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<p>Coconut milk is widely used in culinary preparations and serves as a key raw material for producing virgin coconut oil, packaged coconut milk or cream, ice cream, and ready-to-drink beverages. However, its high perishability due to its nutrient-rich composition and susceptibility to microbial contamination, poses a challenge for storage and processing. While significant research has been conducted on preserving processed coconut milk, real-time spoilage patterns of freshly extracted coconut milk remain underexplored. This investigation presents novel insights into the early-stage fermentation and deterioration of coconut milk stored at ambient temperature (30±2&#xa0;°C). Thereby it offers valuable information for optimizing coconut milk processing timelines. Time-dependent changes in physico-chemical, sensorial, and microbiological parameters, including pH, total soluble solids (TSS), titratable acidity (TA), viscosity, and creaming index, along with microbial enumeration and sensory assessment were evaluated. Fresh coconut milk extracted from 12-month-old coconuts showed a density of 0.97 ± 0.01&#xa0;g/mL, pH of 6.1 ± 0.3, moisture content of 57.3 ± 0.3%, total solids of 42.67 ± 0.3%, TSS of 12.1 ± 0.5°Bx, and titratable acidity of 0.24 ± 0.1%. Storage at ambient temperature caused a gradual decline in pH and a corresponding rise in titratable acidity, suggesting microbial activity and organic acid formation. The creaming index rose, causing phase separation that negatively impacted sensory quality. Viscosity increased gradually, correlating with emulsion destabilization. Microbial enumeration showed a rapid rise in bacterial and yeast counts, leading to spoilage within 6–8&#xa0;h of storage. Assessment of microbial load reveals that fresh coconut milk should ideally be processed within an hour of extraction to prevent its spoilage. This investigation provides a scientific foundation for optimizing post-extraction handling in the coconut processing industry, presenting critical time frame for handling fresh coconut milk, helping to minimize microbial growth and ensure a safe, and high-quality product.</p>

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Temporal quality changes in freshly extracted coconut milk: physicochemical, sensory, and microbiological perspectives

  • 期刊论文

  • 发表日期：

    2025年7月18日

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  • P. P. Shameena Beegum,
  • S. V. Ramesh,
  • Alka Gupta,
  • R. Pandiselvam,
  • A Akhina,
  • M. R. Manikantan,
  • Murali Gopal

摘要

Coconut milk is widely used in culinary preparations and serves as a key raw material for producing virgin coconut oil, packaged coconut milk or cream, ice cream, and ready-to-drink beverages. However, its high perishability due to its nutrient-rich composition and susceptibility to microbial contamination, poses a challenge for storage and processing. While significant research has been conducted on preserving processed coconut milk, real-time spoilage patterns of freshly extracted coconut milk remain underexplored. This investigation presents novel insights into the early-stage fermentation and deterioration of coconut milk stored at ambient temperature (30±2 °C). Thereby it offers valuable information for optimizing coconut milk processing timelines. Time-dependent changes in physico-chemical, sensorial, and microbiological parameters, including pH, total soluble solids (TSS), titratable acidity (TA), viscosity, and creaming index, along with microbial enumeration and sensory assessment were evaluated. Fresh coconut milk extracted from 12-month-old coconuts showed a density of 0.97 ± 0.01 g/mL, pH of 6.1 ± 0.3, moisture content of 57.3 ± 0.3%, total solids of 42.67 ± 0.3%, TSS of 12.1 ± 0.5°Bx, and titratable acidity of 0.24 ± 0.1%. Storage at ambient temperature caused a gradual decline in pH and a corresponding rise in titratable acidity, suggesting microbial activity and organic acid formation. The creaming index rose, causing phase separation that negatively impacted sensory quality. Viscosity increased gradually, correlating with emulsion destabilization. Microbial enumeration showed a rapid rise in bacterial and yeast counts, leading to spoilage within 6–8 h of storage. Assessment of microbial load reveals that fresh coconut milk should ideally be processed within an hour of extraction to prevent its spoilage. This investigation provides a scientific foundation for optimizing post-extraction handling in the coconut processing industry, presenting critical time frame for handling fresh coconut milk, helping to minimize microbial growth and ensure a safe, and high-quality product.