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Agro‐industrial residues, such as surplus fruits and vegetables are increasingly recognized as valuable sources for isolating bacterial strains capable of efficiently producing bacterial nanocellulose (BNC). This study presents a novel approach to BNC production using Komagataeibacter intermedius SB 110 isolated from rotten pineapple, cultivated in a sustainable medium of coconut water enriched with 5% sucrose and 0.5% pineapple peel extract. By leveraging agricultural waste, this method accelerates BNC biosynthesis to less than 7 days and achieves a yield of 5.563 g/L over 14 days, a 1.58‐fold increase compared with traditional media. The BNCs were primarily composed of cellulose type I, with minor cellulose type II, ultrafine fiber sizes (58.3 to 84.98 nm) and a high crystallinity index (60.81% to 78.34%), indicating superior structural quality. This innovative process not only demonstrates the potential of using low‐cost, sustainable substrates for high‐yield BNC production but also significantly enhances both the efficiency and scalability of the production process, setting a new standard over existing methods. [ABSTRACT FROM AUTHOR]

The rising demand for freshly cut agricultural produce like bananas, apples, pears, potatoes, and roots due to health concerns and modern lifestyles has heightened awareness of their susceptibility to browning, which diminishes their appeal and contributes to food waste. The present study explored the efficacy of natural anti‐browning agents in prolonging the quality and shelf‐life of freshly cut green banana slices. The bananas underwent treatment with normal water (NW), lemon juice (LJ), and coconut water (CW), and the changes in physicochemical properties, such as browning intensity, color, firmness, total soluble solid (TSS), total phenolic content (TPC), total flavonoid content (TFC), and also microbial attributes, were evaluated during their storage at 4 ± 1°C for 12 days. The results demonstrated significant enhancements in treated samples compared to untreated ones. While normal water and lemon juice‐treated banana slices exhibited visual browning during storage, coconut water immersion proved superior in maintaining visual appeal, whiteness, and lightness while delaying yellowing and browning. Coconut water‐treated samples also displayed firmer texture (0.75 kg), lower TSS (5.67 °Brix), and reduced weight loss (9.14%) after 12 days, in contrast to samples subjected to lemon juice and normal water treatments which showed lesser texture (0.68 kg, 0.58 kg), higher TSS (5.87 °Brix, 6.10 °Brix), and greater weight loss (11.76%, 16.09%), respectively. Furthermore, coconut water‐treated samples retained higher levels of total phenols (392.67 mg GAE (gallic acid equivalent)/100 g FW (fresh weight), total flavonoids (55.67 mg QE (quercetin equivalent)/100 g FW), and 2,2‐diphenyl‐1‐picrylhydrazyl (DPPH) scavenging activity (38.68%). Coconut water treatment also significantly suppressed polyphenol oxidase (PPO) activity (14 U/g) compared to lemon juice (16 U/g) and normal water (26 U/g) treatments, and untreated samples (133 U/g) after 12 days. Additionally, microbial load remained within acceptable limits for all samples, with coconut water‐treated samples showing the lowest values. Thus, coconut water is a promising natural solution for inhibiting browning and preserving the quality of fresh‐cut green banana slices during storage. [ABSTRACT FROM AUTHOR]

Fruit juice concentration gains popularity due to the reduced shipping costs for concentrated products. However, the main drawback of the widely used thermal concentration process is the degradation of product's quality parameters. Lyophilization, or the freeze‐drying process, is applied to concentrate coconut water to demonstrate that the quality of the coconut water can improve even when a significant fraction of pure water is removed from it. The measurements of antioxidant activities, total phenolic content (TPC), pH, and titratable acidity are investigated to understand process efficiency without compromising the original quality of coconut water. Study applies first order kinetics to assess the coconut water's shelf‐life, using pH and Brix as critical parameters. Results suggest that Brix, TPC, antioxidant activity (AAO), total dissolved solids (TDS), and potassium increase with increase in lyophilization time, where pH remains the same. The shelf‐life of concentrated product increases to double that of raw coconut water. Practical applications: Coconut water has very large worldwide demand as health drink across all ages and all societies, particularly has great demand in sport/health sectors. The raw coconut is inconvenient to transport long distances because of its bulky volume. Further, coconut grows in a very limited area, it needs to travel long distance to reach customers across globe. So business with packed concentrated coconut water would be profitable for food industries. There is no study that has proven that concentrated coconut water through non‐thermal processes can actually improve its shelf‐life drastically. This study suggests that Brix, TPC, AAO, total dissolved solids, and potassium ions were concentrated with the increase in lyophilization time, where pH remains same due to an undisturbed natural buffering system. Non‐thermal freeze‐drying techniques proved that non‐thermal treatment like polymeric/ceramic membrane treatment would be beneficial for industry to sell packed coconut water without adding preservatives. [ABSTRACT FROM AUTHOR]

In this research work, bacterial cellulose was produced from the fermentation of coconut water and incubated for 4, 5, and 6 days. The bacterial cellulose membrane was utilized as immobilized silver nanoparticles (AgNPs). A green photocatalyst membrane was prepared by reducing silver ions in the bacterial cellulose matrix structure using local fruit extracts, tomatoes, Citrus hystrix fruit, and mangosteen peel as a reducing agent. The composite was dried in the oven to obtain a more durable fixed structure. The properties of produced bacterial cellulose were determined by measuring the thickness, water retention capacity (WRC), cellulose content, and swelling. The functional group and crystallinity index of bacterial cellulose were observed by FTIR and XRD instrument analysis. The SEM EDX analysis confirms that the silver ions were successfully reduced in the BC matrix, and the UV–Vis spectrum showed that the composite membrane has the ability to degrade the methylene blue solution under sunlight irradiation. The maximum degradation efficiency of the composite membrane against 5 ppm methylene blue solution was achieved by the composite membrane reduced by tomatoes, with a value of 93%. This result proved that the composite membrane produced in this research has excellent capabilities as a green photocatalyst for degrading wastewater containing dye pollutants. [ABSTRACT FROM AUTHOR]

