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VOL. 11, ISSUE 1 (2026)
Comparative analysis of technologies for processing of coconut inflorescence sap and palm inflorescence sap
Authors
Salini M B, Dr. Krishnaja U, Dr. Seeja Thomachan Panjikkaran, Dr. Sharon C L, Dr. Suman K T, Dr. Aneena E R
Abstract
The global sweetener market is shifting toward natural, low glycemic
alternatives, with coconut inflorescence sap (neera, Cocos nucifera L.)
and palm inflorescence sap (Arenga pinnata) emerging as nutrient dense
options rich in sucrose (11-16%), minerals, phenolics, and vitamins. However,
traditional open pan evaporation methods (110-115°C) result in inconsistent quality,
high hydroxymethylfurfural (HMF) formation (up to 462 ppm), and loss of
bioactive compounds due to excessive heat and poor hygiene. This review
synthesizes current research (2020-2026) on modern processing technologies from
tapping through solidification for both sap types. For coconut sap, the Coco Sap
Chiller Method (CSCM) maintains 2-8°C during collection, preserving 95% of
phenolics and vitamin C with zero alcohol content compared to 2.32% in
traditional methods. Multi effect vacuum evaporation
(60-70°C) achieves gentle concentration, maintaining a low glycemic index (GI ≈
35) and preventing HMF formation, while non-thermal hurdle technologies (High Pressure
Processing at 400-600 MPa, Pulsed Electric Fields, membrane filtration)
preserve fresh aromas and bioactives. Palm inflorescence sap processing employs
carbonation/defecation to remove 40% ash content and Scraped Surface Heat
Exchangers (SSHE) to manage high viscosity
massecuite (75-85°Brix) with controlled caramelisation,
producing characteristic nutty and caramel notes without bitterness. Final
solidification via vacuum tray drying (<10 mbar) creates porous crystals
retaining policosanols for cholesterol management, while aseptic silicone
molding ensures phytosanitary compliance for export. Coconut technologies excel
in cold-chain automation and bioactive preservation for premium granulated
products (200-300 L/tree/year), whereas palm methods robustly handle field
variable saps for artisanal blocks and crystals supporting smallholder
sustainability (25 t sugar/ha). These modern interventions transform biochemically
unstable saps into shelf stable, functional sweeteners, boosting farmer GDP by 17% in India and
positioning tropical palm products as superior alternatives to refined cane
sugar in the growing $2 billion global market.
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Pages:178-185
How to cite this article:
Salini M B, Dr. Krishnaja U, Dr. Seeja Thomachan Panjikkaran, Dr. Sharon C L, Dr. Suman K T, Dr. Aneena E R "Comparative analysis of technologies for processing of coconut inflorescence sap and palm inflorescence sap". International Journal of Food Science and Nutrition, Vol 11, Issue 1, 2026, Pages 178-185
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