The influence of Saccharomyces cerevisiae enzyme ratio on preparation virgin coconut oil for candidate in-house reference materials

Rohyami, Yuli; Anjani, Rafika Debby; Purwanti, Napthalina Putri

doi:10.1063/1.4978159

Cited by 6 publications

(5 citation statements)

References 3 publications

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“…A similar pattern was also reported by the enzyme-assisted extraction of apricot oil by Pectazyme and Mashzyme enzyme [13]. In addition, the yield results from this work are higher compared to the extraction yields reported before by using seed of papaya [14], papaya latex [11], bromelain [15], and Saccharomyces cerevisiae [16]. With a similar extractant concentration, the yield produced using bromelain was about 12.1%, papaya latex gave about 15%, and about 12.4% by Saccharomyces cerevisiae.…”

Section: Vco Extractionsupporting

confidence: 85%

Papain Enzyme Assisted Extraction of Virgin Coconut Oil as Candidate In-House Reference Material

et al. 2022

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This study concerns papain enzyme assisted synthesis of virgin coconut oil (VCO) as a candidate in-house reference material. The study was conducted to obtain optimization of the VCO preparation with green processes as the standardized product which high stability and homogeneity. The method is expected to produce the candidate of in-house reference material to ensure the standards and quality of the VCO product. Based on the results of this study, the preparation of VCO was carried out using the papain. An optimum yield of 24.30%. was achieved under the following conditions: enzyme to coconut milk with a mass ratio of 0.6 g/L, under 500 mL water/g of coconut powder, at the temperature of 70 °C by five stages of extraction. The physicochemical properties as well as organoleptic feature of VCO which consist water content, peroxide number, free fatty acids, and iodine numbers are fit with the standard. The parameters exhibited the homogeneity and stability which be able recommended as candidate in-house reference material and have potentially as antibacterial agent. Antibacterial activity test showed that VCO has potential against Escherichia coli, Staphylococcus aureus, Propionibacterium acnes and Pseudomonas aeruginosa as shown by the inhibition zone in the testing.

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Section: Vco Extractionsupporting

confidence: 85%

Papain Enzyme Assisted Extraction of Virgin Coconut Oil as Candidate In-House Reference Material

et al. 2022

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“…Te addition was continued until the color changed from its original hue to a colorless state. Te titer value was measured and PV was calculated using equation ( 6) [14].…”

Section: Estimation Of Peroxide Valuementioning

confidence: 99%

Synergetic Effect of Fermented Coconut Inflorescence Sap for the Production of Virgin Coconut Oil

Pandiselvam,

Akshay,

Manikantan

et al. 2023

Journal of Food Biochemistry

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The study aimed to optimize the process parameters for the production of virgin coconut oil (VCO) by exploring the use of aerobic fermented neera (coconut inflorescence sap) at different concentrations (ranging from 5% to 25%). Fermented neera can be prepared from fresh neera without incurring additional expenses, presenting a potential advantage over commercially available cultures in the market. Coconut milk was extracted from a coconut kernel using a hydraulic coconut milk expeller. The extracted coconut milk was then fermented with varied concentrations of fermented neera ranging from 5% to 25%, and then, the oil layer was separated. Fermented neera as a starter at a concentration of 10% resulted in the highest VCO yield of 19.8% following 14 hours of fermentation. The study also found that the fermentation duration of the starter (6-hour, 8-hour, and 10-hour fermented neera) and its concentration had significant effects on the yield of VCO. However, the effects of starter on the physical properties (moisture content, viscosity, specific gravity, and refractive index) and biochemical profile (free fatty acid, peroxide value, acid value, saponification value, iodine value, and total phenolic content) of the resultant VCO were not significant. The physicochemical properties of the VCO produced using the fermented neera-based coconut milk fermentation method met the standards stipulated by the Food Safety and Standards Authority of India (FSSAI) and the Asian and Pacific Coconut Community (APCC). Thus, fermented neera offers a novel economical alternative to enhance the fermentation rate during VCO production.

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“…The low peroxide does not help any oxidative degradation of the oil. Variation of findings for the same coconut oil production methods can also be observed, for example, in fermentation and enzymatic processes, the different uses of bacteria, enzymes, their concentrations resulting from the differences of hydrolysis reactions to discharge the water [75]. All the methods discussed also showed that the saponification values fell within Malaysia Standards, indicating good oil purity [72].…”

Section: Oil Ranciditymentioning

confidence: 99%

Evolutions in Virgin Coconut Oil: Liquid to Powder

et al. 2021

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Awareness of virgin coconut oil (VCO) as a functional food supplement has grown enormously. The treatment of raw material and processing parameters is crucial as they affect the overall yield and quality of the oil. Meanwhile, the microencapsulation technology offers better handling, good oxidative stability, and longer shelf life of the VCO powder. Although good quality liquid and powdered oils can be obtained through sophisticated methods, the process involved is expensive and required high maintenance. By utilising dry kernel and coconut milk-based extractions methods, high-grade quality of VCO can be achieved. During microencapsulation, the spray drying method can preserve the phenolic and antioxidant compounds and maintain the low rancidity of the VCO. This paper evaluates the recent findings of the oil extraction methods and the development of VCO microencapsulation. These methods offer good quality, reproducible and economic viability.

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The influence of Saccharomyces cerevisiae enzyme ratio on preparation virgin coconut oil for candidate in-house reference materials

Cited by 6 publications

References 3 publications

Papain Enzyme Assisted Extraction of Virgin Coconut Oil as Candidate In-House Reference Material

Papain Enzyme Assisted Extraction of Virgin Coconut Oil as Candidate In-House Reference Material

Synergetic Effect of Fermented Coconut Inflorescence Sap for the Production of Virgin Coconut Oil

Evolutions in Virgin Coconut Oil: Liquid to Powder

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