Impact of electric field intensity and frequency on polyphenol oxidase inactivation and quality parameters of tender coconut water during Ohmic heating

turbidity, color, total phenolic content, and antioxidant capacity (2,2-diphenyl-1-picrylhydrazyl (DPPH) assay) were assessed. The study showed that Ohmic heating at 25 V/cm and 500 Hz enabled rapid temperature rise, limited physicochemical alterations, and improved enzyme inactivation efficiency. Ohmic heating at 90 °C for 5 min resulted in more effective polyphenol oxidase inactivation than conventional heating (77.6% vs. 43.9%). These findings support the potential of Ohmic heating as a mild pasteurization approach that maintains product quality while enhancing safety.