Protective Effect of Natural and Processed Coconut Water by Non-thermal Technologies Against Oxidative Stress in Brine Shrimp (Artemia salina)

Coconut water is widely consumed and appreciated due its sensory, nutritional, functional characteristics. Despite being consumed, this beverage has a short shelf life that can be improved through processing technologies including non-thermal technologies. Although promising, it also generate toxic bioactive compounds of natural synthetic origin. Their safety been long discussed, concern for human food security now clearly manifested by warnings added on products labels. The aim work was to evaluate the protective effect processed coconut against oxidative stress in brine shrimp (Artemia salina). For acute toxicity test, A. salina nauplii instar II were exposed different concentrations ozone-processed (OTCW), plasma-processed (PTCW), ultrasound-processed (UTCW) water. non-processed sample negative control. By end experiment (48 h), dead counted investigated under optical electron microscopy. evaluated H2O2 morphological changes investigated. treated with plasma ultrasound not Artemia at 10, 100, or 1000 μg mL−1; however, ozone-treated artificial seawater caused mild mL−1. All samples, included untreated presented reaching levels 87.5% protection compared control (24 h experiment).