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Coconut Milk and Coconut Oil: Their Manufacture Associated with Protein Functionality

Published on Aug 1, 2018in Journal of Food Science 2.08
· DOI :10.1111/1750-3841.14223
Umesh Patil1
Estimated H-index: 1
(PSU: Prince of Songkla University),
Soottawat Benjakul67
Estimated H-index: 67
(PSU: Prince of Songkla University)
Cite
Abstract
Coconut palm (Cocos nuciferaL.) is an economic plant cultivated in tropical countries, mainly in the Asian region. Coconut fruit generally consists of 51.7% kernel, 9.8% water, and 38.5% shell. Coconut milk is commonly manufactured from grated coconut meat (kernel). Basically, coconut milk is an oil‐in‐water emulsion, stabilized by some proteins existing in the aqueous phase. Maximization of protein functionality as an emulsifier can enhance the coconut milk stability. In addition, some stabilizers have been added to ensure the coconut milk stability. However, destabilization of emulsion in coconut milk brings about the collapse of the emulsion, from which virgin coconut oil (VCO) can be obtained. Yield, characteristics, and properties of VCO are governed by the processes used for destabilizing coconut milk. VCO is considered to be a functional oil and is rich in medium chain fatty acids with health advantages.
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References63
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Published on Feb 1, 2018in Journal of Food Science and Technology-mysore 1.85
Asir Gani13
Estimated H-index: 13
(PSU: Prince of Songkla University),
Soottawat Benjakul67
Estimated H-index: 67
(PSU: Prince of Songkla University),
Pornpot Nuthong4
Estimated H-index: 4
(PSU: Prince of Songkla University)
Effects of virgin coconut oil (VCO) at various levels (0–25%) on the properties of croaker surimi gels were studied. As the levels of VCO increased up to 15%, breaking force continuously decreased. No differences in breaking force, deformation and fracture constant were noticeable when VCO of 15–25% was incorporated. Based on texture profile analysis, hardness and chewiness decreased as the level of added VCO increased up to 10%, while no marked changes were observed with the addition of 10–25% ...
Published on Feb 1, 2018in Food Chemistry 5.40
Pattrathip Rodsamran3
Estimated H-index: 3
,
Rungsinee Sothornvit18
Estimated H-index: 18
(Kasetsart University)
Abstract Coconut cake, a by-product from milk and oil extractions, contains a high amount of protein. Protein extraction from coconut milk cake and coconut oil cake was investigated. The supernatant and precipitate protein powders from both coconut milk and oil cakes were compared based on their physicochemical and functional properties. Glutelin was the predominant protein fraction in both coconut cakes. Protein powders from milk cake presented higher water and oil absorption capacities than th...
Published on Aug 1, 2017in Food Hydrocolloids 5.84
Umesh Patil1
Estimated H-index: 1
(PSU: Prince of Songkla University),
Soottawat Benjakul67
Estimated H-index: 67
(PSU: Prince of Songkla University)
Abstract Albumin and globulin were fractionated from defatted coconut meat. Characteristics and emulsifying properties of these protein fractions were comparatively studied. Both fractions had protein with MW of 55 kDa as predominant and glutamine/glutamic acid were the major amino acids. However, differences in the protein pattern and amino acid composition were observed between two fractions. Higher average hydrophobicity was found in globulin fraction, compared with albumin. Additionally, glo...
Published on Apr 1, 2017in Journal of Food Processing and Preservation 1.29
Cristiana Peano8
Estimated H-index: 8
(UNITO: University of Turin),
Nicole Roberta Giuggioli5
Estimated H-index: 5
(UNITO: University of Turin)
+ 3 AuthorsF. Sottile7
Estimated H-index: 7
(University of Palermo)
The influence of active modified atmosphere packaging MAP (10.0 kPa of O2 and 5 kPa of CO2) on palletized system was evaluated to extend the marketability of fresh plums cv. Angeleno. Fruits were wrapped with a polyethylene film in pallet bag units at 1C and 90% relative humidity for up to 60 days. The gas values of the pallet bags, the fruit weight losses and their qualitative and nutraceutical characteristics were periodically monitored to evaluate the goodness of storage. The results showed a...
