Desarrollo de bebidas fermentadas alcohólicas a partir de agua de coco ( Cocos nucifera L.) J. Food Sci. Gastron . (January - June 2023) 1(1): 8-11https://doi.org/10.5281/zenodo.13974886ISSN: 3073-1283 ORIGINAL ARTICLE Development of alcoholic fermented beverages from coconut water ( Cocos nucifera L.) Orlando Vargas orlando.vargas@luyef.com1 Luyef Biotechnologies, Chile.2 Facultad de Ciencias Agropecuarias y Recursos Naturales, Extensión La Maná, Universidad Técnica de Cotopaxi, Ecuador.Received: 14 December 2022 / Accepted: 21 January 2023 / Published online: 31 January 2023© The Author(s) 2023 Orlando Vargas 1 · Evelyn A. Rivera 2 Abstract In Cuba, coconut ( Cocos nucifera L.) production represents a key sector in the economy of certain regions, with the municipality of Baracoa being the largest national producer, primarily aimed at oil extraction. However, in re- cent years, a signifcant decline in dry coconut production has been observed, decreasing from 21,298 tons in the 1980s to just 7,499.9 tons in 2011. The objective of this study was to develop two alcoholic fermented beverages based on co-conut water as a strategy to diversify production and mitigate the decrease in dry coconut harvest. Two alcoholic fermented beverages were prepared with an initial soluble solids con-tent of 15 and 22%, respectively. Physical, chemical, micro- biological, and sensory analyses were performed on the fnal product, fnding that both alcoholic fermented beverages met the microbiological requirements established for this type of food. Variant 1 showed low acceptance among consumers, while variant 2 was well-accepted and considered satisfac-tory for consumption, presenting a pleasant appearance. Signifcant diferences ( p ≤0.05) were found between both treatments in the physical and chemical parameters. Variant 2 met the established requirements for a wine-type alcoholic fermented beverage, representing an option for the industri-alization and commercialization of coconut water. Keywords coconut water, alcoholic fermentation, bever-age production, industrialization, sensory analysis. Resumen En Cuba, la producción de coco ( Cocos nucifera L.) representa un sector clave en la economía de ciertos terri-torios, siendo el municipio de Baracoa, el mayor productor nacional, destinado principalmente a la obtención de aceite. Sin embargo, en los últimos años, se observó una notable disminución en la producción de coco seco, que pasó de 21,298 t en la década de los ochenta a solo 7,499.9 t en 2011. El objetivo de este estudio fue desarrollar dos bebidas fer-mentadas alcohólicas a base de agua de coco como una estra- tegia para diversifcar la producción y mitigar la disminución en la cosecha de coco seco. Se elaboraron dos bebidas fer-mentadas alcohólicas con un contenido inicial de sólidos so-lubles de 15 y 22 %, respectivamente. Se realizaron análisis físicos, químicos, microbiológicos y sensoriales al producto fnal, encontrando que ambas bebidas fermentadas alcohóli -cas cumplían con los requisitos microbiológicos establecidos para este tipo de alimento. La variante 1 mostró una baja aceptación entre los consumidores, mientras que la variante 2 fue bien aceptada y se consideró satisfactoria para el con-sumo, presentando una apariencia agradable. Se encontraron diferencias signifcativas ( p ≤0.05) entre ambos tratamientos en los parámetros físicos y químicos. La variante 2 cumplió con los requisitos establecidos para una bebida fermentada alcohólica tipo vino, representando una opción para la indus-trialización y comercialización del agua de coco. Palabras clave agua de coco, fermentación alcohólica, pro-ducción de bebidas, industrialización, análisis sensorial. How to cite Vargas, O., & Rivera, E.A. (2023) Development of alcoholic fermented beverages from coconut water (Cocos nucifera L.). Journal of Food Science and Gastronomy , 1(1), 8-11. https://doi.org/10.5281/zenodo.13974886
