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Journal of Chemistry
Volume 2013 (2013), Article ID 703057, 9 pages
Research Article

Quality Attributes of Fresh-Cut Coconut after Supercritical Carbon Dioxide Pasteurization

1Department of Materials Industrial Engineering, University of Trento, Via Mesiano 77, 38123 Trento, Italy
2Department of Food Engineering, Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10 000 Zagreb, Croatia

Received 11 February 2013; Accepted 21 May 2013

Academic Editor: Marleny D. A. Saldaña

Copyright © 2013 Giovanna Ferrentino et al. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.


The impact of supercritical CO2 (SC-CO2) process on the quality attributes of fresh-cut coconut has been investigated to establish the acceptability of SC-CO2 treated products by the consumers. Two process conditions, previously identified as optimal to reduce the microbial content of the product, were studied: 12 MPa, 40°C, 30 min and 12 MPa, 45°C, 15 min. The results highlighted that both conditions induced some effects on product attributes. After 30 min of treatment at 12 MPa and 40°C a decrease of lightness (8%), pH (13%), fat content (24%), total phenol content (29%), flavonoid compounds (49%), antioxidant capacity (30%) and an increase of dry matter (11%) and titratable acidity (51.1%) were observed while polyphenol oxidase (PPO) exhibited 35% and 98.5% inactivation. Peroxidase enzyme activity increased by 77.8% and 30.4% at 12 MPa, 40°C, 30 min and 12 MPa, 45°C, 15 min, respectively. Sensory evaluations revealed no significant differences in appearance, texture, taste, and aroma of treated fresh-cut coconut compared to the untreated. The study confirms the feasibility of SC-CO2 process for the pasteurization of fresh fruits with a firm structure and opens the door to the possibility of exploiting such a technology at industrial level.