Tender coconut water (TCW) processing has been a challenge and is often accompanied by challenges such as beneficial bioactive compound deterioration and enzymatic and non‐enzymatic browning initiation. Fresh TCW was treated with a combination of pressure (350–550 MPa) and treatment time (3–7 min). This study unveiled the potency of high‐pressure processing (HPP) in reducing undesirable enzyme activity, such as polyphenol oxidase (PPO) and peroxidase (POD) activity in TCW by up to 36.472% and 30.606%, respectively. The maximum loss of vitamin C was reported to be 7.84% at 550 MPa/7 min compared to the untreated one, which is very acceptable in terms of quality retention. The total phenolic content and antioxidant activities were well retained and increased in the HPP‐treated TCW samples. Similarly, the total and reducing sugar reduction was within 20%–25%. The findings of this investigation demonstrated the effectiveness of high‐pressure processing in preserving quality and reducing the activity of enzymes that cause deterioration in TCW. Moreover, the aerobic plate count (APC) and yeast and mold count (YM) were decreased significantly (p < 0.05) after 450 MPa/5 min treatment. Practical applications: Over the years, the food industry has been facing a consistent challenge in perishable product processing (juices, milk, meat, etc.) to extend its shelf‐life while keeping its nutritional and sensory properties intact. This study presented a significant insight into TCW processing regarding enzyme, microbial inactivation, and nutritional property preservation using HPP technology. Moreover, from a quality perspective, this work enables the HPP‐treated TCW to be as close to a fresh one without any preservative addition. HPP technique is believed to appeal to industries that seek a green alternative technique to thermal processing (which makes processed foods unacceptable among consumers) to produce minimally treated foods on a commercial scale. [ABSTRACT FROM AUTHOR]

Nata de coco produced via coconut water fermentation using Acetobacter xylinum was directly applied to remove metal cations in aqueous solutions without any further chemical modification. Bacterial cellulose, contributing just 0.8 wt % to nata de coco, were randomly distributed and interconnected, yielding a three‐dimensional framework with high crystallinity and porosity. Due to these characteristics and the abundant presence of electron‐rich hydroxyl groups, unmodified bacterial cellulose in nata de coco exhibited a strong affinity to metal cations in water. The adsorption efficiency of nata de coco can be significantly improved to ∼30 and ∼45 mg g−1 for Pb2+ and Fe3+, respectively, by decreasing its size by grinding to decrease its size. Notably, nata de coco can adsorb multiple cations and the uptakes were almost similar for a 100‐fold scaled‐up adsorption volume. [ABSTRACT FROM AUTHOR]

Fruit beverages blends have been consumed for the balance between nutrients and flavor. The coconut water to replace water is a more natural solution and an option for blending in the fruit beverages. The present study aimed to develop fruit beverages using coconut water as a base, guava, watermelon, and was added apple juice as natural sweetener. Experimental design was used for the development of beverages, considering a factorial design 22, followed by the physicochemical and sensory analysis. The guava fruit was highlighted on antioxidant capacity results compared with the watermelon fruit, in the 2,2‐diphenyl‐1‐picrylhydrazyl (86.0 ± 2.5 and 11.7 ± 4.5% of reduction, respectively) and in the 2,2′‐azino‐bis(3‐ethylbenzothiazoline‐6‐sulfonic acid) (31.7 ± 0.0 μmol trolox/g 12.8 ± 1.6 μmol trolox/g, respectively). The physicochemical results of the blends revealed that the beverages with guava (0.5 ± 0.0%) are more acidic than those with watermelon (0.2 ± 0.0%), indicating the impact of the intrinsic characteristics of each fruit in the final composition. According to the results of the sensory analysis and response surface methodology, verified the potential optimized formulas contain in their composition 40 g of fruit, 30 g of coconut water, and 30 g of apple juice per 100 mL of beverage, this composition affected the sensory acceptance of the beverages. Our findings indicated the fruit beverages with coconut water have functional attributes, sensory acceptance and can be used as one more option for beverages category. [ABSTRACT FROM AUTHOR]

BACKGROUND: Coconut water has grown in popularity among people as a ready‐to‐drink healthy beverage. Nevertheless, its future export expansion is restricted by high operating costs as large volumes of coconut water have to be handled during exporting and for its storage. Besides, large coconut water volumes also consume high energy during the pasteurization/sterilization process. Thus, in this work, we evaluated the potential of employing polymeric membranes for the concentration of coconut water at room temperature via either a pressure‐driven or osmotically driven process. RESULTS: Our results indicated that the membrane that was tested under reverse osmosis (RO) mode at 25 bar could significantly concentrate coconut water by reducing its original volume by up to half, with negligible loss of ions/minerals. Upon completion of the RO process, Brix and conductivity of the coconut water were increased by 90% and 61.4%, respectively. As a comparison, the membrane tested under pressure‐retarded osmosis (PRO) mode was only able to reduce the volume of coconut water by ~12%. Although coconut water concentration via PRO operation does not require an external driving force, this process suffers from several significant drawbacks, including reverse draw solute flux and the requirement for draw solution generation. CONCLUSION: Based on the results obtained, it can be concluded that the RO membrane process is still the most reliable and practical method of concentrating fruit juice, and its performance could be further enhanced using a high‐flux polymeric membrane or through process optimization. © 2023 Society of Chemical Industry (SCI). [ABSTRACT FROM AUTHOR]

Waste accumulation is a grave concern and becoming a transboundary challenge for environment. During Covid‐19 pandemic, diverse type of waste were collected due to different practices employed in order to fight back the transmission rate of the virus. Covid‐19 was proved to be capricious catastrophe of this 20th century and even not completely eradicated from the world. The havoc created by this imperceptible quick witted, pleomorphic deadly virus can't be ignored. Though a number of vaccines have been developed by the scientists but there is a fear of getting this virus again in our life. Medical studies prove that immunity drinks will help to reduce its reoccurrences. Coconut water is widely used among all drinks available globally. Its massive consumption created an incalculable pile of green coconut shells around the different corners of the world. This practice generating enormous problem of space acquisition for the environment. Both the environment and public health will benefit from an evaluation of quantity of coconut waste that is being thrown and its potential to generate value added products. With this context, present article has been planned to study different aspects like, coconut waste generation, its biological properties and environmental hazards associated with its accumulation. Additionally, this review illustrates, green technologies for production of different value added products from coconut waste. [ABSTRACT FROM AUTHOR]

