Biopolymer-assisted adsorption technology for coconut water flavor enhancement

Overview

This solution offers a novel approach to enhancing the flavor profile of coconut water through a biopolymer-assisted adsorption process. The technology uses a chitosan-based molecularly imprinted hydrogel engineered to selectively bind specific target organic compounds identified in mature coconut flavor, such as aldehydes, lactones, and benzothiazoles. By selectively adsorbing these compounds, the technology aims to refine and improve coconut water flavor in a controlled manner without altering its fundamental composition. This presents an opportunity for beverage manufacturers and food processors seeking to optimize sensory characteristics of plant-based drinks.

Technical specifications

Core technology:

• Chitosan-based hydrogel matrices crosslinked with genipin, a natural covalent crosslinking agent
• Molecular imprinting technique creating specific recognition sites tailored to target flavor compounds
• High-surface-area material with steric and chiral recognition capabilities
• Filter-assisted adsorption process for efficient compound binding and removal

Key features:

• Selective binding of targeted organic compounds based on electronic and steric properties
• Scalable preparation process including matrix formation, target removal by washing, and freeze-drying
• Rebinding and selectivity validation with model pure compounds
• Compatible with previously profiled coconut water flavor compound classes including aldehydes, lactones, and benzothiazoles

Validation evidence:

The underlying molecular imprinting approach has been previously validated using o-xylene as a model organic compound, demonstrating that molecularly imprinted chitosan hydrogels exhibit greater adsorption capacity than non-imprinted control matrices.

Technology readiness level

The technology is currently at laboratory proof-of-concept stage (TRL 3-4). Future validation work will include optimization of key parameters at laboratory scale: preparation of molecularly imprinted matrices against known coconut water flavor compounds, removal of targets by washing followed by freeze-drying, rebinding and selectivity studies with model pure compounds, and a proof-of-concept demonstration with actual coconut water. The research team at the University of Leeds has established expertise in engineering chitosan and other biopolymer-based materials, providing a strong foundation for advancing this technology toward commercial readiness.