Effect of nisin on microbial, physical and sensory qualities of micro-filtered coconut water (cocos nucifera L.) during refrigerated storage

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Abstract

The efficacy of nisin (25 - 75 ppm) and effect of storage time on quality attributes of micro-filtered coconut water during refrigerated storage (4 °C) for 8 days was investigated in terms of total viable counts, color, turbidity and overall sensory acceptance. All treatments significantly retarded the bacterial growth in coconut water during storage when compared to the control sample (p < 0.05). The samples treated with 50 and 75 ppm nisin had significantly lower aerobic microbial counts than the control (p < 0.05) without affecting color, turbidity and sensory acceptability. The treated samples also had the significantly higher scores in overall acceptance than the control sample after 7 days of storage. 50 ppm Nisin was suggested to be applied in micro-filtered coconut water without effects on color, turbidity, and sensory acceptability by a reduction in changes of the microbial growth during the refrigerated storage.

Original languageEnglish
Pages (from-to)236-243
Number of pages8
JournalCurrent Research in Nutrition and Food Science
Volume7
Issue number1
DOIs
Publication statusPublished - 22 Apr 2019
Externally publishedYes

Bibliographical note

Funding Information:
This research was funded by Coordinating Center for Thai Government Science and Technology Scholarship Students (CSTS), National Science and Technology Development Agency (NSTDA), Contract no. FDA-CO-2559-1444-TH (Project no. SCH-NR2015-217). The author would also like to thank her research assistants, Nantana Chotiprom and Narumon Chaitan.

Publisher Copyright:
© 2019 The Author(s).

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