Continuous flow pulsed light (PL) system was designed and fabricated with a residence time of 3.5 s at a flow rate of 100 ml/min to study the effect on microbial quality of the fruit juice. The circuit was designed to deliver pulse energy between 12.6 and 756 J/cm2 with a flash lasted 360 μs at a frequency of three pulses per second. Tender coconut water, pineapple and orange juice was treated with different input voltage (500–1000 V) to the lamp, distance of the lamp exposed to the sample (5–15 cm) and treatment time (15–45 s) to reduce the population of aerobic plate count (APC), yeast and mold. Box–Behnken design (BBD) was used to optimize the PL process parameters. The process condition was optimized based on the microbial reduction rate. The optimized condition was input voltage of 1492, 1499, and 1486 V, distance of 7.6, 10.2, and 5.3 cm, and treatment time of 43 s (12 passes), 44 s (13 passes), and 45 s (13 passes) for tender coconut water, pineapple and orange juice, respectively at the target of five log reduction for APC and four log reduction for Y&M. These results recommend that a continuous flow PL system could improve the microbial safety of the fruit juice. PL is a nonthermal method for inactivating food microbes, extending food's shelf life. For industrial purposes, the batch system is virtually impossible. As a result, continuous flow systems for liquid foods can provide a better way to handle large volumes. The optimized setup was found to achieve a microbial death rate of at least 5 log CFU/ml, consistent with FDA guidelines for fruit juice. The BBD of response surface methodology helps in optimizing the process parameters such as input voltage of the lamp, distance of the PL lamp to treatment tube and treatment time. The resulting mathematical model provides the PL process conditions for designing the equipment for different fruit beverages to obtain microbiologically safe products. [ABSTRACT FROM AUTHOR]

Understanding the temperature profile of different packaging materials would be useful for selecting appropriate packaging material for in‐bottle pasteurization. The temperature profile of polypropylene, polyethylene (PE), and polyethylene terephthalate bottles was investigated using COMSOL Multiphysics software to understand the temperature–time correlation with thermal treatments. PE bottles exhibited the least temperature difference between cold and hot spots. Optimization of thermal treatment processing parameters such as temperature (80–95°C) and treatment time (5–15 min) for inactivation of enzymes, namely polyphenol oxidase (PPO) and peroxidase (POD), in tender coconut water (TCW) was performed to the extent its shelf life. The quality parameters of heat‐treated TCW such as pH, total soluble solids (TSS), titratable acidity (TA), turbidity, phenolic content, PPO, POD, and sensory evaluation were analyzed. The multiple linear regression models were developed for each quality parameter using a central composite design (CCD). The optimized treatment conditions were 84°C temperature and 5 min treatment time with the desirability of 0.926. The responses recorded were pH = 5.4, TSS = 5.52, turbidity = 7.1 NTU, TA = 0.06% of malic acid, relative PPO = 0.099, relative POD = 0.093, phenolic content = 44.712 mg gallic acid equivalent/L, and overall acceptability score = 8. Practical Applications: Understanding the temperature profile of different packaging materials during pasteurization or sterilization is imperative to select the suitable packaging material, and also it would be helpful for designing the heating system. Tender coconut water (TCW) is the most popular natural drink in Asian countries. However, the pasteurization conditions are yet to be optimized to preserve TCW without affecting its bioactive and functional components. The current practice followed for in‐bottle sterilization of TCW is polyethylene terephthalate (PET). This is due to PET being cheaper and readily available than other packaging materials. However, the quality of the TCW could affect PET due to improper heat distribution which can lead to damage of bioactive components. The present study has optimized the suitable pasteurization conditions and packaging material for bottling and marketing TCW. The findings of the present study will boost the market potential of the tender coconut processing industries. [ABSTRACT FROM AUTHOR]

Summary: This study investigated the carbon isotope ratio (¹³C/¹²C, δ13C in unit of parts per thousand or per mill, ‰) of different coconut water samples using elemental analysis isotope ratio mass spectrometry (EA‐IRMS) and combustion module cavity ring‐down spectroscopy (CM‐CRDS). Natural coconut water from young coconuts from 12 provinces in Thailand (n = 94), adulterated coconut water containing three sweeteners (sucrose, glucose and fructose) at different concentrations and eight brands of commercial coconut water were analysed. The δ13C of all samples were not significantly different (P > 0.05) between the EA‐IRMS and CM‐CRDS analyses. The natural coconut water (C3 plant) had δ13C ranging from −21.58‰ to −27.79‰ (mean −24.64 ± 0.91‰). Three sweeteners (C4 plant) contained δ13C between −11.46‰ to −13.16‰. The use of δ13C determination can detect adulteration of a singular extraneous sweetener (either glucose or sucrose) down to a level of 2% of adulteration. For the detected δ13C values of commercial products labelled as 'no added sugar', about 50% of products were adulterated. This study demonstrates that CM‐CRDS can be used as an alternative analytical platform to EA‐IRMS for detecting adulterated products, especially coconut water. [ABSTRACT FROM AUTHOR]

The demand for mature coconut water is growing tremendously in beverage industries due to its high salubrious value and potential healing properties. Many coconut processing industries that manufacture products such as coconut oil, coconut milk, and desiccated coconut generate a massive volume of unutilized mature coconut water. Thus, the discharged liquid waste of valuable food products causes severe environmental pollution. Therefore, there is a need to develop a strategy to treat the unused liquid discharge that can improve shelf‐life, natural freshness, flavor, aroma, and recovery of value‐added products. In the present investigation, mature coconut water (CW) was concentrated by a UV coupled hydrophilized polyamide (HPA) reverse osmosis (RO) membrane. Experiments were conducted by varying functional parameters like applied pressure and operating time on flux, percentage water recovery, and salt rejection. From experimental observations, the membrane was found to exhibit 62.50% water recovery and 86.35% salt rejection with a maximum water flux of 4.85 L/m2.h at an optimized feed pressure of 8 kg /cm2. Further research was carried out by passing the concentrate solution through a UV module at 254 nm to prevent bacterial contamination. Additionally, the physicochemical parameters were assessed, and sensory evaluation studies were conducted to explore the final product's properties. The concentrate and permeate CW shelf‐life was enhanced from 2 h to 30 days by refrigerating the samples at 4°C. Finally, the cost estimation of the designed system is provided to verify process scale‐up and commercialization feasibility. [ABSTRACT FROM AUTHOR]

A simple, efficient, and facile heterogeneous multi‐walled carbon nanotubes‐zirconia nanocomposite (MWCNTs‐ZrO2) has been synthesized using natural feedstock coconut juice (água‐de‐coco do Ceará). The synthesized catalyst was characterized by Fourier transform infrared spectroscopy, X‐ray diffraction, field emission scanning electron microscopy, and X‐ray photoelectron spectroscopy analysis. The heterogeneous nanocomposite has been used for one‐pot synthesis of various N‐heterocyclic compounds like pyrazoles, 1,2‐disubstituted benzimidazoles, 2‐arylbenzazoles, and 2,3‐dihydroquinazolin‐4(1H)‐ones under green reaction medium at room temperature. This novel method has several advantages, such as short reaction time, simple work‐up, excellent yield, and green reaction conditions. The catalyst was recycled up to four times without significant loss in catalytic activity. [ABSTRACT FROM AUTHOR]

