Abstract:
Coconut (Cocos nucifera L.) is valued for its nutritional and functional benefits,
particularly when its fresh; therefore, it’s called the ‘Tree of Life’. However, deshelled
coconut kernel rapidly deteriorates due to moisture loss and oxidative spoilage. This
study evaluated a Canna starch, aloe vera gel and glycerol coating to preserve selected
quality attributes of coconut kernel. The coating was applied to approximately 2cm
sized coconut pieces. Treatment and control samples were dried at 60°C for 2 hours to
facilitate film formation and adhesion, which were then stored under ambient
(25±5°C) and refrigerated temperatures (4±1°C) for a period of 15 days. Four
treatments were evaluated including control samples, T1(Coated at ambient
temperature), T2 (Coated at refrigeration temperature), C1 (Uncoated at ambient
temperature and C2 (Uncoated at refrigeration temperature). Fresh coconut kernel
had an initial moisture of (45.3±0.12%) and water activity of (0.96±0.04%). During
storage, the coated sample at ambient temperature showed better retention of
moisture (34.9±0.07%) and water activity (0.93±0.01%) than the uncoated control
samples, which showed significantly lower values (3.3±0.01%) and (0.75±0.01%),
indicating the effective moisture barrier properties. Furthermore, the coated sample
exhibited improved oxidative stability indicated by a lower peroxide value (2.2
meq/kg) throughout the storage period than the uncoated control sample (20
meq/kg). By day 15, coated samples under ambient conditions also showed
comparatively better non-ingestive sensory acceptability than the control samples.
Overall, the developed coating shows potential for preserving fresh coconut kernel.
However, further studies including microbiological analysis, expanded sensory
evaluation and antioxidant properties are required to confirm preservative action and
storage stability.
