ArticleUltrasonics sonochemistry2021
Effect of ultrasonic treatment on the activity of sugar metabolism relative enzymes and quality of coconut water.
Article in Ultrasonics sonochemistry, 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 5 papers.
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Who cites it
5 citing papers in PubMed, 23 citations in OpenAlex.
- Targeted metabolomic and transcriptomic reveal the regulatory network of ultrasound on polyphenol biosynthesis in tender coconut flesh during storage.Food chemistry. Molecular sciences · 2025Article
- Co-Formulation of Edamame-Based Beverage with Coconut Derivatives Enhances Nutritional Quality, Antioxidant Capacity, Flavor Profile, and Physical Stability.Foods (Basel, Switzerland) · 2025Article
- Ultrasound treatment improves the quality and nutritional stability of tender coconut water during storage: Mechanistic insights into enzymatic inhibition.Food chemistry: X · 2025Article
- Impact of ultrasound on the quality of tender coconut water during storage revealed by LC-MS-based metabolomics, HS-SPME-GC-MS and E-tongue.Ultrasonics sonochemistry · 2025Article
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Authors and funding
6 authors at 1 institution in 1 country.
Funding
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Abstract
In this study, tender coconuts were treated with high-intensity ultrasound (US) for 20 min at a frequency of 20 kHz and a power of 2400 W. Compared with control group, US treated coconut water had a higher content of total soluble solid and sugar/acid ratio along with a lower pH value and conductivity, and the contents of sucrose, fructose and glucose were also higher. Results from HS-SPME/GC-MS showed that there was no significant difference in the content of volatile compounds in coconut water before and after US treatment. The activities of sugar metabolism enzymes such as sucrose phosphate synthase, sucrose synthase, acid invertase (AI) and neutral invertase were inhibited by US, of which AI had the strongest inactivation. Circular dichroism and fluorescence spectra showed that the secondary and tertiary structure of AI molecule were destroyed with the increase of US intensity and time, which was confirmed by the change of particle size distribution pattern and scanning electron microscopy. Molecular docking and molecular dynamics showed that US treatment prevented the recognition and binding of sucrose and AI molecules, thereby inhibiting the decomposition of sucrose. In conclusion, our results indicate that US can inhibit the activity of AI and maintain the sugar content to increase the quality as well as extend the shelflife of coconut water, which will bring more commercial value.
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