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Article Abstract
Coconut water is a nutritious beverage that is susceptible to deterioration. This study aimed to elucidate the deterioration mechanism of coconut water by integrating aquaphotomics, metabolomics, and 16S rDNA analysis. Aquaphotomics revealed primary association of quality deterioration with hydrogen bond vibrations and O-H vibrations at room temperature and cold storage, respectively. Metabolomics identified gamma-linolenic acid and xanthosine as the most significant differential metabolites at room temperature and cold storage, respectively. 16S rDNA analysis revealed that the dominant biomarkers during the deterioration process at room temperature were Enterobacter and Kluyvera, whereas under cold storage, the quality degradation was associated with Serratia and Pseudomonas. Correlation analysis revealed the oxidation of gamma-linolenic acid and L-methionine S-oxide by Enterobacter and Citrobacter, resulting in increased 12,13-DHOME level and deterioration at room temperature. During cold storage, Pseudomonas decomposed proteins and fats, which were subsequently converted into acids and gases by Serratia, thereby contributing to deterioration.
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| http://dx.doi.org/10.1016/j.foodchem.2025.145042 | DOI Listing |
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