Luminescent nanoparticles of Y2O3 doped with europium (Eu) and/or titanium (Ti) were synthesized using modified sol–gel routes. The crystalline cubic phase was confirmed using X‐ray powder diffraction (XRD). Particle morphology and size were evaluated using scanning and transmission electron microscopy. High‐resolution transmission electron microscopy showed that the synthesis method affected the average particle size and the Fourier transform of the images showed the lattice plane distances, indicating that the samples presented high crystallinity degree in accordance with the XRD pattern. The Ti valence was investigated using X‐ray absorption near edge spectroscopy and the tetravalent form was the dominant oxidizing state in the samples, mainly in Eu and Ti co‐doped Y2O3. Optical behaviour was investigated through X‐ray excited optical luminescence and photoluminescence under ultraviolet–visible (UV–vis) and vacuum ultraviolet (VUV) excitation. Results indicated that Eu3+ is the emitting centre in samples doped with only Eu and with both Eu and Ti with the 5D0→7F2 transition as the most intense, indicating Eu3+ in a noncentrosymmetric site. Finally, in the Eu,Ti‐doped Y2O3 system, Ti3+ (or TiIV) excitation was observed but no Ti emission was present, indicating a very efficient energy transfer process from Ti to Eu3+. These results can aid the development of efficient nanomaterials, activated using UV, VUV, or X‐rays. [ABSTRACT FROM AUTHOR]

This study was carried out to compare the antioxidant and nutritional properties of coconut (Cocos nucifera L.) sap with other natural sources of sugar such as sugar palm (Borassus flabellifer) and sugarcane (Saccharum officinarum L.). Coconut sap and juice from sugar palm and sugarcane were analyzed for proximate composition, pH and total soluble solid (TSS), color, sugar profile, vitamin profile, antioxidant properties (total phenolic contents, DPPH, FRAP, and ABTS), and mineral content. The results indicated that coconut sap possesses high DPPH (23.42%), FRAP (2.09 mM/ml), and ABTS (21.85%) compared with the juices. Coconut sap also had high vitamin C (116.19 µg/ml) and ash (0.27%) contents, especially in potassium (960.87 mg/L) and sodium (183.21 mg/L) which also indicating high content of minerals. These properties showed that coconut sap could be served as a potential healthier sugar source compared with sugar palm and sugarcane juices. [ABSTRACT FROM AUTHOR]

In recent years, considerable attention has been given to the plant‐mediated synthesis of nanoparticles because it is an eco‐friendly method compared to the synthesis by chemical route. This study aims to optimise the biosynthesis of zinc oxide nanoparticles (ZnO‐NPs) mediated by coconut water using response surface methodology (RSM). The effects of the individual variables (concentration of coconut water, temperature and time) and their interactions during the biosynthesis of ZnO‐NPs were determined by RSM employing Box–Behnken design. The variables selected were tested by a 17‐run experiment and quadratic model was used for the analysis of the results. The accuracy of the model was confirmed by the coefficient of determination (R2) value of 0.9968. The significance of the regression model was found to be high which is validated by the low probability value of P < 0.0001. The ZnO‐NPs thus synthesised was evaluated for its antimacrofouling activity against mollusks using in‐vitro foot‐adherence bioassay. The results demonstrated the potential of biosynthesised ZnO‐NPs in inhibiting fouling induced due to the test organisms. [ABSTRACT FROM AUTHOR]

This study compared the shelf life and quality of high‐pressure processing (HPP) and high‐temperature short time (HTST)‐treated coconut water at 4°C. HPP of 500 MPa (5 min) and HTST of 72°C (15 s) treatments could ensure microbial safety of coconut water during refrigerated storage of 25 and 15 days, respectively. At the end of 15 days of storage, loss of 51.54% amino acids and 32.37% protein, and retention of 65.0% total sugars, 64.51% ascorbic acid, and 74.34% total phenols were found in HTST group. More nutrient contents, 76.85% amino acids, 76.76% total protein, and 93.17% total phenols, were retained in HPP groups at the end of 25 days of storage. HPP‐treated fresh‐like product could provide an effective approach of extending shelf life of coconut water. [ABSTRACT FROM AUTHOR]

This Letter proposes the application of RF technology for the non-destructive detection of spoiled coconut at the pre-processing stage. Since the dielectric property of coconut water changes at different stages of coconut, the sensor measures the content of water inside a coconut sample non-destructively at 2.45 GHz. The sensor has been trained to determine the threshold water level between healthy and spoiled coconut which in turn can be used to sort the coconuts. The measurement results have been presented for different processing stages of coconut for different samples. Detecting coconut quality through dielectric sensing reveals some very impressive results and opens the doors for better consumption. [ABSTRACT FROM AUTHOR]

Background/aims: Successful replantation of an avulsed tooth depends on the regeneration of periodontal ligament (PDL) attachment which is affected by the transport medium, dry time, and storage time. Various storage media have been studied but the search for the optimum storage medium is still needed to determine the ideal material and storage time to maintain PDL cells. The aim of this study was to determine the ability of Custodiol® , coconut water (CW) from different stages of maturity, and propolis as storage media for avulsed teeth by evaluating the viability of PDL cells for different time intervals.Materials and Methods: PDL cultures were subjected to Cutodiol® , immature, half mature, and mature coconut water, and different concentrations of propolis in Dulbecco's Modified Eagles Medium (DMEM). Culture plates with the tested media were incubated for 1, 2, 6, 24, 48, 72, and 168 hour. PDL fibroblast cell viability was assessed by MTT assay.Results: CW showed significantly higher viability of cells than other groups at 6 hour with half mature CW being superior. Propolis at 6.25 mg/mL in DMEM resulted in 138% viable PDL and it was able to preserve PDL cells for up to 168 hour.Conclusions: Half mature and mature CW are superior storage media if replantation of avulsed teeth is within 6 hour. Propolis in DMEM could be a potential storage media for prolonged storage intervals up to 48 hour. [ABSTRACT FROM AUTHOR]

Background/aim: A newly developed powdered coconut water formulae (ACP-404) has been proposed to preserve periodontal ligament cell viability. The aim of this study was to investigate the periodontal healing of dog teeth replanted after storage in ACP-404 with 2 different osmolalities.Materials and Methods: Sixty teeth of 10 adult beagle dogs were extracted and randomly subjected to the following protocols: immediate replantation after extraction (positive control); dry conditions (negative control); and storage in ACP-404 I (G1), ACP-404 II (G2), in coconut water long shelf life (G3) or in pH-neutralized coconut water long shelf life (G4) for 50 minutes before replantation. The animals were euthanized 28 days post-operatively and processed for histomorphometric analysis using an optical microscope. The groups were subjected to histomorphometric analysis compared with immediate replantation and dry conditions. The data were statistically analysed using the Kruskal-Wallis test with post-analysis using Dunnett's test.Results: The normal periodontal area was significantly higher for the G1 than for the G2 and G3 groups (P < .001). The positive control group presented similar normal periodontal areas compared to the experimental groups, except for the G3 and negative control groups (P < .001). G1 presented the lowest level of external root replacement resorption compared to the other groups (P < .05). All storage solutions had similar periodontal conditions for repaired resorption areas, inflammatory root resorption, ankylosis and replacement resorption (P > .05).Conclusions: ACP-404 I (G1) was better overall and was able to preserve the normal periodontium and had less external root replacement resorption. [ABSTRACT FROM AUTHOR]

