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Ethanol Precipitation of Mannooligosaccharides from Subcritical Water-Treated Coconut Meal Hydrolysate

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Abstract

Subcritical water hydrolysis is an effective method for producing mannooligosaccharides from coconut meal, which is a by-product from coconut milk processing. In this study, the purification process to obtain mannooligosaccharides from coconut meal hydrolysate was investigated. The effects of adsorbent (activated carbon and bentonite), concentration (1–10% w/v), and adsorption time (5–60 min) were studied for impurities removal. The activated carbon showed much higher efficiency for impurities removal. Mannooligosaccharides were precipitated using ethanol at different concentrations (0–90% v/v) and initial carbohydrate contents (50, 100, and 200 g/L). The results showed that the ethanol concentration at 90% v/v and initial carbohydrate content of 200 g/L gave the highest recovery of saccharides (31 g/L). The obtained precipitate contained 9.7, 22.6, 12.9, 19.4, 19.4, and 16.1% w/w of saccharides with 1 to 6 degree of polymerization, respectively.

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Funding

This research was partly funded by a grant from Silpakorn University Research and development Institute [SURDI 53/02/03].

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Authors and Affiliations

  1. Department of Innovation in Food Technology, College of Health Sciences, Christian University of Thailand, Nakhon Pathom, 73000, Thailand

    Khwanjai Klinchongkon

  2. Department of Food Technology, Faculty of Engineering and Industrial Technology, Silpakorn University, Nakhon Pathom, 73000, Thailand

    Thapanee Bunyakiat & Pramote Khuwijitjaru

  3. Department of Agriculture and Food Technology, Faculty of Bio-environmental Science, Kyoto University of Advanced Science, 1-1 Nanjo-Otani, Sogabe, Kameoka, Kyoto, 621-8555, Japan

    Shuji Adachi

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  1. Khwanjai Klinchongkon
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  2. Thapanee Bunyakiat
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Correspondence to Pramote Khuwijitjaru.

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Klinchongkon, K., Bunyakiat, T., Khuwijitjaru, P. et al. Ethanol Precipitation of Mannooligosaccharides from Subcritical Water-Treated Coconut Meal Hydrolysate. Food Bioprocess Technol 12, 1197–1204 (2019). https://doi.org/10.1007/s11947-019-02288-w

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