Physicochemical, microbiological, and sensory quality of industrialized and fresh coconut water commercialized in Petrolina, Pernambuco

Coconut water is widely consumed in Brazil. However, due to its nutritional qualities, this product is susceptible to microbiological contamination when good hygiene practices are not adopted. From this perspective, this study aimed to evaluate the physicochemical and microbiological quality of industrialized and fresh coconut water samples purchased in the municipality of Petrolina-PE, and perform the sensory analysis of the studied samples. The microbiological properties were analyzed by evaluating the concentration of total and thermotolerant coliforms, Escherichia coli , Salmonella ssp., molds, and yeasts, whereas the physicochemical properties were analyzed by evaluating the pH, total titratable acidity, ash content, and turbidity. The sensory analysis was performed by an acceptance test using a 9-point hedonic scale. The results of the evaluations demonstrated that all samples were within the standards of the current regulations. However, the presence of total coliforms and molds suggests that the products were contaminated by fecal material and/or had problems in the production process, which could result in health damage to consumers. Sensory evaluation revealed that fresh coconut water was preferred among tasters. In this scenario, it is essential to adopt good practices among traders and bottling companies and greater participation of the public sector to ensure the quality of food products commercialized in the region, thus reducing the risks associated with the consumption of contaminated foods.