Aqueous extraction and enzymatic destabilization of coconut milk emulsions

Abstract

Fresh and mature coconuts were subjected to deshelling, paring and disintegration. The coconut milk was extracted, treated with an enzyme (protease) at different concentrations and centrifuged, in order to separate it into coconut cream and aqueous phases. Subsequently, coconut cream was subjected to chilling (different temperatures) and thawing to ambient temperature (29 ± 2 °C) followed by centrifugation to obtain a clear virgin coconut oil (VCO). Coconut milk treated with aspartic protease at concentration of 0.02 mg/g, resulted in 90.4 ± 1.2% yield. A maximum yield of 95.3 ± 1.0% was obtained when the treatment of coconut milk with aspartic protease at concentration of 0.02 mg/g was followed by chilling (5 °C) and thawing. Physicochemical properties and fatty acid compositions were evaluated and compared with commercial coconut oil samples. It was found that the oil obtained from present study is low with respect to free fatty acids (0.31%) and peroxide value (0.81 mequiv O₂/kg) when compared with the commercial coconut oil samples. Sensory evaluation was also carried out to ensure the product acceptability.