EVALUATION OF MICROFILTRATION OF TENDER COCONUT WATER

Abstract

This study aimed to investigate the efficacy of microfiltration as a method to improve the shelf life of tender coconut water (TCW) while maintaining its physico-chemical, microbiological, and sensory qualities. The impact of transmembrane pressure on permeate flux was evaluated, revealing a decrease in flux with increasing pressure. Storage analysis indicated a general decrease in total soluble solids (TSS) over time, potentially attributed to the conversion of carbohydrates into sugars, organic acids, and other soluble compounds during metabolic processes. The increase in titratable acidity accompanied the decrease in pH, likely due to the production of free acids by microbial growth. Ascorbic acid content gradually declined in all treatments, possibly resulting from reactions with dissolved oxygen or anaerobic decomposition mechanisms. Comparatively, there were only slight changes in mineral composition between treated and control samples. The microfiltration process may have caused some minerals to be retained on the membrane or induced chemical reactions leading to increased sodium content, though the overall change in mineral content was not statistically significant. Microbial analysis indicated fungal growth in the untreated sample after 21 days, while the treated sample remained free from fungal growth for up to 28 days. Bacterial growth was observed in the sample filtered at 5 psi up to day 14, while all other samples exhibited microbial instability. Sensory evaluation revealed that the sample filtered at 5 psi received the highest rating compared to samples filtered at 10 psi and 15 psi, indicating better overall acceptability. In conclusion, microfiltration treatment can extend the shelf life of tender coconut water without compromising mineral content. Additionally, the treatment performed using 5 psi transmembrane pressure demonstrated superior storage stability and overall acceptability in sensory analysis.