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A concise review on oil extraction methods, nutritional and therapeutic role of coconut products
The coconut palm belongs to the Arecaceae family, which is distinct from other fruits, known for its versatility. Fresh coconut products are valuable for many food preparations owing to their nutritional and flavour properties. For example, tender coconut yields coconut water, a refreshing nutritious drink that provides good nutrients including electrolytes and other interesting compounds. The mature coconut meat which is rich in fat and protein, aids in coconut milk extraction and is a major component in the wet and dry process of oil extraction. Coconut milk has market potential owing to its increasing applications in food and beverage industries. Coconut is also known for its by-product namely coconut flour, which is rich in protein and dietary fiber, could be used in the preparation of functional foods. The different methods involved in the oil extraction process which helps in more efficient oil recovery were discussed briefly. The nutritional health-promoting functional role of coconut water and virgin coconut oil is highlighted in review paper.
Journal Article
Effect of coconut milk, tender coconut and coconut sugar on the physico-chemical and sensory attributes in ice cream
The investigation was aimed to understand the effect of coconut milk, tender coconut pulp, tender coconut water and coconut sugar on the qualitative attributes of ice cream. Five ice cream formulations were laid out to substitute the major ingredients of ice cream such as, dairy milk and butter with coconut milk, skim milk powder with tender coconut pulp, refined sugar with coconut sugar and potable water with tender coconut water. Two of the formulations were exclusively non-dairy, third one was the standard dairy ice cream, fourth formulation was with the inclusion of coconut sugar in the standard ice cream and the fifth one was standard ice cream with tender coconut and coconut sugar. Proximate composition of the raw materials revealed that coconut milk, tender coconut pulp and coconut sugar can contribute to the solids-non-fat content in ice cream. Significant effect (p< 0.01) was observed on physico-chemical qualities of the mix and ice cream. Total solids, density and total soluble solids of the ice cream mixes were positively correlated. Density, one of the key physical parameters was ranged from 0.98 to 1.13 g/ cm3. Though coconut milk is acidic, the percent titratable values were within the limit. Non- dairy ice cream formulations obtained lower overrun (p < 0.001). There was a negative correlation between percent fat of ice cream and overrun. Crude fat and protein contents of the ice creams were ranged from 10.52–11.62 % and 3.42–4.94 % respectively. Inclusion of coconut products resulted in increased total phenolics and minerals (ash). Non-dairy formulations were preferred over dairy counterpart with respect to flavour and taste during the sensory evaluation carried out with four different age groups. Thus, the study enlightens the potential scope of utilization coconut products in ice cream industry. It also gave a lead towards developing non-dairy/ vegan delicacy on coconut.
Journal Article
Novel application of ultrasound and microwave-assisted methods for aqueous extraction of coconut oil and proteins
Alternative methods for wet extraction of coconut oil and protein assisted by ultrasound or microwave were developed and compared. Coconut milk was prepared by milling the pulp (5:1 water to coconut pulp ratio), further destabilised at pH 4 and centrifuged to obtain the cream and cream protein fractions (control process). Microwave-assisted treatment applied in milk (1 min, 3 pulses of 20 s; 2.5 GHz; 4.31 kW/kg by pulse) generated a significant increase in cream obtained, and in the coconut oil extraction yield (~ 20%) compared to its control. The ultrasound-assisted treatment (2.5 min; 24 kHz; 0.573 kW/kg, 6.85 W/cm2) also improved oil extraction (10–16%). Moreover, a higher protein yield was achieved in ultrasound treated samples when compared to their control (49.6–86.1%). Large particles of 11 mμ, probably aggregates of particles, and smaller particles of 3.6 mμ, were detected in coconut milk, which were reduced by ultrasound effect. Alternative treatments caused a greater liberation of total phenols in coconut cream. Coconut proteins in water (0.1%) showed high negative electrokinetic potential. The surface pressure of coconut proteins at the air/water interface was not modified by assisted treatments.
Journal Article
Performance evaluation of coconut wood veneer composite for sustainable construction material
The abundant coconut palm (Cocos nucifera L.) offers an appealing alternative to meet the increasing demand for wood panels, providing both functional and aesthetic benefits. However, the sclerenchymatous vascular bundle of coconut wood poses challenges for rotary peeling, and the high capital and operational costs associated with palm wood limit its practical use. Consequently, this preliminary study aimed to develop pure and hybrid coconut-sawn veneer composites (using Macaranga peltata). Veneers were bonded with phenol-formaldehyde resin in crossband orientation and hot-pressed (40 kg/cm², 135 to 140 °C, 15 min). Four types of 3-layer composites were produced: Pure medium-density coconut composite (Pure-MD), Pure high-density coconut composite (Pure-HD), coconut-Macaranga hybrid medium-density composite (Hybrid-MoD), and coconut-Macaranga hybrid high-density composite (Hybrid-HD). Physico-mechanical tests revealed that Pure-MD and Pure-HD met Indian standards (IS 303:1989), demonstrating good strength and stiffness. In contrast, high-density composites showed reduced glue adhesion. Hybrid-MD satisfied most criteria except bending stress, restricting high-load applications. Hybrid-HD failed in internal bonding and bending, limiting its utility. The study highlights the potential of pure coconut composites under optimized conditions. However, further improvements are needed for high-density and hybrid composites, focusing on adhesive type, surface modification, veneer alignment, and hot-pressing parameters.
