Overview

Coconut water, a naturally-canned tropical beverage, has been gaining popularity in recent years and has drawn the attention world over as a natural and nutritional wellness beverage. The research published thus far on coconut water has mainly focused on its specific uses, biochemical composition and health benefits as well as processing and preservation techniques and has been published mostly in journal articles. Only a few books covering a wide spectrum of coconut water for health and wellness are currently available. This work offers a comprehensive and fully updated overview of coconut water from processing techniques to value addition to safety to nutritional benefits and beyond.  Coconut Water: Processing, Distribution & Nutritional Benefits provides in-depth details on all of the major processing techniques required to produce and maintain a quality product free of contamination and adulteration. The book covers the standards of coconut water production and distribution in various countries enabling the processors and exporters to manufacture and export for better revenue realization. The book also provides details of patents related to coconut water granted to researchers. Another important aspect of this work is comprehensive coverage on the various nutritional and health benefits of coconut water consumption as well as on the value addition (traditional and innovative products). In markets across the world, consumers of all ages have been turning to coconut water for its taste and nutritional benefits. This book will provide researchers, processors and exporters the comprehensive information needed to produce and market quality, nutritional coconut water for consumers. 

Full Product Details

Author:   P. Rethinam ,  V. Krishnakumar
Publisher:   Springer International Publishing AG
Imprint:   Springer International Publishing AG
Edition:   1st ed. 2022
Weight:   0.975kg
ISBN:  

9783031107122

ISBN 10:   3031107128
Pages:   507
Publication Date:   15 October 2022
Audience:   Professional and scholarly ,  Professional & Vocational
Format:   Hardback
Publisher's Status:   Active
Availability:   Manufactured on demand  
We will order this item for you from a manufactured on demand supplier.

