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Novel application of ultrasound and microwave-assisted methods for aqueous extraction of coconut oil and proteins

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Abstract

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 m\(\mu\), probably aggregates of particles, and smaller particles of 3.6 m\(\mu\), 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.

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Availability of data and material

Data used and analyzed during the current study are available from the corresponding author on reasonable request.

Abbreviations

\(D_{V0.1}\) :

Particle diameter at 10% of the cumulative size distributions

\(D_{V0.5}\) :

Particle diameter at 50% of the cumulative size distributions

\(D_{V0.9}\) :

Particle diameter at 90% of the cumulative size distributions

\(D_{V} = D_{{\left[ {4,3} \right]}}\) :

Volume mean diameter

GAE:

Gallic acid equivalent

PI:

Polydispersity index

\(RS\) :

Relative span

\(\pi\) :

Surface pressure

\(\sigma_{sample}\) :

Air-sample surface tension

\(\sigma_{water}\) :

Air–water surface tension

\(\zeta\)-potential:

Electrokinetic potential

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Acknowledgements

FS Hernandez-Rojas expresses his gratitude to CoNaCyT (National Council of Science and Technology, México) for providing a Master of Science scholarship (number 629497).

Funding

The Universidad Nacional Autónoma de México provided the funding of this research.

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Authors and Affiliations

  1. Facultad de Estudios Superiores Cuautitlán, Laboratorio de Propiedades Reológicas y Funcionales en Alimentos, Universidad Nacional Autónoma de México, Av. Primero de mayo s/n, 54740, Cuautitlán Izcalli, Edo. de México, Mexico

    Laura Patricia Martínez-Padilla, Floover Steven Hernández-Rojas & María Guadalupe Sosa-Herrera

  2. CSIRO Agriculture and Food, 671 Sneydes Rd, Werribee, VIC, 3030, Australia

    Pablo Juliano

Authors
  1. Laura Patricia Martínez-Padilla
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  2. Floover Steven Hernández-Rojas
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  3. María Guadalupe Sosa-Herrera
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  4. Pablo Juliano
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Contributions

LP Martínez-Padilla and P Juliano were responsible for conceiving the idea, LP Martínez-Padilla wrote the manuscript, FS Hernández-Rojas carried out the experimental work, while MG Sosa-Herrera supervised the surface properties experiments. All authors improvement of analyses and discussion of results and corrected the manuscript.

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Correspondence to Laura Patricia Martínez-Padilla.

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All authors approved the manuscript and agreed to publish it in the JFST.

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Martínez-Padilla, L.P., Hernández-Rojas, F.S., Sosa-Herrera, M.G. et al. Novel application of ultrasound and microwave-assisted methods for aqueous extraction of coconut oil and proteins. J Food Sci Technol 59, 3857–3866 (2022). https://doi.org/10.1007/s13197-022-05409-0

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  • DOI: https://doi.org/10.1007/s13197-022-05409-0

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