) peroxidase, Food Chem. 107 (2008) 193–199. [CrossRef] [Google Scholar]
  59. Fortea M.I., López-Miranda S., Serrano-Martínez A., Carreño J., Núñez-Delicado E., Kinetic characterisation and thermal inactivation study of polyphenol oxidase and peroxidase from table grape (Crimson Seedless), Food Chem. 113 (2009) 1008–1014. [CrossRef] [Google Scholar]
  60. Anthon G.E., Barrett D.M., Kinetic parameters for the thermal inactivation of quality-related enzymes in carrots and potatoes, J. Agric. Food Chem. 50 (2002) 4119–4125. [CrossRef] [PubMed] [Google Scholar]
  61. Matsui K.N., Granado L.M., Oliveira P.V. de, Tadini C.C., Peroxidase and polyphenol oxidase thermal inactivation by microwaves in green coconut water simulated solutions, LWT - Food Sci. Technol. 40 (2007) 852–859. [CrossRef] [Google Scholar]
  62. Rolle R., Good practice for the small–scale production of bottled coconut water, Agricultural and food engineering training and resource materials, FAO, Training guide, Rome, Italy, 2007. [Google Scholar]
  63. Duarte A.C.P., Coelho M.A.Z., Leite S.G.F., Identification of peroxidase and tyrosinase in green coconut water, Cienc. Tecnol. Aliment. 3 (2002) 266–270. [CrossRef] [Google Scholar]
  64. Satin M., Amorrigi G., Coconut beverage, FAO, Patent GB2318969 depos. 13 May 1998, Rome, Italy, 1998. [Google Scholar]
  65. Diop N., Caractérisation physico-chimique de l'eau de la noix de coco verte (Cocos nucifera L.) et essais de stabilisation par techniques membranaires, ENSIA–SIARC, Master thesis, Montpellier, France, 2005, 132 p. [Google Scholar]
  66. Jayanti V., Rai P., Dasgupta S., De S., Quantification of flux decline and design of ultrafiltration system for clarification of tender coconut water, J. Food Process Eng. 33 (2010) 128–143. [CrossRef] [Google Scholar]
  67. Carvalho J.M. de, Maia G.A., Figueiredo R.W. de, Brito E.S. de, Rodrigues S., Storage stability of a stimulant coconut water-cashew apple juice beverage, J. Food Process. Preserv. 31 (2007) 178–189. [CrossRef] [Google Scholar]
  68. Carvalho J.M. de, Maia G.A., Figueiredo R.W., Brito E.S. de, Rodrigues S., Development of a blended beverage consisting of coconut water and cashew apple juice containing caffeine, Int. J. Food Sci. Technol. 42 (2007) 1195–1200. [CrossRef] [Google Scholar]
  69. Carvalho J.M. de, Maia G.A., Brito E.S. de, Crisostomo L.A., Rodrigues S., Composicao mineral de bebida mista a base de agua–de–coco e suco de caju clarificado, Bol. Cent. Pesqui. Process. Aliment. 24 (2006) 1–12. [Google Scholar]
  70. Lima A.D, Maia G.A., Sousa P.H.M. de, Prado G.M. do, Rodrigues S., Storage stability of a stimulant coconut water-acerola fruit juice beverage, Int. J. Food Sci. Technol. 44 (2009) 1445–1451. [CrossRef] [Google Scholar]
  71. Silva F.V.G. da, Maia G.A., Sousa P.H.M. de, Lima A.S. da, Costa J.M.C. da, Figueiredo E.A.T. de, Evaluation of the stability of mixed beverage elaborated with coconut water and passion fruit juice, Acta Sci. Technol. 28 (2006) 191–197. [Google Scholar]
  72. Garcia B., Masa D.B., Rodriguez M.J., Rolle R., Control of pink discoloration in coconut water, Cord 23 (2007) 67–83. [Google Scholar]
  73. Damar S., Balaban M., Sims C., Continuous dense–phase CO2 processing of a coconut water beverage, Int. J. Food Sci. Technol. 44 (2009) 666–673. [CrossRef] [Google Scholar]