Table of Contents

Chapter 1 Introduction1.1   Introduction 1.2   Stages of Development of Coconut Fruit 1.3   Harvesting and Handling of Coconut Fruit Chapter 2.Global Scenario of Coconut  and Coconut Water 2.1 Global Market for Coconut Water Concentrate 2.2 Global Market for Packaged Coconut Water 2.3 Global Market for Organic Coconut Water 2.4 Coconut Water to Reduce Sugar in Fruit Juices 2.5 Country-wise Trend in Coconut Water Use                     Brazil                     United States of America                     Europe The United Kingdom France Spain Germany Italy The Netherlands   Chapter 3 Tender Coconut Varieties 3.1 The Philippines 3.1.1 Makapuno Coconut 3.2 Thailand 3.2.1 The Aromatic Coconut 3.2.2 Nam Hom Coconut 3.2.3 Kelapa Pandan Wangi 3.3 Sri Lanka 3.3.1 The King Coconut 3.4 Indonesia 3.4.1 Wulung Coconut 3.4.2 Kebumen Entog Dwarf Coconut 3.5 India 3.5.1 Gangabondam Green Dwarf 3.5.2 Chowghat Orange Dwarf 3.5.3 Chowghat Green Dwarf                         3.5.4 Kalparaksha 3.6 Malaysia 3.6.1 Malayan Dwarf Coconuts 3.7. Vietnam                                     3.7.1 Sap Coconut 3.8  Other Special Varieties/Preparations 3.8.1 Curd Coconut (CC) 3.8.2 Burnt Fruit/Roasted Coconut 3.8.3   Coconut in Bali   Chapter 4 Composition, Properties and Reactions of Coconut Water 4.1 Composition   4.1.1 Amino Acids 4.1.2 Antimicrobial Peptides 4.1.3 Aromatic Compounds 4.1.4 Carbohydrates 4.1.5 Enzymes 4.1.6 Fat 4.1.7 Ketones 4.1.8 Electrolytes 4.1.9 Fluoride 4.1.10 Phytohormones                                     Auxin                                     Cytokinins 4.1.11 Polyphenols 4.1.12 Proteins 4.1.13 Sugars 4.1.14 Vitamins 4.1.15 Sulfites                         4.1.16 Total Soluble Solids (TSS)   4.2 Properties and Reactions of Coconut Water 4.2.1 Flavour 4.2.2 Rancidity 4.2.3 Turbidity 4.2.4 Appearance/Colour 4.2.5 pH and acidity                                     pH                                     Acidity 4.2.6        Nucleic Acids, RNA 4.2.7 Instrumental Methods of Analysis   Chapter 5  Processing of Coconut Water 5.1 Thermal Processing of Coconut Water 5.1.1 Microwave Processing of Coconut Water 5.1.2 Ohmic Heating 5.1.3 Pressure-Assisted Thermal Processing of Coconut Water 5.1.4 Spray Drying of Coconut Water 5.1.5 German Technology for Coconut Water Concentrate 5.1.6 Ultra-High Temperature Processing 5.1.7 Pasteurization of Coconut Water   5.2 Non-thermal Methods of Processing 5.2.1 Membrane Techniques in Coconut Water Processing 5.2.2 High Pressure Processing 5.2.3 Plasma Processing or Cold Plasma Processing 5.2.4 High Voltage Atmospheric Pressure Cold Plasma 5.2.5 Ultra Violet Irradiation 5.2.6 Ultrasound Processing 5.2.7 Ozonation 5.2.8 Pulsed Electric Field (Electroporation) 5.2.9 Pulsed Light Treatment 5.2.10 High Pressure Carbon Dioxide Processing   5.3 Other methods of Processing   5.3.1 Freeze Drying of Coconut Water 5.3.2 Hurdle Technology 5.3.3 Reverse Osmosis Processing 5.3.4 Carbonation of Coconut Water 5.3.5 Cold Sterilisation of Coconut Water 5.3.6 High Current Impulse Generator Treatment 5.3.7 Irradiation 5.3.8 Upgradation and Preservation of Mature Coconut Water (RRL Technology) 5.4 Minimal Processing of Tender Coconuts 5.5 Machineries used in Coconut Water 5.5.1 Tender nut Punch cum Splitter 5.5.2 Tender nut Trimming Machines 5.5.3 Cut Opening of Coconuts 5.5.4 De-husking Machines for Mature nuts 5.6 Thermophysical Properties of Coconut Water in Relation to Processing Chapter 6 Packing, Storage and Transport of Coconut Water 6.1 Packaging/ Bottling of Coconut Water 6.2 Packaged Tender Coconut Water 6.3 Storing of Fruits for Tender Coconut Water 6.3.1 Storing Coconut Fruits 6.3.2 Storage of Coconut Water 6.3.2.1 Storage of Tender Coconut Water 6.3.2.2 Storage of Mature Coconut Water 6.3.2.3 Storage Temperature of Coconut Water 6.3.3 Use of Additives and Shelf- life 6.3.3.1 Ascorbic Acid (Vitamin C) 6.3.3.2 Sodium Metabisulphite (SMB) 6.3.3.3 Nisin 6.3.3.4 Other Additives 6.3.4 Pink Discolouration of Coconut Water                       6.4 Transporting Coconut Water                       6.5 Trading of Tender Coconut Water   Chapter 7 Standards of Coconut Water   7.1 The Codex Alimentarius Standard 7.2 Guyana National Bureau of Standards  7.3 European Fruit Juice Association 7.4 Jamaican Standard       7.5 Indian Standard       7.6 Philippine National Standard (PNS)       7.7 The CARICOM Regional Code of Practice for Packaged Natural Coconut Water       7.8 Thai Standard     Chapter 8 Value addition in Coconut Water 8.1 Value added Products from Coconut Water   8.1.1 Coconut Water Beverages 8.1.2 Blended Beverages 8.1.3 Coconut Water as Rehydration Drink 8.1.4 Coconut Water as Sports Drink 8.1.5 Use of Coconut Water in Plant Biotechnology 8.1.6 Use of Coconut Water in Animal Biotechnology 8.1.7 Use of Powdered Coconut Water 8.1.8 Use of Coconut Water as a Biocatalyst 8.1.9 Coconut Water and Bio Products 8.1.10 Nata de coco from Mature Coconut Water 8.1.10.1 Properties of Nata de coco 8.1.10.2 Preparation Nata de coco  8.1.10.3 Drying of Nata de coco 8.1.10.4 Uses of Nata de coco a. Use in food b. Non-food uses c. Use in health aspects d. Use in Mask Preparation 8.1.11 Coconut Water Vinegar 8.1.11.1 Preparation of Coconut Vinegar 8.1.11.2 Quality Aspects 8.1.11.3 Uses of Coconut Water Vinegar 8.1.11.4 Health Benefits of Coconut Water Vinegar 8.1.11.5 Standards of Coconut Water Vinegar   A.    Sri Lanka Standard for Coconut Water Vinegar B.     Philippine Food and Drug Administration recommended the Standard for Vinegar 8.1.11.6 Chinese Patent and Coconut Water Vinegar   8.2       Innovative Valued Added Products of Coconut Water 8.2.1 Coconut Lassi (Tender Coconut Beverage) 8.2.2 Coconut Honey (MCW Concentrate) 8.2.3 Coconut Spread from MCW Concentrate 8.2.4 Coconut Soufflé 8.2.5 Coconut Water Concentrate Powder 8.2.6 Freeze-Concentrated CW 8.2.7 Coconut Water Yoghurt 8.2.8 Coconut Sugar 8.2.9 Coconut Wine 8.2.10 Exopolysaccharides 8.2.11 Docosahexaenoic Acid 8.2.12 Probiotics and Coconut Water 8.2.13 Coconut Water Kefir 8.2.14 Coconut Water and Gama- Aminobutyric Acid 8.2.15 Microencapsulation of Coconut Water 8.2.16 Succinic Acid 8.2.17 Bacterial Cellulose 8.2.18 Carbon Dots 8.2.19 Mannosylerythritol Lipids 8.2.20 Dihydropyrimidinone 8.2.21 Coconut Water and Nanotechnology 8.2.22 Coconut Water and Protein Foods 8.2.23 Endophytic Bacteria 8.2.24 Protein 8.2.25 Coconut Water Solids 8.2.26 As Anti-corrosion 8.2.27    Coconut Water Coating 8.2.28 Snow Ball Tender Nut   Chapter 9 Health Benefits of Coconut Water 9.1 Diabetes and Coconut Water 9.2 Glycemic Index of Coconut Sugar 9.3 Cardioprotective Activity of Coconut Water 9.4 Alzheimer's Disease 9.5 Coconut Water and Antioxidant 9.6 Anti-microbial Property of Coconut Water 9.7 Anticancer Effect of Coconut Water 9.8 Anti-inflammatory Effect of Coconut Water 9.9 Antidepressant Effect of Coconut Water 9.10 Blood Pressure and Coconut Water 9.11 Antihypertensive Effect of Coconut Water 9.12 Hepatoprotective Effect of Coconut Water 9.13 Coconut Water for treating Glaucoma and Cataract 9.14 Renal Protective Activity of Coconut Water 9.15 Osteoporosis and Coconut Water 9.16 Coconut Water and Reproductive Functions 9.17 Diarrhea and Coconut Water 9.18 Drug Toxicity and Coconut Water 9.19 Nicotine Toxicity and Coconut Water 9.20 Skin Care and Coconut Water 9.21 Coconut Water and Heavy Metal Toxicity Management a. Lead (Pb) b. Cadmium (Cd) c. Mercury (Hg) 9.22 Hyperprolactinemia and Coconut Water 9.23 Hypoglycemic Effect of Coconut Water 9.24 Wound Healing and Coconut Water 9.25 Hypovolemic Shock and Coconut Water 9.26 Sickle Cell Disease and Coconut Water 9.27 Peritoneal Lavage and Coconut Water 9.28 Intra Venous use of Coconut Water 9.29 Hypokalemia, Hyperkalemia and Coconut Water Hypokalemia Hyperkalemia 9.30 Management of Cholera using Coconut Water 9.31 Dengue Fever and Coconut Water 9.32 Coconut Water in Dental Care 9.33 Other Health Benefits of Coconut Water Alcohol treatment Antiulcer Heat stress Haemostasis Coconut Water and Hemoglobin Chapter 10 Contamination and  Adulteration of Coconut Water 10.1 Contamination of Coconut Water 10.1.1 Microbial Contamination 10.1.2 Heavy Metal Contamination 10.1.3 Contamination by Pesticides 10.2 Adulteration of Coconut Water 11 Patents Granted on Coconut Water 11.1 Coconut Water 11.2 Nata de coco 11.3 Coconut Water Vinegar 11.4 Machineries in Coconut Water Industry   12 Coconut Water- The Way Forward Index References

