Researchers in the Philippines examine how to keep coco water safe and sweet without the pathogens.

Coconut liquid endorsperm, or coco water, is known for its nutritional value and therapeutic use. It’s also an ideal breeding ground for harmful microorganisms such as Salmonella, Escherichia coli O157:H7 and Listeria monocytogenes. While pasteurization techniques are normally used to reduce bacteria levels in coconut water, severe heating may alter its sensory characteristics.

Dr. Alonzo Gabriel of the University of the Philippines Diliman is investigating the best settings for mild thermal processing. He is also exploring the use of natural antimicrobials as additives that increase the heat sensitivity of pathogens. The ultimate goal is to come up with an affordable and effective means of treating coconut water.


For further information, contact:

Dr. Alonzo A. Gabriel
Department of Food Science and Nutrition
College of Home Economics
University of the Philippines Diliman