Chemical compositions and properties of virgin coconut oil extracted using protease from hepatopancreas of Pacific white shrimp

Abstract

Virgin coconut oil (VCO) was extracted from coconut milk with the aid of crude protease extract (CPE) from hepatopancreas of Pacific white shrimp at different levels (5–15 U/g protein) for various hydrolysis times (0–24 h). Yield of VCO increased within the first 6 h. The use of CPE exhibited similar extraction efficiency to the typical fermentation process. However, lipids extracted with fermentation process underwent oxidation to a higher extent, compared with those extracted using CPE. CPE increased the creaming index and induced the collapse of oil droplets in coconut milk, as determined by the phase contrast microscope. VCO contained medium chain fatty acid (MCFA), especially lauric acid (C12:0), as the most abundant fatty acid, followed by myristic acid (C14:0). Therefore, VCO could be extracted using CPE at room temperature for 6 h, in which the extraction yield was increased and lipid oxidation was negligible. Practical applications: Pacific white shrimp hepatopancreas can be a major source of proteases, especially trypsin, that can be used for hydrolysis of lipoprotein or to destabilize emulsion. Proteases from shrimp hepatopancreas could be used as a promising processing aid for virgin coconut oil extraction, in which the cost associated with commercial enzymes could be reduced and the proteases from shrimp processing byproducts were better exploited. The proteases from shrimp hepatopancreas can therefore be of benefit for the virgin coconut oil processing enterprise or industry by increasing extraction efficacy via destabilzation of coconut milk emulsion. Proteases from Pacific white shrimp hepatopancreas can be used as the aid for VCO extraction via the accelerated emulsion destabilization without any negative effect on quality.

Comparative study on extraction of virgin coconut oil with the aid of partially purified protease from seabass pyloric caeca and commercial trypsin

“…VCO was liberated continuously from unhydrolyzed coconut milk sample after 90 min and the maximum yield was observed at 60°C for 150 min. The similar curve was also documented by Senphan and Benjakul () for production of VCO from coconut milk at 60°C without protease hydrolysis. When coconut milk stands at 60°C for a sufficient period, the heat more likely induced the conformational changes in the protein.…”

“…Hydrolysis rate was slow down with extended hydrolysis time. This was assumed to be associated with the decreased free hydrolytic sites, enzyme autodigestion and/or product inhibition (Senphan & Benjakul, ). At the same hydrolysis time and protease level, high DH was found in coconut milk hydrolyzed by PPSP than that of sample hydrolyzed by CT.…”

“…Additionally, VCO has anti‐inflammatory and antioxidant activities, which enhance the immune system (DebMandal & Mandal, ). VCO is highly stable against the atmospheric oxidation and the hydrolytic activity ascertained by low free peroxide value and fatty acid content (Patil, Benjakul, Prodpran, Senphan, & Cheetangdee, ; Senphan & Benjakul, ). By the reason of numerous health advantages and high stability, VCO has drawn attention from consumer and producer (Carandang, ).…”

Parametric Study in Production of Virgin Coconut Oil by Fermentation Method

“…Coconut oil is well accepted by the consumer as a functional food oil, and the demand for this oil in baking industries, processed foods, infant formulae, pharmaceuticals, and cosmetics continues to increase 1,2,3 . Recently, the trend towards producing coconut oil is no longer through a dry process, that is refining bleaching and deodorizing process (RBD process), but rather through a wet process, which coconut oil was extracted from coconut milk 4,5 .…”

“…VCO manufacturing technology through a wet process is diverse, namely enzymatic, fermentation and centrifugation 1,3,4 . Some are considered as an inferior quality product, which indicated by high moisture and free fatty acid content 13 .…”