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.
Expired dairy products are often disposed of due to the potential health hazard they pose to living organisms. Lack of methods to recover valuable components from them are also a reason for manufactures to dispose of the expired dairy products. Milk encompasses several different components with their own functional properties that can be applied in production of food and non-food technical products. This study aims to investigate the novel approach of using liquid biphasic flotation (LBF) method for protein extraction from expired milk products and obtaining the optimal operating conditions for protein extraction. The optimized conditions were found at 80% concentration ethanol as top phase, 150 g/L dipotassium hydrogen phosphate along with 10% (w/v) milk as bottom phase, and a flotation time of 7.5 min. The protein recovery yield and separation efficiency after optimization were 94.97% and 86.289%, respectively. The experiment has been scaled up by 40 times to ensure it can be commercialized, and the protein recovery yield and separation efficiency were found to be 78.92% and 85.62%, respectively. This novel approach gives a chance for expired milk products to be changed from waste to raw materials which is beneficial for the environment and the economy. Processes 2019, 7, 875 2 of 18Of the proteins in milk, 80% is Casein and the remaining 20% is Whey protein [3]. Casein is chiefly phosphate-conjugated and mainly consists of calcium phosphate-micelle complex. Whey protein is a collection of a globular proteins with a high level of α-helix structure and the acidic-basic and hydrophobic-hydrophilic amino acids are distributed in a fairly balanced form. Whey proteins have substantial levels of secondary, tertiary, and quaternary structure. They are heat-labile stabilizing their protein structure through intermolecular disulfide linkage [4]. The proteins in milk are considered to be complete as they contain all types of essential amino acids in amounts that match the amino acid requirements. They are used as a standard reference for proteins to compare with other food proteins due to their high quality. Branched-chain amino acids contents such as valine, isoleucine, and leucine in milk are also higher than many other foods [4].Since the conventional technique for extracting bioactive compounds need longer extraction time yet cost-consuming with complex scale-up, the liquid biphasic flotation (LBF) method was proposed [5]. LBF system is an integration of the adsorptive bubbles floatation system, where the biphasic system is supported with air bubbling to transport the biomolecules from one phase to another. The surface-active compound of biomolecules present will be absorbed onto the surface of ascending gas bubble and be brought from the bottom phase to the top organic phase [6]. LBF is formed by combining an immiscible polymer and a salt solution. Addition of salt to water will cause segregation of ions into their preferred water structuring [7]. Aqueous biphasic systems will occur when certain solutes cause an aqu...
We were not aware of some errors made in the proofreading phase; therefore, we wish to make the following corrections to the mathematical equations in the text [...]
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