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Fermentation of pumpkin puree and mature coconut water using water kefir grains is a potential method for producing a novel functional non-dairy-based probiotic drink. In the present study, response surface methodology based on Box–Behnken design (RSM-BBD) was used to optimise fermentation temperature and substrates' concentrations. The optimised fermentation temperature, pumpkin puree, and brown sugar concentrations of pumpkin-based mature coconut water kefir beverage (PWKC) were 27 °C, 20%, and 10% w/v, respectively. The optimised PWKC (PWKCopt) obtained an overall acceptability (OA) score of 4.03, with a desirable Lactobacillus count (6.41 Log CFU/mL), 0.68% v/v lactic acid content, 31% of water kefir grains' biomass growth rate, and fermentation time (to reach pH 4.5) of 4.5 h. The optimized beverage, PWKCopt, contained 3.26% proteins, 2.75% dietary fibre, 2186.33 mg/L of potassium, 180.67 mg/L phosphorus, and 137.33 mg/L calcium and had a total phenolic content of 89.93 mg GAE/100 mL, flavonoid content of 49.94 mg QE/100 mL, and carotenoid content of 33.24 mg/100 mL, with antioxidant activity (FRAP: 169.17 mM Fe(II)/100 mL, IC50 value of DPPH free radicals scavenging activity: 27.17 mg/mL). Water kefir microorganisms in PWKCopt remained stable for at least 56 days at 4 °C. Therefore, PWKCopt might potentially serve as a value-added product, offering a basis for sustainable development within both the coconut and pumpkin industries. [ABSTRACT FROM AUTHOR]

Fermentation of pumpkin puree and mature coconut water using water kefir grains is a potential method for producing a novel functional non-dairy-based probiotic drink. In the present study, response surface methodology based on Box–Behnken design (RSM-BBD) was used to optimise fermentation temperature and substrates’ concentrations. The optimised fermentation temperature, pumpkin puree, and brown sugar concentrations of pumpkin-based mature coconut water kefir beverage (PWKC) were 27 °C, 20%, and 10% w/v, respectively. The optimised PWKC (PWKCopt) obtained an overall acceptability (OA) score of 4.03, with a desirable Lactobacillus count (6.41 Log CFU/mL), 0.68% v/v lactic acid content, 31% of water kefir grains’ biomass growth rate, and fermentation time (to reach pH 4.5) of 4.5 h. The optimized beverage, PWKCopt, contained 3.26% proteins, 2.75% dietary fibre, 2186.33 mg/L of potassium, 180.67 mg/L phosphorus, and 137.33 mg/L calcium and had a total phenolic content of 89.93 mg GAE/100 mL, flavonoid content of 49.94 mg QE/100 mL, and carotenoid content of 33.24 mg/100 mL, with antioxidant activity (FRAP: 169.17 mM Fe(II)/100 mL, IC50 value of DPPH free radicals scavenging activity: 27.17 mg/mL). Water kefir microorganisms in PWKCopt remained stable for at least 56 days at 4 °C. Therefore, PWKCopt might potentially serve as a value-added product, offering a basis for sustainable development within both the coconut and pumpkin industries.

The current research aimed to solve the environmental pollution of mature coconut water by Lipomyces starkeyi and provide a study of its high value utilization. The innovation firstly investigated the rheological properties and interface behavior of a crude exopolysaccharide and provided a technical support for its application in food. A response surface methodology was performed to ameliorate the fermentation factors of the new exopolysaccharide with mature coconut water as a substrate, and the consequences suggested that the maximum yield was 7.76 g/L under optimal conditions. Rotary shear measurements were used to study the influence of four variables on the viscosity of the exopolysaccharide solution. The results illustrated that the exopolysaccharide solution demonstrated a shear-thinning behavior and satisfactory thermal stability within the test range. The viscosity of the exopolysaccharide solution was significantly affected by ionic strength and pH; it reached the peak viscosity when the concentration of NaCl was 0.1 mol/L and the pH was neutral. The adsorption behavior of the exopolysaccharide at the medium chain triglyceride–water interface was investigated by a quartz crystal microbalance with a dissipation detector. The results demonstrated that the exopolysaccharide might form a multilayer adsorption layer, and the thickness of the adsorption layer was at its maximum at a concentration of 1.0%, while the interfacial film was the most rigid at a concentration of 0.4%. Overall, these results suggest that the exopolysaccharide produced by Lipomyces starkeyi is an excellent biomaterial for usage in drink, makeup and drug fabrications as a thickening and stabilizing agent. [ABSTRACT FROM AUTHOR]