J. Food Sci. Gastron . (January - June 2023) 1(1): 8-11 9 Introduction The coconut palm ( Cocos nucifera L.) is the most widely cultivated tree crop in the world and has been closely linked to the development of various cultures. It is used as a sour- ce of food, drink, oil, fber, fuel, wood, and other products (Alvarado et al., 2013). Currently, it is considered one of the most proftable perennial crops globally due to the high demand for its products and their diverse uses (Nogueira, 2000).In Cuba, coconut cultivation is distributed across several regions of the country, with the largest areas of cultivation primarily located in Baracoa, Guantánamo province, in the municipalities of Niquero and Pilón in Granma province, as well as in several municipalities in Holguín, Pinar del Río, and Sancti Spíritus. This crop is a tradition and holds great economic importance in the municipality of Baracoa, whe-re the largest volume of the national coconut production is concentrated (Alvarado & Blanco, 2021). It is mainly found as a monoculture, with small intercropping systems and in-tegrated with livestock in some plantations (Alvarado et al., 2013).In recent years, dried coconut production has decreased from 21,298 tons in the 1980s to 7,499.9 tons in 2011 (Alva- rado et al., 2013). Due to defciencies in commercialization, part of the production is used as animal feed (Alvarado et al., 2013), which represents an underutilization given the wide industrialization and diversifcation potential of coconut by-products (Nogueira, 2000).This situation has prompted interest in the production of fermented alcoholic beverages to diversify output, thus in- creasing farmers’ income and enhancing the proftability of coconut plantations. These products open up a new market, increasing the economic benefts for producers. Moreo -ver, wine production ensures the creation of a stable and long-lasting product at room temperature (Díaz, 2016). In this context, the objective of this study was to develop two fermented alcoholic beverages based on coconut water as a strategy to diversify production and mitigate the decline in dried coconut harvests. Materials and methods Coconuts ( C. nucifera L.) of the Criolla variety were co-llected from the Ronera Santa Cruz del Norte for the pro-duction of fermented alcoholic beverages. The pH (AOAC, 943.02) and the dissolved solids content in the coconut water were measured to adjust the initial conditions of the musts. Fermentation was carried out at two initial concentrations of soluble solids, 15 and 22 °Brix, with visual monitoring of fermentation duration and alcohol content (ºGL, Gay Lussac degrees).The musts were inoculated with Saccharomyces cerevisiae and fermented in 5 L glass fermenters without temperature control, protected from light. After fermentation, the musts were racked and clarifed by sedimentation for 30 days. They were then fltered using a vacuum pump and a cellulose pla - te. The fltered fermented alcoholic beverages were adjusted to 15% alcohol to improve stability and prevent microbial contamination, bottled, and stored for 30 days. Physicochemical analyses of the fnal products were con -ducted in triplicate, including pH, titratable acidity (AOAC 942.15, 2005), alcohol content (AOAC, 957.03, 2005), so-luble solids content (AOAC 932.12, 2005), absorbance, and transmittance at three wavelengths (420, 520, and 620 nm). Additionally, mesophilic aerobic microorganism counts (NTC 404, 2007) and mold and yeast counts (NTC 404, 2007) were performed on the fermented alcoholic beverages to confrm the efectiveness of the alcohol adjustment for mi -crobiological stabilization.Eighty consumers using a 7-point hedonic scale, with addi-tional questions to identify factors of acceptance or rejection, evaluated the fermented alcoholic beverages sensorially. The results were analyzed through ANOVA and LSD mean com-parison using Statgraphics Centurion XV software, to iden- tify signifcant diferences ( p ≤0.05) in sensory quality based on the initial concentrations of soluble solids. Results and discussion The analysis of coconut water revealed a soluble solids content of 5.3 °Brix and a pH of 5.7, values that are inade-quate for an optimal wine fermentation process. The need for chaptalization and must acidifcation is an important fnding, as these steps are essential to optimize yeast growth, as dis-cussed in previous studies (Ashurst & Arthey, 2001; Camar-go et al., 2015). Table 1 presents the averages of the analyses conducted on the replicas. This nutrient defciency, such as vitamins, can compromi -se the proper development of the yeasts, which aligns with fndings from other researchers who claim that coconut wa - ter may not provide enough nutrients for efective fermenta -tion (Dewanto et al., 2015).The results indicate that both alcoholic fermented beve- rages should be classifed as sweet wines, supported by the observation that the acidity of alcoholic fermented beverage 1 (4.0 ± 0.1) was lower than the values reported by Paup et al. (2022) for white grape wines, which have a higher average acidity. On the other hand, the total acidity results from Scheihing (2005), ranging from 1.87 to 2.66 g/L for cranberry wines, align with the values obtained in alcoholic fermented beverage 2.
