Description
Book SynopsisCoconut water, a naturally-canned tropical beverage, has been gaining popularity in recent years and has drawn the attention world over as a natural and nutritional wellness beverage. The research published thus far on coconut water has mainly focused on its specific uses, biochemical composition and health benefits as well as processing and preservation techniques and has been published mostly in journal articles. Only a few books covering a wide spectrum of coconut water for health and wellness are currently available. This work offers a comprehensive and fully updated overview of coconut water from processing techniques to value addition to safety to nutritional benefits and beyond.
Coconut Water: Processing, Distribution & Nutritional Benefits provides in-depth details on all of the major processing techniques required to produce and maintain a quality product free of contamination and adulteration. The book covers the standards of coconut water production and distribution in various countries enabling the processors and exporters to manufacture and export for better revenue realization. The book also provides details of patents related to coconut water granted to researchers. Another important aspect of this work is comprehensive coverage on the various nutritional and health benefits of coconut water consumption as well as on the value addition (traditional and innovative products). In markets across the world, consumers of all ages have been turning to coconut water for its taste and nutritional benefits. This book will provide researchers, processors and exporters the comprehensive information needed to produce and market quality, nutritional coconut water for consumers.
Table of ContentsChapter 1 Introduction
1.1 Introduction
1.2 Stages of Development of Coconut Fruit
1.3 Harvesting and Handling of Coconut Fruit
Chapter 2.Global Scenario of Coconut and Coconut Water
2.1 Global Market for Coconut Water Concentrate
2.2 Global Market for Packaged Coconut Water
2.3 Global Market for Organic Coconut Water
2.4 Coconut Water to Reduce Sugar in Fruit Juices
2.5 Country-wise Trend in Coconut Water Use
Brazil
United States of America
Europe
The United Kingdom
France
Spain
Germany
Italy
The Netherlands
Chapter 3 Tender Coconut Varieties
3.1 The Philippines
3.1.1 Makapuno Coconut
3.2 Thailand
3.2.1 The Aromatic Coconut
3.2.2 Nam Hom Coconut
3.2.3 Kelapa Pandan Wangi
3.3 Sri Lanka
3.3.1 The King Coconut
3.4 Indonesia
3.4.1 Wulung Coconut
3.4.2 Kebumen Entog Dwarf Coconut
3.5 India
3.5.1 Gangabondam Green Dwarf
3.5.2 Chowghat Orange Dwarf
3.5.3 Chowghat Green Dwarf
3.5.4 Kalparaksha
3.6 Malaysia
3.6.1 Malayan Dwarf Coconuts
3.7. Vietnam
3.7.1 Sap Coconut
3.8 Other Special Varieties/Preparations
3.8.1 Curd Coconut (CC)
3.8.2 Burnt Fruit/Roasted Coconut
3.8.3 Coconut in Bali
Chapter 4 Composition, Properties and Reactions of Coconut Water
4.1 Composition
4.1.1 Amino Acids
4.1.2 Antimicrobial Peptides
4.1.3 Aromatic Compounds
4.1.4 Carbohydrates
4.1.5 Enzymes
4.1.6 Fat
4.1.7 Ketones
4.1.8 Electrolytes
4.1.9 Fluoride
4.1.10 Phytohormones
Auxin
Cytokinins
4.1.11 Polyphenols
4.1.12 Proteins
4.1.13 Sugars
4.1.14 Vitamins
4.1.15 Sulfites
4.1.16 Total Soluble Solids (TSS)
4.2 Properties and Reactions of Coconut Water