The current research aimed to solve the environmental pollution of mature coconut water by Lipomyces starkeyi and provide a study of its high value utilization. The innovation firstly investigated the rheological properties and interface behavior of a crude exopolysaccharide and provided a technical support for its application in food. A response surface methodology was performed to ameliorate the fermentation factors of the new exopolysaccharide with mature coconut water as a substrate, and the consequences suggested that the maximum yield was 7.76 g/L under optimal conditions. Rotary shear measurements were used to study the influence of four variables on the viscosity of the exopolysaccharide solution. The results illustrated that the exopolysaccharide solution demonstrated a shear-thinning behavior and satisfactory thermal stability within the test range. The viscosity of the exopolysaccharide solution was significantly affected by ionic strength and pH; it reached the peak viscosity when the concentration of NaCl was 0.1 mol/L and the pH was neutral. The adsorption behavior of the exopolysaccharide at the medium chain triglyceride–water interface was investigated by a quartz crystal microbalance with a dissipation detector. The results demonstrated that the exopolysaccharide might form a multilayer adsorption layer, and the thickness of the adsorption layer was at its maximum at a concentration of 1.0%, while the interfacial film was the most rigid at a concentration of 0.4%. Overall, these results suggest that the exopolysaccharide produced by Lipomyces starkeyi is an excellent biomaterial for usage in drink, makeup and drug fabrications as a thickening and stabilizing agent.

[Display omitted] • Green biorefinery of shrimp shell waste provides α-chitin and high-value co-products. • Co-lactic acid fermentation (Co-LAF) was more effective than mono-culture. • Mature coconut water was suitable as a low-cost sole nutrient source for Co-LAF. • Successive fermentation by Co-LAF and proteolytic fungus improved chitin extraction. Green biorefinery process was conducted to extract α-chitin and high-value co-products from shrimp shell waste through microbial fermentation using mature coconut water (MCW) as a sole nutrient source. Symbiotic co-lactic acid fermentation (Co-LAF) by Lactobacillus plantarum and Streptococcus thermophilus produced higher levels of lactic acid (LA) and protease activity than their mono-cultures, which led to greater demineralization (DM) and deproteinization (DP) of shrimp shell powder (SSP). After optimizing Co-LAF through Response Surface Methodology and successive fermentation by an acid-active proteolytic fungus Rhizopus oligosporus , the highest DM of 94.0 ± 0.91 % and DP of 86.7 ± 0.1 % were achieved. Based on FT-IR, XRD, and SEM analysis, the bio-extracted chitin had similar structural characteristics to commercial α-chitin but with better quality. These strategies not only contribute to environmentally-friendly and cost-effective extraction of α-chitin (303 ± 18 mg/g-SSP), but also co-produce LA (57.18 ± 0.89 g/L), acid protease (4.33 ± 0.5 U/mL), bio-calcium (277 ± 12 mg-CaSO 4 /g-SSP), protein hydrolysate (268 ± 5 mg/g-SSP), and pigments (28.78 ± 1.56 µg/g-SSP). [ABSTRACT FROM AUTHOR]

This study aimed to add value to mature coconut water (MCW) using potential probiotic Lactobacillus plantarum DW12 for producing fermented MCW beverages. MCW supplemented with 0.5% monosodium glutamate (MSG) fermented by DW12 for 48 h had probiotic 8.4 log CFU/mL, 128 µg/mL γ-aminobutyric acid, 14 µg/mL vitamin B12, minerals (µg/mL) i.e. 3312 potassium, 235 calcium, and 2214 sodium, antioxidant activities for scavenging 75% of 2,2′-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid: ABTS), 55% of 2,2-diphenyl-1-picrylhydrazyl (DPPH) and total phenolic content (134 µg/mL gallic acid equivalent), and controlled all the tested foodborne pathogens. Additionally, MCW supplemented with 0.5% MSG and 1% sugarcane fermented by DW12 produced a fermented beverage (SCW) with similar properties as the fermented MCW. Adding 20% honey into the fermented MCW produced a better taste for the beverage. The fermented MCW using DW12 could be a novel functional beverage by providing not only probiotic but also beneficial compounds for health.

A simple method for mass-multiplication of microbial inoculants is reported which can empower small and marginal farmers, or group of farmers, to mass-multiply by themselves plant-beneficial microbial inoculants of bacterial plant growth promoting rhizobacteria (PGPR) such as Pseudomonas spp., Bacillus spp., free-living nitrogen-fixers like Beijerinckia spp., Azotobacter spp. and phosphate solubilizing bacteria like Bacillus megaterium) and fungal antagonists/entomopathogens such as Trichoderma spp., Metarhizium anisopliae) origin. The mass-multiplication medium is based on mixture of rice gruel and mature coconut water in a set ratio, along with microgram quantities of biochar filled in pressure cooker. The method yields contamination-free liquid bioinoculant containing sufficient viable cells (as per BIS norms) within 48 hr for bacteria and 4-7 days for fungal bioinoculant for immediate application (seed or seedling treatment and soil application) by the farmers. The method requires supply of proven contaminant-free and pure bioinoculant culture to farmers in pre-filled and stoppered syringes with long needle (5 or 10 ml volume) or pre-filled ink-filler from reliable and responsible agencies for mass-multiplication. The procedure requires little technical expertise and could to a large extent emancipate farmers from depending on bioinoculants available in agriculture stores in markets, which often suffer from contamination and below par viable inoculant population.

