Impact of thermal and nonthermal process intensification techniques on yield and quality of virgin coconut oil

Negi, Aditi; Nimbkar, Shubham; Thirukumaran, R.; Moses, J.A.; Sinija, V.R.

doi:10.1016/j.foodchem.2023.137415

Cited by 7 publications

(3 citation statements)

References 47 publications

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“…Frontiers in Sustainable Food Systems 03 frontiersin.org contribute positively to food quality and safety, aligning with the overarching goal of improving the healthfulness and sustainability of our food systems (Pipliya et al, 2023;Trusinska et al, 2023;Negi et al, 2024).…”

Section: Pef Induces Nutrient Synthesis In Plant Foodsmentioning

confidence: 99%

Effects of pulsed electric field technology on the nutritional value and biological function of plant food

Su,

Wang,

et al. 2024

Front. Sustain. Food Syst.

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Pulsed Electric Fields (PEF) technology is an emerging non-thermal food processing technology that is widely used because of its low damage to food quality and its ability to kill harmful microorganisms in food. The oxidative stress caused by PEF results in the synthesis and accumulation of nutrients, and plant foods stimulated by PEF produce large amounts of Reactive Oxygen Species (ROS), which activate the metabolite synthesis pathway and eventually synthesize proteins, polyphenols, thioglucosides and carotenoids; ROS accumulate in the cell membrane of microorganisms and cause protein expression. The accumulation of ROS in the cell membrane of microorganisms can cause abnormal protein expression, damage the lipid layer and Deoxyribonucleic Acid (DNA), and eventually lead to microbial inactivation. PEF technology in food processing are multifaceted, enhancing both the nutritional value of food through the augmented presence of health-beneficial compounds and ensuring food safety by effectively inactivating harmful microorganisms. This innovative technology stands at the forefront of food processing solutions, promising to fulfill the growing consumer demand for foods that are not only safe and of high quality but also rich in nutritional value. PEF’s role as a cornerstone technology in the food industry heralds a new era of food processing, where nutrition and safety converge to meet the sophisticated needs of today’s consumers.

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Section: Pef Induces Nutrient Synthesis In Plant Foodsmentioning

confidence: 99%

Effects of pulsed electric field technology on the nutritional value and biological function of plant food

Su,

Wang,

et al. 2024

Front. Sustain. Food Syst.

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“…Proses tersebut membuat minyak kelapa ini dikenal dengan sebutan minyak perawan atau ada juga yang menyebutnya minyak dara. VCO merupakan minyak kelapa murni yang tahan terhadap panas, cahaya, oksigen dan proses degradasi, karena struktur kimianya tidak mengandung ikatan ganda (Negi et al, 2023). Karakteristik lain dari VCO adalah memiliki warna jernih, beraroma lembut dan rasanya gurih.…”

Section: Pendahuluanunclassified

“…Krim santan yang tertinggal kemudian dilakukan pemisahan dengan cara didiamkan kembali selama ± 12 jam untuk memperoleh fase minyak (VCO) yang diinginkan. 4 butir kelapa biasanya akan menghasilkan ± 500 ml VCO (Negi et al, 2023).…”

Section: Tahap Pelaksanaanunclassified

Innovation in producing virgin coconut oil without heating in Pekon Bumiratu, Pringsewu

Laila,

Ambarwati,

Hendri

et al. 2024

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Among the various potential gardens in Pekon Bumiratu, Pagelaran District, Pringsewu Regency, coconut plants stand out. However, the processing of coconut produce by farmers is suboptimal, as the coconut yield is typically consumed or sold without undergoing processing. This is primarily due to the limited knowledge and skills of local farmers regarding coconut processing and its derivatives. This activity aims to enhance the knowledge and skills of coconut farmers in processing coconuts into Virgin Coconut Oil (VCO) using a non-heating method. The activities involved a combination of lecture methods and practical demonstrations. The VCO produced during the activities underwent laboratory analysis to assess its quality. The results of the activity indicate a significant increase in understanding by 61.6%. This suggests a substantial improvement in public knowledge regarding the processing of coconuts into VCO. Laboratory analysis of the VCO produced by the participants revealed a water content of 0.18%, an iodine value of 8,150 g iod/100g, a free fatty acid content of 0.17%, and a peroxide value of 1.32 mg/Kg Ek. These results align with the quality standards outlined in SNI 7381-2008 for VCO.

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Coconut: Expanding avenues in processing and an exposition on non‐conventional value‐added products

Kumar,

Negi,

Santhoshkumar

et al. 2024

J Sci Food Agric

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Coconut palm (Cocos nucifera) is a treasured tree of the tropics, with every part put to use. The edible portions are loaded with diverse nutrients and nutraceutical ingredients. While the unique mineral profile of the liquid endosperm, the low‐glycemic inflorescence sap (neera) and the medium‐chain triglyceride fraction of coconut oil are better recognized, other fractions such as the haustorium remain underexplored. Overall, it is evident that, globally, the present status of coconut value addition is conventional, limited to a handful of products, and novel products hold a promising scope. A massive fraction of global coconut production goes for culinary and religious purposes. In the article, value‐added products from coconut are classified into conventional and non‐conventional products, with the latter in focus. Based on the part from which it is collected, all products have been categorized as haustorium‐based, inflorescence‐based, kernel‐based and water‐based products. For each non‐conventional product introduced, its production approach and unique application range are highlighted. Given its health‐promoting capabilities, characteristic sensorial attributes, wide application range and technological advancements, coconuts are increasingly being recognized around the world, even in regions that do not cultivate them; this applies to non‐food products as well. In the context of value‐added products from coconuts, this decade has witnessed a surge in research and commercial interest considering the inclusion of coconut as an ingredient in several food and nutraceutical products. The future will certainly consider regulatory protocols and standards, better documentation of the health impact of coconut‐based diets, and the sustainability of coconut production, processing and consumption. © 2024 Society of Chemical Industry.

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Impact of thermal and nonthermal process intensification techniques on yield and quality of virgin coconut oil

Cited by 7 publications

References 47 publications

Effects of pulsed electric field technology on the nutritional value and biological function of plant food

Effects of pulsed electric field technology on the nutritional value and biological function of plant food

Innovation in producing virgin coconut oil without heating in Pekon Bumiratu, Pringsewu

Coconut: Expanding avenues in processing and an exposition on non‐conventional value‐added products

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