The Influence of Microwave-Assisted Osmotic Dehydration in Coconut Meat Preservation Technique

Coconut is cultivated in tropical and subtropical areas across the globe because of its diverse applications, particularly in terms of its nutritional and therapeutic benefits. In order to enhance the shelf life of coconut meat while maintaining its quality, it must be pre-processed. The research aimed to determine the physicochemical constituents, antioxidant properties, and sensory attributes of BARI-1 coconut meat preserved in various sugar solutions (40–80)% by thermal processing (boiling and microwave) during refrigeration storage (3 ± 1 °C) for 45 days. Based on the results of physicochemical characteristics (lightness L*, chroma C*, hue H*, ash, moisture, pH, TSS, fat, and fiber), antioxidant capabilities (DPPH and TPC) and sensory analysis, there were significant (p < 0.05) variations among the treatments. The coconut meat preserved in 80 % sugar solution with microwave treatment had significantly (p < 0.05) higher retention of the quality parameters compared to other treatments during storage. After being treated with 80 °Brix solution in a 900 W microwave for 5 mins, the phenolic content and antioxidant activity of the coconut meat were shown to be 106.96 mg GAE/100 g and 5.88 %, respectively. Based on multivariate statistical analyses, the quality of coconut meat is mostly influenced by thermal processing and storage period.There was a considerable rise in the bioactive compounds and a significant decrease in the moisture content observed during storage. Pearson's correlation analysis further validated the findings. After 45 days of storage, the microwave treated sample (M80) also had significantly (p < 0.05) higher scores (7.9) and boiling treated sample (B40) showed (6.5) least in overall acceptance in sensory analysis. Therefore, microwave treatment with an 80 % sugar solution was suggested for coconut meat preservation, which exhibited excellent nutritional and aesthetic stability during refrigeration storage. The findings are essential for producers, processors, and consumers looking to optimize the quality and functionality of coconut meat when utilized for multiple purposes.