Effect of different treatments for the destabilization of coconut milk emulsion

Raghavendra, S. N.; Raghavarao, K.S.M.S.

doi:10.1016/j.jfoodeng.2009.10.027

Cited by 115 publications

(108 citation statements)

References 24 publications

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“…Although coconut is commonly classified as a nut, its composition does not follow the trend of this food group (Table 1), which means that not all of the above-mentioned health properties of nuts are associated with it. As can be seen in the chemical composition of coconut (Tables 1 and 4), the particularity of this traditional milk from the Asian, African and Pacific regions is its medium chain fatty acid (MCFA) lipid profile, which is similar to human milk (Chiewchan, Phungamngoen, & Siriwattanayothin, 2006); the most predominant is lauric acid (45-53% of total coconut fats) and this MCFA was reported to be antibacterial, antiviral and antifungal (Raghavendra & Raghavarao, 2010). In spite of the lipid profile being mostly saturated, Enig (2004) reported that MCFA are absorbed directly from the intestine and sent straight to the liver to be rapidly metabolized for energy production and, thus, they do not participate in the biosynthesis and transport of cholesterol.…”

Section: Nuts and Nut Milksmentioning

confidence: 99%

Vegetable milks and their fermented derivative products

2014

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The so-called vegetable milks are in the spotlight thanks to their lactose-free, animal protein-free and cholesterol-free features which fit well with the current demand for healthy food products. Nevertheless, and with the exception of soya, little information is available about these types of milks and their derivatives. The aims of this review, therefore, are to: highlight the main nutritional benefits of the nut and cereal vegetable milks available on the market, fermented or not; describe the basic processing steps involved in their manufacturing process; and analyze the major problems affecting their overall quality, together with the current feasible solutions. On the basis of the information gathered, vegetable milks and their derivatives have excellent nutritional properties which provide them a high potential and positive market expectation. Nevertheless, optimal processing conditions for each raw material or the application of new technologies have to be researched in order to improve the quality of the products. Hence, further studies need to be developed to ensure the physical stability of the products throughout their whole shelf-life. These studies would also allow for a reduction in the amount of additives (hydrocolloids and/or emulsifiers) and thus reduce the cost of the products. In the particular case of fermented products, the use of starters which are able to both improve the quality (by synthesizing enhanced flavors and providing optimal textures) and exert health benefits for consumers (i.e. probiotics) is the main challenge to be faced in future studies.

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Section: Nuts and Nut Milksmentioning

confidence: 99%

Vegetable milks and their fermented derivative products

2014

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“…In our previous work, we investigated production of coconut oil by using crude proteolytic enzyme extract from fresh rhizome ginger (Penprapai S., et al, 2016) Protease can hydrolyzes peptides bonds at the interior of polypeptide chain to obtained shorter fragment of protein. Then shorter fragments of protein can move to aqueous phase and after that coconut oil was obtained (Raghavendra & Raghavarao, 2010). In this work, coconut oil with some extracted is produced by fermentation method, where coconut milk expelled from freshly harvested coconuts is fermented for 24 h during this period, the oil phase gets separated from aqueous phase.…”

Section: Results and Discussion Oil Yield Of Coconut Oil With Extractmentioning

confidence: 99%

Total phenolic content and antioxidant activity of coconut oil enriched with some extracts of curcuma species in Thailand

Penprapai¹,

Intharit²

2017

j.appsci

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Coconut oil enriched with phenolic compounds from some curcuma species can be used in cosmetic products or food supplement. The objectives of this work were to produce coconut oil incorporated with some extract of curcuma species including Curcuma aromatica Salisb, Curcuma longa L., Curcuma xanthorrhiza Roxb., Curcuma Zediaria Roscoe, Cucuma aeruginosa Roxb, Curcuma aurantiaca Van Zijip., and Cucuma parviflora Wall H., and to determine the antioxidant activity and the total phenolic content of the coconut oil obtained. The antioxidant activity of resulting coconut oil was assayed with DPPH (2,2-diphenyl-1-prohydrozyl), and ABTS. Antioxidant activity with ABTS and DPPH calculated in IC50 (the concentration of an antioxidant at with 50% inhibition of free radical activity), IC50 values at 30 min was found in the range of 0.35 to 13.58 mg/ml and 2.66 to 179.40 for ABTS and DPPH, respectively. The results showed that the coconut oil with extracted Curcuma Zediaria Roscoe had the highest antioxidant activity calculated in IC50, 0.35 mg/ml and 2.66 for ABTS and DPPH radical scavenging assay, respectively. Based on the Folin-Ciocalteu method, the total phenolic content was found in the range of 2.95 to 132.42 mg/g oil. Coconut oil with extracted Curcuma Zediaria Roscoe had the highest total phenolic content (132.42 mg/g oil) among other species.

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“…To evaluate the stability, the sterilized samples were kept at room temperature (a 30 qC) for 3 days and determined the stability of emulsion following the method described by Phungamngoen and others [4]. The emulsion stability can be calculated by following formula:…”

Section: Emulsion Stability (%Es)mentioning

confidence: 99%

“…In general, lowering the speed of homogenization and lower heating temperature helped to prevent browning reaction and color degradation in coconut milk [4]. It was obvious that high homogenization speed resulted in an increase in the L value and a decrease in the b value.…”

Section: Effect On Colormentioning

confidence: 99%

“…Moreover, the protein denaturation occurred leading to curding in liquid system occured when temperature reaching to 80 °C [3] which can affect the stability of the milk. Previous research works have demonstrated that fat particle size, dispersion, homogenization and temperature had significant effects on a stability of coconut milk [2,4,5]. However, after heated coconut milk product with high temperature leads to much quality degradation, i.e., separation and brown color in product.…”

Section: Introductionmentioning

confidence: 99%

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Feasibility Study of Aseptic Homogenization: Affecting Homogenization Steps on Quality of Sterilized Coconut Milk

Phungamngoen

Asawajinda

Santad

et al. 2016

MATEC Web of Conferences

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Abstract. Coconut milk is one of the most important protein-rich food sources available today. Separation of an emulsion into an aqueous phase and cream phase is commonly occurred and this leads an unacceptably physical defect of either fresh or processed coconut milk. Since homogenization steps are known to affect the stability of coconut milk. This work was aimed to study the effect of homogenization steps on quality of coconut milk. The samples were subject to high speed homogenization in the range of 5000-15000 rpm under sterilize temperatures at 120-140 °C for 15 min. The result showed that emulsion stability increase with increasing speed of homogenization. The lower fat particles were generated and easy to disperse in continuous phase lead to high stability. On the other hand, the stability of coconut milk decreased, fat globule increased, L value decreased and b value increased when the high sterilization temperature was applied. Homogenization after heating led to higher stability than homogenization before heating due to the reduced particle size of coconut milk after aggregation during sterilization process. The results implied that homogenization after sterilization process might play an important role on the quality of the sterilized coconut milk.

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Effect of different treatments for the destabilization of coconut milk emulsion

Cited by 115 publications

References 24 publications

Vegetable milks and their fermented derivative products

Vegetable milks and their fermented derivative products

Total phenolic content and antioxidant activity of coconut oil enriched with some extracts of curcuma species in Thailand

Feasibility Study of Aseptic Homogenization: Affecting Homogenization Steps on Quality of Sterilized Coconut Milk

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