Palm SapQuality Profiles, Fermentation Chemistry, and Preservation Methods

被引:49
作者
Hebbar, K. B. [1 ]
Pandiselvam, R. [1 ]
Manikantan, M. R. [1 ]
Arivalagan, M. [1 ]
Beegum, Shameena [1 ]
Chowdappa, P. [1 ]
机构
[1] ICAR Cent Plantat Crops Res Inst, Physiol Biochem & Post Harvest Technol Div, Kasaragod 671124, India
关键词
Palm sap; Inflorescence; Fermentation; Nisin; Pasteurization; Neera; CHEMICAL-COMPOSITION; ELAEIS-GUINEENSIS; ARENGA-PINNATA; SHELF-LIFE; SAP; WINE; COCONUT; ACID; PASTEURIZATION; MICROBIOLOGY;
D O I
10.1007/s12355-018-0597-z
中图分类号
S3 [农学(农艺学)];
学科分类号
0901 ;
摘要
Palm sap is quite nutritious and highly prone to fermentation. The unfermented juice could be an ideal health drink. Palm sap's quality profile and fermentation chemistry help to predict its shelf life and potential safety. There is demand from farmer-producer companies and food processing industries to develop bottling technology and a transportation/distribution protocol for palm sap similar to common soft drinks. Different techniques were followed for bottling palm sap, but none proved successful at the pilot level or commercial scale. To develop a systemic preservation technique, it is crucial to understand the biochemical composition, fermentation chemistry, and existing preservation methods and their disadvantages. This review mainly focuses on the chemical, microbial, volatiles, and flavor changes of palm sap. In addition to a detailed discussion on contemporary sap preservation techniques, this paper also addresses the effect of pasteurization in combination with preservatives, such as nisin, sodium benzoate, chitosan, potassium sorbate, sorbic acid, citric acid, and sodium metabisulfite, on the shelf life of sap, challenges to preserving palm sap, and future directions for preservation methods.
引用
收藏
页码:621 / 634
页数:14
相关论文
共 71 条
[1]   Growth of yeasts, lactic and acetic acid bacteria in palm wine during tapping and fermentation from felled oil palm (Elaeis guineensis) in Ghana [J].
Amoa-Awua, W. K. ;
Sampson, E. ;
Tano-Debrah, K. .
JOURNAL OF APPLIED MICROBIOLOGY, 2007, 102 (02) :599-606
[2]   Rate of browning reaction during preparation of coconut and palm sugar [J].
Apriyantono, A ;
Aristyani, A ;
Nurhayati ;
Lidya, Y ;
Budiyanto, S ;
Soekarto, T .
MAILLARD REACTION IN FOOD CHEMISTRY AND MEDICAL SCIENCE: UPDATE FOR THE POSTGENOMIC ERA, 2002, 1245 :275-278
[3]  
ATPUTHARAJAH J D, 1986, Food Microbiology (London), V3, P273, DOI 10.1016/0740-0020(86)90009-2
[4]   BEVERAGE PRESERVATION - PASTEURIZATION OF PALM SAP (NEERA) [J].
BALIGA, BP ;
IVY, AC .
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 1961, 9 (02) :149-&
[5]   Physicochemical Characteristics of Date Sap Lagmi from Deglet Nour Palm (Phoenix Dactylifera L.) [J].
Ben Thabet, Imene ;
Besbes, Souhail ;
Attia, Hamadi ;
Deroanne, Claude ;
Francis, Frederic ;
Drira, Nour-Eddine ;
Blecker, Christophe .
INTERNATIONAL JOURNAL OF FOOD PROPERTIES, 2009, 12 (03) :659-670
[6]  
BONDE S D, 1990, Principes, V34, P21
[7]   Chemical composition of volatiles from coconut sap (neera) and effect of processing [J].
Borse, Babasaheb Bhaskarrao ;
Rao, Lingamallu Jagan Mohan ;
Ramalakshmi, Kulathooran ;
Raghavan, Bashyam .
FOOD CHEMISTRY, 2007, 101 (03) :877-880
[8]   The use of microorganisms in L-ascorbic acid production [J].
Bremus, Christoph ;
Herrmann, Ute ;
Bringer-Meyer, Stephanie ;
Sahm, Hermann .
JOURNAL OF BIOTECHNOLOGY, 2006, 124 (01) :196-205
[9]  
CARLINE MJB, 2003, FOOD CHEM, V83, P13, DOI DOI 10.1016/S0308-8146(03)00031-1
[10]  
DAVIS T A, 1972, Principes, V16, P12