Impact of electric field intensity and frequency on polyphenol oxidase inactivation and quality parameters of tender coconut water during Ohmic heating.
| Title: | Impact of electric field intensity and frequency on polyphenol oxidase inactivation and quality parameters of tender coconut water during Ohmic heating. |
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| Authors: | Khue DN; Institute of Biotechnology and Food Technology, Industrial University of Ho Chi Minh City, Ho Chi Minh City, Vietnam.; Vu HV; Quality Assurance and Testing Center 3 (QUATEST 3), Ho Chi Minh City, Vietnam.; Tam LN; Institute of Biotechnology and Food Technology, Industrial University of Ho Chi Minh City, Ho Chi Minh City, Vietnam.; Dat LQ; Faculty of Chemical Engineering, Ho Chi Minh City University of Technology (HCMUT), Dien Hong District, Ho Chi Minh City, Vietnam.; Vietnam National University Ho Chi Minh, Linh Trung Ward, Thu Duc City, Ho Chi Minh City, Vietnam. |
| Source: | Food science and technology international = Ciencia y tecnologia de los alimentos internacional [Food Sci Technol Int] 2026 Apr 22, pp. 10820132261439222. Date of Electronic Publication: 2026 Apr 22. |
| Publication Model: | Ahead of Print |
| Publication Type: | Journal Article |
| Language: | English |
| Journal Info: | Publisher: Sage Publications Country of Publication: United States NLM ID: 9889534 Publication Model: Print-Electronic Cited Medium: Internet ISSN: 1532-1738 (Electronic) Linking ISSN: 10820132 NLM ISO Abbreviation: Food Sci Technol Int Subsets: MEDLINE |
| Imprint Name(s): | Publication: : Thousand Oaks, CA : Sage Publications; Original Publication: New York, N.Y. : Chapman & Hall, c1995- |
| Abstract: | Coconut water is well recognized for its refreshing flavor and nutritional value. However, its commercial use is limited by rapid spoilage, primarily due to enzymatic browning and oxidative reactions. This study investigates the application of Ohmic heating, an emerging thermal method that incorporates electric field exposure, to improve the stability of coconut water through combined thermal and non-thermal effects. Treatments were performed at different electric field strengths (20-30 V/cm) and frequencies (50-10,000 Hz). Key quality attributes including polyphenol oxidase activity, total soluble solids, pH, acidity, turbidity, color, total phenolic content, and antioxidant capacity (2,2-diphenyl-1-picrylhydrazyl (DPPH) assay) were assessed. The study showed that Ohmic heating at 25 V/cm and 500 Hz enabled rapid temperature rise, limited physicochemical alterations, and improved enzyme inactivation efficiency. Ohmic heating at 90 °C for 5 min resulted in more effective polyphenol oxidase inactivation than conventional heating (77.6% vs. 43.9%). These findings support the potential of Ohmic heating as a mild pasteurization approach that maintains product quality while enhancing safety. |
| Contributed Indexing: | Keywords: Electric field intensity; bioactive compounds; coconut water; frequency; physicochemical properties; polyphenol oxidase inactivation |
| Entry Date(s): | Date Created: 20260422 Latest Revision: 20260422 |
| Update Code: | 20260422 |
| DOI: | 10.1177/10820132261439222 |
| PMID: | 42017931 |
| Database: | MEDLINE |
Journal Article