BACKGROUND Vinegar is widely used as a food additive, in food preparation and as a food supplement. This study compared the phenolic acid profiles and in vivo toxicities, and antioxidant and immunomodulatory effects of coconut, nipah and pineapple juice vinegars, which were respectively prepared via a two-step fermentation using Saccharomyces cerevisiae 7013 INRA and Acetobacter aceti vat Europeans. RESULTS Pineapple juice vinegar, which had the highest total phenolic acid content, also exhibited the greatest in vitro antioxidant capacity compared to coconut juice and nipah juice vinegars. Following acute and sub-chronic in vivo toxicity evaluation, no toxicity and mortality were evident and there were no significant differences in the serum biochemical profiles between mice administered the vinegars versus the control group. In the sub-chronic toxicity evaluation, the highest liver antioxidant levels were found in mice fed with pineapple juice vinegar, followed by coconut juice and nipah juice vinegars. However, compared to the pineapple juice and nipah juice vinegars, the mice fed with coconut juice vinegar, exhibited a higher population of CD4+ and CD8+ T-lymphocytes in the spleen, which was associated with greater levels of serum interleukin-2 and interferon-γ cytokines. CONCLUSIONS Overall, the data suggested that not all vinegar samples cause acute and sub-chronic toxicity in vivo. Moreover, the in vivo immunity and organ antioxidant levels were enhanced, to varying extents, by the phenolic acids present in the vinegars. The results obtained in this study provide appropriate guidelines for further in vivo bioactivity studies and pre-clinical assessments of vinegar consumption. © 2017 Society of Chemical Industry [ABSTRACT FROM AUTHOR]

Background/aim: Natural resources, such as coconut water, propolis, and egg whites, have been examined as possible storage media for avulsed teeth. However, there is a lack of research focused on the efficacy of these three products together compared with Hank's balanced salt solution and milk. The aim of this study was to evaluate the capacity of seven storage media to maintain the viability of human periodontal ligament fibroblasts (PDLFs).Material and Methods: PDLFs were kept at 5°C and 20°C, in skimmed milk (SMilk), whole milk (WMilk), recently prepared Hank's balanced salt solution (HBSS), Save-A-Tooth® system's HBSS (Save), natural coconut water (Coconut), Propolis, and egg white (Egg) for 3, 6, 24, 48, 72, 96, and 120 h, through the analysis of tetrazolium salt-based colorimetric (MTT) assay.Results: At 5°C, SMilk and WMilk were better than HBSS in maintaining cell viability, from 24 h onward. At 20°C, HBSS was the best storage medium at 96 and 120 h. At both temperatures, from 6 h onward, Coconut, Propolis and Egg were less effective than SMilk, WMilk, and HBSS. In general, the performance of Coconut, Propolis and Egg were not influenced by storage temperature. However, the lowest temperature undermined the effectiveness of HBSS from 24 h and favored SMilk and WMilk, from 96 and 48 h onward, respectively. Save and water were the worst storage media.Conclusion: SMilk was the best storage medium, followed by WMilk and HBSS. Coconut, Propolis, and Egg can be indicated for the conservation of PDLF up to 3 h. The lower temperature (5°C) undermined the effectiveness of HBSS and favored SMilk and WMilk. [ABSTRACT FROM AUTHOR]

Aim To investigate the ability of newly developed powdered coconut water formulas ( ACP) with different osmolarities to maintain the viability of periodontal ligament ( PDL) cells over time compared with other solutions. Methodology Dogs teeth were extracted and stored for two periods, 3 h or 24 h, in the following media: long-shelf life CW ( CW), pH-adjusted long-shelf life CW ( pH- CW) and powdered CW that was pH and osmolality adjusted ( ACP-404-I, 250 mOsm kg−1 H2O; pH 7.0; ACP-404- II, 372 mOsm kg−1 H2O; pH 7.0; ACP-404- III, 300 mOsm kg−1 H2O; pH 7.4). The positive control group (Pc) corresponded to immediate measurement after tooth extraction, and two negative controls (Nc) corresponded to 3 h and 24 h of dry time. PDL cells were extracted, and cell viability analysed by Trypan blue exclusion. Data were analysed statistically using two-way anova followed by the Tukey test and one-way anova followed by the Dunnett test ( P < 0.05). Results At 3 h and 24 h, ACP-404-I had a performance similar to those of ACP-404- II and pH- CW, with significantly higher ( P = 0.004) percentages of viable cells than ACP-404- III and CW. The positive control group had a significantly higher ( P = 0.002) percentage of viable cells than the negative control groups, CW and ACP-404- III, irrespective of the period evaluated. Conclusion Powdered coconut water formulas, ACP-404-I and ACP-404- II, preserved viability for up to 24 h. [ABSTRACT FROM AUTHOR]

ABSTRACT The melt rheology of polypropylene (PP) filled with fly ash (FA) before and after treatment with coconut water (CW) was studied for different concentration of the filler. The fly ash after coconut water treatment clearly showed additional peaks in the infrared (IR) spectra corresponding to the hydroxyl and carbonyl groups indicating good adsorption of CW on FA. The X-ray diffraction of melt compounded PP filled with CW-treated (CWT) FA showed large reduction of the main silica peak of FA and considerable broadening of Mullite and hematite peaks suggesting formation of fine particles by this treatment. Scanning electron microscopy (SEM) confirmed the drastic reduction of particle size in these composites. The melt rheological studies for these composites indicated considerable increase in viscosity at low filler loading for CW treated FA. The concentration dependence of melt viscosity did not follow any of the theoretical equations suggested in literature. Although, the behavior was similar to nanoparticle-filled polymers, there were some differences especially above the critical concentration of 4.5% by volume. The frequency dependence of storage and loss modulus indicated crossover point clearly, which was greatly affected by CW treatment. The Cole-Cole plots of real and imaginary part of melt viscosity brought out the broad distribution of relaxation time for the CW treated FA. The CW treated FA melt compounded with PP gave rise to nanocomposites with uniform dispersion. However, above 4.5% by volume, there appears to be agglomerate formation along with a thin interfacial layer, which assists the melt flow even at high filler loading. © 2016 Wiley Periodicals, Inc. J. Appl. Polym. Sci. 2016, 133, 43900. [ABSTRACT FROM AUTHOR]

