Photocatalytic removal of off-flavor compounds in coconut water
A university-led research initiative applying ceramic photocatalyst technology under UV light to break down off-flavor species in coconut water, leveraging proven expertise in semiconductor photocatalysis and aqueous contaminant removal across food and aquaculture applications.
Overview
This research initiative addresses off-flavor contamination in coconut water through photocatalytic degradation. The approach uses ceramic photocatalysts activated by UV light to generate reactive species that break down unwanted flavor compounds naturally present or introduced during processing and storage. By drawing on established expertise in semiconductor photocatalysis and off-flavor remediation in aquaculture systems, the project aims to deliver a non-thermal, chemical-free treatment pathway that preserves the nutritional and sensory qualities of coconut water while eliminating undesirable taste and odor compounds.
Technical specifications
Core technology:
- Ceramic photocatalysts activated by UV light generate reactive oxidative species
- Reactive species chemically degrade off-flavor target compounds into benign byproducts
- Process operates in aqueous conditions, compatible with coconut water's liquid matrix
Proposed validation approach:
- Spiked water and coconut water removal experiments using UV LEDs
- Standard photocatalysts common to existing research programs
- Analytical characterization via UV-Vis spectroscopy, GC/MS, and FTIR
- Full parameter analysis including contact time and light intensity optimization
Research foundation:
- Broad experience in semiconductor photocatalysis for off-flavor species in aquaculture
- Substantial prior work on removal of aqueous contaminants in various waterway systems
- Established analytical capabilities for trace compound identification and quantification
Technology readiness level
This technology is at an early research and proof-of-concept stage. The underlying photocatalysis approach has been validated in adjacent applications, including aquaculture off-flavor remediation and aqueous contaminant removal, but has not previously been applied to coconut water. Planned validation includes spiked matrix experiments followed by real coconut water trials, with comprehensive parameter optimization to establish efficacy and treatment conditions. Further development would be needed to scale the process for commercial beverage production environments.
About University of South Florida
A comprehensive public research university with multiple campuses across the Tampa Bay region, USF combines scale with an applied, partnership‑driven culture. A research and technology park anchors co‑located corporate R&D, startups, and shared facilities that enable prototyping and testing. USF Health’s connection to a major hospital system and nearby specialty clinics supports clinical studies, device validation, and translational collaborations. Research is supported by competitive federal funding from agencies such as NIH, NSF, and DoD. A dedicated technology transfer office and research foundation manage IP, licensing, industry agreements, and venture creation, with incubator and accelerator resources in the park.
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