Field of Invention

The present invention relates to the processing of cocos nucifera liquid or commonly known as coconut water and also various fruit extracts. Background Art

Coconut palm, botanicaliy known as Cocos nucifera L, belongs to the natural order of Arecaceae (Palmoe), which is an important member of monocotyledons. A common practice in the coconut processing industry, especially those that require only the kernel of the coconut, is to discard the coconut water. Copra production is an example of coconut industry wherein the coconut water is just considered waste.

The coconut water, though in small amounts, contain various minerals, vitamins and proteins. Since these nutrients are of small quantities, there is a need to extract its nutrients in concentrated quantity. Also, coconut water quickly ferments therefore there is a need to find a way to prolong its shelf life. The main objective of the present invention is to utilize the often-discarded coconut water. Another objective of the present invention is to provide a method to extract the nutrients of the coconut water. Further objective of the present invention is to provide a method for the preservation of coconut water while retaining its nutrients. This, however, may not be construed as to limit the use of the same disclosed method for application on known fruit extracts.

Embodiments of the Invention

The present invention provides a method for the preparation, extraction, preservation and utilization of tender coconut water and the often-discarded matured coconut water.

A sufficient amount of coconut water should be available for processing. After the collection and preparation of the coconut water, a filtering process is needed in order to remove the foreign materials in the liquid. A food grade hydrogen peroxide is then added as a disinfectant. This will eliminate the harmful bacteria present in the liquid. At room temperature, freshly collected coconut water has an average shelf life of 2 hours. By adding the said food grade hydrogen peroxide, the shelf life is significantly increased to about 24 hours. Preferably, 50%vol food grade hydrogen peroxide must be added in an amount of lmL per liter of filtered coconut water. The solution is preferably chilled in order to further improve its shelf life. The chilling temperature is preferably at most 16°C. The shelf life of the solution may further be improved by adding a preservative. This would significantly extend the shelf life of the solution to about 6 months to 2 years. In one embodiment of the invention, the preservative is potassium sorbate, preferably in the range of 1.5-2 grams per liter of the solution. In another embodiment of the invention, the preservative is any preservative selected from the group comprising nissin, natamycin and sodium benzoate. In various existing coconut industries, coconut water are often collected in plastic and/or metal containers so there may be some unwanted metals mixed in the liquid. As a precautionary measure, a chelating agent may also be added to remove hard metals that may be present in the solution. In an embodiment of the present invention, the chelating compound is ethylenediaminetetraacetic acid, or EDTA, in the range of 25-30 milligram per liter of the solution. A pH control agent may also be added to bring the pH level of the solution close to the acidity level requirement acceptable to most food authorities for beverages. Preferably, the pH control agent concentration is in the range of 1-2 grams per liter of the solution. In one embodiment of the invention, the pH control agent is an organic acid selected from the group comprising: citric acid, ascorbic acid, lactic acid and tartaric acid. To further slowdown the spoilage of the solution, the said solution must then be pasteurized, preferably for 3-7 minutes. The processed coconut water can be made into a beverage but its shelf life may ultimately depend on what additional methods discussed above were implemented.

The nutrients found in the coconut water are of relatively small amounts. In order to have a concentrated solution of the coconut water, a precipitation process is necessary. To do this, table salt must first be added in the solution. The salt will help capture the essential nutrients in the form of precipitates. The salt will also act as a preservative further improving the solution's shelf life. In an embodiment of the invention, the salt is selected from the group comprising: sodium chloride, potassium chloride, and magnesium chloride. The salt is preferably added in the range of 4-4.5 grams per liter of the solution. However, precipitates will only form when the pH level of the solution is in the range of 9 - 9.5. Hence, an alkaline compound must be added to achieve the said desired pH range. In one embodiment of the present invention, the alkaline compound is selected from the group comprising: sodium hydroxide, potassium hydroxide and magnesium hydroxide. The said precipitation process preferably has a sorption time of at least 4 hours. However, for the embodiment of the present invention wherein the salt is sodium chloride and/or the alkaline compound is sodium hydroxide, the precipitates will have excess sodium content, which is undesirable. After removing the supernatant liquid in the solution, a washing step using water, preferably warm distilled water, is therefore necessary to remove the excess sodium. The resultant product is a nutritional composition with shelf life ultimately dependent on what additional methods of preservation discussed above were implemented. The said nutritional composition may be used as an essential component for a fertilizer, energy drink, or a medicinal supplement composition.

Though the disclosure describes the methods in preserving coconut water, this may not be construed as to limit the use of the same method using other known fruit extracts. The methods described herein may therefore be applicable to known fruit extracts, preferably coming from those selected from the group comprising: guyabano, mango, melon, grapefruit, papaya, guava, apple, orange, calamansi, chico, watermelon, and the like.

EXAMPLE 1

Twelve Liter of coconut water was collected and was then filtered. Twelve milliliter of 50%vol food grade hydrogen peroxide was then added to remove harmful bacteria. Precipitation was done by adding 50 grams of table salt and 36 grams of sodium hydroxide. The precipitates were allowed to settle down for 4 hours, after which the supernatant liquid was removed. The precipitates were then washed for several times with warm distilled water to remove the excess sodium. Twelve grams of citric acid was then added to lower the pH level down to 6. Thirty milligrams of ethylenediaminetertraacetic acid (EDTA) was then added to remove hard metals which may be present in the solution. To further preserve the solution, 18 grams of potassium sorbate was then added. The solution is then filled into 500mL glass bottles with a headspace of about lOmL. The glass bottles were then sealed by crowning. A pasteurization process at 90°C for 7 minutes was then performed. The bottles were finally cooled down to 16°C and are now ready to be served.