Processamento de água de coco verde assistido com dióxido de carbono em estado supercrítico

Supercritical carbon dioxide (SC-CO₂) is an emerging technology applied to tender coconut water (TCW) processing, and has stood out as an alternative to conventional heat methods. SC-CO₂ has the potential to deactivate microorganisms and enzymes at mild temperatures, preserving the drink´s nutritional and sensory properties. This study evaluated the combination of mild temperatures and SC-CO₂ targeting the peroxidase (POD) and polyphenol oxidase (PPO) deactivation in TCW. The drink was manually extracted, filtered and fractioned into two parts: 1) utilized as control, and 2) subjected to SC-CO₂. A rotational factorial with 17 trials was designed. Pressures ranging from 119.6 to 195.3 bar, temperatures between 31.6 and 48.6 °C, and holding times between 3.3 and 11.7 min were tested. The pH values ​​determined in the raw and processed coconut water samples ranged from 4.87 to 4.89, and from 4.50 to 5.27 for processed samples. The percentages of PPO reduction ranged from 53.8% to 100%. As for POD, reductions between 56.4 and 99.5%. Both reductions were achieved by the treatment at 135 bar/35 ºC/10 min. The enzyme peroxidase (POD) exhibited greater resistance to SC-CO₂ under the conditions of this study. SC-CO₂ at mild temperatures represents a new approach to enzymatic stabilization of TCW.