Extraction of Coconut Oil from Coconut Milk Foulants Using Enzyme

Abstract

Abstract. Coconut milk manufacturing process encounters problems with foulants formed during pasteurization process. For example, fouling layers reduce heat transfer efficiency of a heat exchanger. As the fouling layers are considered as waste, this research aimed at extracting coconut oil from the foulants to produce a product from the waste. A model coconut milk foulant was used to simulate foulants formed during batch pasteurization process and coconut oil was extracted from the foulant using celloulase enzyme. The extracted oil then was evaluated in terms of fatty acid composition and antioxidant properties (total phenolic and flavonoid contents). The antioxidant activities were evaluated using DPPH (1,1-diphenyl-2-picrylhydrazyl) radical scavenging and FRAP (Ferric reducing antioxidant power) methods. Results showed that the oil extracted from the foulants appeared similar to virgin coconut oil (VCO); the extracted oil appeared as clear viscous liquid with aroma associated with roasted coconut. The oil extracted using enzyme contained all fatty acids found in VCO in lower proportions but large extent of linoleic acid was found. Antioxidant capacity was similar to that of VCO. The foulants after the extraction of fat using enzyme were easier to clean suggesting the possibility to couple cleaning of coconut milk foulants and oil extraction in the same process.

Rheological characterization and fouling deposition behavior of coconut cream emulsion at heat processing temperature range

“…Unlike dairy milk fouling, the total carbohydrate content is significant in all GFDs, as it was mentioned by Bansal and Chen ( 2006 ) that carbohydrates are not significant in dairy milk fouling. The increase in the carbohydrate and ash contents is in agreement with Saikhwan et al ( 2016 ), that is, the carbohydrate and ash contents in the GFDs increased significantly ( p < .05) with temperature increasing. The minimum amount of carbohydrates and ash in the GFD at 70°C were 3.10% and 1.90%, respectively, whereas the maximum amount of carbohydrates was 7.03%, and the maximum amount of ash was 4.14% in the GFD at 90°C.…”

“…The characteristic peaks around (2923, 2855, and 1744 cm −1 ) can be assigned to the lipids (Mizutani et al, 2004 ). While the peaks around 1229, 1027, 967, and 884 cm −1 were attributed mainly to carbohydrates (Barth, 2007 ), the peaks around 1154, 1110, and 700 cm −1 could be identified as proteins (Saikhwan et al, 2016 ). However, peaks around 700 cm −1 were also observed in coconut oil (Lu & Tan, 2009 ).…”

“…The deposit formation is called coconut milk fouling. Fouling is commonly characterized as the accumulation and deposition of unwanted materials on the processing equipment surfaces (Saikhwan et al, 2016 ). The fouling deposit formation on heat‐exchanger surfaces is still a severe issue in coconut thermal (Law et al, 2009 ).…”

“…The deposit formation is called coconut milk fouling. Fouling is commonly characterized as the accumulation and deposition of unwanted materials on the processing equipment surfaces (Saikhwan et al, 2016).…”

Analysis quality characteristics of virgin coconut oil (VCO): comparisons with cooking coconut oil (CCO)

“…The final result of this reaction is rancidity of hydrolysis which produces rancid flavor and odor in oil. 17 Based on the results of the analysis showed that the fatty acid number of VCO 0.165 and CCO, 0.207 which means there are in the standard of good oil. Both are below the maximum value of free fatty acids, so they are still in the standard of good consumption.…”