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Author Information

Dr. P. RETHINAM earned his Graduation and Post-graduation in Agriculture from the Agricultural College and Research Institute and Doctorate in Agronomy from the Tamil Nadu Agricultural University. He started his career as Research Assistant in 1963, became Assistant Professor at TNAU and then joined Agricultural Research Service in 1976. He became the Project Coordinator, (Palms) in 1982 and Assistant Director General, Plantation Crops, ICAR, New Delhi. Dr. Rethinam was selected as the Chairman, Coconut Development Board, Kochi, Ministry of Agriculture, Government of India during 2001 and subsequently elected as Executive Director of Asian and Pacific Coconut Community, Jakarta, Indonesia and served form January, 2002 to June,2006. He has bagged various Awards, Honours and Recognitions both at the National and International levels. He is a Fellow of various professional societies and has published 215 articles; co-edited two volumes of ‘Recent Advances in Plantation Crops’; edited 39 books, many Technical Bulletins and Proceedings; and developed APCC intellectual databases.   Dr.V.KRISHNAKUMAR earned his Graduation and Post-Graduation in Agriculture from the College of Agriculture, Vellayani, Thiruvananthapuram under the Kerala Agricultural University and Doctoral Degree in Agronomy from the Tamil Nadu Agricultural University, Coimbatore, India. He started his career as Assistant Professor, KAU. He has worked both in the State and Central Government services as Assistant Agronomist in the Rubber Research Institute of India (Rubber Board), Kottayam (Ministry of Commerce, Govt. of India); Senior Scientist (Transfer of Technology & Agronomy and Soil Science) in the Indian Cardamom Research Institute (Spices Board), Myladumpara, Idukki, Kerala (Ministry of Commerce, Govt. of India). He joined the ICAR service as Senior Scientist (Agronomy) at ICAR- Central Plantation Crops Research Institute, Kasaragod and later served as Principal Scientist (Agronomy) & Head, ICAR-CPCRI Regional Station, Kayamkulam. He was Assistant Editor, Journal of Natural Rubber Research of RRII and Editor, Journal of Plantation Crops (ISPC) during 2006-2011 and served as a member of the Editorial Board of the Annual Reports of ICAR-CPCRI and AICRP on Plantation Crops. He has edited twelve books and published more than 100 research and technical articles apart from contributing chapters in various books, technical bulletins, popular articles etc. He currently functions as a member of the Editorial Board of ‘Current Science’, a Fortnightly Research Journal, being published by the Current Science Association, Bengaluru, India in collaboration with the Indian Academy of Sciences.    

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