Journal Article
Palatal donor site management using tissue adhesives with adjunctive coconut oil in a randomized clinical trial
Management of the complications occurring in the donor area after epithelialized gingival graft (EGG) harvesting still poses a challenge for clinicians. This study aimed to evaluate the influence of gelatin sponge (GS), cyanoacrylate (CY), and coconut oil (CO) combination in comparison with GS + CY in donor site management. Fifty EGG were harvested from the lateral palate in 50 patients, who were subsequently randomized to receive the GS + CY (control) or GS + CY + CO combination (test). Postoperative pain perception (PP), quantity of analgesics (QA), epithelization level (EL), color match (CM), sensation loss (SL), postoperative discomfort (PD), and delayed bleeding (DB) were evaluated. The GS + CY + CO group showed lower PP scores compared to the GS + CY (
p
< 0.05). The QA intake was similar in both groups. On day 14, the GS + CY + CO group achieved 80% full EL rate, which was higher than the GS + CY group (32%) (
p
= 0.002). CM scores were higher in the GS + CY + CO group at all follow-up periods (
p
< 0.001). Both groups reported similar SL, PD, and DB values (
p
> 0.05). GS + CY + CO combination is more effective in reducing pain compared to GS + CO in donor site management after EGG harvesting. Additionally, GS + CY + CO combination may accelerate epithelialization and improve color match compared to GS + CY alone.
Clinical Trial Registration: ClinicalTrials.gov: NCT06583226.
Journal Article
Contemporary Developments and Emerging Trends in the Application of Spectroscopy Techniques: A Particular Reference to Coconut (Cocos nucifera L.)
The number of food frauds in coconut-based products is increasing due to higher consumer demands for these products. Rising health consciousness, public awareness and increased concerns about food safety and quality have made authorities and various other certifying agencies focus more on the authentication of coconut products. As the conventional techniques for determining the quality attributes of coconut are destructive and time-consuming, non-destructive testing methods which are accurate, rapid, and easy to perform with no detrimental sampling methods are currently gaining importance. Spectroscopic methods such as nuclear magnetic resonance (NMR), infrared (IR)spectroscopy, mid-infrared (MIR)spectroscopy, near-infrared (NIR) spectroscopy, ultraviolet-visible (UV-VIS) spectroscopy, fluorescence spectroscopy, Fourier-transform infrared spectroscopy (FTIR), and Raman spectroscopy (RS) are gaining in importance for determining the oxidative stability of coconut oil, the adulteration of oils, and the detection of harmful additives, pathogens, and toxins in coconut products and are also employed in deducing the interactions in food constituents, and microbial contaminations. The objective of this review is to provide a comprehensive analysis on the various spectroscopic techniques along with different chemometric approaches for the successful authentication and quality determination of coconut products. The manuscript was prepared by analyzing and compiling the articles that were collected from various databases such as PubMed, Google Scholar, Scopus and ScienceDirect. The spectroscopic techniques in combination with chemometrics were shown to be successful in the authentication of coconut products. RS and NMR spectroscopy techniques proved their utility and accuracy in assessing the changes in coconut oil’s chemical and viscosity profile. FTIR spectroscopy was successfully utilized to analyze the oxidation levels and determine the authenticity of coconut oils. An FT-NIR-based analysis of various coconut samples confirmed the acceptable levels of accuracy in prediction. These non-destructive methods of spectroscopy offer a broad spectrum of applications in food processing industries to detect adulterants. Moreover, the combined chemometrics and spectroscopy detection method is a versatile and accurate measurement for adulterant identification.
Journal Article
A comprehensive review on the techniques for coconut oil extraction and its application
Virgin coconut oil is a useful substance in our daily life. It contains a high percentage of lauric acid which has many health benefits. The current industry has developed several methods to extract the oil out from the coconut fruit. This review paper aims to highlight several common extraction processes used in modern industries that includes cold extraction, hot extraction, low-pressure extraction, chilling, freezing and thawing method, fermentation, centrifugation, enzymatic extraction and supercritical fluid carbon dioxide. Different extraction methods will produce coconut oil with different yields and purities of lauric acid, thus having different uses and applications. Challenges that are faced by the industries in extracting the coconut oil using different methods of extraction are important to be explored so that advancement in the oil extraction technology can be done for efficient downstream processing. This study is vital as it provides insights that could enhance the production of coconut oil.
Journal Article
Coconut Value Chain Analysis: A Systematic Review
In the past, Malaysia’s coconut sector faced several difficulties and upheavals related to the economy. However, as a result of the EU’s decision to oppose the cultivation of palm oil due to worries about forest clearing and environmental damage, the business has recently demonstrated enormous potential to be further grown and improved. Thus, this systematic review aimed to synthesize the challenges associated with the level of coconut production and its supply chain. Six electronic databases were searched for publication from 2013 to 2022 (i.e., a cumulative index to give an overview of the coconut value chain and the literature on the coconut supply chain via Scopus, the Web of Science, Google Scholar, Proquest, Science Direct, and Springer Link). Titles/abstracts and then full texts were screened independently. It was discovered that the factors contributing to the low production of coconuts and the difficulties in the coconut supply chain were categorized by some authors as severe or apparent factors, while others categorized these problems as technological, political, or socioeconomic factors, and yet others categorized them as inherent or environmental factors. Therefore, policymakers should introduce some policies such as subsidies, free tax for farmers, farm settlement schemes e.t.c that would encourage more citizens to be willing to go into coconut production. Policymakers also need to encourage scientists to carry out research on how these problems especially environmental factors will be tackled and try to recruit more extensionists.
Journal Article