4.2.1 Flavour
4.2.2 Rancidity
4.2.3 Turbidity
4.2.4 Appearance/Colour
4.2.5 pH and acidity
pH
Acidity
4.2.6 Nucleic Acids, RNA
4.2.7 Instrumental Methods of Analysis
Chapter 5 Processing of Coconut Water
5.1 Thermal Processing of Coconut Water
5.1.1 Microwave Processing of Coconut Water 5.1.2 Ohmic Heating
5.1.3 Pressure-Assisted Thermal Processing of Coconut Water
5.1.4 Spray Drying of Coconut Water
5.1.5 German Technology for Coconut Water Concentrate
5.1.6 Ultra-High Temperature Processing
5.1.7 Pasteurization of Coconut Water
5.2 Non-thermal Methods of Processing
5.2.1 Membrane Techniques in Coconut Water Processing
5.2.2 High Pressure Processing
5.2.3 Plasma Processing or Cold Plasma Processing
5.2.4 High Voltage Atmospheric Pressure Cold Plasma
5.2.5 Ultra Violet Irradiation
5.2.6 Ultrasound Processing
5.2.7 Ozonation
5.2.8 Pulsed Electric Field (Electroporation)
5.2.9 Pulsed Light Treatment
5.2.10 High Pressure Carbon Dioxide Processing
5.3 Other methods of Processing
5.3.1 Freeze Drying of Coconut Water
5.3.2 Hurdle Technology
5.3.3 Reverse Osmosis Processing
5.3.4 Carbonation of Coconut Water
5.3.5 Cold Sterilisation of Coconut Water
5.3.6 High Current Impulse Generator Treatment
5.3.7 Irradiation
5.3.8 Upgradation and Preservation of Mature Coconut Water (RRL Technology)
5.4 Minimal Processing of Tender Coconuts
5.5 Machineries used in Coconut Water
5.5.1 Tender nut Punch cum Splitter
5.5.2 Tender nut Trimming Machines
5.5.3 Cut Opening of Coconuts
5.5.4 De-husking Machines for Mature nuts
5.6 Thermophysical Properties of Coconut Water in Relation to Processing
Chapter 6 Packing, Storage and Transport of Coconut Water
6.1 Packaging/ Bottling of Coconut Water
6.2 Packaged Tender Coconut Water
6.3 Storing of Fruits for Tender Coconut Water
6.3.1 Storing Coconut Fruits
6.3.2 Storage of Coconut Water
6.3.2.1 Storage of Tender Coconut Water
6.3.2.2 Storage of Mature Coconut Water
6.3.2.3 Storage Temperature of Coconut Water
6.3.3 Use of Additives and Shelf- life
6.3.3.1 Ascorbic Acid (Vitamin C)
6.3.3.2 Sodium Metabisulphite (SMB)
6.3.3.3 Nisin
6.3.3.4 Other Additives
6.3.4 Pink Discolouration of Coconut Water
6.4 Transporting Coconut Water
6.5 Trading of Tender Coconut Water
Chapter 7 Standards of Coconut Water
7.1 The Codex Alimentarius Standard
7.2 Guyana National Bureau of Standards
7.3 European Fruit Juice Association
7.4 Jamaican Standard
7.5 Indian Standard
7.6 Philippine National Standard (PNS)
7.7 The CARICOM Regional Code of Practice for Packaged Natural Coconut Water
7.8 Thai Standard
Chapter 8 Value addition in Coconut Water
8.1 Value added Products from Coconut Water
8.1.1 Coconut Water Beverages
8.1.2 Blended Beverages
8.1.3 Coconut Water as Rehydration Drink
8.1.4 Coconut Water as Sports Drink
8.1.5 Use of Coconut Water in Plant Biotechnology
8.1.6 Use of Coconut Water in Animal Biotechnology
8.1.7 Use of Powdered Coconut Water
8.1.8 Use of Coconut Water as a Biocatalyst
8.1.9 Coconut Water and Bio Products
8.1.10 Nata de coco from Mature Coconut Water
8.1.10.1 Properties of Nata de coco
8.1.10.2 Preparation Nata de coco
8.1.10.3 Drying of Nata de coco
8.1.10.4 Uses of Nata de coco
a. Use in food
b. Non-food uses
c. Use in health aspects
d. Use in Mask Preparation
