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Wiboonsirikul J, Ongkunaruk P, Poonpan P. Determining key factors affecting coconut sap quality after harvesting. Heliyon 2024; 10:e29002. [PMID: 38628742 PMCID: PMC11019175 DOI: 10.1016/j.heliyon.2024.e29002] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/07/2023] [Revised: 03/03/2024] [Accepted: 03/28/2024] [Indexed: 04/19/2024] Open
Abstract
The production of coconut sap beverages faces a challenge with the quality of the incoming coconut sap sourced from farmers. The clarification of pivotal factors influencing the quality of coconut sap after harvesting is of paramount importance for fostering mutual benefit between the involved parties. This research focuses on assessing the quality and degradation of coconut sap during the post-harvest stage. It addresses the shortcomings in evaluating coconut sap quality and improper pick-up conditions. To improve these processes, various experiments were designed, including 1) preliminary experiments that explored microbial count, pH, and soluble solids in harvested coconut sap at varying intervals, and 2) the L9 Taguchi Orthogonal Array method. These approaches identify the optimal levels of factors such as cleaning method, storage temperature, and preservative type. By reducing the number of experiments, costs and time were minimized, 3) the 23 factorial design was implemented, reducing the levels of each factor while measuring coconut sap quality based on pH and total soluble solids (representing sweetness) at different post-harvest intervals. The results from the Taguchi method were then used to design the factorial method experiment. The analysis revealed crucial factors influencing coconut sap quality at the 10-h mark. Storage and transportation temperatures, along with the type of preservative, significantly impacted the pH value. However, the washing method and preservative type showed no statistically significant effect on Total Soluble Solids (TSS) value (p > 0.05). Recommendations include using tap water for container cleaning, opting for Payom wood as a preservative, and adhering to cold chain practices for transportation exceeding 4 h, with temperatures maintained below or equal to 10 °C . Swift sap collection within 4 h post-harvest, coupled with stringent temperature control during transportation (not exceeding 10 °C ), is advised to ensure optimal quality. Integrating pH with TSS values enhances comprehensive quality assessment, aligning with established best practices in coconut sap handling.
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Affiliation(s)
- Jintana Wiboonsirikul
- Division of Food Science and Technology, Faculty of Agricultural Technology, Phetchaburi, 76000, Thailand
| | - Pornthipa Ongkunaruk
- Department of Industrial Engineering, Faculty of Engineering, Kasetsart University, Bangkok, 10900, Thailand
| | - Piyarat Poonpan
- Department of Agro-Industrial Technology, Faculty of Agro-Industry, Kasetsart University, Bangkok, 10900, Thailand
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Saraiva A, Carrascosa C, Ramos F, Raheem D, Lopes M, Raposo A. Coconut Sugar: Chemical Analysis and Nutritional Profile; Health Impacts; Safety and Quality Control; Food Industry Applications. INTERNATIONAL JOURNAL OF ENVIRONMENTAL RESEARCH AND PUBLIC HEALTH 2023; 20:3671. [PMID: 36834366 PMCID: PMC9964017 DOI: 10.3390/ijerph20043671] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 01/06/2023] [Revised: 02/10/2023] [Accepted: 02/15/2023] [Indexed: 06/18/2023]
Abstract
Consumers often wish to substitute refined sugar with alternative sweeteners, such as coconut sugar, given growing interest in healthy eating and the public's negative perception of excess sugar intake. Coconut sugar is a healthier, sweetener option than the majority of other sugars that are commercially available. Sap is collected from trees to be transported, stored, and evaporated during processing, which are labor- and resource-intensive operations. Consequently, the cost of production is higher than it is for cane sugar. Given its high nutritional value and low glycemic index, people are willing to pay higher prices for it. However, one barrier is ignorance of its health benefits. This review examines and deals in-depth with the most significant features of coconut sugar chemical analyses to focus on several analytical methodologies given the increasing demand for naturally derived sweeteners in the last 10 years. A deeper understanding of the quality control, safety, health effects, nutritional profile, and sustainability issues corresponding to coconut sugar is necessary to effectively implement them in the food industry.