Published on Sep 1, 2016in Ghana Medical Journal
Laurene Boateng4
Estimated H-index: 4
,
Richard Ansong1
Estimated H-index: 1
+ 1 AuthorsMatilda Steiner-Asiedu7
Estimated H-index: 7
Coconut and palm oils which were the major sources of dietary fats for centuries in most of West Africa have been branded as unhealthy highly saturated fats. Their consumption has been peddled to supposedly raise the level of blood cholesterol, thereby increasing the risk of coronary heart disease. This adverse view has led to a reduction in their consumption in West Africa and they have been substituted for imported vegetable oils. Recent information however, indicates some beneficial effects o...
Published on May 1, 2016in European Journal of Lipid Science and Technology 1.85
Theeraphol Senphan6
Estimated H-index: 6
(PSU: Prince of Songkla University),
Soottawat Benjakul67
Estimated H-index: 67
(PSU: Prince of Songkla University)
Virgin coconut oil (VCO) was extracted from coconut milk with the aid of crude protease extract (CPE) from hepatopancreas of Pacific white shrimp at different levels (5–15 U/g protein) for various hydrolysis times (0–24 h). Yield of VCO increased within the first 6 h. The use of CPE exhibited similar extraction efficiency to the typical fermentation process. However, lipids extracted with fermentation process underwent oxidation to a higher extent, compared with those extracted using CPE. CPE in...
Published on Nov 1, 2015in Nutricion Hospitalaria 0.76
Diuli A. Cardoso1
Estimated H-index: 1
(UFRJ: Federal University of Rio de Janeiro),
Annie Seixas Bello Moreira6
Estimated H-index: 6
(UERJ: Rio de Janeiro State University)
+ 2 AuthorsGlorimar Rosa9
Estimated H-index: 9
(UFRJ: Federal University of Rio de Janeiro)
Introduction: saturated fat restriction has been recommended for coronary arterial disease, but the role of coconut oil (Cocos nucifera L.) extra virgin, lauric acid source in the management of lipid profile remains unclear. Objective: to evaluate the effect of nutritional treatment associated with the consumption of extra virgin coconut oil in anthropometric parameters and lipid profile. Methods: we conducted a longitudinal study of 116 adults of both sexes presenting CAD. Patients were followe...
Chiagoziem A. Otuechere6
Estimated H-index: 6
,
Gbemisola Madarikan1
Estimated H-index: 1
+ 2 AuthorsA. Osho6
Estimated H-index: 6
Background : Trimethoprim-sulfamethoxazole (TMP-SMX) is a broad-spectrum antibiotic. However, its use is associated with toxic reactions. Virgin coconut oil (VCO), derived from coconut, has been widely used throughout history for its medicinal value. The aim of this study was to investigate the beneficial actions of VCO against TMP-SMXinduced alterations in serum biochemical end points. Methods: Twenty rats were divided into four groups. Group 1 (control) received no drug, whereas group 2 receiv...
Published on Jan 1, 2013in Food and Nutrition Sciences
Borges Chambal2
Estimated H-index: 2
(Lund University),
Björn Bergenståhl27
Estimated H-index: 27
(Lund University),
Petr Dejmek34
Estimated H-index: 34
(Lund University)
The solubility and the emulsification properties of a crude freeze dried alkaline protein extract (APE), 30% protein, obtained from coconut milk press cake by one step extraction at pH 11, were characterized at pH 2 to 11, and the cream and subnatant fractions of the emulsion studied by SDS-PAGE electrophoresis. The protein solubility followed U profile, showing a minimum at pH 3 to 4, close to but not identical to reported iso-electric points of 4 - 5 for many coconut protein fractions. The ext...