Functional Properties of New Isotonic Drinks Based on Coconut Water
In countries where coconut water is obtained from young coconuts, it is most used through a straw, directly from the coconut, removing the top part of the shell. However, the popularity of this drink requires technological processes that will enable it to be transported to other directions of the world. That is why coconut water is distributed not only as fresh in coconuts but also as fresh in plastic containers or preserved as a result of pasteurization in cans, bottles or cartons. Coconut water has a specific taste and aroma, different from that of the coconut variety. Over 30 compounds responsible for this unique aroma have been identified in its composition, including nonanal, nonanol, heptanal ethyl octanoate, 2-nonanol, heptanol, alcohols, thiols, ketones, carboxylic acids, phenols or esters with a short carbon chain. The content of these compounds depends on the maturity stage as well as the variety and conditions under which the coconut was grown. Coconut water contains vitamins and minerals, and their mutual proportion determines the isotonic properties of coconut water. Coconut water has been recognized as a functional drink with isotonic properties.
The aim of the study was to assess the possibility of using coconut water (Coconaut) obtained from the direct importer (Quest Food) as a raw material for the preparation of model isotonic drinks enriched with fish and pork collagen. The aim of the work was to develop a recipe of 8 types of drinks, in which the share of coconut water will be at least 50%, and functional additives will constitute an additive at a different level (500 - 2000 mg / 100g). The prepared samples were pasteurized at 80C and stored for 12 months, with determinations made every 3 months. The quality and functional properties of the obtained beverages were assessed in relation to coconut water. The study included the assessment of total polyphenolic compounds content as well as the antioxidant potential measured by free radical methods and chelating activity as well as sensory assessment.
It has been shown that the drinks obtained contain polyphenols and have a high antioxidant potential. Coconut water was found to increase antiradical activity as measured by DPPH and ABTS tests. The obtained samples with fish and pork collagen, respectively, showed a similar sensory profile. Coconut water can be a very good raw material for the preparation of new functional isotonic drinks (RPWP 01.02.00-30-0124 / 17)
Keywords - Coconut Water, Antioxidant Activity, Isotonic Drink, Functional Food, Polyphenols