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<p>Extending the shelf life of fresh <i>neera</i> (coconut sap) remains a challenge, due to its highly perishable nature. This study investigates the shelf life of 70˚ Brix coconut sap concentrate under ambient and refrigerated conditions. Based on initial findings, sap concentrate at 70˚ Brix was found suitable for the production of rehydrated coconut sap and selected for a storage study, maintained at atmospheric temperature (RT) and under refrigeration (RF) for 56 days (8 weeks). Weekly biochemical analyses of both the samples maintained under RT and RF were conducted. A significant decrease in vitamin C content was observed in RT, with the lowest value recorded at 4.11&#xa0;mg/100&#xa0;g in the 56th day. On the other hand sap concentrate maintained under RF retained more vitamin C, with a concentration of 23.38&#xa0;mg/100&#xa0;g in the 56th day. The total phenolic content (TPC) and ferric reducing antioxidant power (FRAP) values measured for RF indicated higher antioxidant potential compared to RT. Sensory analysis also showed that both the samples are acceptable up to the 8th week (56th day), with sap concentrate stored under RF receiving higher scores for flavour, taste, and overall acceptability. The findings of this study have the potential implications to reduce <i>neera</i> spoilage, enhance revenue generation, and support the coconut sap processing industry by providing a reliable method for producing value-added products from <i>neera</i> concentrate. The societal impact of this study is significant, as it offers a sustainable approach to improving food security and supporting the livelihoods of coconut farmers.</p>

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Impact of storage conditions on the stability and quality of coconut sap concentrate: A comparative study of refrigeration versus atmospheric temperature

  • 期刊论文

  • 发表日期：

    2025年4月5日

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  • R. Pandiselvam,
  • N. Dilsha,
  • M. R. Manikantan,
  • Anjitha Jacob,
  • S. V. Ramesh,
  • Shameena Beegum,
  • Murali Gopal

摘要

Extending the shelf life of fresh neera (coconut sap) remains a challenge, due to its highly perishable nature. This study investigates the shelf life of 70˚ Brix coconut sap concentrate under ambient and refrigerated conditions. Based on initial findings, sap concentrate at 70˚ Brix was found suitable for the production of rehydrated coconut sap and selected for a storage study, maintained at atmospheric temperature (RT) and under refrigeration (RF) for 56 days (8 weeks). Weekly biochemical analyses of both the samples maintained under RT and RF were conducted. A significant decrease in vitamin C content was observed in RT, with the lowest value recorded at 4.11 mg/100 g in the 56th day. On the other hand sap concentrate maintained under RF retained more vitamin C, with a concentration of 23.38 mg/100 g in the 56th day. The total phenolic content (TPC) and ferric reducing antioxidant power (FRAP) values measured for RF indicated higher antioxidant potential compared to RT. Sensory analysis also showed that both the samples are acceptable up to the 8th week (56th day), with sap concentrate stored under RF receiving higher scores for flavour, taste, and overall acceptability. The findings of this study have the potential implications to reduce neera spoilage, enhance revenue generation, and support the coconut sap processing industry by providing a reliable method for producing value-added products from neera concentrate. The societal impact of this study is significant, as it offers a sustainable approach to improving food security and supporting the livelihoods of coconut farmers.