Optimization of ultrasound processing parameters for preservation of matured coconut water using a central composite design

Mature coconut water (MCW) is a natural beverage and main by-product of various processing industries such as virgin oil, chips, milk, etc. In spite huge benefits, MCW’s short shelf life limits its market potential. this context, the present study investigates effect ultrasonic parameters, amplitude (50%, 60% 70%) time (5 min, 10 min 15 min), on microbial population quality profile (pH, total soluble solids, sugars, reducing sugars non-reducing sugars) MCW. Central composite design was used to create multiple linear regression model for each response optimize ultrasound parameters. The optimal treatment parameters ensure safety preserve nutritional MCW were min. Total load determined at optimized conditions 4.92%, 2.804%, 2.13% 4.79 log cfu/mL, respectively. Ultrasonic found be effective in inhibiting growth maintaining