Enhancement of antioxidant and starch hydrolase inhibitory properties of king coconut water when subjected to fermentation with the 'tea fungus' was evaluated. pH, colour, viscosity, ethanol content, antioxidant activity, total phenolic content, ferulic and p-coumaric acid contents and starch hydrolase inhibitory activities were analysed for 7 days in fermented and unfermented king coconut water samples. The fermented sample had a statistically significant decrease ( P < 0.05) in pH. Colour values indicated the fermented beverage to increase in 'yellowness' over time. A statistically significant increase in the total phenolic content and the antioxidant activity ( P < 0.05) was observed from day 1 onwards in the fermented sample. The starch hydrolase inhibitory activities in the fermented beverage had statistically significantly increased ( P < 0.05) by day 7. Overall, the study highlights an enhancement of the antioxidant and starch hydrolase inhibitory properties of king coconut water as a result of the kombucha-based fermentation. [ABSTRACT FROM AUTHOR]

Background Total or partial loss of tooth structure occured due to caries or trauma. The decayed or fractured tooth is restored with appropriate restorative materials. A range of restorative materials are available in the market today, but each of them has one or the other drawbacks, viz. color mismatch, variable wear resistance, and strength. Therefore, there has always been a quest to use a restorative material which has properties as close to natural tooth as possible. Extracted human teeth have been tried as restorative materials with good success rate, but their storage has been a problem due to change in physical properties. Aims and objectives To evaluate the changes in the mechanical properties of the extracted human teeth to be used as biological restoration upon storing them in different storage media and to compare their effectiveness. Material and methodology Five hundred and twenty extracted human teeth (samples) included in the study were equally distributed and randomly stored in different storage media (saline, artificial saliva, ORS, coconut water, and eye solution), and their mechanical properties were checked at different time intervals (7, 14, and 30 days) using universal testing machine and Vickers hardness test. Result and conclusion None of the storage media used in the study significantly altered mechanical properties of the stored extracted human teeth except the hardness which was substantially reduced after storing for 30 days. Of the 4 media tested, eye solution was found to be the best, while artificial saliva was found to be least effective as storage media. It was also concluded that storage time of the extracted teeth to be used as biological restorations should not exceed more than 3-4 weeks as beyond this time, mechanical properties namely hardness get altered significantly. [ABSTRACT FROM AUTHOR]

Bacterial cellulose (BC), biosynthesized by bacteria, is an attractive biomaterial for bone regeneration due to its biocompatibility and good mechanical properties. However, BC is devoid of inorganic elements which are necessary for formation of chemical bonds with bone. Incorporation of inorganic phases such as hydroxyapatite (HA) into BC matrix may enhance bone regeneration. The aim of this study was to develop BC as a matrix for HA deposition. Absorption capacity is a key to incorporate calcium ion into BC and induces HA deposition. To enhance its absorption capacity, BC was modified using citric acid. The results showed that the incorporation of carboxylate groups into BC via reaction with citric acid improved its absorption capacity. X-ray diffraction (XRD) patterns of the modified BC after soaking treatments showed HA deposition with diffractions attributed to low crystalline HA at 2 θ = 11.7 °; 26.2 °; 29.4 °; 32.0 °; 33.0 °; 34.2 °; and 46.6 °. Furthermore, energy dispersive spectroscopy ( EDS) analysis showed that the average Ca/P ratio was 1.12. [ABSTRACT FROM AUTHOR]

Some fine theologians, moreover, have not been believers (Ronald Hepburn, most famously), and the Western Biblical exegete Tomlinson most quotes is the stimulating post-Christian Bart Ehrman (who should be watched carefully, though, for the personally retributive glee with which he handles the Fundamentalist teaching he left behind!). A refreshing book, because here an anthropologist has not just written about Pacific Islander Christianity as we have been introduced to it since works by Friedegard Tomasetti ( I Traditionen und Christentum i 1976) and John Barker ( I Christianity in Oceania i 1990), but also thoughtfully engaged with Pacific Christian theologies. [Extracted from the article]

Aim There is no consensus regarding the ability of coconut water and soy milk to maintain long-term cell viability. This study investigated the ability of pH-adjusted coconut water and soy milk to maintain the viability of periodontal ligament cells over a short and a longer period and compared these abilities with those of other solutions. Methods Dog premolar teeth were extracted, dried for 30 min, and stored in the following media for 50 min or 24 h: long shelf-life whole milk (SWM), long shelf-life skim milk (SSM), Hank's Balanced Salt Solution (HBSS), soy milk (SM), and pH-adjusted coconut water (CW). The positive and two negative control groups corresponded to 0-min, 30-min (short-term), and 24-h (long-term) dry times, respectively. Cell viability was analyzed by trypan blue exclusion. Data were statistically analyzed using the Kruskal-Wallis test with post-analysis using the Dunn method. Results In the short-term experiment, the SSM resulted in significantly lower cell viability than SM and CW. At 24 h, SM and CW resulted in higher viability than HBSS and SSM and in comparable performance with the positive control group. Cell viability decreased over time, except in SM and CW. Conclusions Soy milk and pH-adjusted coconut water showed promising results as storage solutions for avulsed teeth, preserving the viability for up to 24 h. [ABSTRACT FROM AUTHOR]

Background/Aim The aim of this study was to evaluate the cytotoxicity of soy milk compared with several other storage media [coconut water, Hank′s Balanced Salt Solution ( HBSS) and whole milk], assessed through a multiparametric analysis employing 3 T3 cells. Materials and methods Plates containing confluent 3 T3 fibroblasts were exposed to the various media for 24 h, at 37°C with 5% CO2, and cell viability was evaluated by a multiparametric assay assessing sequentially, on the same cells, mitochondrial activity ( XTT), membrane integrity (neutral red test) and total cell density (crystal violet dye exclusion test). Results from each test were compared by two-way analysis of variance ( anova). Results Statistical analysis showed that whole milk, HBSS and soy milk were the most effective media in maintaining cell viability at all tested times ( P < 0.05). The least amount of viable cells was observed when using coconut water. Conclusions This study shows that the efficacy of soy milk in maintaining the viability of 3 T3 fibroblasts is similar to that of HBSS and milk, as shown by three different cell viability tests. [ABSTRACT FROM AUTHOR]