J. Food Sci. Gastron . (January - June 2023) 1(1): 8-11 10 Regarding pH, the values obtained were consistent with those reported in the literature. Paup et al. (2022) found an average pH of 3.25 for white grape wines, while Mendes-Fer -reira et al. (2019) reported a range of 3.0 to 3.26 for cranber-ry wines. This suggests that the pH of the coconut water fer-mented beverages is within the expected range for fermented products, although acidifcation remains a critical point. The low alcohol percentages at the end of fermentation were due to the limited consumption of sugars, which res-tricted the alcoholic potential. This phenomenon is consis-tent with other studies that have documented the relationship between initial sugar concentration and fnal alcohol content in wines (Samphao et al., 2018). The incomplete fermen-tation observed in alcoholic fermented beverage 2 has also been reported in other works, where sweet wines requiring additional alcohol adjustments to improve stability have been found (Ruiz-Bejarano et al., 2020).Absorbance and transmittance values indicated that fer-mented beverage 2 had a darker color, with higher absorban-ce at 420 nm (0.222 vs. 0.086), suggesting a greater yellow color intensity. This behavior is related to the concentration of coloring compounds during fermentation, as noted by re- searchers studying the infuence of diferent substrates on pigment production in wines (Waterhouse et al., 2016).The sensory acceptance of the fermented beverages showed signifcant diferences ( p ≤0.05). Alcoholic fermen -ted beverage 1 had an average of 3.76, indicating moderate rejection, while beverage 2 reached an average of 5.89, in- dicating acceptance. These fndings refect the importance of aroma and favor in product acceptance, aligning with pre - vious studies that highlight the role of sensory profles in consumer preference (Barbe et al., 2021).Finally, the counts of aerobic mesophilic microorganisms, molds, and yeasts below 101 CFU/mL in all batches empha- size the efectiveness of the processing techniques used, such as fltration and good hygienic practices. This aligns with the results of recent studies that emphasize the importance of microbiological control measures in the production of fer-mented beverages (Sharma et al., 2020). Conclusions The initial soluble solids and pH values in the coconut water were inadequate for proper fermentation, making it necessary to adjust both sugar and acidity levels. The phy- sical and chemical analyses revealed signifcant diferences ( p ≤0.05) between the two products. These diferences were also refected in sensory attributes and consumer acceptance. The adjustment of the alcohol content to 15% ensured micro-biological stability, with microorganism counts below accep- table limits. Signifcant diferences in consumer perception were observed, with higher acceptance for fermented alco-holic beverage 2, characterized by its coconut aroma, balan- ced favor, and attractive color. The production of fermented alcoholic beverages from coconut water presents interesting potential but requires adjustments in must conditions and the fermentation process to improve both the physical and che-mical characteristics as well as the sensory acceptance of the fnal product. Table 1. Physical and chemical analysis of alcoholic fermented beverages from coconut water ParameterFermented alcoholic beverage 1Fermented alcoholic beverage 2 Total acidity (g/L)3.12 (0.02) a2.58 (0.01) aAlcohol content at the end of fermentation (%)6.14 (0.07) b8.23 (0.06) apH3.02 (0.01) a3.47 (0.02) aSoluble solids content6.0 (0.2) b10.0 (0.2) aAbsorbance at 420 nm 0.086 (0.01) b0.222 (0.1) aAbsorbance at 520 nm0.027 (0.01) b0.086 (0.01) aAbsorbance at 620 nm0.006 (0.001) b0.033 (0.01) aTransmittance at 420 nm (%)82.0 (1) a60.0 (0.1) bTransmittance at 520 nm (%)93.9 (0.3) a82.1 (0.1) bTransmittance at 620 nm (%)98.6 (0.5) a92.7 (0.3) b Mean (standard deviation); n = 3.Diferent letters for the same parameter indicate signifcant diferences ( p ≤0.05).