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Affiliation(s)
- Ariana Saraiva
- Department of Animal Pathology and Production, Bromatology and Food Technology, Faculty of Veterinary, Universidad de Las Palmas de Gran Canaria, Trasmontaña s/n, 35413 Arucas, Spain
| | - Conrado Carrascosa
- Department of Animal Pathology and Production, Bromatology and Food Technology, Faculty of Veterinary, Universidad de Las Palmas de Gran Canaria, Trasmontaña s/n, 35413 Arucas, Spain
| | - Fernando Ramos
- Faculty of Pharmacy, University of Coimbra, Azinhaga de Santa Comba, 3000-548 Coimbra, Portugal
- Associated Laboratory for Green Chemistry (LAQV) of the Network of Chemistry and Technology (REQUIMTE), Rua D. Manuel II, Apartado 55142, 4051-401 Porto, Portugal
| | - Dele Raheem
- Northern Institute for Environmental and Minority Law (NIEM), Arctic Centre, University of Lapland, 96101 Rovaniemi, Finland
| | - Maria Lopes
- Faculty of Pharmacy, University of Coimbra, Azinhaga de Santa Comba, 3000-548 Coimbra, Portugal
- Associated Laboratory for Green Chemistry (LAQV) of the Network of Chemistry and Technology (REQUIMTE), Rua D. Manuel II, Apartado 55142, 4051-401 Porto, Portugal
| | - António Raposo
- CBIOS (Research Center for Biosciences and Health Technologies), Universidade Lusófona de Humanidades e Tecnologias, Campo Grande 376, 1749-024 Lisboa, Portugal
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Djeni TN, Keisam S, Kouame KH, Assohoun-Djeni CN, Ake FDM, Amoikon LST, Tuikhar N, Labala RK, Dje MK, Jeyaram K. Dynamics of microbial populations and metabolites of fermenting saps throughout tapping process of ron and oil palm trees in Côte d'Ivoire. Front Microbiol 2022; 13:954917. [PMID: 36386638 PMCID: PMC9660251 DOI: 10.3389/fmicb.2022.954917] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/27/2022] [Accepted: 10/14/2022] [Indexed: 09/11/2023] Open
Abstract
Palm wine fermentation is a complex microbial process that evolves with tapping times. The dynamics in microbiota and metabolites throughout palm wine tapping days is still not established, which are critical for the distinctive characteristics of palm wine taste and quality, and thus the mastery of the daily quality fluctuation during tapping. We analyzed the changes in microbial community structure by amplicon sequencing of bacterial 16S rRNA gene and fungal internal transcribed spacer (ITS) region, and metabolite profile changes using mass spectrometry in palm wine collected over 25-30 days tapping of ron (Borassus aethiopum) and oil palms (Elaeis guineensis) from Côte d'Ivoire. The stage-wise collected palm wine samples showed distinct changes in microbial diversity and pH, supporting microbial community dynamics during palm wine tapping. Results highlighted the dominance of Saccharomyces cerevisiae in early stages and the emergence of non-Saccharomyces yeasts, particularly Hanseniaspora spp. in the later stages of oil palm wine tapping, vice versa in the case of ron palm wine tapping, with a unique presence of Saccharomycodes in the later stages (15-30 days). Fructophilic lactic acid bacteria (FLAB), mainly Fructobacillus and Leuconostoc, encountered in both types of palm wine tapping showed a decline at later stages of oil palm wine tapping. In this type of palm wine, acetic acid bacteria with genera Acetobacter and Glucanoacetobacter, by surpassing Lactobacillus in the last stage become dominant, whereas Lactobacillus remained dominant in ron palm wine throughout tapping days. The decline in the relative abundance of gevotroline and essential amino acids during the later stages of palm wine tapping (15-25 days) supports the difference in the health benefits of the palm wine obtained from different days of tapping, indicating that early stages of tapping is more nutritional and healthy than the later stages. The microbial dynamics may be a potential indicator of metabolite changes during palm sap fermentation, thus contributing to establish particular features of palm wines in different stages of tapping. This understanding of microbial ecology and chemical composition changes during palm wine tapping can be used as biomarkers to assess palm wine's quality and help to design an optimum starter culture.
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Affiliation(s)
- Theodore N. Djeni
- Laboratoire de Biotechnologie et Microbiologie des Aliments, Unité de Formation et de Recherche en Sciences et Technologie des Aliments (UFR-STA), Université Nangui Abrogoua, Abidjan, Côte d'Ivoire
- Microbial Resources Division, Institute of Bioresources and Sustainable Development (IBSD), Takyelpat Institutional Area, Imphal, Manipur, India
| | - Santosh Keisam
- Microbial Resources Division, Institute of Bioresources and Sustainable Development (IBSD), Takyelpat Institutional Area, Imphal, Manipur, India
| | - Karen H. Kouame
- Laboratoire de Biotechnologie et Microbiologie des Aliments, Unité de Formation et de Recherche en Sciences et Technologie des Aliments (UFR-STA), Université Nangui Abrogoua, Abidjan, Côte d'Ivoire
| | | | - Francine D. M. Ake
- Laboratoire de Biotechnologie et Microbiologie des Aliments, Unité de Formation et de Recherche en Sciences et Technologie des Aliments (UFR-STA), Université Nangui Abrogoua, Abidjan, Côte d'Ivoire
| | - Laurent S. T. Amoikon
