Evaluating the use of preservatives and the effect of carbonation on the physicochemical and microbiological stability on coconut water

Consumers usually appreciate coconut (Cocos nucifera) water due to its refreshing qualities and isotonic properties. However, these characteristics are difficult to preserve once the water is extracted from the coconut, because of its rich nutritional composition. Thus in the various industrial processes used for coconut water, the use of additives has been adopted as the technological artifact to increase the required shelf life. In this study it was evaluated the effects of carbonation on the stability of coconut water in combination with the preservatives potassium sorbate and sodium metabisulfite. For the stability studies batches of pasteurized coconut water were filled into plastic bottles and stored at room temperature. The following physicochemical analyses were carried out to evaluate sample quality: carbonation volume, pH, soluble solids, dissolved oxygen and carbon dioxide, acidity, ascorbic acid and the variation in color and turbidity. The total microbiological and yeast and mold counts were also carried out. It was observed that the non-carbonated sample suffered the greatest physicochemical alterations, and samples to which chemical preservatives were also added, after the heat treatment, showed the least variations. None of the samples presented microbial counts during the storage period.