J. Food Sci. Gastron . (January - June 2023) 1(1): 8-11 11 References Alvarado, C.K. & Blanco, A. (2021). Problemas sociales de la ciencia y la tecnología en el cultivo del cocotero. Caso de estudio. Hombre, Ciencia y Tecnología , 25(4). Alvarado, K., Blanco, A., Martín, J., Velásquez, Y. & Matos, K. (2013). Situación socio-tecnológica-productiva del cultivo del cocotero en Baracoa, Cuba. Pastos y Forra-jes , 36(2), 252-261. http://scielo.sld.cu/scielo.php?s- cript=sci_arttext&pid=S0864-03942013000200009&l - ng=es&tlng=es AOAC 932.12. (2005). Ofcial Method 932.12 Solids (Solu -ble) in Fruits and Fruit Products .AOAC 942.15. (2005). Acidity (Titrable) of Fruit Products . AOAC 957.03 (2005). Alcohol by volume in distilled liquors .Ashurst, P.R. & Arthey, D. (2nd ed.). (2001). Fruit Process-ing: Nutrition, Products and Quality . Springer New York, NY.Barbe, J.C., Garbay, J. & Tempére, S. (2021). The Sensory Space of Wines: From Concept to Evaluation and De-scription. A Review. Foods , 10(6), 1424. http://www.doi.org/10.3390/foods10061424 Camargo, F., De Dea, J., Inaba, J., Thomaz-Soccol, V., Kaur, S. & Soccol, C.R. (2015). Development and evaluation of a fermented coconut water beverage with potential health benefts. Journal of Functional Foods , 12, 489-497. https://doi.org/10.1016/j.jf.2014.12.020Díaz, M.M. (2016). La elaboración de vinos garantiza la ob-tención de un producto estable y duradero a temperatu-ra ambiente . Universidad de la Rioja. Mendes-Ferreira, A., Coelho, E., Barbosa, C., Oliveira, J.M. & Mendes-Faia, A. (2019). Production of blueberry wine and volatile characterization of young and bot-tle-aging beverages. Food Science & Nutrition , 7(2), 617-627. http://www.doi.org/10.1002/fsn3.895Nogueira, P. (2000). Caracterización y evaluación agronómi- ca del residuo de fbra de coco: un nuevo material para el cultivo en sustrato . Universidad Politécnica de Va-lencia.NTC 404. Instituto Colombiano de Normas Técnicas y Cer- tifcación – Colombia, (2007). Requisitos y métodos de ensayo que deben cumplir los jugos y pulpas de frutas .Paup, V.D., Barton, T.L., Edwards, C.G., Lange, I., Lange, B.M., Lee, J. & Ross, C.F. (2022). Improving the chem -ical and sensory characteristics of red and white wines with pectinase-producing non-Saccharomyces yeasts. Journal of food science , 87(12), 5402-5417. https://doi.org/10.1111/1750-3841.16371 Ruiz-Bejarano, M.J., Durán-Guerrero, E., Castro, R., Bar - roso, C.G. & Rodríguez-Dodero, M.C. (2020). Use of Sensory Analysis to Investigate the Infuence of Cli -mate Chambers and Other Process Variables in the Pro-duction of Sweet Wines. Foods , 9(4), 424. https://doi.org/10.3390/foods9040424 Samphao, A., Butmee, P., Saejueng, P., Pukahuta, C., Švorc, L. & Kalcher, K. (2018). Monitoring of glucose and eth -anol during wine fermentation by bienzymatic biosen-sor. Journal of Electroanalytical Chemistry , 816, 179-188. https://doi.org/10.1016/j.jelechem.2018.03.052Scheihing, P.S. (2005). Elaboración de Vino de Arándano (Vaccinium corymbosum) como Materia Prima para la Producción de Vinagre . Universidad Austral de Chile.Sharma, R., Prakrati, G., Pradeep, K., Shashi, K.B. & Sau- rabh, K. (2020). Microbial Fermentation and Its Role in Quality Improvement of Fermented Foods. Fermen-tation , 6(4), 106. https://doi.org/10.3390/fermenta-tion6040106 Waterhouse, A.L., Sacks, G.L. & Jeffery, D.W. (2016). Understanding Wine Chemistry . Wiley. https://doi.org/10.1002/9781118730720 Conficts of interest The authors declare that they have no conficts of interest. Author contributions Orlando Vargas and Evelyn A. Rivera: Conceptualization, data curation, formal analysis, investigation, methodology, supervision, validation, visualization, drafting the original manuscript and writing, review, and editing. Data availability statement The datasets used and/or analyzed during the current study are available from the corresponding author on reasonable request. Statement on the use of AI The authors acknowledge the use of generative AI and AI-assisted technologies to improve the readability and cla-rity of the article. Disclaimer/Editor’s note The statements, opinions, and data contained in all publi-cations are solely those of the individual authors and contri- butors and not of Journal of Food Science and Gastronomy.Journal of Food Science and Gastronomy and/or the edi -tors disclaim any responsibility for any injury to people or property resulting from any ideas, methods, instructions, or products mentioned in the content.