Contents The aim of this study was to evaluate powdered coconut water extender ( ACP-106c; ACP Serviços Tecnológicos Ltda, ACP Biotecnologia, Fortaleza, Ceará, Brazil) as a diluent for freezing dog semen and the fertility after vaginal insemination of semen frozen therein. Ten ejaculates were collected from five dogs, evaluated fresh, diluted in ACP-106c, 10% egg yolk and 6% glycerol, cooled and frozen. In the first phase of the study, straws with frozen semen were thawed and immediately subjected to the same analysis as the fresh semen and, in addition, to Computer- Assisted Semen Analysis ( CASA). In phase 2, 10 bitches that had been subjected to natural breeding during a preceding oestrous cycle were vaginally inseminated with thawed semen that had been re-diluted in ACP-106c. After thawing, a mean of 77% sperm motility was obtained through subjective analysis and 77.3% through CASA. Following artificial insemination, a 60% pregnancy rate was observed, resulting in a 50% parturition rate and a mean litter size of 3.4 (SEM 0.6), with 47.1% males and 52.9% females. ACP-106c can be successfully used for freezing canine semen, and vaginal deposition of such semen yields similar pregnancy rates to those reported in other studies. [ABSTRACT FROM AUTHOR]

Nata is white gelatinous bacterial cellulose produced by Acetobacter aceti ssp . xylinum through fermentation of coconut water. Drying behaviour of nata de coco was conducted with a hot air dryer for a temperature range of 50-90 °C. The experimental data obtained were fitted into seven empirical and/or semi-theoretical thin-layer drying models using nonlinear regression analysis. Results showed that Logarithmic model, Wang and Singh model fitted better than Verma et al. model although all these three models were suitable for predicting the drying process of nata de coco. The rehydration capacity was lost severely when the moisture content of the samples was nearly zero, but it can almost rehydrate to its initial state when the moisture content was above 8%. The drying kinetic properties and rehydration capacity of nata de coco indicated that most of the moisture in nata de coco was free water. [ABSTRACT FROM AUTHOR]

Aim To evaluate the effectiveness of various storage media at 5 ºC for maintaining the viability of human periodontal ligament fibroblasts (PDLF). Methodology Plates with PDLF were soaked in recently prepared Hank's balanced salt solution (HBSS), skimmed milk, whole milk, Save-A-Tooth® system's HBSS (Save), natural coconut water, industrialized coconut water or tap water (negative control) at 5° C for 3, 6, 24, 48, 72, 96 and 120 h. Minimum essential medium (MEM) at 37°C served as the positive control. PDL cell viability was determined by MTT assay. Data were statistically analysed by Kruskal-Wallis test complemented by the Scheffé test (α = 5%). Results The greatest number of viable cells was observed for MEM. Skimmed and whole milk, followed by natural coconut water and HBSS, were the most effective media in maintaining cell viability (P < 0.05). From 24 to 120 h, Save, industrialized coconut water and tap water were the worst storage media. Conclusions Skimmed and whole milk had the greatest capacity to maintain PDLF viability when compared with natural coconut water, HBSS, Save, industrialized coconut water and tap water. [ABSTRACT FROM AUTHOR]

The objective of this study was to determine the influence of powdered coconut water (ACP-318) diluted in high glucose (11.0 m) TCM199 in the achievement of nuclear in vitro maturation (IVM) of canine oocytes. Cumulus oocyte complexes (COCs) (n = 632) were randomly allocated into three experimental groups named as group 1 (control group), group 2 (5% powdered coconut water) and group 3 (10% powdered coconut water). The percentage of meiotic resumption (MR) (GVBD to MII) was 39.1% (81/207), 50.2% (108/215) and 46.6% (98/210) for groups 1, 2 and 3 respectively (p < 0.05). There were no differences in MR rates among groups 2 and 3. The medium with ACP-318 slightly enhanced the nuclear maturation of canine oocytes when a comparison was established with rates of maturation exhibited by oocytes in the experimental group 1 without ACP-318 (p < 0.05). The results suggest that oocytes' nuclear morphology integrity and meiosis achievement were positively influenced when exposed to high glucose TCM199 supplemented with 5% powdered coconut water. Further investigation must be performed for a better understanding of powdered coconut water influence in cellular events during IVM of dog oocytes. [ABSTRACT FROM AUTHOR]

Clarification of tender coconut water was carried out in a continuous stirred ultrafiltration cell at transmembrane pressures of 276, 414, 552 and 690 kPa and at stirrer speeds of 800 (Reynolds number [Re ] = 0.93 × 105), 1,000 (Re = 1.17 × 105), 1,400 (Re = 1.63 × 105) and 1,600 (Re = 1.87 × 105) rpm, for each pressure. Permeate flux decline was analyzed using a first-order kinetic model for the development of the polarized layer resistance. Correlations were proposed for the steady-state polarized layer resistance with the operating conditions, e.g., transmembrane pressure difference, Reynolds number and membrane resistance. Decrease in membrane permeability after subsequent experiments was also quantified. Average irreversible fouling resistance was estimated as 7.5 × 1012 m−1. Using the developed design equations of the stirred continuous ultrafiltration system, finally, the performance of such system in terms of productivity as function of operating conditions, membrane area and number of cleaning cycles was also evaluated. PRACTICAL APPLICATIONS The application of membrane technology is one of the emerging areas in the food industry. The major application includes fruit juice clarification and concentration. Because of the nonthermal nature of membrane separation, the juice can be clarified at room temperature and packed aseptically for longer shelf life without the loss of its initial quality parameters. The major problem during clarification is decline in permeate flux of fruit juice with time. Identification of the reasons for flux decline is essential for designing membrane modules to make the clarification process commercially viable. The quality of juice during storage is vital, so the determination of the variation of its physicochemical properties during storage is also important. The present study helps in designing membrane modules for the production of clarified tender coconut water. [ABSTRACT FROM AUTHOR]

Coconut water is an isotonic beverage naturally obtained from the green coconut. After extracted and exposed to air, it is rapidly degraded by enzymes peroxidase (POD) and polyphenoloxidase (PPO). To study the effect of thermal processing on coconut water enzymatic activity, batch process was conducted at three different temperatures, and at eight holding times. The residual activity values suggest the presence of two isoenzymes with different thermal resistances, at least, and a two-component first-order model was considered to model the enzymatic inactivation parameters. The decimal reduction time at 86.9 °C ( D86.9 °C) determined were 6.0 s and 11.3 min for PPO heat labile and heat resistant fractions, respectively, with average z-value = 5.6 °C (temperature difference required for tenfold change in D). For POD, D86.9 °C = 8.6 s ( z = 3.4 °C) for the heat labile fraction was obtained and D86.9 °C = 26.3 min ( z = 6.7 °C) for the heat resistant one. [ABSTRACT FROM AUTHOR]