8.1.11 Coconut Water Vinegar
8.1.11.1 Preparation of Coconut Vinegar
8.1.11.2 Quality Aspects
8.1.11.3 Uses of Coconut Water Vinegar
8.1.11.4 Health Benefits of Coconut Water Vinegar
8.1.11.5 Standards of Coconut Water Vinegar
A. Sri Lanka Standard for Coconut Water Vinegar
B. Philippine Food and Drug Administration recommended the Standard for Vinegar
8.1.11.6 Chinese Patent and Coconut Water Vinegar
8.2 Innovative Valued Added Products of Coconut Water
8.2.1 Coconut Lassi (Tender Coconut Beverage)
8.2.2 Coconut Honey (MCW Concentrate)
8.2.3 Coconut Spread from MCW Concentrate
8.2.4 Coconut Soufflé
8.2.5 Coconut Water Concentrate Powder
8.2.6 Freeze-Concentrated CW
8.2.7 Coconut Water Yoghurt
8.2.8 Coconut Sugar
8.2.9 Coconut Wine
8.2.10 Exopolysaccharides
8.2.11 Docosahexaenoic Acid
8.2.12 Probiotics and Coconut Water
8.2.13 Coconut Water Kefir
8.2.14 Coconut Water and Gama- Aminobutyric Acid
8.2.15 Microencapsulation of Coconut Water
8.2.16 Succinic Acid
8.2.17 Bacterial Cellulose
8.2.18 Carbon Dots
8.2.19 Mannosylerythritol Lipids
8.2.20 Dihydropyrimidinone
8.2.21 Coconut Water and Nanotechnology
8.2.22 Coconut Water and Protein Foods
8.2.23 Endophytic Bacteria
8.2.24 Protein
8.2.25 Coconut Water Solids
8.2.26 As Anti-corrosion
8.2.27 Coconut Water Coating
8.2.28 Snow Ball Tender Nut
Chapter 9 Health Benefits of Coconut Water
9.1 Diabetes and Coconut Water
9.2 Glycemic Index of Coconut Sugar
9.3 Cardioprotective Activity of Coconut Water
9.4 Alzheimer's Disease
9.5 Coconut Water and Antioxidant
9.6 Anti-microbial Property of Coconut Water
9.7 Anticancer Effect of Coconut Water
9.8 Anti-inflammatory Effect of Coconut Water
9.9 Antidepressant Effect of Coconut Water
9.10 Blood Pressure and Coconut Water
9.11 Antihypertensive Effect of Coconut Water
9.12 Hepatoprotective Effect of Coconut Water
9.13 Coconut Water for treating Glaucoma and Cataract
9.14 Renal Protective Activity of Coconut Water
9.15 Osteoporosis and Coconut Water
9.16 Coconut Water and Reproductive Functions
9.17 Diarrhea and Coconut Water
9.18 Drug Toxicity and Coconut Water
9.19 Nicotine Toxicity and Coconut Water
9.20 Skin Care and Coconut Water
9.21 Coconut Water and Heavy Metal Toxicity Management
a. Lead (Pb)
b. Cadmium (Cd)
c. Mercury (Hg)
9.22 Hyperprolactinemia and Coconut Water
9.23 Hypoglycemic Effect of Coconut Water
9.24 Wound Healing and Coconut Water
9.25 Hypovolemic Shock and Coconut Water
9.26 Sickle Cell Disease and Coconut Water
9.27 Peritoneal Lavage and Coconut Water
9.28 Intra Venous use of Coconut Water
9.29 Hypokalemia, Hyperkalemia and Coconut Water
Hypokalemia
Hyperkalemia
9.30 Management of Cholera using Coconut Water
9.31 Dengue Fever and Coconut Water
9.32 Coconut Water in Dental Care
9.33 Other Health Benefits of Coconut Water
Alcohol treatment
Antiulcer
Heat stress
Haemostasis
Coconut Water and Hemoglobin
Chapter 10 Contamination and Adulteration of Coconut Water
10.1 Contamination of Coconut Water
10.1.1 Microbial Contamination
10.1.2 Heavy Metal Contamination
10.1.3 Contamination by Pesticides
10.2 Adulteration of Coconut Water
11 Patents Granted on Coconut Water
11.1 Coconut Water
11.2 Nata de coco
11.3 Coconut Water Vinegar
11.4 Machineries in Coconut Water Industry
12 Coconut Water- The Way Forward
Index
References
