ArticleFood chemistry: X2025
Ultrasound treatment improves the quality and nutritional stability of tender coconut water during storage: Mechanistic insights into enzymatic inhibition.
Article in Food chemistry: X, 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 1 paper.
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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1 citing paper in PubMed.
- Lactobacillus casei Fermentation Enhances the Sensory Quality of Shoumei Tea Infusion: Based on Flavor and Metabolic Analysis.Journal of food science · 2026Article
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9 authors.
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Abstract
This study investigated the effects of ultrasound (US) treatment on tender coconut water (TCW), focusing on its quality, nutritional properties, antioxidant capacity, and enzymatic activity during storage. The inhibitory mechanisms of US on enzymatic reactions were further explored through structural characterization and molecular docking analysis. The results showed that US-treated TCW exhibited improved physicochemical stability, higher polyphenol content, and enhanced antioxidant activity during storage at 25 °C for 15 days. Moreover, the activity of peroxidase and polyphenol oxidase was significantly inhibited by US treatment, effectively extending the shelf life of tender coconuts. The main mechanism of enzyme inhibition was the cavitation effect induced by US treatment, which disrupted the enzyme-polyphenol binding sites and motifs. This study elucidated the mechanism of US inhibition of enzymatic reactions, which provides valuable insights for TCW preservation.
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