Aim To evaluate the effectiveness of a new storage medium for avulsed teeth, coconut water, in maintaining the viability of human fibroblasts. Methodology Cell viability after different time periods was evaluated in the following storage media: coconut water, coconut water with sodium bicarbonate, milk, saline and still mineral water. Human fibroblasts were seeded in Eagle’s minimal essential medium (EMEM) supplemented with 7.5% foetal calf serum. After trypsinisation, 100 μL of culture medium containing approximately 104 cells mL−1 were collected and pipetted into the wells of 96-well plates, which were incubated overnight in 5% CO2 and 95% air mixture at 37 °C. EMEM was then replaced by the storage media and the plates were incubated at 37 °C for 1, 2 and 4 h. Cell viability was determined using the neutral red assay. The proportions of viable cells after exposure to the storage media were analysed statistically byanova and the least significant difference (LSD) test (α = 5%). Results Milk had the greatest capacity to maintain cell viability ( P < 0.05), followed by coconut water with sodium bicarbonate and saline. Coconut water was significantly worse at maintaining cell viability compared to milk, coconut water with sodium bicarbonate and saline. The smallest number of viable cells was observed for mineral water ( P < 0.05). Conclusion Coconut water was worse than milk in maintaining human fibroblast cell viability. [ABSTRACT FROM AUTHOR]

The objective of this work was to study the stability of a beverage formulated with acerola fruit juice and green coconut water with added caffeine. The beverage was prepared with 25% acerola pulp, 75% green coconut water and sugar up to 12°Brix, and caffeine (125 mg L−1), heat processed at 90 °C for 30 s and packed in 250-mL glass bottles. Chemical, physicochemical, microbiological and sensory analyses of the beverage were performed just after processing and during 6 months of storage at room temperature (27 °C). The vitamin C content decreased significantly throughout storage, from 399.5 to 189.6 mg 100 mL−1, although it has remained relatively high. The anthocyanins initially present (0.025 mg 100 mL−1) were completely lost during the storage at a mean rate of 4 μg 100 mL−1 month−1. The product was microbiologically stable during storage. Colour changes were also observed with absorbance at 420 nm, with average values ranging from 0.19 to 0.24. However, according to the sensory analyses the product was acceptable during the 6 months of storage, presenting sensory scores (colour, taste and global acceptance) from 6.5 to 5.5, which suggests its potential for market. [ABSTRACT FROM AUTHOR]

The effect of temperature on the thermophysical properties of coconut water was investigated from 5 to 80C, taking density, Newtonian viscosity, thermal diffusivity and thermal conductivity into consideration, besides specific heat. The validation of existent models of other foodstuffs, as well as the proposal of new models, was also investigated. It was verified that temperature significantly affected these properties, presenting in general a linear behavior, except for Newtonian viscosity, which presented an exponential behavior. Among the existent equations, results from the multiple linear model were appropriated to predict the density, thermal diffusivity and thermal conductivity values, while the model, which depended on solids fraction, was the best one for specific heat value, and the exponential model was the best in relation to Newtonian viscosity values. The proposed models fitted well, and were simple and easy to use. PRACTICAL APPLICATIONS Most of the known values of thermophysical properties of fluid foods typically concern products from subtropical and cold areas. Until today, there was little information concerning tropical products such as coconut water. Food composition and temperature are important factors that affect thermal properties. In order to create and adapt specific equipment, optimize processes that involve pumping and heat transfer, contributing to an effective design of food-processing equipment for tropical fluid foods, it is important to know the factors. Besides, the evaluation of existent models and equations, and the introduction of new equations is important to allow an adequate prediction of studied properties, thus saving time, material and money. [ABSTRACT FROM AUTHOR]

Effects of dense-phase CO2 (DPCD) on microbial, physical, chemical and sensorial quality of coconut water (CW) beverage were evaluated. Pressure during DPCD treatment was not significant in microbial reduction whereas temperature and % CO2 levels were significant. DPCD-treated (34.5 MPa, 25 °C, 13% CO2, 6 min), heat-pasteurised (74 °C, 15 s) and untreated CW beverages were evaluated during 9 weeks of refrigerated storage (4 °C). Total aerobic bacteria of DPCD and heat-treated samples decreased whereas that of untreated samples increased to >105 CFU mL−1 after 9 weeks. DPCD increased titratable acidity but did not change pH (4.20) and °Brix (6.0). Likeability of DPCD-treated CW was similar to untreated. Heat-treated samples were less liked (α = 0.05) at the beginning of storage. Off flavour and taste-difference-from-control scores of heated samples were higher than DPCD during the first two weeks. DPCD extended shelf life of acidified, sweetened and carbonated CW over 9 weeks at 4 °C. [ABSTRACT FROM AUTHOR]

The objective of this work was to evaluate the acceptability of coconut water/cashew apple juice blends containing 100 p.p.m. of added caffeine. Five formulations with different concentrations of cashew apple juice, previously standardised with respect to pH values, total soluble solids (°Brix) and caffeine contents, were evaluated. The formulations were subjected to chemical characterisation (pH, soluble solids, acidity, total sugar and vitamin C), microbial and sensory evaluation (colour, flavour, overall quality and purchase intention). All samples showed good acceptability, but the formulation with 12.5% cashew apple juice and 87.5% coconut water reached the highest hedonic scores. All formulations showed good microbiological quality. The results showed that the vitamin C content presented a great difference among the formulations varying according to the proportion of cashew apple juice. [ABSTRACT FROM AUTHOR]

BSTRACT The triglyceride content of cacao suspension cell cultures increased from 0.6% to 2.3% by addition of coconut water, and by reducing rate of agitation. The palmitic acid content of total lipids decreased from 28% to 17% by culturing cacao cells in media containing 0.50% casein hydrolysate. Oleic acid was increased from 10% to 45% following addition of coconut water. Linoleic acid was reduced by the addition of coconut water, or by omitting sucrose. [ABSTRACT FROM AUTHOR]

Avulsion of a tooth caused by trauma, and its successful treatment is a challenging situation that a dentist encounters in clinical practice. There is a definitive treatment for the avulsed tooth, which depends on many factors. The immediate replacement and replantation of the avulsed tooth is necessary, but it cannot always be accomplished for a number of reasons. Thus, the tooth should be transported in a suitable medium to maintain the cell viability. The storage medium is one of the important factors that will help the dentist in rendering successful treatment for the avulsed tooth. There is a continuing search for an ideal storage medium. This review paper focuses on the various storage media, with special reference to coconut water., (© 2011 Blackwell Publishing Asia Pty Ltd.)