We want to add a natural preservative for reducing the pH to less than 4.2 before pasteurization. Can anyone help me with what preservatives we can use for the same application. Thank you.
Dear Balasubrahmanyam,
You can use one or more of the following natural preservatives :
Ascorbic acid and tocopherol, which are vitamins, are common preservatives. Smoking entails exposing food to a variety of phenols, which are antioxidants. Natural preservatives include rosemary extract, hops, salt, sugar, vinegar, alcohol, diatomaceous earth and castor oil.
To adjust the pH under 4.2, use an acid or base, accordingly.
Hoping this will be helpful,
Rafik
Dear Balasubramanyam,
According to my knowledge this is a very common and important issue that we faced while preserving coconut water. You better to try with Radish extract to reduce the pH and the extract contain a specific natural preservative.As I think this will be a good solution for you.
Rumesh.
Dear Balasubrahmanyam
You can use Ascorbic acid orn white hibiscus powder or its concentrated syrup
Dear sir,
Your major threat in preserving coconut water will be from 2 things,
1. yeast fermentation- pH reduction might help but you do need a preservative that acts against yeast at lowered pH; look for sources of natural preservatives that act against yeast and moulds when pH lowered by using ascorbic acid. And make sure that the natural extracts that you use as preservative are not volatile. we don't want them to evaporate on pasteurization.
2. Enzymatic browning: antioxidants will help esp. Ascorbate salts or the acid will solve this problem.
currently used preservatives for coconut are sulphites, benzoates and Nisin...
hope it helps
Jagan Karthik S
Dear Balasubramanyam,
Many options are available at lab level.
1. Two stage micro filtration and adding 25mg/100ml L-ascorbic acid which arrests the poly phenol oxidase and peroxidise enzyme activity
2. Micro filtered coconut water at low temperature storage () for 28 days shelf life
3. There are research reports available on application of microwave heat treatment, addition of citric acid and sodium meta-bi-sulphite for shelf life extension of two to three months.
I hope this may serve your purpose
M R Manikantan
Senior Scientist
ICAR-CPCRI
Kasaragod, Kerala
this link is useful
https://patents.google.com/patent/WO2014073991A1/en
regards
- Badges
- Science topic
- Similar topics
- Chemistry
- Biochemistry