  74. Costa L.M.C., Maia G.A., Costa J.M.C. da, Figueiredo R.W. de, Rodrigues M. do C.P., Sousa P.H.M. de, Pinheiro A.M., Qualidade e vida de prateleira da agua de coco obtida pelo processo de enchimento a quente, Rev. Bras. Armazenamento 31 (2006) 95–102. [Google Scholar]
  75. Magalhaes M.P., Gomes F. dos S., Modesta R.C.D., Matta V.M. da, Cabral L.M.C., Conservação de ágna de coco verde per filtração con membrana, Ciênc. Tecnol. Aliment. 25 (2005) 72–77. [CrossRef] [Google Scholar]
  76. Reddy K.D., Das M., Das S.K., Nonthermal sterilization of green coconut water for packaging, J. Food Qual. 30 (2007) 466–480. [CrossRef] [Google Scholar]
  77. Reddy K.V., Das M., Das S.K., Filtration resistances in non–thermal sterilization of green coconut water, J. Food Eng. 69 (2005) 381–385. [CrossRef] [Google Scholar]
  78. Naozuka J., Murasaki N.C., Tadini C.C., Oliveira P.V. de, Estudo da Influência de Processos de Conservação na Distribuição de Espécies Elementares em Água de Coco, in: SBCTA (Ed.), XIX Congr. Bras. Ciênc. Tecnol. Aliment., Recife, Brazil, 2004. [Google Scholar]
  79. Luvielmo M. de M., Vasconcelos M.A.M. de, Marques G.R., Silva R.P.G. da, Damasio M.H., Influencia do processamento nas caracteristicas sensoriais da agua-de-coco, Bol. Cent. Pesqui. Process. Aliment. 22 (2004) 253–270. [Google Scholar]
  80. De Sousa R.A., Silva J.C., Baccan N., Cadore S., Determination of metals in bottled coconut water using an inductively coupled plasma optical emission spectrometer, J. Food Compos. Anal. 18 (2005) 399–408. [CrossRef] [Google Scholar]
  81. Abreu L.F., Araujo A.V., Araujo E.A.F., El-Ouar A.A., Neumann D., Morais M.M., Silva M.A.A.P. da, Perfil sensorial e aceitabilidade de amostras de agua-de-coco obtidas por diferentes processos de fabricacao, Bol. Cent. Pesqui. Process. Aliment. 23 (2005) 397–412. [Google Scholar]
  82. Pinheiro A.M., Machado P.H., Costa J.M.C. da, Maia G.A., Fernandes A.G., Rodrigues M. do C.P., Herreyra Hernandez F.F., Caracterizaçao química, físico–química, microbiologica e sensorial de diferentes marcas de agua de coco pelo processo asseptico, Rev. Ciênc. Agron. 36 (2005) 209–214. [Google Scholar]
  83. Fortes E.P., Lima A. de, Cronemberger M.G. de O., Crispim L. da S., Qualidade físico–química e microbiologica das aguas-de-coco envasadas, comercializadas em Teresina, Piaui, Rev. Hig. Aliment. 20 (2006) 87–90. [Google Scholar]
  84. Nunes B.N., Cruz A.G., Faria J.A.F., Sant’Ana A.S., Silva R., Moura M.R.L., A survey on the sanitary condition of commercial foods of plant origin sold in Brazil, Food Control 21 (2010) 50–54. [CrossRef] [Google Scholar]
  85. Walter E.H.M., Kabuki D.Y., Esper L.M.R., Sant’Ana A.S., Kuaye A.Y., Modelling the growth of Listeria monocytogenes in fresh green coconut (Cocos nucifera L.) water, Food Microbiol. 26 (2009) 653–657. [CrossRef] [PubMed] [Google Scholar]
  86. Gobin A., Falade K., Akingbala J., Effect of packaging on physical, chemical and sensory attributes of coconut water during storage, J. Food Agric. Environ. 7 (2009) 62–65. [Google Scholar]
  87. Cesario M.C. de P., Andrade M.V.V., Coelho A.A., Pereira S.M.de F., Martins M.L.L., Henry F. da C., Avaliação físico–química da água de coco, Hig. Aliment. 23 (2009) 39–42. [Google Scholar]
  88. Sabapathy S.N., Bawa A.S., Standards for packed and preserved tender coconut water, Indian Coconut J. 38 (2007) 2–8. [Google Scholar]