Exploration on the Effectiveness of Radio Frequency Treatment and Flash Pasteurisation on Enzyme and Microbial Activity for Coconut Water Preservation: Recent Perspective

The aim of this research work is to explore the effect of flash pasteurisation (FP) and radio frequency
(RF) treatment on enzyme activity, microbial activity and physicochemical properties of matured
coconut water (MCW). The process conditions for FP were treatment temperature and time in
combinations. The process conditions for RF treatment were different electrode position with constant
current load 0.8 A. The results obtained from these treatments reveal that FP conditions had
significant effect on inactivation of natural microbial flora, polyphenoloxidase (PPO) and peroxidase
(POD) activity. From the results it is observed that FP at 90°C for 10 minutes is better for complete
enzyme and microbial inactivation than RF treated MCW. The result is also evident that PPO has
higher thermal stability than POD. From observed results the study also concludes that, FP is a better
option for enzyme and microbial inactivation but RF treatment was found superior for retaining
physicochemical attributes.