- Laboratoire de Biotechnologie et Microbiologie des Aliments, Unité de Formation et de Recherche en Sciences et Technologie des Aliments (UFR-STA), Université Nangui Abrogoua, Abidjan, Côte d'Ivoire
| | - Ngangyola Tuikhar
- Microbial Resources Division, Institute of Bioresources and Sustainable Development (IBSD), Takyelpat Institutional Area, Imphal, Manipur, India
| | - Rajendra K. Labala
- Microbial Resources Division, Institute of Bioresources and Sustainable Development (IBSD), Takyelpat Institutional Area, Imphal, Manipur, India
| | - Marcellin K. Dje
- Laboratoire de Biotechnologie et Microbiologie des Aliments, Unité de Formation et de Recherche en Sciences et Technologie des Aliments (UFR-STA), Université Nangui Abrogoua, Abidjan, Côte d'Ivoire
| | - Kumaraswamy Jeyaram
- Microbial Resources Division, Institute of Bioresources and Sustainable Development (IBSD), Takyelpat Institutional Area, Imphal, Manipur, India
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Sarma C, Mummaleti G, Sivanandham V, Kalakandan S, Rawson A, Anandharaj A. Anthology of palm sap: The global status, nutritional composition, health benefits & value added products. Trends Food Sci Technol 2022. [DOI: 10.1016/j.tifs.2021.12.002] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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Sarma C, Mummaleti G, Kalakandan SK, Thamburaj S. Effect of hurdle preservation on quality attributes of Palmyra sap (
Borassus flabellifer
) for shelf‐life extension. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15978] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Chayanika Sarma
- Department of Food Biotechnology Indian Institute of Food Processing Technology (IIFPT) Thanjavur India
- Bharathidasan University Tiruchirappalli India
| | - Gopinath Mummaleti
- Department of Food Biotechnology Indian Institute of Food Processing Technology (IIFPT) Thanjavur India
| | - Suresh Kumar Kalakandan
- Department of Food Biotechnology Indian Institute of Food Processing Technology (IIFPT) Thanjavur India
| | - Suman Thamburaj
- Department of Food Biotechnology Indian Institute of Food Processing Technology (IIFPT) Thanjavur India
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Limtong S, Am-In S, Kaewwichian R, Kaewkrajay C, Jindamorakot S. Exploration of yeast communities in fresh coconut, palmyra, and nipa palm saps and ethanol-fermenting ability of isolated yeasts. Antonie van Leeuwenhoek 2020; 113:2077-2095. [PMID: 33079277 DOI: 10.1007/s10482-020-01479-2] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/02/2020] [Accepted: 10/02/2020] [Indexed: 02/02/2023]
Abstract
This study aimed to explore communities and the ethanol-fermenting ability of yeasts in fresh coconut, palmyra, and nipa palm saps. From the 90 samples of coconut, palmyra, and nipa palm saps, 204 yeast isolates were isolated and identified as 15 species in the phylum Ascomycota and a species (one strain) in Basidiomycota. Saccharomyces cerevisiae, Hanseniaspora guilliermondii, and Lachancea thermotolerans were found in the saps of all three palm species. Candida tropicalis and Pichia kudriavzevii were obtained from the coconut and palmyra palm saps, Hanseniaspora vineae, Lachancea fermentati, and Pichia manshurica were present in the coconut and nipa palm saps, whereas Torulaspora delbrueckii was found in the palmyra and nipa palm saps. The species with the highest occurrence in the saps of coconut, palmyra, and nipa palms was S. cerevisiae with 76.67%, 86.70%, and 100% frequency of occurrence, respectively. Using principal coordinates analysis for ordination, no marked difference was observed in the yeast communities from the saps of the three palm species. A total of 199 isolates were found to possess ethanol-fermentation ability when cultivated using shake flask in 160 g/L of glucose medium at 28°C for 48 h. Lachancea fermentati YSP-383, isolated from nipa palm sap, produced the highest amount of ethanol (76.74 g/L). Twenty-six isolates of Candida sanyaensis (1), C. tropicalis (1), H. guilliermondii (7), L. fermentati (8), L. thermotolerans (1), Pichia kudriavzevii (2), and S. cerevisiae (6) produced high amounts of ethanol ranging from 69.57 to 76.74 g/L. The result demonstrated that yeasts in the palm saps could play roles in the natural fermentation of palm saps.
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Affiliation(s)
- Savitree Limtong
- Department of Microbiology, Faculty of Science, Kasetsart University, Bangkok, 10900, Thailand.
- Academy of Science, Royal Society of Thailand, Bangkok, 10300, Thailand.
| | - Somjit Am-In
- National Center for Genetic Engineering and Biotechnology (BIOTEC), National Science and Technology Development Agency (NSTDA), Pathum Thani, 12120, Thailand
| | - Rungluk Kaewwichian
- Microbiology Program, Department of Science, Faculty of Science and Technology, Bansomdejchaopraya Rajabhat University, Bangkok, 10600, Thailand
| | - Chutima Kaewkrajay
- Division of Microbiology, Faculty of Science and Technology, Phranakhon Si Ayutthaya Rajabhat University, Phranakhon Si Ayutthaya, 13000, Thailand
| | - Sasitorn Jindamorakot
- National Center for Genetic Engineering and Biotechnology (BIOTEC), National Science and Technology Development Agency (NSTDA), Pathum Thani, 12120, Thailand
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