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.
Highlights
Nowadays, most coconut milk manufactures encounter problems with foulants formed during pasteurization process
Coconut milk foulants contain fat in large proportion and the extracted fat has physical properties similar to virgin coconut oil (VCO) [1]
Extracting coconut oil from coconut milk foulants using petroleum ether yielded oil with fatty acid profile lying in the standard accepted for VCO [7]
Summary
Most coconut milk manufactures encounter problems with foulants formed during pasteurization process. Coconut milk foulants contain fat in large proportion and the extracted fat has physical properties (colour and aroma) similar to virgin coconut oil (VCO) [1]. Extracting coconut oil from coconut milk foulants using petroleum ether yielded oil with fatty acid profile lying in the standard accepted for VCO [7]. The extracted oil had comparable antioxidant capacity to virgin olive oil, the antioxidant capacity was on the lower bound reported for VCO [7]. The lower antioxidant capacity observed with the coconut oil extracted from coconut milk foulants using petroleum ether could be due to the exposure to the chemical and high temperature used during the extraction
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