Continuous dense-phase CO2 processing of a coconut water beverage.

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]