Mature coconut water has inferior flavor characteristics compared to young coconut water. Thermal treatment can potentially be used not only to prolong the shelf life of coconut water, but also to alter its aroma compound profile. Therefore, the effect of heating on aroma compound profile of mature coconut water from tall variety was investigated in this study. Thermal treatment was performed at 85 °C for 15 min, 90 °C for 10 min, and 95 °C for 10 min. Volatile aroma compounds were extracted with solvent extraction and HS-SPME and analyzed with GC-TOFMS. The results showed that heat treatment affected the concentration of volatile aroma compounds in mature coconut water. Major changes were in esters, especially fatty acid esters that increased by 2-20%, and ketones that decreased by 2-21%, which mostly consisted of acetoin. Further analysis with descriptive sensory evaluation showed that heat treatment could reduce the undesirable ferment aroma attribute, most likely due to the decreased concentration of acetoin. Moreover, heat treatment also led to a slight increase in the intensity of sweet, floral, and creamy attributes, which could be related to the increased concentration of fatty acid esters. Heating at 85 °C for 15 min had slightly higher intensity for sweet and creamy characteristics compared to the other heat treatments. Thus, this study has shown that heat treatment could alter the aroma compound profile of mature coconut water. [ABSTRACT FROM AUTHOR]

Coconut is a very important fruit worldwide. Coconut milk cake and mature coconut water (CW) are the by-products from coconut processing. Therefore, it is of interest to exploit coconut milk cake and CW as a source of protein and antioxidant, respectively. In particular, antioxidant compounds from CW were extracted using a solvent (acetone and diethyl ether) and the evaporation compared with coconut water concentrate (CWC) which was extracted using evaporation. CWC had a 4-times higher total phenolic content than that of CW. Even though the solvent extract had a higher total phenolic content than the evaporation-only extract, the antioxidant capacity of the solvent extract of CWC and the evaporation-only (CWC) was not significantly different. Moreover, using CW as a solvent also reduced the amount of glycerol needed to form a satisfactory coconut protein film. The use of CW as a solvent and the incorporation of CWC significantly increased the film solubility and water vapor permeability but improved the film mechanical properties. The total phenolic content and antioxidant capacity increased in protein films incorporated with CWC and using CW as a solvent. Fourier transform infrared spectroscopy showed interactions among the antioxidant compounds from CW, CWC and protein. The formation of a polyphenol-protein complex doubled the film elongation. Thus, the coconut protein film produced using CW as a direct solvent and incorporated with CWC can provide an environmentally friendly active packaging material for agricultural and food product applications. [ABSTRACT FROM AUTHOR]

This study aimed to add value to mature coconut water (MCW) using potential probiotic Lactobacillus plantarum DW12 for producing fermented MCW beverages. MCW supplemented with 0.5% monosodium glutamate (MSG) fermented by DW12 for 48 h had probiotic 8.4 log CFU/mL, 128 µg/mL γ-aminobutyric acid, 14 µg/mL vitamin B12, minerals (µg/mL) i.e. 3312 potassium, 235 calcium, and 2214 sodium, antioxidant activities for scavenging 75% of 2,2′-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid: ABTS), 55% of 2,2-diphenyl-1-picrylhydrazyl (DPPH) and total phenolic content (134 µg/mL gallic acid equivalent), and controlled all the tested foodborne pathogens. Additionally, MCW supplemented with 0.5% MSG and 1% sugarcane fermented by DW12 produced a fermented beverage (SCW) with similar properties as the fermented MCW. Adding 20% honey into the fermented MCW produced a better taste for the beverage. The fermented MCW using DW12 could be a novel functional beverage by providing not only probiotic but also beneficial compounds for health. [ABSTRACT FROM AUTHOR]

Aim: The aim of this study is to assess and compare the efficacy of Jordanian propolis and full concentration mature coconut water in their ability to preserve periodontal ligament (PDL) cell viability after exposure of PDL cells to up to 120 minutes dry storage., Materials and Methods: PDL cells were obtained from sound permanent first molars which were cultured in Dulbecco's Modified Eagles Medium (DMEM). Cultures were subjected to 0, 30, 45, 60, 90 and 120 minutes dry storage times then incubated with 100% mature coconut water, Jordanian propolis and DMEM for 45 minutes at room temperature (18-26°C). Untreated cells served as controls at each dry storage time tested. PDL cell viability was assessed by MTT assay. Statistical analysis of data was accomplished by using one-way analysis of variance complemented by Tukey test and the level of significance was 5% ( p < 0.05)., Results: Up to 60 minutes dry storage, no significant improvement on the percentage of viable cells was found from soaking in all tested media. On the other hand, soaking in mature coconut water only resulted in higher percentages of viable cells at >60 minutes dry storage. However, this improvement was not significant (p > 0.05)., Conclusion: Avulsed teeth which have been left dry for <45 minutes should be replanted immediately, whereas avulsed teeth which have been left dry for >45 minutes may benefit from soaking for 45 minutes in mature coconut water. How to cite this article: Al-Haj Ali SN, Al-Jundi S, Mhaidat N. Comparison of Coconut Water and Jordanian Propolis on Survival of Bench-dried Periodontal Ligament Cells: An in vitro Cell Culture Study. Int J Clin Pediatr Dent 2013;6(3):161-165.