{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,6,3]],"date-time":"2026-06-03T23:23:08Z","timestamp":1780528988620,"version":"3.54.1"},"reference-count":42,"publisher":"SAGE Publications","issue":"8","license":[{"start":{"date-parts":[[2024,5,15]],"date-time":"2024-05-15T00:00:00Z","timestamp":1715731200000},"content-version":"tdm","delay-in-days":0,"URL":"https:\/\/journals.sagepub.com\/page\/policies\/text-and-data-mining-license"}],"content-domain":{"domain":["journals.sagepub.com"],"crossmark-restriction":true},"short-container-title":["Food sci. technol. int."],"published-print":{"date-parts":[[2025,12]]},"abstract":"<jats:p>Tender coconut water (TCW) is a natural drink rich in natural electrolytes, minerals, salts and sugars; it has good health benefits. But, its shelf-life is very limited because of the active nature of enzymes present in it when exposed to air. Therefore, the processing of TCW is necessary to inactivate the enzymes. So, this study aims to observe the effect of various process parameters of pulsed electric field (PEF) on the quality parameters of TCW. For the treatment of TCW with PEF, a full-factorial design of experiments was followed with process parameters such as three levels of electric field intensity (8, 12, and 16 kV\/cm), two levels of pulse width (PW) (50 and 70 \u03bcs), and six levels of the number of pulses (2000 to 12,000 pulses) were considered at a constant pulse OFF time of 75 ms. PEF treatment did not significantly change pH, total soluble solids, and viscosity. However, it significantly affected vitamin C, colour, and total and reducing sugars. PEF treatment significantly enhanced the total phenolic content and antioxidant activity by 23.17% and 42.49%, respectively. At the same time, significant inactivation of polyphenol oxidase (100%) and peroxidase (60.2%) was observed at PEF treatment conditions of 16 kV\/cm, 70 \u03bcs PW, and 12,000 pulses. Moreover, no significant change in the sensory acceptability of PEF-treated TCW (16 kV\/cm, 70 \u03bcs PW, 12,000 pulses) when compared to the untreated\/fresh TCW, which is a promising sign.<\/jats:p>","DOI":"10.1177\/10820132241253301","type":"journal-article","created":{"date-parts":[[2024,5,16]],"date-time":"2024-05-16T01:39:39Z","timestamp":1715823579000},"page":"752-764","update-policy":"https:\/\/doi.org\/10.1177\/sage-journals-update-policy","source":"Crossref","is-referenced-by-count":3,"title":["Effect of pulsed electric field processing on the quality characteristics and enzyme activity of tender coconut water"],"prefix":"10.1177","volume":"31","author":[{"ORCID":"https:\/\/orcid.org\/0000-0002-8675-7869","authenticated-orcid":false,"given":"Nalla","family":"Bhanu Prakash Reddy","sequence":"first","affiliation":[{"name":"Centre of Excellence in Non-Thermal Processing, National Institute of Food Technology, Entrepreneurship and Management, Thanjavur, Tamil Nadu, India"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-5465-2413","authenticated-orcid":false,"given":"Perumal","family":"Thivya","sequence":"additional","affiliation":[{"name":"Department of Food Technology, Kalasalingam Academy of Research and Education (KARE), Srivilliputhur, Tamil Nadu, India"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Sugumar","family":"Anandakumar","sequence":"additional","affiliation":[{"name":"Department of Food Packaging and System Development, National Institute of Food Technology, Entrepreneurship and Management, Thanjavur, Tamil Nadu, India"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-3416-4375","authenticated-orcid":false,"given":"Vincent","family":"Hema","sequence":"additional","affiliation":[{"name":"Food Processing Business Incubation Centre, National Institute of Food Technology, Entrepreneurship and Management, Thanjavur, Tamil Nadu, India"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-8679-6123","authenticated-orcid":false,"given":"Vadakkepulppara Ramachandran Nair","family":"Sinija","sequence":"additional","affiliation":[{"name":"Centre of Excellence in Non-Thermal Processing, National Institute of Food Technology, Entrepreneurship and Management, Thanjavur, Tamil Nadu, India"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"179","published-online":{"date-parts":[[2024,5,15]]},"reference":[{"key":"e_1_3_3_2_1","doi-asserted-by":"publisher","DOI":"10.1111\/ijfs.12891"},{"key":"e_1_3_3_3_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodchem.2013.07.115"},{"key":"e_1_3_3_4_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.jfoodeng.2006.12.011"},{"key":"e_1_3_3_5_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.ifset.2009.12.004"},{"key":"e_1_3_3_6_1","doi-asserted-by":"publisher","DOI":"10.1007\/s13197-014-1559-4"},{"key":"e_1_3_3_7_1","doi-asserted-by":"publisher","DOI":"10.1111\/jfpe.13629"},{"key":"e_1_3_3_8_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.ifset.2012.10.008"},{"key":"e_1_3_3_9_1","doi-asserted-by":"publisher","DOI":"10.1007\/s13197-019-03581-4"},{"key":"e_1_3_3_10_1","doi-asserted-by":"publisher","DOI":"10.1177\/1082013217715369"},{"key":"e_1_3_3_11_1","unstructured":"FSSAI (2021) Manual of methods of analysis of foods alcoholic beverages. 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