%0 Journal Article
%T Optimizing the use of potassium sorbate and sodium metabisulphite for the chemical and microbial stability of carbonated coconut water Otimizando o uso de sorbato de pot¨¢ssio e metabissufito de s¨®dio para a estabilidade qu¨ªmica e microbiol¨®gica de ¨¢gua de coco carbonatada
%A Eliene Penha Rodrigues Pereira
%A Jos¨¦ de Assis Fonseca Faria
%A Uelinton Manoel Pinto
%J Brazilian Journal of Food Technology
%D 2013
%I Instituto de Tecnologia de Alimentos - ITAL
%X Coconut water is popular worldwide, mainly because of its pleasant sensory characteristics, nutritional value and low calorie density. However, coconut water is a highly perishable product due to the presence of enzymes such as peroxidase and polyphenoloxidase, which cause undesirable changes in colour, and also because of its susceptibility to microbial spoilage. The use of chemical additives has been adopted by the industry with the intent of increasing product shelf life. In this study, the efficiency of the preservatives potassium sorbate and sodium metabisulphite was assessed using a Central Composite Rotational Design (CCRD) to determine the stability of carbonated coconut water, varying the concentrations of potassium sorbate from 0 to 500 mg.L-1, and of sodium metabisulphite from 0 to 100 mg.L-1. The chemical evaluations included carbonation volume, pH, soluble solids, dissolved oxygen and carbon dioxide, acidity, ascorbic acid, polyphenoloxidase and peroxidase activities, colour and turbidity attributes. The microbiological evaluations considered the total aerobic plate count and the enumeration of yeasts and moulds. It was observed that concentrations of 375 mg.L-1 of potassium sorbate and 75 mg.L-1 of sodium metabisulphite gave the best quality attributes with respect to minor changes in acidity and colour of the coconut water, providing that the raw material had low microbiological contamination. A ¨¢gua de coco ¨¦ muito popular em todo o mundo, principalmente em virtude das suas caracter¨ªsticas sensoriais agrad¨¢veis, do valor nutricional e das baixas calorias. No entanto, a ¨¢gua de coco ¨¦ um produto altamente perec¨ªvel em fun  o da presen a de enzimas - tais como peroxidase e polifenoloxidase, que causam altera  es indesej¨¢veis na cor - e tamb¨¦m em fun  o da sua susceptibilidade ¨¤ deteriora  o microbiana. O uso de aditivos qu¨ªmicos tem sido adotado pela ind¨²stria com a inten  o de aumentar a vida de prateleira do produto. Neste estudo, a efici¨ºncia dos conservantes sorbato de pot¨¢ssio e metabissulfito de s¨®dio foi avaliada considerando-se a estabilidade da ¨¢gua de coco carbonatada por meio do delineamento composto central rotacional (DCCR), variando as concentra  es de sorbato de pot¨¢ssio entre 0 e 500 mg.L-1, e de metabissulfito de s¨®dio entre 0 e 100 mg.L-1. Foram realizadas avalia  es f¨ªsico-qu¨ªmicas de volume de carbonata  o, pH, s¨®lidos sol¨²veis totais, oxig¨ºnio e di¨®xido de carbono dissolvidos, acidez, ¨¢cido asc¨®rbico, atividade de polifenoloxidase e peroxidase, cor e atributos de turbidez. As an¨¢lises microbiol¨®gicas realizadas foram d
%K ¨¢gua de coco
%K Carbonata  o
%K Sorbato de pot¨¢ssio
%K Metabissulfito de s¨®dio
%K Qualidade microbiol¨®gica
%K Coconut water
%K Carbonation
%K Potassium sorbate
%K Sodium metabisulphite
%K Microbiological quality
%U http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1981-67232013005000014