ANSWER

The effectiveness of ascorbic acid and sodium metabisulphite as an anti-browning agent was tested on green coconut water in a study. The results demonstrated that sodium metabisulphite was more effective than ascorbic acid. Sodium metabisulphite can be recommended as an effective controller of browning in green coconut water (Tan et al., 2015). Another study demonstrated that the addition of sodium metabisulphite showed minor changes in colour of the coconut water as well (Pereira et al., 2013).

References

Pereira, E. P. R., Faria, J. D. A. F., & Pinto, U. M. (2013). Optimizing the use of potassium sorbate and sodium metabisulphite for the chemical and microbial stability of carbonated coconut water. Brazilian Journal of Food Technology, 16(2), 125-132.

Tan, T. C., Cheng, L. H., Bhat, R., Rusul, G. & Easa, A. M. (2015).Effectiveness of ascorbic acid and sodium metabisulphite as anti-browning agent and antioxidant on green coconut water (Cocos nucifera) subjected to elevated thermal processing. International Food Research Journal, 22(2), 631-637.