(255f) Ultrafiltration Effect on the Physicochemical Properties of Coconut Water Using Polysulfone Hollow Fiber Membrane

The acceptability of fresh and ultrafiltered coconut water stored at room and refrigerated condition was investigated by monitoring the changes in TSS, salinity, titratable acidity, pH, and absorbance. The amount of crude protein and minerals before and after ultrafiltration was also evaluated. Ultrafiltration was performed using hollow fiber membrane with MWCO of 10 and 50 kDa. Physicochemical results have shown that there was a decrease in the values of pH, salinity, and TSS over time while the TA values increase because of acid accumulation in the ageing CW. In the effect of ultrafiltration, mineral content was found to decrease after filtration. For the effect of storage temperature, refrigerated samples exhibited favorable stability than the samples stored at room temperature because of inactivation of microbial and enzyme activities and based on the absorbance data. Thus, filtered and refrigerated CW was found to be more stable.