Hello Juna,
Here is what I found online that may assist you.(references on the bottom)
High salinity in water can indeed affect the spoilage of coconut milk, potentially leading to spoilage. High salinity can create an osmotic environment that is stressful for many microorganisms, inhibiting the growth of spoilage bacteria and fungi. However, certain halophilic (salt-loving) or halotolerant microorganisms thrive in high-salinity conditions. If these organisms contaminate the coconut milk, they can cause spoilage. Halophilic microorganisms, such as certain species of bacteria and yeast, can utilize the nutrients in coconut milk for growth, leading to spoilage. Spoilage manifests through souring, off-flavors, and changes in texture.
Salt can catalyze oxidation reactions in fats and oils present in coconut milk. This oxidation leads to rancidity, characterized by off-flavors and odors. The presence of trace metals, which may come from salt impurities, can further catalyze these oxidative processes.
High salinity reduces the water activity (aW) of the environment. Lower water activity can inhibit the growth of many spoilage organisms.
While reduced water activity generally helps in preserving foods, it also selects for specific organisms that can spoil the product despite low water activity.
If preservatives are used in coconut milk, high salinity can impact their effectiveness. For example, the preservative properties of some compounds might be reduced or altered in high-salinity conditions.
Salts can interact with preservatives, changing their solubility or chemical stability, thus reducing their efficacy.
If high-salinity water is used during the production or processing of coconut milk, it’s crucial to ensure it is free from contaminants, especially halophilic microorganisms. It’s advisable to use water with controlled salinity levels to avoid potential spoilage issues.
While high salinity in water can inhibit some spoilage organisms, it can also promote the growth of halophilic microorganisms and accelerate oxidative spoilage of coconut milk. This dual effect means there is a significant possibility of early spoilage if high-salinity water is involved in the production or storage of coconut milk.
References
National Center for Biotechnology Information (NCBI) - Effect of Salinity on Microbial Growth
Food and Agriculture Organization (FAO) - Water Activity and Food Preservation
ScienceDirect - Oxidation of Lipids in Food Systems
Good luck
John CT
